Beneath the Bun: Food additives in fast-food burgers and the path to healthier choices

Abstract

The modern Western diet is dominated by ultra-processed food (UPF), which is increasingly linked to adverse health outcomes. Previous reviews have already identified problematic components of UPF, such as added fats and sugars. Therefore, the aim of this review was to provide a nuanced understanding of another ubiquitous component of UPF, food additives, and to explore any potential health risks associated with their consumption, as well as strategies for mitigating those risks. To provide real-world contextualization, we first quantified the food additive profile a person would be exposed to when consuming a popular UPF, the burger. Here we show that the selected burgers contain up to thirty-six different additives, primarily emulsifiers, thickeners, preservatives, and colours. While some reviewed additives, such as resistant starch and natural colours, have beneficial effects, the majority have a deleterious effect on health. However, limitations of current studies and gaps in government regulations complicate the assessment of the long-term health implications of a diet high in food additives. This review underscores the need for greater transparency in food labelling and a re-evaluation of food additive safety standards. It advocates for both elimination of certain food additives and reformulation strategies to mitigate potential health risks associated with UPF consumption. However, since elimination poses multiple challenges, reformulation may be a more realistic strategy. This could include fortification with fibre, replacing synthetic colours with natural colours, and reducing the use of preservatives by utilising advancements in hurdle technology.