Dangers and Side Effects of E Numbers

How E Numbers Are Tested and Approved

E numbers are food additives that have been assessed and approved for use in the European Union. In the UK, these additives are regulated under retained EU law, which was converted into UK legislation through statutory instruments following Brexit in 2021. The Food Standards Agency (FSA) is responsible for ongoing monitoring, risk assessment and advice on food additives.

Before any additive receives an E number, it must pass rigorous safety evaluations. These assessments examine how the substance is metabolised in the body, what quantities are likely to be consumed across different population groups, and whether there are any toxic effects at various doses. Testing includes animal studies, analysis of chemical properties, and reviews of existing research on similar compounds.

Laboratory conditions and controlled trials cannot fully replicate how large populations will respond to a substance over decades of regular consumption. Some effects only become apparent once an additive is widely used and researchers can study real world patterns. This means that concerns about particular E numbers sometimes emerge after approval, when consumer reports and epidemiological data prompt further investigation.

The FSA keeps approved additives under continuous review. If new evidence suggests a risk, regulations can be updated to restrict or ban a substance, or to require clearer labelling. This system of ongoing surveillance is designed to respond to emerging evidence while maintaining a food supply that is safe for the vast majority of consumers.

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Why Some People React to Certain Additives

According to FSA assessments, the general population can consume foods containing approved E numbers without adverse effects at typical dietary levels. The additives are present in small quantities, and the body processes them without difficulty in most cases.

However, some individuals are more sensitive than others. This sensitivity can be influenced by existing allergies, asthma, skin conditions such as eczema, or personal intolerances that do not appear in standard population studies. Children may also respond differently to adults, which has been a particular focus of research into certain colourings.

Reactions vary considerably. Some people experience skin rashes or hives. Others report headaches, digestive discomfort, or worsening respiratory symptoms. In people with asthma, certain additives have been associated with breathing difficulties or airway constriction. These reactions are not universal, and many people with the same underlying conditions will have no trouble with the same additives.

Identifying the cause can be difficult. Processed foods often contain multiple additives, and symptoms may not appear immediately after eating. This delay makes it challenging for individuals to determine which specific E number, if any, is responsible for their discomfort.

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E Numbers That Have Raised Concerns

Over the years, certain additives have attracted more scrutiny than others due to reported reactions or research findings. Below are some categories and examples that have been the subject of regulatory action or ongoing debate.

• Artificial colourings: A group of six colourings, sometimes called the Southampton Six after research published in 2007, were associated with increased hyperactivity in some children. These are E102 (tartrazine), E104 (quinoline yellow), E110 (sunset yellow), E122 (carmoisine), E124 (ponceau 4R), and E129 (allura red). Under UK food labelling legislation, products containing these colourings must carry a warning stating that they "may have an adverse effect on activity and attention in children." Subsequent reviews by regulatory bodies have not resulted in outright bans, though some manufacturers have voluntarily reformulated products to remove these colourings.
• Sulphites: E220 to E228 are preservatives commonly found in dried fruit, wine, and some processed foods. They can trigger asthma symptoms or allergic reactions in sensitive individuals. Foods containing sulphites above 10mg per kilogram must declare them on the label as an allergen.
• Benzoates: E210 to E213 are preservatives used in soft drinks and acidic foods. Some people report skin reactions or worsening of asthma symptoms after consuming products containing these additives.
• Monosodium glutamate (E621): This flavour enhancer is widely used in savoury foods. Some people report headaches, flushing, or sweating after consumption. However, the scientific consensus from multiple reviews, including those by the European Food Safety Authority, is that controlled studies have not established a causal link between MSG and these symptoms at typical dietary levels. Reported sensitivities may involve other factors such as the overall composition of meals or individual expectations.
• Aspartame (E951): This artificial sweetener has been assessed repeatedly by regulatory bodies including the European Food Safety Authority and, more recently, a joint committee of the World Health Organization and Food and Agriculture Organization in 2023. These reviews have concluded it is safe for the general population at current consumption levels. People with the rare genetic condition phenylketonuria (PKU) must avoid it because they cannot metabolise phenylalanine, one of its breakdown products. Some individuals report headaches or other symptoms they attribute to aspartame, though controlled studies have not confirmed these associations.

This is not a complete list. Other additives occasionally attract concern, and ongoing research may shift the scientific picture. For the most current information on specific E numbers, the FSA website provides detailed guidance.

Practical Steps for Managing Sensitivity

If you suspect that a particular additive is causing you problems, there are several practical steps you can take.

Start by keeping a food diary. Note what you eat and drink, along with any symptoms you experience and when they occur. Over time, patterns may emerge that point to a particular ingredient or type of product.

Read labels carefully. UK food labelling rules require manufacturers to list additives by their E number or chemical name. Allergens including sulphites must be emphasised in the ingredients list. If you know you react to a specific additive, checking labels before buying is the most reliable way to avoid it.

Consider speaking to your GP if symptoms are persistent or severe. They can help rule out other causes and may refer you to a dietitian or allergy specialist if needed. Self diagnosis can sometimes lead people to eliminate foods unnecessarily, so professional advice helps establish a clearer picture.

Be cautious about information found online. Claims about E numbers range from evidence based to highly speculative. The FSA, NHS, and GOV.UK provide reliable, regularly updated guidance.

It is worth noting that additives serve important functions in the food supply, including preventing bacterial growth, extending shelf life, and maintaining nutritional content during storage. For those who are sensitive to specific additives, awareness and careful label reading can help manage symptoms while maintaining a varied diet.

The Next Step

Now that you have read through the advice above, you might want to put it into practice. Our E Number Checker lets you enter an E number or ingredient and find out if it is halal, vegan, or contains animal products. Takes seconds. Try it now →