While the word “chemical” can sound scary, but chemicals are in all foods, and not all of them are harmful. A chemical is anything made from the basic building blocks called elements, such as carbon, hydrogen and oxygen.

Everything we eat and drink is made up of chemicals, even water. The Food and Drug Administration (FDA) checks food ingredients for safety, including chemicals. Still, many myths remain about chemicals and their role in our food. 

Added chemicals

Chemicals can help keep food safe to eat, last longer and ensure consistent quality. An additive is a general term for ingredients added to food to make it look, taste and stay fresh. They all have a purpose:

• Preservatives help food last longer.
• Sweeteners (like aspartame) add sweetness without calories.
• Emulsifiers help fats and liquids mix.
• Anti-caking chemicals prevent clumping. 

Manufacturers must test each of these chemicals for safety. While some people may choose to avoid them, research shows that, when consumed in moderation, additives aren’t a cause of cancer. 

Environmental chemicals

Farmers use pesticides and herbicides to protect crops from bugs, weeds and mold. These chemicals must also meet strict safety regulations. Even if small amounts remain on produce, the food is still safe because it must pass these safety standards set by government agencies. Studies haven’t shown these chemicals to cause cancer. 

Vitamins and minerals

Producers sometimes add important vitamins and minerals to food to prevent specific health problems. For example, cereal makers add folic acid to help prevent birth defects. Adding nutrients like iron and iodine to foods has helped stop other serious health issues. 

Food makers may label vitamins by their scientific names, like cyanocobalamin (Vitamin B12) or di-alpha-tocopherol acetate (Vitamin E). Don’t let these long names scare you; they’re added to fortify your food. 

Chemicals in food

These chemicals aren’t the main cause of cancer. Known cancer risk factors include:

• Diets high in processed meat.
• Charred foods.
• Drinking alcohol or sugary drinks.
• Being overweight. 

You can lower your risk of cancer by keeping a healthy weight, being active for at least 30 minutes a day and eating more whole grains, vegetables, fruits, and beans. By understanding the role of chemicals and focusing on healthy habits, you can take steps to protect yourself from cancer and feel more at ease about what you eat.