Any food altered from its natural state is considered a processed food. Additives are ingredients commonly incorporated into processed foods to modify their taste, appearance and preservation ability and are not consumed individually. Below are some commonly used additives, their uses in foods and potential health effects. Information is provided by Dr. Dave Bridges, associate professor of Nutritional Sciences at the University of Michigan, and Tara Schmidt, lead registered dietitian at Mayo Clinic Diet.

Commonly used additives

Processed foods are refined to enhance taste, texture and shelf life by removing certain nutrients and adding other vitamins and minerals. Sweeteners like high-fructose corn syrup, stabilizers such as citric acid derived from citrus fruits and antioxidants like vitamins C and E are commonly used additives in foods that undergo refining.

Uses in processed foods

Sweeteners are a less expensive option than sugarcane-derived syrup and are commonly added to processed foods. Stabilizers like citric acid alter the pH of the food products in order to maintain consistent taste over time. Antioxidants such as vitamins C and E can be used to extend shelf life, but their inclusion is often marketed to suggest health benefits, although there is little data to support these claims. 

Additive health effects

High consumption of processed foods is linked to chronic diseases such as heart disease, obesity and stroke. It is difficult to identify which components of a food product are responsible for these diseases, but individuals whose diets are high in processed foods, particularly those rich in saturated fats and sugars, are more likely to ingest additives that lead to potential health implications.