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How dangerous is ethoxyquin?


SweetMamaKaty

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I've just been doing some reading and just learned about ethoxyquin, a pet food preservative that may be harmful to fish. I see it is included in my Omega One and used to be in Saki Hikari (an old review was where I first read about it). Does anyone know - is it a big enough deal that I need to stop using the Omega One? I know it is highly recommended, and I haven't noticed any problems, just wondering. Ethoxyquin is not listed on my containers of NLS or Hikari Lionhead. Thanks.

Background Info:

This is an old review, where the reviewer was unhappy about the use of MSG in Saki Hikari, and some people commented to his review that it also included ethoxyquin. A later reviewer states that MSG is not on the current label. I don't have a package yet to look for myself. http://www.amazon.com/Hikari-Usa-AHK42553-Goldfish-Ounce/product-reviews/B001P220TQ/ref=cm_cr_pr_top_helpful?ie=UTF8&filterBy=addOneStar&showViewpoints=0&sortBy=byRankDescending

Anecdotal report that ethoxyquin is no longer on the Saki Hikari label: https://answers.yahoo.com/question/index;_ylt=A0LEVkCVq01Us1wAOTFjmolQ;_ylu=X3oDMTBybnV2cXQwBHNlYwNzcgRwb3MDMgRjb2xvA2JmMQR2dGlkAw--?qid=20140926203236AAzXSLg

I know this is just wikipedia, but it's what I found quickly about ethoxyquin: http://en.wikipedia.org/wiki/Ethoxyquin

Maybe this is better, if the link works: http://www.epa.gov/oppsrrd1/REDs/factsheets/0003fact.pdf

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Relax.

I read the references, and I see that there is no danger whatsoever from any reasonable amount of the chemical. The fish studies used very large amounts of the chemical to produce effects. Note that it is the last ingredient on the Omega One label, which means it is present in very small amounts. It is there to prevent rancid fats, which are known to be harmful.

Since glutamate is the free form of the amino acid glutamine, found in all protein, the only way to avoid submitting your fish to monosodium glutamate is to avoid feeding any protein. Digestion of protein releases glutamate, which combines with ever-present sodium ions to create monosodium glutamate.

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Also, even products that don't list ethoxyquin on the label may contain it nonetheless. It is routinely added in the industry to fish meal as an antioxidant (to prevent oxidation and rancidity), and finished-product manufacturers aren't required to disclose additives present in the ingredients they use, only what they added to the product themselves. In fact, the U.S. Coast Guard requires imported fish meal to contain ethoxyquin.

From what I can see, no long-term toxicity study of the levels of ethoxyquin likely to be present in fish food (up to 150 ppm, it seems) has been done, and it is doubtful that anyone would be willing to finance such a study. Still, toxicity is determined by dosage, and the amounts of preservatives added to products are very low. Here's an interesting post on NLS' website: http://nlsfishfood.com/index.php?option=com_content&task=view&id=29&Itemid=63&limit=1&limitstart=5

I work in the dietary supplement industry, and every few years there is a new panic over preservatives in cosmetics, and in some cases we end up reformulating our products to meet customer demand - even though the amounts added to our cosmetic products are far below toxic levels. The flip side of this whole argument is that oxidation/rancidity and microbial contamination are also bad, and that's what you get if you DON'T use any preservatives.

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