Did you think your M & Ms’s were naturally blue, red, green? To give them this aspect, the food industry has developed specific techniques to integrate them with what are called manufactured “nanomaterials”. These are additives, which improve the appearance and palatability of the food product., but which can be harmful to health, warns ANSES. So, how to limit their consumption?
There are several types of nanomaterials in food. Since 2013, in France, their use is compulsorily postponed in a register called R-Nano. The objective is to be able to control the type of materials used and to assess their health risks. But ANSES specifies that this declaration is still too limited at present.
Nanomaterials have three main functions:
- Improve the appearance of the food by modifying the structure, color, texture.
- Improve packaging security in contact with the product: anti-microbials for example.
- Improve nutritional value : for example, to allow the milks to be sufficiently loaded with calcium, we add calcium carbonate.
Infant milk, confectionery, cereals …
There are currently at least 900 food products on the market that contain nanomaterials. The main sectors concerned are: infant milk, confectionery, breakfast cereals, cereal bars, pastries and frozen desserts. In these product categories, manufacturers indicate when nanomaterial-type additives are used.
ANSES specifies that this is only an inventory. Following this, a study will be carried out to assess the possible health risks, for the moment unknown. The objective of this census is to invite consumers to limit the use of modified products.
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