Tag Archives: allergic reaction

The Great Debate: Chemical Additives in Food – Are They Helping or Harming You?

Chemical additives in food safety and effectiveness is currently one of the most disputed issues in the field of science. Some argue that these additives are necessary to preserve food and enhance taste. Others are concerned about their potential health risks. This blog aims to explore both sides of the scientific discourse and offer insight into the reasoning behind each perspective.

One perspective of the debate supports the use of chemical additives in food. They argue that these additives are essential for preserving the freshness of food, preventing spoilage, and enhancing its taste and appearance. Additionally, they emphasize that numerous food additives have undergone rigorous safety evaluations and have been authorized by regulatory organizations such as the FDA.

Moreover, some argue that the amount of additives in food is relatively small and does not pose a significant health risk to the general population. They also argue that without these additives, food production would be less efficient and more costly, resulting in higher prices and less availability of food.

On the contrary, there are others who express worry about the safety and possible health hazards of chemical additives in food. They contend that certain additives may lead to adverse effects on human health, including but not limited to allergic reactions, hormone disruption, and an elevated risk of cancer.

Furthermore, some argue that the long-term effects of consuming these additives are not well understood, and that more research is needed to assess their safety. They also argue that the use of chemical additives in food is not necessary, and that natural preservatives and flavourings can be used instead.

In conclusion, the use of chemical additives in food is a controversial issue with valid arguments on both sides. While some argue that these additives are necessary for preserving food and enhancing its taste, others are concerned about their potential health risks. It is important for regulators, food producers, and consumers to carefully consider the evidence and arguments from both sides in order to make informed decisions about the safety and effectiveness of chemical additives in food.

Is Hair Dyeing Harmful?

Hair coloring (HC) is a beauty practice that changes one’s natural hair colour using chemicals to remove pigments in the hair shaft, melanin, by oxidizing the pigments, and replacing them with other pigments of choice. HC comes in different types, depending on how long a person wants the colour to last by changing the concentration of hydrogen peroxide (HP), ammonia, and paraphenylenediamine (PPD). Ammonia causes the swelling of the hair shaft, opening hair cuticles so HC pigments can penetrate into hair. HP oxidizes melanin in the hair strand, removing its  natural colour to create a canvas. Finally, PPD complexes with HP to form a colourful complex, which then binds to our hair to give it a new colour. 

 

Health concerns relating to hair colouring practice.

It is undeniable that HC improves the appearance drastically if you choose the right colour, but the harm of “forcing” hair to change color to health is extremely harmful that not many people are aware of. Several studies reported a possible correlation between certain chemicals in many oxidative-type HC products to a few sub-categories of cancer. Ames et. al. founded that the oxidation reaction between HP and each of the three main chemicals in oxidative-type hair colouring products – PPD, 2,5-diaminotuluene (TDA), and 2,5-diaminoanisole – yield a mutagen Bandrowski’s base. They conducted a facial absorption test on rats and found that this compound is a carcinogen to rats. Some HC users reported experiencing allergic reactions after using an at-home HC product or obtaining HC services from salons. Several hairdressers experienced frequent incidents of hand dermatitis from long-term exposure to HC products. This is because PPD, TDA, and other chemical compounds in many HC products are strong and extreme sensitizing compounds that lead to contact dermatitis (Figure 1) in many people who directly come in contact with the chemicals. 

Figure 1: Contact dermatitis occurs when skin comes into contact with a substance that causes our body to elicit one or several allergic reactions. Source: Wikimedia

 

Why do people still choose to dye their hair? 

Despite health concerns surrounding chemical compounds in HC products, HC remains a popular beauty practice these days among all ages, either to change their natural hair colours or to cover up grey hairs. For many people, HC not only improves their appearance and boosts their self-confidence if they choose a colour that matches their complexion but also a way to express their personality. To avoid the harmful effects that come from strong concentrations of HP and other compounds in HC products, experts from the US Food and Drug Administration recommend people to opt for temporary or semi-permanent HC, which contains the same chemical formula in permanent HC products, but at lower concentration. In addition, hairdressers always wear gloves, and some would wear masks to avoid inhaling the fume, while handling HC products. However, HC users and hairdressers should consult dermatologists or health experts if they experience any reactions or health concerns after using HC products to avoid the risk of having cancer.