What are the hazards of calcium chloride, a food grade additive?

Calcium chloride is often used as a food grade additive, mainly to increase the hardness and stability of food. Although calcium chloride is safe in moderation, excessive intake or long-term exposure may cause some health problems.

Firstly, excessive intake of calcium chloride may lead to calcium deposition in tissues and organs of the body, ultimately forming stones, especially kidney stones. This has a serious impact on kidney function and can cause pain. So, patients with a history of kidney stones or other chronic kidney diseases should avoid excessive intake of calcium chloride.

Secondly, long-term excessive intake of calcium chloride may also affect the absorption of other minerals in the human body, especially magnesium and iron. This may lead to a lack of these minerals, causing a series of health problems such as anemia, cramps, etc.

In addition, as a chloride, excessive intake of calcium chloride may cause an increase in salt levels in individuals with hypertension or cardiovascular disease, thereby affecting the health of the cardiovascular system.

In addition, calcium chloride may also cause adverse reactions to people with allergic constitution, such as causing skin allergies, breathing difficulties, and other symptoms. Some people may be allergic to calcium chloride, leading to adverse reactions after consumption.

Overall, as a food grade additive, calcium chloride is safe to use in moderation, but excessive intake or long-term exposure may bring some potential hazards. Therefore, when using calcium chloride, it is important to pay attention to the intake and avoid excessive use, especially for those with specific health issues who need to be cautious. It is recommended that consumers pay attention to the nutritional information labels of products when choosing foods containing calcium chloride, and control their intake reasonably to ensure that they receive sufficient nutrition without causing health problems.