EU warned of genotoxic risks in popular smoked snacks

Smoke flavours are a modern alternative to traditional smoking. They have been used for years to preserve food products such as fish, meat, and dairy. Although these flavours are not preserved, they give foods and snacks a smoked taste when added.

European Union legislation requires the safety assessment of these flavours before they are marketed. Authorizations must be renewed every 10 years. The European Food Safety Authority (EFSA) has re-examined eight of these substances for health safety, and the results may be concerning.

Based on the available scientific evidence, officials cannot rule out genotoxic effects—the ability of a chemical substance to damage the genetic material of cells. Changes or mutations in the cell's genetic information can increase the risk of developing cancer and hereditary diseases.

It is worth noting, however, that EFSA assumes the worst-case scenarios. The likelihood of side effects depends on many different factors, including a person's genetics and dietary habits.

New studies were conducted after updating measurement methodologies. The new 2021 guidelines state that detecting one component in a mixture classifies that mixture as genotoxic.

Six of the smoke flavours examined contained genotoxic substances. Scientists do not rule out similar effects in the remaining two flavours.

The European Food Safety Authority did not renew authorizations for the tested flavours. The European Commission and EU member states now have to consider the scientists' opinions.

If the union sides with the scientists, it could mean a ban on selling meat, fish, cheeses, and smoked snacks with popular additives. The final decision will be made by the end of June 2024 at Eastern Time.