FDA does not intervene in food processing for safety reasons, experts warn

The Food and Drug Administration (FDA)'s approach to regulating food additives, particularly in ultraprocessed foods and energy drinks, has come under fire for potentially allowing dangerous ingredients into the food supply. An editorial published in the American Journal of Public Health highlights concerns over the agency's "hands-off approach" to regulating additives, including brominated vegetable oil and red dye No. 3, used in food products.

In July, the FDA banned the use of brominated vegetable oil after studies indicated potential harm to the liver and heart, as well as possible links to neurological issues. This ingredient had already been banned in the U.K., the European Union, India, and Japan. The FDA has also faced scrutiny over its regulation of common ingredients such as caffeine, particularly after two individuals died after consuming Panera's highly caffeinated "Charged Lemonade" drinks.

Concerns Over GRAS Designation

Jennifer Pomeranz, an associate professor of public health policy and management at the NYU School of Global Public Health and the editorial's lead author, criticized the FDA's system for designating ingredients as "Generally Recognized as Safe" (GRAS). This designation allows ingredients deemed GRAS to bypass FDA approval before being used in foods. The intent behind this rule was to streamline the use of common ingredients like salt and vinegar, but it has now become a loophole for food companies to introduce new substances without comprehensive evaluation by the agency.

Pomeranz noted that over the years, the food industry has exploited the GRAS designation to add new substances, including natural sweeteners, preservatives, and texture-enhancing ingredients, without FDA scrutiny. Additionally, some companies have used this designation to justify higher levels of caffeine in their products. Between 1990 and 2010, an estimated 1,000 substances were labeled GRAS by manufacturers and used without notifying the FDA. Since then, the number of ingredients added to the food supply without the FDA's oversight has likely increased significantly.

FDA's Oversight and Resource Allocation

While the FDA can review new ingredients upon request from food manufacturers, it is not mandatory for them to do so. Consequently, there is no comprehensive understanding of the substances present in the food supply due to the self-GRAS mechanism, Pomeranz stated. The FDA did not provide a comment in response to this matter.

Xaq Frohlich, an associate professor of history at Auburn University in Alabama, indicated that the FDA's focus on food issues has been minimal until recently. He attributed this to the agency's budget allocation, with a significant portion derived from fees paid by pharmaceutical companies for drug reviews. As a result, food regulation and oversight have often been sidelined, with activities like monitoring additives and nutritional labeling receiving limited attention.

Richard Mattes, a professor of nutrition science at Purdue University, acknowledged the FDA's challenges in adequately monitoring food safety and healthiness due to funding constraints. However, he argued that the agency conducts thorough reviews of food ingredients. He emphasized that the safety of food products is often contingent on consumers' choices in processed foods with added ingredients, rather than the presence of specific chemicals.