Is Trisodium Phosphate in Food Bad for You?
Facts vs Myths
Trisodium phosphate (TSP) is a common food additive used in processed foods. TSP is found naturally in many plants, but it is most commonly added to produce and meat products to increase shelf life and improve texture. It is used as a preservative, flavor enhancer, colorant, and other purposes.
The FDA has not approved any specific health claims about the use of TSP. However, there are no studies linking its consumption with negative health effects. Some studies have linked higher levels of TSP intake to increased risk of cancer or heart disease. Other research suggests that TSP may reduce cholesterol levels and protect against certain types of cancers.
There are several different forms of TSP. They include:
1. Trisodium Phosphate (TSP): This form of TSP is the most commonly used and is found in everything from canned vegetables to frozen dinners.
It has been shown to enhance the shelf life of some foods, such as soups and sauces, but it does not appear to affect their taste or nutritional value.
2. Sodium Tri Poly Phosphate (STPP): This form of TSP is generally not used as extensively as TSP because it can increase sodium levels in food.
Some manufacturers use it to reduce levels of iron and copper in canned drinking water.
3. Trisodium Diphosphate (TSPP or TDP): This is a combination of sodium, phosphate, and diphosphate, which occurs naturally in some fruits and vegetables.
Manufacturers can use it as a preservative and to enhance the texture of certain foods.
Due to potential cancer risks, government agencies have been concerned about using TSP in food products.
Most studies have not found a clear link between TSP and cancer risk. However, studies investigating the link between TSP levels in drinking water and increased risk of cancer have had mixed results.
The U.S. Environmental Protection Agency (EPA) claims that there is currently insufficient evidence to support lowering the acceptable limit of TSP in drinking water.
However, the National Toxicology Program claims that there is limited evidence linking TSP to cancer in animals and is therefore considered a “reasonably anticipated carcinogen” for humans by the EPA.
Sources & references used in this article:
Should I Eat the Yolk?: Separating Facts from Myths to Get You Lean, Fit, and Healthy by J Hale – 2010 – books.google.com
The 150 Healthiest Foods on Earth, Revised Edition: The Surprising, Unbiased Truth about What You Should Eat and Why by J Bowden – 2017 – books.google.com
The Myths of Diet and Nutrition by V Mukherjee, PK Mishra – Ayushman Ayushman Ayushman Ayushman – academia.edu
The Calcium Myth-More Is Not Better by HMCDY Need – pursueahealthyyou.com