This entire past week, I have been stuck at home sick with a bout of diffuse colitis that came seemingly out of nowhere. So how did I spend my week? Doing what most of us end up doing when we don’t feel great—doom scrolling on Instagram to pass the time. At some point, and not at all too surprising, the algorithm decided I needed food content, and suddenly my feed was full of reels comparing American groceries to foods sold in Europe.

One reel in particular caught my attention. It claimed that several ingredients commonly used in the United States are banned in Italy. This too wasn’t all too shocking given how differently “Italian” products, the likes of Nutella and Fanta soda, are made in the United States. That sent me down a bit of a research rabbit hole. I started looking into which foods or additives are allowed in the U.S. but restricted in Italy, and more importantly, what alternatives people can choose if they want to avoid them.

Italy, like other European Union countries, follows stricter rules about certain food additives, preservatives, and processing methods. That doesn’t necessarily mean American–made food is “dangerous” per say, but it does highlight different approaches to food safety and quality. For consumers who want to make more informed choices, it’s useful to know what’s in your food—and what alternatives are available.

A number of years ago I worked under a boss who didn’t allow his staff to bring up problems, unless we also thought of possible solutions. With this theory in mind, I also want to propose some easy swaps that will allow you and I enjoy similar foods with simpler ingredients.

1. Potassium Bromate

Potassium bromate is an additive used in some commercial bread production in the United States. Bakers add it to strengthen dough and help bread rise higher, producing a fluffier loaf with a uniform texture. It can also be commonly found in cake and bread mixes, and prepared snacks, the likes of one of my favorite salty snack: Ritz Crackers. Is there anything more deceptively innocent than Ritz Crackers? (Crackers and ginger ale was practically my entire menu this past week!)

Italy, along with many other countries like Canada, has banned potassium bromate due to concerns about potential health risks. You will not find it in their prepared snacks, and because Italian bread traditions rely more on simple ingredients—flour, water, yeast, and salt—the additive simply isn’t necessary in most cases.

Try this instead:
Look for breads labeled bromate-free or choose loaves from local bakeries that use traditional ingredients. Sourdough, rustic Italian-style bread, and naturally fermented loaves are great options. They often taste better, have fewer additives, and may even be easier to digest thanks to the fermentation process. And check the labels of those prepared snacks.

2. Azodicarbonamide (ADA) in Bread Products

Here we go again with the bread. Azodicarbonamide is a dough conditioner used in some packaged breads, bagels, and baked goods in the United States. It helps strengthen dough and gives bread a lighter texture.

Italy and the European Union prohibit its use in food. While the chemical is approved in the U.S. in “small amounts,” European regulators chose to avoid it due to concerns about potential byproducts formed during baking.

Try this instead:
Choose breads labeled “unbleached flour” or “artisan bread.” Many bakery loaves, sourdough breads, and organic brands avoid chemical dough conditioners altogether.

3. Certain Artificial Food Dyes

Brightly colored candies, cereals, and snacks in the U.S. often contain synthetic dyes such as Red 40, Yellow 5, and Yellow 6. While these dyes are technically permitted in parts of Europe, the regulations are stricter, and products containing them must include warning labels about possible effects on children’s behavior.

Because of this requirement, many European manufacturers—including those selling in Italy—choose to use natural coloring agents instead.

Try this instead:
Look for products colored with ingredients like beet juice, turmeric, spirulina, paprika extract, or annatto. Many brands now advertise “naturally colored” candies and cereals. They may not be quite as neon-bright as their conventional counterparts, but they deliver the same sweetness without synthetic dyes. (Did you know U.S. made Fruit Loops and Pop Tarts are banned in Italy? As are the candies Skittles.)

4. Ractopamine in Pork

Ractopamine is a feed additive used in the U.S. to promote leaner meat in pigs and cattle. It helps animals grow more muscle and less fat before they’re processed.

However, Italy and the broader European Union prohibit ractopamine due to concerns about animal welfare and potential residues in meat. As a result, pork sold in Italy—especially in traditional products like prosciutto and salami—comes from animals raised without this additive. (Learn all about the very strict prosciutto production process during our tour of Emilia Romagna.)

Try this instead:
Look for labels such as ractopamine-free, humanely raised, or heritage pork. Many American farms now raise pigs without growth-promoting feed additives. Farmers’ markets, butcher shops, and specialty grocers are great places to find higher-quality pork with simpler production practices. And be sure to buy imported salumi for your charcuterie boards.

5. Brominated Vegetable Oil in Drinks

Brominated vegetable oil (often abbreviated as BVO) has historically been used in some citrus-flavored sodas and sports drinks. Its purpose is to keep flavoring oils evenly mixed in the beverage so they don’t separate and float to the top. This product is currently being phased out, thankfully, as it was found to be unsafe for consumption!

Italy and the European Union do not allow BVO in beverages due to safety concerns related to long-term exposure.

Try this instead:
Choose drinks made with natural citrus oils or simply stick with sparkling water mixed with fresh fruit juice. Homemade spritzers—sparkling water with lemon, orange, or grapefruit—offer the same refreshing flavor without any stabilizing additives.

6. Chlorine-Washed Chicken

Ok, this was enough for me to swear off traditional chicken going forward! In the United States, it’s common for poultry processors to wash chicken in antimicrobial solutions such as chlorine to reduce bacterial contamination during processing.

Italy and other E.U. countries prohibit this practice. Instead, European regulations focus more heavily on hygiene and sanitation throughout the production process rather than relying on a final chemical wash.

Try this instead:
When buying chicken in the U.S., look for labels like air-chilled or organic. Air-chilled chicken is processed without chemical baths and tends to have better flavor and texture. Cooking poultry thoroughly and handling it safely at home remains the most important step for food safety.

7. Olestra (Fat Substitute)

Olestra was developed as a fat substitute used in certain snack foods because it provides the texture of fat without the calories. It’s approved in the United States for products like reduced-fat potato chips. And I have been guilty of indulging in said reduced-fat chips thinking I was doing something better for myself!

Italy and the E.U. never approved it because it can interfere with the body’s ability to absorb certain vitamins.

Try this instead:
Look for air-popped snacks, baked chips, or snacks made with simple ingredients like olive oil or avocado oil.

8. Certain Genetically Modified Crops (GMOs)

Genetically modified ingredients are common in the United States, particularly in crops like corn, soybeans, and sugar beets.

Italy and many E.U. countries have strict limits on GMO cultivation, and some genetically modified crops that are widely used in American agriculture are not approved for farming there.

Try this instead:
Look for products labeled “Non-GMO Project Verified” or choose organic foods, which prohibit genetically modified ingredients.

9. Butylated Hydroxyanisole (BHA) and Butylated Hydroxytoluene (BHT)

BHA and BHT are preservatives used to extend shelf life in foods such as cereals, snack foods, and chewing gum. Keep this one in mind at all times as it’s a very popular preservative. I raided my pantry and found it in most shelf-stable products, like my Wheat Thins.

These preservatives face stricter regulation in Europe, and some applications allowed in the U.S. are not permitted in the E.U. due to ongoing research about potential health effects.

Try this instead:
Choose snacks preserved with vitamin E (tocopherols) or other natural antioxidants instead.

Why the Rules Are Different

The contrast between American and Italian food regulations comes down to philosophy. European regulators often follow what’s called the “precautionary principle,” meaning they restrict certain substances if there’s uncertainty about long-term health effects.

The U.S. system, on the other hand, tends to allow ingredients until strong evidence shows they’re harmful.

The Bigger Takeaway

If there’s one lesson from comparing U.S. and Italian food rules, it’s that simpler ingredients often lead to better food. Many traditional Italian products—fresh bread, cured meats, pasta, olive oil, and cheeses—rely on minimal processing and time-tested methods rather than additives. And this is also my personal philosophy to cooking – minimize the number of ingredients and instead select quality over quantity.

The good news is that American shoppers now have more access than ever to similar options. Farmers’ markets, artisan bakeries, and brands focused on clean labels are becoming easier to find in most grocery stores.

You don’t need to overhaul your diet overnight. Start by reading ingredient lists and choosing foods with fewer unfamiliar additives. Swap out ultra-processed snacks for products with recognizable ingredients. And when possible, opt for fresh or minimally processed foods.

In the end, the goal isn’t to mimic Italy exactly—it’s to take inspiration from its food culture: prioritize quality ingredients, keep things simple, and enjoy what you eat.

I still don’t know what got me so sick requiring an emergency room visit, I.V. fluids, and my potassium level to be so low that it required immediate supplementation as it had cause a heart arrhythmia. But suffice to say, I will be reading labels and ingredient lists much more carefully going forward.