July 10, 2007
Sausage Additive Linked To CancerTopics: Health Issues
If you live in the UK, you'll want to read the label before eating sausage and burgers. If they contain the synthetic red azo dye - Red 2G (also called Red 2G, Acid Red 1, Food Red 10, Amidonaphthol red G, azogeranine, azophloxine, azofloxin, or C.I. 18050), the product could cause cancer ...
In the European Union, Red 2G is allowed only in United Kingdom. It is also banned in Australia, Austria, Canada, Ireland, Japan, Norway, Sweden, and the United States:
When used as a food dye, its E number is E128. It is mainly used in cooked meat products and sausages, and also in some jams, alcoholic beverages, eggs, and milk and dairy products. It is relatively insensitive to the bleaching effect of sulfur dioxide (E220) and sodium metabisulfite (E223). In the intestines it can be converted to aniline, so there are concerns Red 2G may interfere with blood haemoglobin.
Posted by Richard at July 10, 2007 9:15 PM
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- Sausage Additive Linked To Cancer - Jul 10, 2007