Pâté de tête persillé

Flagged additives

• Sodium nitrite — Forms carcinogenic nitrosamines in cured/processed meat; processed meat classified IARC Group 1.
• Sulphite ammonia caramel — Caramel colour class IV (cola colour); may contain 4-methylimidazole (4-MEI).
• Monosodium glutamate (MSG) — Flavour enhancer; self-reported intolerance ('MSG symptom complex'); EFSA flagged exposure above the group ADI.
• Diphosphates — Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
• Triphosphates — Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.
• Polyphosphates — Inorganic phosphate additives are highly bioavailable; high additive-phosphate intake is associated with increased cardiovascular and kidney burden, particularly in chronic kidney disease.