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The Six Nutrients: Carbohydrates | Proteins | Fats | Vitamins | Minerals | Water Foods are the building materials for the body. There are six primary categories of nutrients in food three provide energy in the form of calories (energy). These are carbohydrates, protein, and fats. The other three - vitamins, minerals, and water - provide no calories but are vital to life and good health. Each food you eat not only contains more than one nutrient, but also a different number of calories. Fiber is another important part of a balanced diet and a healthy digestive tract. It is not labeled a nutrient, however, since it is not digestible but remains in your digestive tract. CARBOHYDRATES Carbohydrates are sugars and starches. These substances are used by your body to create energy. After being eaten, they are broken down into glucose or sugars that are used as fuel. Carbohydrates are often described as simple or complex. Simple sugars are carbohydrates that are made up of only one or two molecules of glucose (sugar). Simple sugars are found in foods like candies, soft drinks, fruit juices, and fruit. Complex carbohydrates are found in starchy foods like rice, potatoes, tortillas, and bread. Other foods which contain carbohydrates include carrots, corn, and bananas. These complex carbohydrates are made up of many, many molecules of sugar which are bound together. Although simple sugars and complex carbohydrates are made up of similar molecules, they have different amounts of nutrition. Grains (rice and wheat), bananas, carrots, and corn also contain important vitamins, such as Vitamin A, and fiber. Fiber, often referred to as bulk, is the part of the food which cannot be digested. Fiber helps remove toxic substances and excess cholesterol from your body. Simple sugars from foods that do not contain other nutrients, like candies or soft drinks, also provide energy, but do not meet any of your bodys other nutritional needs. Back to top PROTEINS Proteins are a major component of most tissues including muscles, bodily organs, and cells. Body protein is made from building blocks of amino acids. The human body can make most amino acids and use them to build proteins. However, nine amino acids, called the essential amino acids, cannot be made by the human body. They must be eaten on a regular basis for your body to maintain itself. Animal sources of protein like meat, fish, dairy products, and eggs contain all nine essential amino acids. They are often referred to as complete protein. Vegetable or plant sources of protein like beans, nuts, and some grains do not have all nine essential amino acids. Plant proteins can be mixed so that all essential amino acids are present in one meal. When beans and corn (like corn tortillas) are combined; all the essential amino acids are present. The same is true when beans and wheat, beans and rice, or nuts and wheat are mixed together. So, it is possible to have a completely healthy diet without eating meat. In order to have complete protein with each meal, it is important to get the right mix of vegetable proteins. Animal and plant sources of protein also contain different amounts of other nutrient classes. Animal protein usually contains a relatively high amount of fat and very little fiber. Plant sources of protein have very little fat and a relatively large amount of fiber. Since fiber is very important in the diet and excess fat can contribute to having heart disease, it may be healthiest to eat small amounts of animal protein in combination with plant proteins. It is also possible to avoid fat by choosing skim or low-fat milk, low-fat cheese or lean meat. Back to top FATS Fats are also necessary for health. Fat is a component of all cell membranes, and is an important source of stored energy in your body. When you cant avoid skipping a meal, your body uses fat for energy. Unfortunately, the body requires protein at the same time and will use tissue, like muscle to feed itself. Fat in the digestive tract helps your body absorb the fat soluble vitamins. Although fats are important, not all fats are as healthy for you as others. Eating too much saturated fat can increase your cholesterol and raise your risk of heart disease. Saturated fats come from meat, dairy products, and some kinds of vegetable oils called tropical oils (palm and coconut). Unsaturated fats do not have as great an effect on cholesterol and do not increase the risk of heart disease as much. These fats are found in fish and in vegetable oils like olive, peanut, and corn oil. In general, it is a good practice to have most of your fat calories come from unsaturated fat. This means eating leaner meat, skim or low-fat milk, and avoiding fried foods. Back to top VITAMINS Vitamins are important for the cellular machinery of your body. They are chemical substances that help the body use energy, build proteins, make cells, and repair injuries. Vitamins are divided into two general categories: fat soluble and water soluble. The fat soluble vitamins are A, D, and E. Vitamin A is necessary for eyes, bones, and skin. Vitamin D is necessary to make bones and teeth, and it allows your body to use the calcium that you eat. Vitamin E is important for healing wounds and fighting against

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bodily toxins. The water soluble vitamins are Vitamin C and the B vitamins. Vitamin C is important for fighting infection and for using the stored energy in your body. It is generally found in citrus fruits and other vegetables like tomatoes and peppers. The B vitamins are important for building blood cells, nerve cells, and are vital for many of your bodys chemical reactions. These are present in many meats and vegetables. The amount of vitamins that are recommended on a daily basis are called recommended daily allowances. In general, a balanced diet can provide all the vitamins you need without having to take vitamin supplements. To determine whether the food you eat contains the right amount of vitamins, it is useful to carefully examine food labels. Labels will tell you the proportion of the daily allowance present in prepared food. Generally, fresh food has a higher vitamin content than already prepared food. Some foods, like specially labeled cereals, are supplemented with vitamins so that you can be sure you are getting what you need. Back to top MINERALS Minerals are also essential building blocks for your body, but do not provide calories or energy. The foods containing essential minerals also contain other energy supplying material. Milk, for example, is an important source of calcium, Vitamin D, and protein. Calcium is the primary chemical component of bones and teeth. Iron is used in red blood cells to transport oxygen. Potassium and sodium are electrically charged chemicals that govern the electrical connections between body tissues. Other minerals are important to assist in other vital chemical reactions. Zinc, manganese, and selenium are essential for development of cells, healing, and all the bodys immune reactions. As with vitamins, most persons who eat a balanced diet will get an adequate supply of minerals without having to use supplements. Many people may have problems digesting milk and dairy products, our major source of calcium. If you cannot digest milk products, it is important to find a substitute for calcium. Bones cannot become strong without calcium. Having strong bones in old age is dependent on the strength of your bones when you are young. Other sources of calcium include dark green leafy vegetables like spinach and broccoli. Recently, some food producers have recognized the importance of calcium and have begun to add calcium to orange juice and other drinks. If you are concerned about your intake of calcium, you might want to choose these calcium enriched products over those that are not supplemented. Back to top WATER Water is essential for life. It is the single largest component of your body. Each and every day, you use water to metabolize your food, lose heat through sweating, and remove toxins in the urine. On average, an adult uses about 2 to 3 quarts a day just for perspiration and urination. In hot temperatures, with heavy exercise or with fever, your body requires more water than on a typical day. Without the right amount of water, your body cannot maintain the right temperature, blood pressure, or kidney function. Water is also the principal component of many foods, like milk, fruits, and vegetables. Other sources of water include juices and flavored soft drinks. The sources of water in your diet contain other nutrients. Water by itself is the best thirst quencher. In addition to water, fruits and vegetables also contain vitamins and fiber. Low-fat milk contains Vitamin D and calcium. Soft drinks contain large amounts of simple sugars (and calories) mixed with water, but no other nutrients. It is important to choose sources of water that will keep you well hydrated (correct fluid balance) contribute other nutrients, but not contribute too many calories or fat.

history
Humans have evolved as omnivorous hunter-gatherers over the past 250,000 years. The diet of early modern humans varied significantly depending on location and climate. The diet in the tropics tended to be based more heavily on plant foods, while the diet at higher latitudes tended more towards animal products. Analysis of postcranial and cranial remains of humans and animals from the Neolithic, along with detailed bone modification studies have shown that cannibalism was also prevalent among prehistoric humans.[44] Agriculture developed about 10,000 years ago in multiple locations throughout the world, providing grains such as wheat, rice, and maize, with staples such as bread and pasta. Farming also provided milk and dairy products, and sharply increased the availability of meats and the diversity of vegetables. The importance of food purity was recognized when bulk storage led to infestation and contamination risks. Cooking developed as an often ritualistic activity, due to efficiency and reliability concerns requiring adherence to strict recipes and procedures, and in response to demands for food purity and consistency.[45] From antiquity to 1900 The first recorded nutritional experiment is found in the Bible's Book of Daniel. Daniel and his friends were captured by the king of Babylon during an invasion of Israel. Selected as court servants, they were to share in the king's fine foods and wine. But they objected, preferring vegetables (pulses) and water in accordance with their Jewish dietary restrictions. The king's chief steward reluctantly agreed to a trial. Daniel and his friends received their diet for 10 days and were then compared to the king's men. Appearing healthier, they were allowed to continue with their diet.[46]

Anaxagoras
Around 475 BC, Anaxagoras stated that food is absorbed by the human body and therefore contained "homeomerics" (generative components), suggesting the existence of nutrients.[45] Around 400 BC, Hippocrates said, "Let food be your medicine and medicine be your food."[47] In the 1500s, scientist and artist Leonardo da Vinci compared metabolism to a burning candle. In 1747, Dr. James Lind, a physician in the British navy, performed the first scientific nutrition experiment, discovering that lime juice saved sailors who had been at sea for years from scurvy, a deadly and painful bleeding disorder. The discovery was ignored for forty years, after which British sailors became known as "limeys." The essential vitamin C within lime juice would not be identified by scientists until the 1930s. Around 1770, Antoine Lavoisier, the "Father of Nutrition and Chemistry" discovered the details of metabolism, demonstrating that the oxidation of food is the source of body heat. In 1790, George Fordyce recognized calcium as necessary for fowl survival. In the early 1800s, the elements carbon, nitrogen, hydrogen and oxygen were recognized as the primary components of food, and methods to measure their proportions were developed. In 1816, Franois Magendie discovered that dogs fed only carbohydrates and fat lost their body protein and died in a few weeks, but dogs also fed protein survived, identifying protein as an essential dietary component. In 1840, Justus Liebig discovered the chemical makeup of carbohydrates (sugars), fats (fatty acids) and proteins (amino acids.) In the 1860s, Claude Bernard discovered that body fat can be synthesized from carbohydrate and protein, showing that the energy in blood glucose can be stored as fat or as glycogen. In the early 1880s, Kanehiro Takaki observed that Japanese sailors (whose diets consisted almost entirely of white rice) developed beriberi (or endemic neuritis, a disease causing heart problems and paralysis) but British sailors and Japanese naval officers did not. Adding various types of vegetables and meats to the diets of Japanese sailors prevented the disease. In 1896, Baumann observed iodine in thyroid glands. In 1897, Christiaan Eijkman worked with natives of Java, who also suffered from beriberi. Eijkman observed that chickens fed the native diet of white rice developed the symptoms of beriberi, but remained healthy when fed unprocessed brown rice with the outer bran intact. Eijkman cured the natives by feeding them brown rice, discovering that food can cure disease. Over two decades later, nutritionists learned that the outer rice bran contains vitamin B1, also known as thiamine. From 1900 to the present In the early 1900s, Carl Von Voit and Max Rubner independently measured caloric energy expenditure in different species of animals, applying principles of physics in nutrition. In 1906, Wilcock and Hopkins showed that the amino acid tryptophan was necessary for the survival of rats. He fed them a special mixture of food containing all the nutrients he believed were essential for survival, but the rats died. A second group of rats to which he also fed fed an amount of milk containing vitamins.[48] Gowland Hopkins recognized "accessory food factors" other than calories, protein and minerals, as organic materials essential to health but which the body cannot synthesize. In 1907, Stephen M. Babcock and Edwin B. Hart conducted the single-grain experiment. This experiment runs through 1911. In 1912, Casimir Funk coined the term vitamin, a vital factor in the diet, from the words "vital" and "amine," because these unknown substances preventing scurvy, beriberi, and pellagra, were thought then to be derived from ammonia. The vitamins were studied in the first half of the twentieth century. In 1913, Elmer McCollum discovered the first vitamins, fat soluble vitamin A, and water soluble vitamin B (in 1915; now known to be a complex of several water-soluble vitamins) and names vitamin C as the then-unknown substance preventing scurvy. Lafayette Mendel and Thomas Osborne also perform pioneering work on vitamin A and B. In 1919, Sir Edward Mellanby incorrectly identified rickets as a vitamin A deficiency, because he could cure it in dogs with cod liver oil.[49] In 1922, McCollum destroyed the vitamin A in cod liver oil but finds it still cures rickets, naming vitamin D Also in 1922, H.M. Evans and L.S. Bishop discover vitamin E as essential for rat pregnancy, originally calling it "food factor X" until 1925. In 1925, Hart discovered that trace amounts of copper are necessary for iron absorption. In 1927, Adolf Otto Reinhold Windaus synthesized vitamin D, for which he won the Nobel Prize in Chemistry in 1928. In 1928, Albert Szent-Gyrgyi isolated ascorbic acid, and in 1932 proves that it is vitamin C by preventing scurvy. In 1935 he synthesizes it, and in 1937 he wins a Nobel Prize for his efforts. Szent-Gyrgyi concurrently elucidates much of the citric acid cycle. In the 1930s, William Cumming Rose identified essential amino acids, necessary protein components which the body cannot synthesize. In 1935, Underwood and Marston independently discover the necessity of cobalt. In 1936, Eugene Floyd Dubois showed that work and school performance are related to caloric intake. In 1938, Erhard Fernholz discovered the chemical structure of vitamin E. It was synthesised by Paul Karrer.

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In 1940, rationing in the United Kingdom during and after World War II took place according to nutritional principles drawn up by Elsie Widdowson and others. In 1941, the first Recommended Dietary Allowances (RDAs) were established by the National Research Council - Is extra zinc really necessary when you're under stress? - Does everyone need iron supplements? - Will selenium prevent cancer? - How important is copper? What are trace minerals? All these questions are about nutrients belonging to a group known as "trace minerals." They're called trace minerals partly because they are needed by the body in such very small amounts. Compare the small amounts listed in the table on the next page with the recommended dietary allowance (RDA) for calcium, which is 800 to 1,200 milligrams per day. Trace minerals known to be needed by humans are listed in the following table along with current recommendations for adequate and safe levels of daily intake, and examples of important food sources. If you regularly eat a balanced diet made up of a variety of foods, there normally is no need to take extra amounts or special supplements to supply these nutrients. Under certain conditions such as pregnancy, abnormally heavy menstrual flow, or recuperation after surgery, your physician or dietitian may make specific recommendations to meet special needs. Otherwise, be careful about supplements. As with many other substances, it's easy to go overboard and get too much of a good thing. However, if you do decide to take a supplement containing trace minerals, check the label and don't take more than about 150% of the RDA, since all trace minerals can be harmful when taken in large amounts. Too much of one can also interfere with how well your body uses others. Remember, with trace minerals, a little goes a long way!

TRACE MINERAL Iron

RECOMMENDED DIETARY ALLOWANCE (RDA)* 10.0 - 18.0***

IMPORTANT DIETARY SOURCES Whole grain products; enriched breads

& cereals; meat (especially organ meats), poultry, fish; vegetables and legumes

Zinc Manganese Copper Flouride Molybdenum Iodine Chromium Selenium

15.0 2.5 - 5.0 2.0 - 3.0 1.5 - 4.0 0.15 - 0.5 0.15 0.05 - 0.2 0.02 - 0.2

Meats (especially beef and organ meats), poultry, seafood (especially oysters) Whole grain products; nuts Nuts; organ meats; legumes; whole grain products; fruits and vegetables Flouridated water; seafood; green leafy vegetables Meats; whole grain products; legumes Iodinized salt; seafood; dairy products Meats, meat products; cheeses; whole grain products Whole grain products; meats, poultry, fish

* For Adults ** Those listed make especially notable contribution, but trace minerals are present in many other foods in small amounts. These can add up and make a significant contribution to the total daily dietary intake. *** The RDA for men and for women after menopause is the same, 10 mg; for women during chiId-bearing years the RDA is 18 mg/day. Iron Iron is especially important for the blood formation and function. Therefore, the need for iron increases when blood is lost on a regular basis, or during rapid growth. In both cases, more blood must be formed either to replace losses or to supply the needs of a larger body. Iron intake needs special attention: 1 during infancy, not only because of the rapid growth taking place, but also because milk (which contains very little iron) makes up the main part of the diet;

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2 3 4 during the rapid growth of early chiIdhood; during a woman's chiId-bearing years due to monthly blood losses; during and until three months after pregnancy.

Even at these times, a varied diet of ordinary foods can supply the body's needs because other factors increase iron absorption. For example, the more iron your body needs, the more iron it absorbs from the food you eat. Also, the form of iron in meat, poultry and fish is absorbed especially well by the body. In addition, when you include some of these sources in your diet, they promote the absorption of iron from other foods such as breads, cereals, eggs, cheese, legumes and nuts. Foods high in Vitamin C can do this, too. Thus, combinations -- like orange juice, toast and cereal for breakfast, a tuna salad sandwich with tomato juice and several strips of green pepper for lunch, and a serving of broccoli to accompany a cheese omelet or rice/lentil casserole dinner entree plus a section of melon or cantalope for dessert -- will help your body use the iron in your food to fullest advantage. Doctors often recommend iron supplements for women during pregnancy, or prescribe them if a blood test shows a need for additional iron. But these are special situations involving a specific length of time. If you are taking an iron supplement (or any other supplement, for that matter) be sure to tell your doctor. Zinc Zinc plays an important role in body growth, development and maturation; in tissue repair; and in resistance to disease. Low zinc intake has been linked to reduced growth (in chiIdren) and to delayed wound healing and reduced resistance to infection in adults, especially the elderly. Does this mean that you can encourage growth, speed up tissue repair or increase resistance to disease and other stresses by taking more zinc, even if you consume enough zinc in your diet? No, it doesn't work that way. Although inadequate zinc intake increases the likelihood that problems will develop, and an adequate intake protects against these problems, extra amounts don't provide added protection. In fact, some research studies indicate that too much zinc can actually hamper the body's fight against disease. Excess zinc can also interfere with copper absorption; the two compete to be absorbed by the body, so too much of one can crowd out the other. Poor zinc intake may occur among some groups in the U.S. population. For example, individuals on limited budgets and fixed incomes are more likely to have low zinc intakes because several good food sources of zinc, such as beef and seafood, are expensive. But this situation occurs among high- income groups, too. The reason? Poor food choices and diets that are too limited in the amounts and variety of foods eaten. Food can supply you with zinc safely. Even though zinc may be less available from plant sources such as whole grain products, legumes and nuts, these foods can still make important contributions to total zinc intake. Supplemental zinc, if used at all, should be taken with caution. Such supplements should not exceed 150 percent of the RDA, and should probably include copper. Copper Copper contributes to several important bodily functions. It helps the body use iron effectively in forming blood; it plays a prominent role in cartilage and bone development; and it is one of several nutrients that enable body cells to use the energy present in carbohydrate, protein and fat. Severe copper deficiency is very rare. In most cases it is due to a genetic disease. Even mild copper deficiency is uncommon because of the small amounts needed by the body and because copper is present in so many foods. The risk of miId deficiency may increase if the diet is very limited and if zinc supplements are overused. Copper is still being studied actively by scientists. You may hear reports of breakthroughs in knowledge about copper. Be careful about accepting isolated reports as fact; wait to find out if what you hear or see in the media is reliable information or just somebody's hunch about a chance observation. (This applies to other nutrition information as well.) Selenium Selenium is another trace element receiving a great deal of attention in the press. This is because technology has advanced to the point where research on selenium is possible. Before now, it was difficult to measure the small amounts of selenium involved in body functions. For example, selenium intake in the amounts considered normal and healthy for copper (2 mg to 3 mg) would probably cause severe poisoning. On the other hand, in very small amounts, selenium--along with vitamin E--helps protect body cell membranes from deterioration. This means that many different tissues can be affected by too little (or too much) selenium. Researchers are looking especially hard at whether selenium might protect against cancer, as some studies with animals suggest. But studies which can be applied to humans are very limited and not at all clear-cut. At present it seems safe to say that adequate intake may be beneficial, but that larger amounts are not necessarily protective. Added to the danger of toxicity from large amounts of selenium is the concern that some selenium compounds may be cancer-causing rather than cancer-preventing. Clearly, we need more precise information about human requirements for selenium and about its relationship to cancer. Currently, most health authorities are very cautious about suggesting both satisfactory and safe levels of selenium supplements. Can you depend on diet to supply the recommended levels of selenium? In this day and age, it is easy to answer yes to that question. The selenium in plant foods depends on the soil in which they grew, and in animal products, on where

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their food was grown. Some areas of the United States and other countries have high levels of selenium in the soil, and some areas have low levels. Food products available in our supermarkets come from many different growing areas. As a result, variations in the selenium content of foods from different places "average out" in the diet. There is little cause for concern except for the unusual case of someone who eats exclusively locally grown foods year-round, a highly unlikely situation. Analyses of diets in different areas of the United States show the typical selenium content is within the recommended range---another good illustration of how important it is to emphasize a wide variety of food choices in your meals. What about other trace minerals? Needs for the other five trace elements listed in the table are also likely to be met by eating a reasonably varied diet in amounts that meet energy needs. They serve many different functions in the body. Iodine is needed to make thyroid hormone; chromium and manganese help the body use carbohydrate efficiently for energy; manganese helps in the formation of bone and cartilage; fluoride protects against tooth decay; and molybdenum helps the body use other necessary compounds or handle their waste-products. Name Allura Red AC Amaranth E# E129 Usage Food coloring in snacks, sauces, preserves, soups, wine, cider, etc. Food coloring in wine, spirits, fish roe. Sweetener in snacks, sweets, alcohol, desserts, ~diet" foods Preservative in many foods, including drinks, low sugar products, cereals, meat products. In drinks, sauces, snacks, wines, cheese, etc. Preservative, particularly in fatcontaining foods, confectionery, meats. Preservative in many foods, including drinks, low-sugar products, cereals, meat products. Preservative in a vast array of foods-from burgers to biscuits, from frozen mushrooms to horseradish. Used to make old produce look fresh. Facts you need to know Avoid if you suffer from asthma, rhinitis (including hayfever), or urticaria (hives). Banned in the U.S. Avoid if you suffer from asthma, rhinitis, urticaria or other allergies. May affect people with PKU (phenylketonuria). Recent reports show possibility of headaches, blindness, and seizures with long-term high doses of aspartame. Can temporarily inhibit the function of digestive enzymes. May deplete glycine levels. Avoid ifyou suffer from asthma, rhinitis, urticaria or other allergies. Avoid if you suffer from asthma, rhinitis, urticaria, or other allergies. The International Agency for Research on Cancer says BHA is possibly carcinogenic to humans. BHA also interacts with nitrites to form chemicals known to cause changes in the DNA of cells. Can temporarily inhibit function of digestive enzymes and may deplete levels ofthe amino acid glycine. Should be avoided by those with hay fever, hives, and asthma. In the U.S., sulphites are banned from many foods, including meat. They can cause bronchial problems, flushing, low blood pressure, tingling, and anaphylactic shock. The International Labour Organization says avoid them ifyou suffer from bronchial asthma, cardiovascular or respiratory problems and emphysema. Has been known to cause pressure on the head, seizures, chest pains, headache, nausea, burning sensations, and tightness of face. Many baby food producers have stopped adding MSG to their products.

E123

Aspartame

E951

Benzoic acid

E210

Brilliant Black BN

E151

Butylated Hydroxyanisole

E320

Calcium benzoate

E213

Calcium sulphite

E226

Monosodium glutamate (MSG)

E621

Flavor enhancer.

Ponceau 4R, Conchineal Red A Potassium benozoate

E124

Food coloring.

People who suffer from asthma, rhinitis or urticaria may find their symptoms become worse following consumption of foods containing this coloring. See calcium benzoate. It can lower the oxygen-carrying capacity of the blood; it may combine with other substances to form nitrosamines, which are carcinogenic; and it may have an atrophying effect on the adrenal gland. Parabens have been identified as the cause of chronic dermatitis in numerous instances. The International Agency for Research on Cancer has concluded that saccharin is possibly carcinogenic to humans. May provoke life-threatening asthma. Sulphites have been associated with triggering asthma attacks. Most asthmatics are sensitive to sulphites in food. Acute poisoning has been reported from ingestion of fruit juices containing concentrations of tin greater than 250 mg per liter. Sulphur dioxide reacts with a wide range of substances found in food, including various essential vitamins, minerals, enzymes and essential fatty acids. Adverse reactions: bronchial problems particularly in those prone to asthma, hypotension (low blood pressure), flushing tingling sensations or anaphylactic shock. International Labour Organization says to avoid E220 if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease. Some animal studies have indicated growth retardation and severe weight loss. People with asthma, rhinitis, or urticaria should avoid this product. May cause allergic reactions and asthmatic attacks and has been implicated in bouts of hyperactivity disorder in children. Those who suffer from asthma, rhinitis and urticaria may find symptoms worsen after consumption.

E212

See calcium benzoate.

Potassium nitrate

E249

Preservative in cured meats and canned meat products.

Propyl phydroxybenozoate, propylparaben, and paraben Saccharin & its Na, K and Ca salts Sodium metabisulphite Sodium sulphite

F216

Preservative in cereals, snacks, pate, meat products, confectionery. Sweetener in diet, and no-sugar products. Preservative and antioxidant.

E954

E221

Preservative used in wine-making and other processed foods. Antioxidant and colorretention agent in canned and bottled foods, fruit juices.

Stannous chloride (tin)

E512

Sulphur dioxide

E220

Preservative.

Sunset Yellow FCF, Orange Yellow S

E110

Food coloring.

Tartrazine

E102

Yellow food coloring.