As the great Hippocrates said: "You are what you eat." But does each of us know what we really eat?
Pick your recipe
The food industry does not stand still. Today, we are presented with a huge amount of food and drinks, the recipe of which is being improved from year to year. At the same time, colorful labels with the composition of the products are full of more and more food additives, the number of which today is more than 500 items. Many of them are familiar to us, and some still raise questions. Today we will consider the properties and influence on the human body of phosphoric acid, used as a regulator of acidity in the production of various foods (sausages, processed cheeses, dairy products) [1] and carbonated sweet drinks like cola.
Today, it is believed that phosphoric acid negatively affects the functioning of the gastrointestinal tract and is one of the causes of damage to tooth enamel, which subsequently leads to caries. However, contrary to the generally accepted opinion, phosphoric acid in low concentrations allowed for use in the food industry is absolutely safe for the human body. It is included in the list of food additives allowed for use in the food industry by the technical regulation of the Customs Union 029/2012 and is allowed for use in the production of soft drinks in the Russian Federation and in the Customs Union in an amount of not more than 700 mg / l (0.07%).
Experts believe that from the point of view of the impact on dental health, the duration of contact of the teeth with acidic products is of great importance. The impact of sugary carbonated drinks is limited by the short contact time with your teeth - after all, no one will keep soda in their mouth for a long time. Whereas products that stick to teeth (dried fruits, caramel, toffee, etc.) can potentially have a more effective effect on tooth enamel. Despite this, it is always important to follow the rules of oral hygiene and regularly visit the dentist, which ultimately allows you to maintain the health of your teeth.
Do not forget that even the most natural products can contain a fairly large amount of acids. For example, the fruits of Barbados cherry (1000-3300 mg / 100 g), fresh rose hips (650 mg / 100 g), red bell pepper (250 mg / 100 g), black currant and sea buckthorn (200 mg) are the richest in ascorbic acid. / 100 g). [2]
As for the effect of products and carbonated drinks, which contain phosphoric acid, on the human gastrointestinal tract, there is also no reason for concern. As the results of numerous studies have shown, moderate consumption of sugary carbonated drinks, including Coca-Cola, does not adversely affect the stomach and its mucosa, in particular. [3]
In addition, few people think that the acid content in carbonated drinks is <70 mg / 100 ml, which is much less than in most fruit juices or, say, in sterilized milk (up to 1000 mg / l) and dairy products for baby food (up to 1000 mg / l). [4] In this case, after all, no one questions the safety of moderate consumption of juices and dairy products.
In conclusion, I would like to note that there should be a measure in everything that needs to be known and followed. Listen to your feelings, give preference to those foods and drinks that you like, and be healthy.
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[1] Phosphoric acid. The maximum level in production is established for each group of food products: TR TS 029/2012. Nechaev A.P., Traubenberg S.E. and other food chemistry. Ed. 5th - St. Petersburg: GIORD, 2013.-- 680 p. Nechaev A.P., Kochetkova A.A. Nutritional supplements. - M.: Kolos, Kolos-Press. 2002.-- 256 s.
[2] Skurikhin I. M., Volgarev M. N. Chemical composition of food products: a Handbook (book 1). - M.: Agropromizdat, 1987.-- 224 p.
[3] Soldani G., Bertelli A., Mengozzi G. et al. Effect of white wine, Coke and water on basal and food-stimulated gastric acid secretion and gastrin release in the dog. - Int. J. Tissue React., 1987, v. 9, No. 5, p. 433–437.
[4] Phosphoric acid. The maximum level in production is established for each group of food products: TR TS 029/2012. Nechaev A.P., Traubenberg S.E. and other food chemistry. Ed. 5th - St. Petersburg: GIORD, 2013.-- 680 p. Nechaev A.P., Kochetkova A.A. Nutritional supplements. - M.: Kolos, Kolos-Press. 2002.-- 256 s.
Material prepared with information support from TCCC.