List of Food Additives in Processed Foods: What They Are, Why They’re Used, and How They Affect Your Health
Mar 28, 2025
By Andrew Wilson
Why Whole Foods Are a Better Choice Than Processed Ones
Whole foods are ingredients you recognize—like apples, oats, chicken, and brown rice. Processed foods often include a long list of ingredients you’ve never heard of.
Those unfamiliar names are food additives. They’re used to extend shelf life, improve texture, enhance flavor, and preserve appearance. But many come with health risks.
Below is a comprehensive list of common food additives in the U.S., what they do, and how they might affect your health.
Food Additives A–Z
Acesulfame Potassium (Acesulfame K)
- Used for: Artificial sweetener in diet sodas, baked goods
- Health risks: May disrupt metabolism, linked to insulin resistance
Artificial Colors (Red 40, Yellow 5, Blue 1, etc.)
- Used for: Coloring candy, drinks, cereals
- Health risks: Linked to hyperactivity in children, possible cancer risk
Aspartame
- Used for: Artificial sweetener in sugar-free products
- Health risks: Headaches, mood disorders, potential neurotoxic effects
BHA (Butylated Hydroxyanisole) and BHT (Butylated Hydroxytoluene)
- Used for: Preservatives in chips, gum, butter spreads
- Health risks: Potential carcinogen, endocrine disruptor
Carrageenan
- Used for: Thickener in plant milks, deli meats
- Health risks: Can cause inflammation, digestive issues
Citric Acid
- Used for: Preservative, flavor enhancer in beverages and snacks
- Health risks: Often derived from mold, may trigger inflammatory responses
Corn Syrup (and High-Fructose Corn Syrup)
- Used for: Sweetener in sodas, baked goods, sauces
- Health risks: Linked to obesity, insulin resistance, fatty liver
DATEM (Diacetyl Tartaric Acid Esters of Mono- and Diglycerides)
- Used for: Dough conditioner in breads
- Health risks: Can contribute to heart inflammation
Disodium Inosinate and Disodium Guanylate
- Used for: Flavor enhancers in instant noodles, chips
- Health risks: May cause headaches, flushing, allergic reactions
Gellan Gum
- Used for: Stabilizer in yogurts and juices
- Health risks: May cause bloating or digestive upset
Guar Gum
- Used for: Thickening agent in dairy substitutes and soups
- Health risks: Large amounts may cause gas or cramps
Monosodium Glutamate (MSG)
- Used for: Flavor enhancer in savory snacks, soups
- Health risks: Can trigger headaches, nausea, and sweating in sensitive individuals
Modified Food Starch
- Used for: Thickener and stabilizer in sauces, dressings
- Health risks: May raise blood sugar quickly, depending on source
Nitrates and Nitrites (Sodium Nitrite, Potassium Nitrate)
- Used for: Preservatives in deli meats, hot dogs
- Health risks: Linked to cancer, especially colorectal cancer
Partially Hydrogenated Oils (Trans Fats)
- Used for: Increase shelf life in baked goods, margarine
- Health risks: Raises LDL (“bad”) cholesterol, increases heart disease risk
Polysorbates (Polysorbate 60, 65, 80)
- Used for: Emulsifier in ice cream, whipped toppings
- Health risks: Linked to gut inflammation and metabolic disorders
Potassium Bromate
- Used for: Strengthens dough in bread and rolls
- Health risks: Possible human carcinogen; banned in many countries
Propyl Gallate
- Used for: Preservative in meats, soups, and chewing gum
- Health risks: May affect hormones and has been linked to cancer in animals
Propylene Glycol
- Used for: Moisture retention in frostings, salad dressings
- Health risks: Can cause skin irritation and kidney issues at high levels
Sodium Benzoate
- Used for: Preservative in sodas and acidic foods
- Health risks: When combined with vitamin C, may form benzene—a carcinogen
Sodium Phosphates
- Used for: Texture enhancer in meats and processed cheese
- Health risks: Can affect kidney health and bone density
Sorbitol
- Used for: Sugar alcohol in diet foods and sugar-free gum
- Health risks: Can cause bloating, diarrhea, and cramping
Sucralose (Splenda)
- Used for: Artificial sweetener in diet foods and drinks
- Health risks: May alter gut microbiome and insulin response
Tert-Butylhydroquinone (TBHQ)
- Used for: Preservative in fast food and frozen meals
- Health risks: Linked to anxiety, immune disruption, and tumors in lab animals
Titanium Dioxide
- Used for: Whitening agent in candy, frosting, and coffee creamer
- Health risks: May be genotoxic, and is banned in the EU
Xanthan Gum
- Used for: Thickener in gluten-free foods and salad dressings
- Health risks: Can cause gas and bloating in some people
Why Whole Foods Are Better
When you eat whole foods, you know what you’re putting into your body. You are getting:
- Nutrients your body recognizes
- No artificial chemicals or preservatives
- Less sugar, less salt, fewer calories
- More fiber, vitamins, and minerals
When you eat processed foods, you take in dozens of additives. Many of them have been linked to poor health outcomes—cancer, obesity, heart disease, and chronic inflammation.
Ask yourself:
- Do you know what’s in your food?
- Are you eating to nourish or just to satisfy?
Eat foods with ingredients you can pronounce. Cook more at home. Shop the outer aisles of the grocery store. Choose real over convenient.
Your body knows the difference.
Get the Free Trial to Try Memios