The harm of saccharin

Introduction: in the early years, saccharin would be used as a seasoning and added to various foods, but now it's almost never seen again, because it's harmful, so what's the harm of saccharin? Let's take a look at it with Xiaobian Saccharin is a widely used food additive to increase the sweetness of food Saccharin, as a chemical product, has always been labeled as harmful to health What are the hazards of saccharin? Let's learn about it with the small edition of Baibai safety net Hazard 1: the raw materials for manufacturing saccharin mainly include toluene, chlorosulfonic acid, o-toluidine, etc., all of which are petrochemical products They exist and accumulate in human body for a long time, and affect human health to varying degrees Hazard 2: saccharin is an organic chemical synthetic product, a food additive rather than a food It has no nutritional value to human body except for the sweet taste On the contrary, when eating more saccharin, it will affect the normal secretion of gastrointestinal digestive enzymes, reduce the absorption capacity of the small intestine, and reduce appetite Hazard 3: a small number of consumers do not know the harm of saccharin at all, eat a large amount of saccharin in a short period of time, cause thrombocytopenia and cause acute bleeding, multiple organ damage, etc., leading to malignant poisoning events Warm remind people that the safe intake of saccharin is 2.5mg/kg body weight every day The addition of saccharin in food also has self limitation Too much saccharin will affect the taste, so you don't need to worry too much about the excessive dose of saccharin in food and hurt your body The above is the introduction of the hazards of saccharin If you need to know more about saccharin and other small knowledge, please continue to pay attention to the food safety common sense column of Baibai safety net Editor in charge: Wang Xiaoli