282 Propionates (bread preservative)
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The bread preservative (282)
Isn't it important to keep our bread fresh?
How will I know if I'm affected?
Watch out for cultured wheat and cultured dextrose
Keywords: bread, propionate, preservative, propionic acid, sodium propionate, calcium propionate, potassium propionate, whey powder, cultured wheat, cultured dextrose, 280, 281, 282, 283
The use of calcium propionate (282) as a preservative in bread became widespread in Australia in the early 1990s. This preservative is rarely used in Europe or New Zealand, used increasingly in the UK, and is common in Australia and the US. Consumers are often confused by a label claiming “now with extra calcium”. Calcium propionate is used for the propionate, not the calcium. Calcium is added to bread in other forms.
Calcium propionate and the other propionates (280-283) occur naturally in many foods and dairy products like Swiss cheese. In small amounts they are not harmful but, as with other additives, the effects are dose related. Very few people will be affected by two slices of preserved bread but effects are cumulative, so can build up slowly over days or weeks, varying with the dose. This makes identification of the cause of symptoms extremely difficult. Like all additives, this preservative was not tested before approval for its effects on children's behaviour and learning ability.
- 280 Propionic acid
- 281 Sodium propionate
- 282 Calcium propionate - most commonly used preservative in bread
- 283 Potassium propionate
- Whey powder – see below
How does it affect people?
Reactions can be anything from the usual range of food intolerance symptoms: migraine and headaches; gastro-intestinal symptoms including stomach aches, irritable bowel, diarrhoea, urinary urgency, bedwetting; eczema and other itchy skin rashes; nasal congestion (stuffy or runny nose); depression, unexplained tiredness, impairment of memory and concentration, speech delay; tachycardia (fast heart beat); growing pains, loud voice (no volume control); irritability, restlessness, inattention, difficulty settling to sleep, night waking and night terrors.
Propionates are one of the most difficult additives to avoid because their use is widespread and they are in a healthy food that is generally eaten every day. In less than one generation, many Australians have gone from eating none of this preservative to eating it every day of their lives.
Isn't it important to keep our bread fresh?
Contrary to what the food industry would like you to believe, this additive is not to keep your bread fresh. Calcium propionate (282) is added to inhibit the growth of mould. There is no mould on a freshly baked loaf of bread, so why use a mould inhibitor? Bakers who keep their work benches and slicer blades clean and mould-free, by wiping with vinegar every day, do not need this additive. However, bakers in large factories prefer the less time-consuming method of "fogging" their equipment with a chemical spray. Putting hot loaves in plastic bags makes the problem worse. Preservative 282 allows for sloppy hygiene. It is for the convenience of the manufacturer not the consumer.
How will I know if I am affected?
Very few people realise they or their children are affected by this additive, because if you eat it every day, your problems will seem to come and go without any obvious cause. Some people notice a difference within days if they switch to preservative free bread. This is sometimes a sign that other additives and some natural food chemicals could be a problem too. Babies can be affected through breastmilk.
- My breastfed baby son screamed for the first 3½ months of his life all day and half of the night until my doctor got me onto a dietitian for the elimination diet. He reacts when I eat most additives but the bread preservative is the worst. He screams in agony within 24 hours and often gets a red rash on his face, back and stomach. Before we tried the diet, we were hospitalised twice because I just couldn't cope. - Dani Hewton, WA
- My daughter is nearly 5 years old. When we did the elimination diet we found that she reacts to the bread preservative, some other preservatives and MSG. Her reactions to the bread preservative range from temper tantrums to very moody pre-diet behaviour. This includes hitting and annoying her brother and sister if they are trying to do homework or just generally whingy and very demanding behaviour and refusing to do as requested. At night, she wakes up from 1 to 5 times per night and walks the house. When we put her back on to preservative-free bread her behaviour changed back to good behaviour within 3 or 4 days. - Moya Connell, Qld
In Australia, propionates are now permitted in other products such as cheese or fruit juice but we have not yet received any complaints about these items. A mother in the US who was keeping her son on a propionate-free diet noticed a big reaction after a pizza. When she asked, they told her their pizza crusts were propionate-free but the cheese was "just loaded with it".
Propionibacteria can be cultured in whey powder as a method of using natural 282 preservative without having to declare it on the label. Avoid breads containing whey or whey powder, even if marked "preservative free". This potential problem applies only to whey powder in bread and other bakery products such as croissants, and does not apply to whey powder in icecream.
Q. We are still unclear about the relationship between whey and calcium propionate. I read that whey in bread should be avoided because it acts like natural calcium propionate. What I'm not sure about is the effect of whey when in foods other than bread. Specifically, we have been buying carob buttons from a local health food store and whey is an ingredient. My wife in particular is concerned about this. She does not want to bake them into cookies for fear of having a reaction. Is this a legitimate concern?
A. The only whey powder you have to avoid is whey powder that has been cultured with propionibacteria, but unfortunately, you can't tell whether it has been cultured or not because some manufacturers specify 'cultured whey powder' and some don't. Obviously, it should be mandatory to list cultured whey powder, but that's a battle for another day. In the meantime, it is probably safe to assume that whey powder in baked products such as bread, cakes and croissants has been cultured, and whey powder in anything else, including carob buttons, icecream and any other dairy products has not been cultured and is safe to eat.
Watch out for cultured wheat and cultured dextrose
These are the food industry's latest attempts to put preservatives in your bread without showing any preservative on the label. See our Quiz for more details.
See our Shopping List for the latest information.
The information given is not intended as medical advice. Always consult with your doctor for underlying illness. Before beginning dietary investigation, consult a dietician with an interest in food intolerance. You can write for our list of supportive dietitians (confoodnet@ozemail.com.au)
© Sue Dengate update June 2006