Berglund F
Arch Toxicol Suppl. 1978(1):33-46. doi: 10.1007/978-3-642-66896-8_4.
The use of additives to food fulfils many purposes, as shown by the index issued by the Codex Committee on Food Additives: Acids, bases and salts; Preservatives, Antioxidants and antioxidant synergists; Anticaking agents; Colours; Emulfifiers; Thickening agents; Flour-treatment agents; Extraction solvents; Carrier solvents; Flavours (synthetic); Flavour enhancers; Non-nutritive sweeteners; Processing aids; Enzyme preparations. Many additives occur naturally in foods, but this does not exclude toxicity at higher levels. Some food additives are nutrients, or even essential nutritents, e.g. NaCl. Examples are known of food additives causing toxicity in man even when used according to regulations, e.g. cobalt in beer. In other instances, poisoning has been due to carry-over, e.g. by nitrate in cheese whey - when used for artificial feed for infants. Poisonings also occur as the result of the permitted substance being added at too high levels, by accident or carelessness, e.g. nitrite in fish. Finally, there are examples of hypersensitivity to food additives, e.g. to tartrazine and other food colours. The toxicological evaluation, based on animal feeding studies, may be complicated by impurities, e.g. orthotoluene-sulfonamide in saccharin; by transformation or disappearance of the additive in food processing in storage, e.g. bisulfite in raisins; by reaction products with food constituents, e.g. formation of ethylurethane from diethyl pyrocarbonate; by metabolic transformation products, e.g. formation in the gut of cyclohexylamine from cyclamate. Metabolic end products may differ in experimental animals and in man: guanylic acid and inosinic acid are metabolized to allantoin in the rat but to uric acid in man. The magnitude of the safety margin in man of the Acceptable Daily Intake (ADI) is not identical to the "safety factor" used when calculating the ADI. The symptoms of Chinese Restaurant Syndrome, although not hazardous, furthermore illustrate that the whole ADI cannot always be ingested as a single dose on an empty stomach with impunity.
食品添加剂的使用有多种目的，食品添加剂联合专家委员会发布的索引说明了这一点：酸、碱和盐；防腐剂、抗氧化剂和抗氧化增效剂；抗结剂；色素；乳化剂；增稠剂；面粉处理剂；提取溶剂；载体溶剂；（合成）香料；增味剂；非营养性甜味剂；加工助剂；酶制剂。许多添加剂天然存在于食品中，但这并不排除在高剂量时的毒性。一些食品添加剂是营养素，甚至是必需营养素，例如氯化钠。已知即使按照规定使用，食品添加剂也会对人体产生毒性，例如啤酒中的钴。在其他情况下，中毒是由于残留，例如奶酪乳清中的硝酸盐用于婴儿人工喂养时。中毒也可能是由于意外或疏忽而添加了过量的允许物质导致的，例如鱼中的亚硝酸盐。最后，也有对食品添加剂过敏的例子，例如对柠檬黄和其他食用色素过敏。基于动物喂养研究的毒理学评估可能会因杂质（例如糖精中的邻甲苯磺酰胺）、添加剂在食品加工和储存过程中的转化或消失（例如葡萄干中的亚硫酸氢盐）、与食品成分的反应产物（例如焦碳酸二乙酯形成氨基甲酸乙酯）、代谢转化产物（例如环己基氨基磺酸盐在肠道中形成环己胺）而变得复杂。代谢终产物在实验动物和人体中可能不同：鸟苷酸和肌苷酸在大鼠体内代谢为尿囊素，而在人体中代谢为尿酸。人体每日允许摄入量（ADI）的安全边际大小与计算ADI时使用的“安全系数”并不相同。此外，中餐馆综合征的症状虽然无害，但也表明并非总能空腹一次性摄入全部ADI而安然无恙。
