Aluminium-based food additives
13.4.2012
Question for written answer E-003799/2012
to the Commission
Rule 117
Mara Bizzotto (EFD)
Recent scientific and industry studies show that European consumers are ingesting an increasing amount of aluminium owing to the widespread use of aluminium-based food additives (E173, E520, E521, E523, E541, E544, E545, E554, E555, E556 and E559). Under normal conditions, namely in a healthy human being, aluminium has a lower level of toxicity than other heavy metals but, unlike other metals (cadmium, mercury, lead, etc.) it is more frequently ingested. Since it is not part of the normal human biochemical cycle, once absorbed it remains in the body for a long time and spreads to all types of tissue, particularly to bones and the brain. It is even capable of reaching the placenta and foetus. The harm caused by aluminium includes loss of intellectual functions, concentration and bone mass, as well as damage to the kidneys. Australia, for example, considered it necessary to ban use of the food colouring E173.
- —Does the Commission believe it is safe to continue to include these additives among those approved for use?
- —Does the Commission consider it necessary to help new studies evaluate alternatives to these additives in order to improve consumer protection?
- —Does it believe it necessary to raise public awareness of the risks associated with ingesting excessive doses of these additives?
- —Is the European Food Safety Authority already planning to reassess these additives?
OJ C 247 E, 28/08/2013