E Numbers

Below, 3 E number tables. The Red table denotes the most dangerous, the Amber for medium risk and Green for the least harmful.

RED Table - MOST DANGEROUS:

Name	E Number	How it is used	What you should know
Allura Red AC	E129	Widely used as food colouring, in snacks, sauces, preserves, soups, wine, cider etc.	Avoid if you suffer from asthma, rhinitis (including hay fever) and urticaria (an allergic rash also known as hives
Amaranth	E123	Food colour used in wine, spirits, fish roe	Banned in the US. Avoid if you suffer from asthma, rhinitis, urticaria and other allergies.
Aspartame Click here for more info	E951	Widely used as a sweetener in drinks, snacks, sweets, alcohol, desserts and 'diet' foods	Aspartame may affect people with PKU (phenylketonuria) Recent reports show the possibility of headaches, blindness and seizures with long-term, high-dose aspartame
Benzoic Acid	E210	Widely used preservative in many foods including drinks, low-sugar products, cereals and meat products	Can temporarily inhibit the function of digestive enzymes and may deplete glycine levels. Should be avoided by those with allergic conditions such as hay fever, hives and asthma.
Brilliant Black BN	E151	Widely used in drinks, sauces, snacks, wines, cheese etc	People who suffer from allergic conditions, asthma, rhinitis, urticaria, etc. should avoid this substance
Butylated Hydroxy-anisole (BHA)	E320	Very widely used as a preservative, particularly in fat containing foods, confectionary, meats	The International Agency For Research on Cancer says that BHA is possibly carcinogenic to humans. BHA also interacts with nitrates to form chemicals known to be mutagenic (cause changes in the DNA cells)
Calcium Benzoate	E213	Preservatives in many foods including drinks, low-sugar products, cereals, meat products	Can temporarily inhibit the function of digestive enzymes and may deplete glycine and amino levels. Should be avoided by those with allergic conditions such as hay fever, hives and asthma
Calcium Sulphite	E226	Very widely used, mainly as a preservative in a vast array of foods - from burgers to biscuits, from frozen mushrooms to horseradish pulp	In the US sulphites are banned from many foods, including meat, because they make old products look fresh. They can cause bronchial problems, flushing, low blood pressure, tingling, and anaphylactic shock. The International Labour Organisation (ILO) says avoid them if you suffer from bronchial asthma, cardiovascular or respiratory problems and emphysema.
Monosodium Glutamate (MSG)	E621	Widely used as a flavour enhancer	Those sensitive to monosodium glutamate have felt symptoms including pressure on the head, seizures, chest pains, headache, nausea, burning sensations and tightness of face. Many baby food producers have stopped adding this substance
Ponceau4R, Cochineal Red A	E124	Widely used as a colouring	People who suffer from asthma, rhinitis, urticaria, may find their symptoms become worse following consumption or foods containing this colouring.
Potassium Benzoate	E212	Preservatives in many foods including drinks, low-sugar products, cereals, meat products	Can temporarily inhibit the function of digestive enzymes and may deplete glycine and amino levels. Should be avoided by those with allergic conditions such as hay fever, hives and asthma.
Potassium Nitrate	E249	Used as a preservative in cured meats and canned meat products	Three main health concerns; 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 affect on the adrenal gland.
Propyl P-hydroxy-benzoate, Propyl-paraben, Paraben	E216	Preservative in Pates, cereals, snacks, meat products and confectionary	Parabens have been identified as the cause of chronic dermatitis in numerous instances.
Saccharin and its Na, K and Ca salts	E954	Very widely used sweetener, found in diet, and no added sugar products	The International Agency for Research on Cancer has concluded that Saccharin is possibly carcinogenic to humans
Sodium Metabisulphite	E223	Widely used as a preservative and antioxidant	May provoke life-threatening asthma - a woman developed severe asthma after eating a salad with a vinegar based dressing containing E223
Sodium Sulphite	E221	Preservative used in wine making and other food processes	Sulphites have been associated with triggering asthma attacks; most asthmatics are sensitive to sulphites on food.
Stannous Chloride (tin)	E512	Antioxidant and colour retention agent in canned and bottled foods, fruit juices	Acute poisoning has been reported from ingestion of fruit juices containing concentrations of tin greater than 250mg per litre. Causing nausea, vomiting, diarrhoea and headaches.
Sulphur Dioxide	E220	Very widely used preservative	Sulphur Dioxide reacts with a wide range of substances found in food, including various essential vitamins, minerals, enzymes and essential fatty acids. The most common adverse reaction to sulphites in bronchial problems, particularly those prone to asthma. Other adverse reactions may include hypotension (low blood pressure) flushing, tingling sensations and anaphylactic shock. The ILO says you should avoid E220 if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma or cardiovascular disease.
Sunset YellowFCF, Orange -Yellow S	E110	Widely used food colour	Some animal studies have indicated growth retardation and severe weight loss. People with asthma, rhinitis or urticaria should avoid this product.
Tartrazine	E102	Widely used yellow food colour	May cause allergic reactions in perhaps 15 per cent of the population. It may be a cause of asthmatic attacks and has been implicated in bouts of hyperactivity disorder in children. Those who suffer from asthma, rhinitis, urticaria may find symptoms worsen after consumption

AMBER TABLE - MEDIUM RISK:

Name	E Number	How it is used	What you should know
Aluminium	E173	To clear tap water and as a food colour	High levels of aluminium have been linked with Alzheimer's and Osteoporosis
Annatto Bixin Norbixin	E160B	Food colour used in wide variety of foods including margarine, bakery, desserts, cheese, smoked fish, cereals and liqueurs	May provoke flare-ups of urticaria and angioneurotic oedema (an allergic reaction characterised by the sudden onset of swelling in the skin, and other areas) difficulty in breathing
Canthaxanthin	E161G	Food colouring in sausages	Main concern is tendency to form crystals in the retina of the eye. Long-term ingestion may cause liver damage.
Carbon Dioxide	E290	Used for fizz in beer and other drinks. It retards ripening in vegetables and fruit and inactivates moulds and bacteria	Exposure to carbon dioxide over long periods of time can be dangerous. Experimental evidence shows that carbon dioxide exposure might significantly reduce fertility
Cyclamic Acid And it's Na and Ca Salts	E952	Used widely as sweetener in 'Diet', energy-reduced and no-added-sugar products	Some skin conditions such as Pruritis, Dermographia, Urticaria and Angioneurotic oedema have been attributed to intake of Cyclamates.
Diphosphates, Disodium Diphosphate, SAPP	E450	Used as a leavening agent in doughnuts, biscuits, baking powder, cheese, canned potatoes and fish etc.	Excessive use may lead to imbalance of mineral levels, which could potentially lead to damage to bone density and osteoporosis.
Ferrous Gluconate	E579	Colouring for olives	Can kill children, especially between 12 and 24 months. As little as 2gm may cause death. However these levels could usually only be taken In the form of iron supplements.
Gelatine	None	Widely used as a thickening and gelling agent in jellies, confectionery, meat products.	There are concerns over gelatine in the wake of the BSE crisis as it is obtained from slaughterhouse by-products. These are usually obtained from pigs, but very occasionally from cattle
Glutamic Acid	E620	Widely used as a flavour enhancer and salt substitute. Particularly in condiments and seasonings	Researchers are concerned that glutamates could kill nerve cells which might be involved with degenerative diseases such as Alzheimer's, Parkinson's and Huntington's.
Hexa-methylene tetramine (Hexamine)	E239	Preservative used in cheese	May be combining formaldehyde and ammonia. Formaldehyde is considered carcinogenic and may provoke asthma, bronchitis, headaches and skin irritation.
Karaya Gum (Gum Sterculia)	E416	Used as an emulsifier in salad dressings, as a binder in meat products also in cheese and ices, liqueurs and chewing gum	It absorbs a large quantity of water and so acts as a laxative, which may produce abdominal discomfort. Occasional allergic reactions, i.e., urticaria, rhinitis, dermatitis and asthma, has been attributed to powered Karaya gum
Lactitol	E966	Widely used as a sweetener in energy-reduced, no-added-sugar and 'diet' products	May cause diarrhoea in very large (50g or more) doses. In animal studies there is evidence of some foetotoxicity (mutagenic damage to the foetus)
Litholrubine BK	E180	Used as a dye for cheese rind	Can affect those who suffer from asthma, rhinitis, urticaria and other allergic reactions.
Phosphoric Acid	E338	Widely used as a solvent, antioxidant and as a flavouring (mainly in soft drinks)	Excessive intake of phosphorus in food and drink may produce an imbalance of essential minerals leading to a loss of calcium from bone and calcification of soft tissues, especially the kidneys. The acceptable daily limit is 70mg. But it is quite likely that someone eating a typical western junk food diet could consume 500mg of phosphorus a day. At this level bone mineral content and density will decrease, making the onset of osteoporosis more likely.
Potassium Chloride	E508	Widely used as a seasoning and in yeast products	Large doses by mouth (although rare) can cause gastrointestinal irritation, weakness, circulation problems and vomiting. However, potassium chloride in a commercial dietary salt substitute produced a near-fatal poisoning in an eight-month-old infant.
Quillaia extractSaponin	E999	Foaming agent in soft drinks	Powdered Quillaia bark has highly local irritant and stimulatory properties. Unlikely to cause problems in drinks, but large doses severe toxic effects including liver damage, respiratory failure, convulsions and coma
Sodium aluminium phosphateAcidic	E541	Raising agent used in scones and sponge cakes	High levels of aluminium have been linked with Alzheimer's and Osteoporosis
Sodium, Monosodium, Disodium and Trisodium Citrates	E331	Controls acidity in carbonated drinks, evaporated milk and dry soup mixes	Excessive intake may upset the acid/alkaline balance and cause tetany (muscle spasms) or depress the heart
Sodium Phosphates; Monosodium, Disodium, Trisodium Phosphates	E339	Used in quick cook pasta and coffee whiteners	Excessive intake of phosphorus in food and drink may produce an imbalance of essential minerals leading to a loss of calcium from bone and calcification of soft tissues, especially the kidneys. The acceptable daily limit is 70mg. But it is quite likely that someone eating a typical western junk food diet could consume 500mg of phosphorus a day. At this level bone mineral content and density will decrease, making the onset of osteoporosis more likely.
Sodium Potassium Tartrate	E337	Used as an emulsifier in processed cheese	Should be avoided by people with cardiac failure, high blood pressure, damaged liver or kidneys as it can cause sodium and water retention.
Sorbitan Monostearate	E491	Widely used emulsifier	At high levels can cause liver and bile duct enlargement, growth retardation.
Succinic Acid	E363	Flavour enhancer in soups, desserts and drinks	Large doses may produce diarrhoea and vomiting.

GREEN - Least Harmful:

Name	E Number	How it is used	What you should know
Acacia Gum,Gum Arabic	E414	Widely used as a thickening agent	Virtually non toxic, but can provoke asthma
Adipic Acid	E355	Flavouring and leavening agent in dessert mixes, drink powders and bakery	Humans can only metabolise small amounts of Adipic acid. It has been found to depress growth in rats.
Ammonium carbonates, Ammonium hydrogen carbonate, Ammonium bicarbonate	E503	Used as an acidity regulator and raising agent in baking powder	Considered safe in relatively small amounts (as in food additives) but consumption of large amounts (6-8g) increases excretion of essential minerals.
Beetroot Red, Betanin(e)	E162	Widely used as a colouring	Intake should be restricted for small children
Biphenyl (Diphenyl) (Phenyl Benzene)	E230	Used mainly as a preservative to prevent mould on citrus fruit	Workers impregnating fruit wrappings with Diphenyl have displayed symptoms which indicate central and peripheral nerve damage and liver injury
Calcium Ascorbate	E302	Widely used antioxidant	Large amounts might increase the formation of calcium oxalate stones in the kidneys
Calcium Carbonate	E170	Widely used as a colouring, particularly in confectionery	Can cause constipation. Large quantities (less likely in foods than medicinal doses) can result in haemorrhoids, kidney stones, confused behaviour, anorexia, abdominal pains and weak muscles.
Calcium Chloride	E509	Used as a firming agent in fruit	Solid particles can cause skin peeling, eye discharge ad nose bleeding. Doses in food however are unlikely to cause problems
Carbamide (Urea)	E927B	Texturiser in chewing gum	No harmful side effects. But you might like to know that Urea is a basic part of Urine!
Citric Acid	E330	Widely used as an antioxidant and flavouring	A natural, organic additive,Citric acid is considered a chemical, is made from a mold, and is widely used as a preservative not as an organic additive( although some call it that). It is also used as an anticoagulant in butter. frequent or excessive intake may cause erosion of teeth and gum irritation.
Cochineal, Carminic acid, Carmines	E120	Widely used as a red colouring	Safe, but you might like to know that Cochineal is obtained from the dried bodies of a female insect!
Gellan Gum	E418	Thickening and gelling agent, stabiliser	High intake may produce a laxative effect
Glycerol	E422	Used to make 'soft scoop' ice cream, to control crystallization in sweets and as a food emulsifier	Few adverse effects following intake of the amounts likely to be found in food. Larger amounts may cause mild headache, dizziness, nausea, vomiting, thirst and diarrhoea
Guar Gum	E412	Widely used to create 'mouth feel' (how good a product tastes in the mouth) and to stop ice cream melting	Main concern has been over-use as a slimming aid where the fear is it could swell in the oesophagus, causing rupture or choking obstructions.
Hydrochloric Acid	E507	Widely used in food processing	May be carcinogenic, if mixed with formaldehyde.
Locust Bean Gum	E410	Found in bakery, ice-cream, soft cheese and sausages	May contain tannins, which inhibit appetite and growth.
Mannitol	E421	Widely used as a sweetener in 'diet' and no-added-sugar products	Exerts a laxative effect (at doses of 10-20g) However, no serious adverse effects noted in clinical experiments
Methyl Cellulose	E461	Used to increase water absorption and retention and give mouth feel. Stops fried foods from absorbing oil	If used as a diet aid should always be taken with plenty of water to prevent blockages. If you have bowel problems you should check with your doctor before taking it as a diet aid.
Polydextrose	E1200	Widely used as a stabiliser, thickening and bulking agent	Produces a laxative effect at around 90g per day intake or more - unlikely to cause problems in amounts of food.
Potassium Adipate	E357	Flavouring agent in dessert mixes, drink powders, bakery	Humans can only metabolise small amounts of Adipic acid. Depresses growth in rats
Propionic Acid	E280	Used as a preservative, mainly in breads and bakery products	Unlikely to cause a problem in food. Exposure of workers to Propionic acid shows mild to moderate skin burns and mild eye redness.
Propyl Gallate	E310	Widely used antioxidant	Unlikely to be carcinogenic, although it may cause contact dermatitis in those regularly exposed to it (i.e. bakery workers) In animal studies, male rats developed proputial gland tumours in the pancreas
Silver	E174	Used for the external coating of confectionery	Unlikely to cause problems in the amounts found in food stuffs, but long-term use is known to have caused argyria (darkening of the eyes, nose, throat and skin) in one patient with resulting kidney damage.
Sodium Alginate	E401	Widely used as a thickening agent	The greatest danger from ingestion of large quantities is the possibility of intestinal obstruction. Unlikely to cause harm
Triphosphates, pentasodium and Pentapotassium Triphosphate	E451	Texturiser used mainly in egg-containing products. Tenderises tinned peas and beans. Maintains moisture in meat products.	Unlikely to cause problems in the amounts found in foodstuffs, but ingestion of large amounts (usually only through consuming detergents) can cause vomiting, diarrhoea, fall of blood pressure, slow pulse, cyanosis, tetany (muscle spasm).
Xylitol	E967	Widely used, mainly as a sweetener and to make foods taste fresh	There are no toxicity concerns, but stimulation of freshness could mislead consumers.

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