Legislation controlling how food additives are used dates back to the Food Drug and Cosmetic Act of 1938. Amendments to regulations include a list introduced in 1958 categorizing common, long-standing additives as safe. Meanwhile, new additives undergo scrutiny before receiving approval for use. Color additives, preservatives, and many other products are submitted to the FDA for review and approval. Even artificial sweeteners, such as aspartame, and some fat replacers, such as Olestra, have undergone this process.
Allergic reactions can occur with certain food additives.
For instance, sulfite sensitivity in a small percentage of the population can bring on symptoms of hives, nausea, and shortness of breath. As a result of this finding, in 1996, the FDA banned sulfites for use on fresh produce. Sulfites used in any other product must be identified on the package label. This too has to be identified on labels. Use of food additives really stems from age-old cooking practices.