[CPD-CEU] Food Additives Hypersensitivities Uncovered: E-numbers, Sweeteners, and other Processing Compounds

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

This includes preservatives, sweeteners, colour additives, flavours and spices, flavour enhancers, fat replacers, nutrients, emulsifiers, stabilisers and thickeners, binders, texturisers, pH control agents, anti-caking agents, yeast, dough strengtheners and conditioners, firming agents, enzyme preparations, gases – the list is extensive!

While some of these additives are common to various types of food, others are specific to particular foods. Consequently, a food additive could be responsible when adverse reactions manifest from a broad range of foods.

Unsurprisingly, the excessive consumption of ultra-processed foods — manufactured with industrial flavours and chemical additives — has been linked to more than 30 health conditions.

However, should all additives be blamed? Which ones are more likely to provoke adverse reactions? And how can we even recognise the offensive substance?

Completing this CPD-certified training will equip you with vital knowledge underpinning hypersensitivities to food additives – alongside insights to best support your food-sensitive clients.

Here’s what you will discover in this CPD/CEU Webinar:

• Explore what current research says about food additives and hypersensitivities to discern evidence from myths
• Learn about food additives, including E-numbers, sweeteners, and other processing compounds, their purposes in foods, and the reasons behind the development of hypersensitivities towards them
• Identify which food additives are most likely to cause reactions, how to spot these on food labels and which ones to avoid for better health
• Understand the difference between allergies and intolerances to food additives, including the symptoms, diagnostic approaches, and management strategies
• Utilise personalisation methods and planning tools to support your food-sensitive clients with our Level 5 Advanced Food Allergies and Intolerances Certification

This webinar is part of the THSA Nutrition Educational Annual Event 2024 and is relevant to our Level 7 Clinical Nutrition Program and Dietetics Advancement Program.

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