The EU will re-evaluate the risk of phosphates, a food additive

Recently, at the request of the European Commission, the European Food Safety Authority
(EFSA)
released its assessment of a scientific paper on the health risks of phosphates, a food additive. The paper points out that high intake of phosphates increases the risk of cardiovascular disease.After evaluating the scientific
, the EFSA concluded that there was no causal relationship between phosphorus content in the serum and adverse reactions. In addition, the paper does not clearly show that the increase in cardiovascular disease risk is related to dietary intake of phosphorus, the form of phosphate additives and the content of phosphorus in the serum.
EFSA

will re-evaluate the health risks of phosphate as a food additive by 31
december
, 20
18.phosphate is the most widely used food additive in the world, which plays an important role in the improvement of food quality, such as water preservation, gel strength and yield of meat products. In grain and oil products opposite the bar has an improved effect, can produce a new type of puffing agent. Application in the processing of sea products can effectively solve the problem of fresh taste and loss of nutrients, prevent and reduce oxidation
;
reduces the body's color change, odor, so that its muscle tissue has better water protection, better taste, and when thawing to improve its water holding.