Our food should be nourishing and safe to eat.
But more than 10,000 chemicals, some of which are potentially toxic, are allowed in food sold in the U.S.
Almost 99 percent of food chemicals introduced since 2000 were greenlighted for use by food and chemical companies rather than properly reviewed by the Food and Drug Administration. Many of these widely used chemicals are associated with major health harms, including increased risk of cancer, developmental harm and hormone disruption.
These substances end up in what we eat, thanks to a legal loophole that allows foods to be classified as “generally recognized as safe.” Food and chemical companies have exploited this loophole for decades – instead of the FDA determining which food chemicals are safe to consume, manufacturers decide.
That can leave consumers struggling to know what’s safe for their families.
By highlighting some of the worst offenders on the market, EWG’s Dirty Dozen Guide to Food Chemicals shows you which chemicals in food to avoid: