FOOD PRESERVATIVE AND ITS EFFECTS ON FERTILTY

BYADESEJI, WASIU ADEBAYO

08/46KA006DEPARTMENT OF ANATOMY,

UNIVERSITY OF ILORIN.

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MARCH, 2012.

OUTLINEINTRODUCTIONCLASSIFICATION OF FOOD

PRESERVATIVESEFFECTS OF FOOD PRESERVATIVES ON

FERTILITYOTHER SIDE EFFECTS OF FOOD

PRESERVATIVESCONCLUSIONREFERENCES

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INTRODUCTION• Food Preservatives are substances capable of

inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods.

• They are substances that limit, slow down or stop the growth of microorganisms (bacteria, yeasts, molds) present within the food and thus prevent the deterioration of the foods or food poisoning.

• They are used inter alia in cooked food, wine, cheese, fruit juices and margarines.(Frey, 2009).

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CLASSIFICATION OF FOOD PRESERVATIVESFood preservatives can be classified based onSOURCE

Natural food preservativeArtificial/ Chemical food preservative

MECHANISM OF ACTIONSAntioxidantsAntimicrobials

(Edara, 2011).

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NATURAL FOOD PRESERVATIVES• Natural food preservatives are things that can be easily found

in the kitchen amongst the everyday cooking ingredients.

• Some of the well known natural preservatives are things that we use day in day out.

• Natural food preservatives have been used and known to mankind since long time.

• These are used in both raw as well as cooked food to increase the shelf value of food so that aroma, taste and the food itself can be stored for a longer period of time.

• They are added to the food and prevent its decomposition (Oberoi, 2010).

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LIST OF NATURAL FOOD PRESERVATIVEIn the category of natural food preservatives

comes: o Salto Sugar o Alcohol o Vinegar o Rosemary extract o Onion

(Edara, 2011).6

Source: http://foodadditivesworld.com 7

ARTIFICIAL/CHEMICAL FOOD PRESERVATIVE• Artificial preservatives are a group of chemical

substances added to food, sprayed on the outside of food to retard spoilage, discoloration, or contamination by bacteria and other disease organisms (Frey, 2009).

• Chemical food preservatives are being used for quite some time now.

• They seem to be the best and the most effective for a longer shelf life and are generally fool proof for the preservation purpose.

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The most common chemical Preservative include:Benzoates (sodium benzoate and benzoic acid)Nitrites (sodium nitrite) Sulfites (sulfur dioxide)Sorbates (sodium sorbate and potassium sorbate)Parabens (butyl paraben and ethyl paraben)Butylated hydroxyanisole (BHA) and Butylated

hydroxytoluene (BHT)

(Magnuson, 1997).

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Antioxidants Food Preservative• Antioxidants are molecules that help to

protect foods against oxidation reactions that accelerate aging.

• This may be due to alterations of the oxygen in the air, light, trace metals or certain enzymes (Atyqy, 2011).

• Oxidation causes food rancidity or spoilage and leads to discoloration, change in the food’s taste and or texture as well as the formation of off-flavors and odors (Donnelly and Robinson, 1995).

• Examples of antioxidant food preservatives are: BHA, BHT, ascorbic acid, and citric acid (Magnuson, 1997).

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Antimicrobials Food Preservative• Antimicrobial are type of food preservative

that works by preventing the growth of bacteria, fungi, molds, or yeast in foods (Frey, 2009).

• Examples of antimicrobial food preservatives are: benzoates, nitrates, and sulfites (Magnuson, 1997).

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EFFECTS OF FOOD PRESERVATIVES ON MALE FERTILITY Parabens

Butyl paraben decreases the spermatid counts in the seminiferous tubules depending on the its concentration in food.

Butyl paraben and propyl paraben decrease the serum testosterone concentration in a dose-dependent fashion.

Butyl paraben damaged the late steps of spermatogenesis in the testis (spermiogenesis)

(Oishi , 2002).

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EFFECTS OF FOOD PRESERVATIVES ON FEMALE FERTILITYAnimal experiments have shown that parabens have

weak estrogenic activity, acting as xenoestrogens (Byford et al., 2002).

A high dose of methyl- and isopropylparaben (1000 mg/kg BW/day) resulted in a significant delay in the date of vaginal opening and a decrease in length of the estrous cycle.

Histological analysis of the ovaries from the peripubertal rats revealed a decrease of corpora lutea, increase in the number of cystic follicles, and thinning of the follicular epithelium

(Vo et al., 2010).

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OTHER SIDE EFFECTS OF FOOD PRESERVATIVESSodium Benzoate• In combination with ascorbic acid (vitamin C),

sodium benzoate and potassium benzoate form benzene, a known carcinogen (FDA, 2006).

• According to Peter W. Piper of the University of Sheffield, sodium benzoate by itself can damage and inactivate vital parts of DNA in a cell's mitochondria.

SulphitesIn the form of gases cause lung irritation and may

trigger asthma. In the solid form, sulphites can cause Urticaria when ingested (Morris, 2008).

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CONCLUSIONMost of the food we consume except the ones

grown in our gardens contains one or more food preservatives which have health concerns that are not fully understood.

To avoid health issues associated with food containing artificial food preservatives, it is advisable to consume foods containing no artificial food preservative.

Asthmatic patients should avoid food containing sulphites.

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THANK YOU FOR YOUR KIND ATTENTION

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REFERENCESAdrian Morris (2008). Food Additive Reactions are

Intolerance to artificial and natural chemicals found in packaged, processed and “take-away” fast foods. http://www.allergy-clinic.co.uk/

Bernadene Magnuson, (1997). Preservatives that function as antimicrobials. http://extoxnet.orst.edu/faqs/extoxnet.htm

Bernadene Magnuson, (1997). Antioxidants. http://extoxnet.orst.edu/faqs/extoxnet.htm

FDA, 2006. "Data on Benzene in Soft Drinks and Other Beverages, " United States Food and Drug Administration

M. EL Atyqy (2011). Chemical food preservation. http://azaquar.com

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REFERENCESOishi S. (2002). Effects of butyl paraben on the male

reproductive system in mice. Arch Toxicol. 2002 Jul;76(7):423-9

Oishi S. (2004). Lack of spermatotoxic effects of methyl and ethyl esters of p-hydroxybenzoic acid in rats. Food Chem Toxicol. 2004 Nov;42(11):1845-9

R. k. Oberoi (2010). Advantages of Natural Food Preservatives. http://www.articlebase.com

Rebecca J. Frey (2009). Artificial preservatives. http://diet.com

Vo TT, Yoo YM, Choi KC, Jeung EB., (2010). Potential estrogenic effect(s) of parabens at the prepubertal stage of a postnatal female rat model. Reprod Toxicol. 2010 Jun;29(3):306-16. Epub 2010 Feb 2