What are the chemicals harmful to health in each snack?

In order to improve the sweetness, excessive saccharin may be added to candied fruit, ice cream, cakes and biscuits, which will cause gastrointestinal discomfort and liver metabolism problems. Saccharin sodium will also form cyclic ethylamine after hydrolysis, which poses a cancer threat.

Hazard 2: A lot of trans fatty acids.

Most cakes, ice cream and biscuits in the market contain "vegetable butter" and "vegetable butter", which contains a lot of trans fatty acids. Excessive intake will damage children's intelligence, hurt the heart and lead to infertility.

Hazard 3: Excessive pigment

Some food production units often overuse synthetic pigments, such as puffed food and candy, in pursuit of "good-looking" snacks. However, the risk of synthetic pigments to human body is higher than that of natural pigments. If consumers eat a lot of food with excessive pigment content for a long time or at one time, it may cause symptoms such as diarrhea, which is especially unfavorable to the healthy development of children. Natural pigments are safe but expensive, and many enterprises are reluctant to use them.

Hazard 4: high salt and sugar.

Snacks such as preserved plum and dried bean curd contain a lot of salt or sugar, which will increase the burden on the kidneys and pose a threat to the cardiovascular system. In European and American markets, foods marked "sugar-free" and "salt-free" will be more popular.

Hazard 5: preservatives exceed the standard.

Food preservatives are natural or chemical synthetic substances added to food to ensure the preservation of food during transportation and storage. Such as benzoic acid, potassium sorbate, nitrite, too much intake will inhibit bone growth to a certain extent, endangering the health of kidney and liver.