[CPD-CEU] Unpacking Ultra-Processed Foods (UPFs) Hypersensitivities: Additives, Emulsifiers, Sweeteners and Processing Compounds

Did you know there are about 350 different food additives listed by the FSA and 3,000 by the FDA, classified into various groups based on their function and properties?

These additives — including dyes, pH stabilisers, flavour enhancers, non-sugar sweeteners, preservatives and other processing aids such as texturisers, firming, bulking and anti-bulking agents, de-foaming, anti-caking and glazing agents, emulsifiers, sequestrants, gases, enzymes, and humectants — are fundamental components of ultra-processed foods and drinks. Additionally, other non-nutritive substances may be formed (e.g. acrylamides, AGEs, peroxides) or introduced into food and beverages through industrial handling, contact, and packaging (e.g. plastics, PFAS, trace metals).

Excessive consumption of certain ultra-processed foods and drinks (UPFs), laden with industrial compounds and chemical additives, has been linked to over 30 harmful health outcomes, including cancer, diabetes, heart disease and depression (PMID: 38418082). Recently, a major lawsuit in the USA has intensified scrutiny on Big Food, alleging that major corporations knowingly market harmful products, including those targeted at children and infants. The accusations aren't focused on the calorie, sugar, salt, or fat content alone but on the additives and processing methods used.

While the long-term health effects of such consumption dominate media headlines, this webinar shifts the focus to short-term adverse reactions to UPFs additives and processing compounds.

Are all additives and processing compounds to blame — or are certain ones more likely to provoke hypersensitivities? How can we identify these substances, single out the offensive ones, and effectively mitigate their impact?

Completing this CPD-CEU training will equip you with vital evidence on recognised hypersensitivities to food additives and processing compounds – along with practical insights to effectively support your food-sensitive clients.

Here’s what you'll uncover in this CPD-CEU webinar:

• Explore what current research says about UPFs additives and hypersensitivities to discern evidence from myths
• Learn about UPFs additives, including E-numbers, sweeteners, and other processing compounds, their purposes in food, and the potential reasons behind the development of hypersensitivities towards them
• Identify which additives found in ultra-processed foods are most likely to provoke acute adverse reactions, how to identify these on product labels, and which ones may be best avoided for better health
• Understand the difference between allergies and intolerances to UPFs additives and processing compounds, including symptoms, diagnostic approaches, and management strategies
• Apply safe personalisation frameworks and planning tools to support your food-hypersensitive clients, for students and alumni of our Level 5 Advanced Food Allergies and Intolerances Certification

Remember, you have the option of claiming your smart CPD certificate when you complete this webinar.