Britain’s largest supermarket is joining a wider retailer-led move towards simpler ingredient lists, while France shows that supermarket additive policies can go considerably further in transparency…

Methyl propyl ketone (2-Pentanone) — 香料（合成）. アセトン様のフルーティな香りを持つケトン系香料。 Noted: 吸入による頭痛・めまい（高濃度）、中枢神経への軽度抑制作用。 Used in: フルーツ風味飲料・キャンディ・フレーバー菓子。

3-Hexanone — 香料（合成）. 青草様・フルーティな香りのケトン系香料。 Noted: 高濃度での皮膚・粘膜刺激、吸入による軽度の気道刺激。 Used in: フレーバー飲料・キャンディ・チューインガム。

via US news | The Guardian — Cross-partisan support in Washington on issues like pesticides and food additives pose a threat to the industry’s bottom line Some of the biggest food and agriculture corporations in the US are funding a campaign that pays social media influencers to combat elements of Robert F Kennedy Jr’s Make America Healthy Again platform, according to an investigation by the Guardian and Documented, an investigative watchdog and journalism project. The ascension of RFK Jr to secretary of health and human se

Copper complexes of chlorophylls and chlorophyllins — 着色料. 緑色着色用の葉緑素銅錯体。 Noted: 過剰摂取で銅蓄積による肝障害のリスク、ウィルソン病患者は禁忌。 Used in: 缶詰野菜（グリーンピース等）・漬物・佃煮・アンチョビ。

Sodium Propionate — 保存料. プロピオン酸のナトリウム塩。パン・チーズ類の保存料として使用。 Noted: 大量摂取でナトリウム負荷、偏頭痛誘発の可能性。 Used in: 食パン・プロセスチーズ・洋菓子。

Calcium Propionate — 保存料. プロピオン酸のカルシウム塩。パン類の防カビ保存料として主用。 Noted: 偏頭痛・行動障害との関連報告あり、子供の注意欠陥・睡眠障害の報告。 Used in: 食パン・菓子パン・ケーキ。

Monosodium glutamate hides under names like yeast extract. Learn what is MSG doing on a clean label, and whether MSG is bad for you in midlife.

Propionic Acid — 保存料. 天然に存在する短鎖脂肪酸。パン・チーズのカビ防止に使用。 Noted: 大量摂取で消化器刺激・吐き気、偏頭痛誘発との報告あり。 Used in: 食パン・洋菓子・チーズ。

A groundbreaking study published in the European Heart Journal has identified eight common food preservatives associated with a higher risk of hypertension and cardiovascular disease. Conducted by researchers from the Nutritional Epidemiology Research Team at Université Sorbonne Paris Nord and Université Paris Cité, the study analyzed data from over 112,000 French participants over a period of seven to eight years. Participants recorded their dietary intake every six months through detailed three-day food diaries, allowing researchers to track consumption of specific preservatives. The findings revealed that individuals with the highest intake of non-antioxidant preservatives had a 29% higher risk of developing hypertension compared to those with the lowest intake, while also showing a 16% increased risk of cardiovascular disease. For antioxidant preservatives, the hypertension risk was 22% higher among high consumers. The eight preservatives specifically linked to hypertension were potassium sorbate (E202), potassium metabisulphite (E224), sodium nitrite (E250), ascorbic acid (E300), sodium ascorbate (E301), sodium erythorbate (E316), citric acid (E330), and rosemary extracts (E392). Ascorbic acid (E300) was also associated with cardiovascular disease. The study, while observational and unable to prove direct causation, provides significant evidence that long-term exposure to these additives may contribute to cardiovascular health issues. Dr. Mathilde Touvier, the study's lead researcher, emphasized the need for regulatory re-evaluation of these additives by authorities such as the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA). The research team also highlighted the importance of public health recommendations to favor non-processed and minimally processed foods to reduce unnecessary additive consumption. The study's authors noted that while the research cannot establish direct causation, it aligns with experimental studies suggesting that preservatives may cause oxidative stress or affect pancreatic function, both of which could contribute to cardiovascular problems. The research is part of the ongoing NutriNet-Santé project, which aims to explore the connections between nutrition and health. Future research will focus on how food additives influence inflammation, oxidative stress, blood metabolic profiles, and gut microbiota, all of which may play roles in cardiovascular health. This study represents a significant contribution to understanding the potential health impacts of widely used food additives, particularly in the context of the growing consumption of processed foods worldwide.

Cyclamate — 甘味料. 砂糖の約30〜50倍の甘みを持つ合成甘味料。 Noted: 動物実験で膀胱がんとの関連が示唆、精巣毒性の動物実験での報告。 Used in: 一部の低カロリー飲料（使用国のみ）・ダイエット食品（使用国のみ）。 Restricted in: アメリカ合衆国・日本。

Chlorine — 小麦粉処理剤・殺菌剤. 気体ハロゲン元素。小麦粉の漂白・熟成促進・殺菌目的に使用。 Noted: 残留塩素による消化器への刺激、クロロ有機化合物生成リスク。 Used in: 漂白小麦粉・ケーキ用薄力粉（一部）。 Restricted in: EU（全加盟国）・日本。

Sodium Sulfite — 酸化防止剤・漂白剤・保存料. 亜硫酸塩の一種。酸化防止・漂白・微生物抑制に広く使用される合成添加物。 Noted: 亜硫酸塩過敏症患者（喘息患者等）でのアレルギー反応・気管支痙攣、頭痛・蕁麻疹・アナフィラキシーの報告。 Used in: ワイン・乾燥果実・えび。

Aluminium — 着色料（金属）. 銀白色の金属光沢を出す食品装飾用着色料。 Noted: 神経毒性の懸念（高用量動物実験）、アルツハイマー病との関連性を示唆する研究（因果関係は未確定）。 Used in: 糖衣錠菓子の表面コーティング・ケーキ装飾用シュガーボール・製菓用装飾素材。