About ten years ago, there was an uproar when Vani Hari, who calls herself the Food Babe, revealed Starbucks’ Pumpkin Spice Lattes were, at the time, pumpkin-free and contained “toxic” amounts of sugar. It sparked a larger discussion about food additives – flavorings and dyes – in the U.S. that has caused panic about ingredients lists since.

Legislation proposed for the upcoming session, House Bill 1921, follows this same path of handwringing about ingredients without providing useful information. The bill gives no explanations for the banning of four food additives in products sold in our state.

Specifically, the bill proposes to ban the following four food ingredients by 2027:

• Brominated vegetable oil;
• Potassium bromate;
• Propylparaben; and
• Red dye 3.

Proponents of banning food additives often say, “But it is banned in the European Union!” 

A great many products and additives are banned in the European Union. As a rule, the E.U. practices the “precautionary principle” when it comes to bans on everything from genetically modified organisms (GMOs) to artificial leavening agents in bread. The precautionary principle can be simplified to “guilty until proven innocent.” The guiding force of the principle is when new products or processes are introduced that include effects that are in dispute or unknown, they should be rejected. 

Propylparaben

Propylparaben is an antimicrobial preservative added to foods to discourage them from spoiling. It is particularly effective at discouraging green and blue mold in citrus fruit.

Research about propylparaben suggests people most often either ingest the preservative or absorb it through the skin. Once propylparaben enters the body, it is metabolized and leaves the body, producing no “accumulation” in any part of the body. 

Research notes in rare cases, an extremely high concentration of propylparaben on the skin can cause a rash. No studies have indicated that it may cause cancer or any other significant illness in both the long- or short-term in humans. However, a study published this year noted the “human acceptable daily intake” when administered to mice, caused an increase in “mammary tumors” (breast cancer). When interpreting the data, it is important to think about size versus intake. A person versus a mouse means a much higher body concentration level of propylparaben in the mouse’s system.

Potassium bromate

Potassium bromate is a leavening agent used in commercially produced baked goods. Its primary function is to make store-bought baked goods light and fluffy. Michigan State University explains how potassium bromate works and what the FDA acceptable amount is in food products.

If foods containing potassium bromate are cooked properly, there is no trace of the additive left by the time it reaches the consumer. The acceptable amount of potassium bromate that can be used in a baking mixture equates to about one teaspoon per 800 cups of flour.

More importantly, current research does not suggest potassium bromate causes any harm to people who are consuming properly prepared baked goods in usual amounts. To make doubly sure, many commercial bakeries have already done away with using potassium bromate voluntarily.

Red dye 3

The controversy over food dyes has been on-going for years. Red dye 3 is among the list of food dyes considered potentially harmful to people. However, studies have focused primarily on animals and high concentrations in various foods.

In animal-based testing, red dye 3 was determined to cause cancer. Several additional food dyes, not listed in the bill, are also considered to be carcinogenic. Red dye 3 has also been associated with “hypersensitivity” – an unusually strong immune response – to its inclusion in food items resulting in things like lack of focus in children.

Brominated vegetable oil

Brominated vegetable oil (BVO) is an emulsifier used primarily in citrus- and fruit-flavored drinks to keep ingredients from separating. Think of a homemade vinaigrette that has been sitting for too long – the oil, vinegar, and citrus juice will often separate in layers.

New research suggests the primary ingredient in BVO – bromide – can build up in our tissues over time and cause potential problems. That research has led to a U.S. Food & Drug Administration proposal to ban the use of BVO nationwide, beginning in 2027.

Everything can sound dangerous if one chooses not to delve deeper into the data. For example, dihydrogen monoxide can cause corrosion, toxicity in the body if consumed in large quantities, it is an industrial solvent, and much more. It also has an entire spoof page dedicated to its “dangers.” Yet, for most of us, water (i.e. dihydrogen monoxide) is something we consume every day without a thought.

If Washington state is getting into the business of banning things simply because they turned up in a list somewhere, we head down a slippery slope of needless regulation. Following data, understanding clinical research, and looking for information from reliable sources is of the utmost importance. As is outlining the reasoning in proposed legislation for such bans.

Consumers have a right to understand what is in their food; they also have a right to understand why an ingredient may be banned without spending half a day sifting through medical journals.