The federal government has relied on chemical analysis to monitor the safety of food since the mid-1800s. Since the passage of the Pure Food and Drugs Act in 1906, the Food and Drug Administration (FDA) has become the nation’s largest consumer protection agency. While the overall goal of the agency has remained constant, the FDA has transformed in response to social, political, and economic changes. As new knowledge regarding food safety emerges, experts are pushing for the re-evaluation of food additives found in products consumed daily.
On July 26th, 2021, Congresswoman Jan Schakowsky introduced the Food Chemical Reassessment Act. This bill would require the Food and Drug Administration to study at least ten chemicals every three years to reevaluate their safety.
These chemicals include:
● Titanium dioxide - found in chewing gum, candy, chocolate, and pastries
● Per- and polyfluoroalkyl substances - found in nonstick cookware and cleaning products
● Ortho-phthalates - found in a wide variety of foods from fast food to fresh vegetables mainly due to food packaging
● Tert-butylhydroquinone - found in canola oil, soft drinks, and packaged food
● Potassium bromate - found in bread and flour
● Perchlorate - found in salami, bologna, and collard greens
● Butylated hydroxyanisole (BHA) - found in cereal and other dry goods to make them last longer
● Butylated hydroxytoluene (BHT) - added to food as a preservative
● Brominated vegetable oil (BVO) - used to keep the citrus flavor in sodas and other beverages.
● Propylparaben - found in dessert, jams, soft drinks, and processed vegetables
Such chemicals were either never reviewed by the FDA or reviewed decades ago. For example, the FDA has not reviewed titanium dioxide and propylparaben since the 1960s. According to health experts, titanium dioxide has been linked to health concerns such as possible DNA damage and is no longer considered safe in many other countries. In addition, propylparaben is thought to disrupt hormones and has been linked to cancer.
Many of these chemicals improve taste and act as food preservatives. Such substances can also make food appear more enticing. Despite the benefits, thousands of these additives have entered the food supply through a loophole and have not been thoroughly vetted for safety. In 1997, Congress proposed the designation GRAS, or “generally recognized as safe,” to allow food companies to add ingredients to food and other household products. This was intended for substances that pose little to no risk of harm. Food manufacturers can self-affirm that the product is safe after performing their own research. While the FDA can withdraw GRAS classification as the agency did with trans fat in 2015, the list of added chemicals has grown substantially with very little federal oversight.
In an announcement to the U.S. House of Representatives, Congresswoman Rosa DeLauro states, “American families deserve to trust that the food in our stores and supermarkets is safe. This bill is vital to that effort and will empower FDA to hold food manufacturers accountable for what they offer to the public.”
The Food Chemical Reassessment Act of 2021 will also reestablish the Food Advisory Committee, which was terminated in 2017 due to cost. This committee, composed of a panel of experts, will be responsible for advising the FDA on food science and safety. While funding was not discussed, the Food Chemical Reassessment Act is endorsed by numerous organizations such as Environmental Working Group, Environmental Defense Fund, Center for Science in the Public Interest, and EarthJustice.
