Consumption Of Food Additives Research Articles

Declaration of Sweeteners on Food Labels: A Scoping Review of Methodological Issues and Prevalence.

The World Health Organization (WHO) has recently published a guideline that recommends against the use of nonsugar sweeteners. Food labels are a key source of information for consumers, to enable them to make informed decisions regarding the consumption of food additives. However, discrepancies in the concepts and categorizations of sweeteners in labeling recommendations and regulations may influence the results of studies on the prevalence of sweeteners in foods. This study aimed to analyze the scientific literature related to the declaration of sweeteners on food labels. Focus was placed on methodological issues related to data collection and analysis, including the categorization of sweeteners, as well as on the reported prevalence of sweetener declaration on food labels. A scoping review was conducted based on a search for terms related to sweeteners, food labeling, and packaged foods. Nine studies, published between 2012 and 2022, were included. Variability among studies was observed in terms of data collection methods, approaches for identifying the sweeteners declared on food labels, the criteria for categorizing sweeteners, and the definitions underlying the categorization. Moreover, there was a lack of standardization in the bibliographic sources consulted in formulating the categorization, and failure to report specific sources, leading to heterogeneity in the substances regarded as sweeteners. The prevalence of the declaration of sweeteners in food labeling ranged from less than 1% to 43.6%. The findings of the present work emphasize the need to standardize the methodologies used for the identification of sweeteners declared on food labels and the criteria for their categorization.

Consumers’ opinions, use of food labels and knowledge of food additives

PurposeThis study aims to determine what consumers take into consideration while buying food and to increase awareness. We also demonstrated food additives knowledge, and the association between food additive consumption and illness.Design/methodology/approachAn online survey was used to collect data from respondents (n = 433).FindingsGender and knowledge of food additives and E numbers were found to be statistically different, as were education status and knowledge of food additives (p < 0.05). When purchasing foods, 40.0% of the respondents seldom read labels and also 34.9% were reading for each buy who verified the product’s expiration date (94.2%), followed by brand name (84.8%). Sucralose, Acesulfame potassium (Ace-K) and aspartame consumption were associated with type II diabetes mellitus (T2DM). Additionally, sulfite consumption was linked to diarrhea/constipation.Research limitations/implicationsThis study has some limitations. First, the study was cross-sectional, which does not allow the establishment of causal relationships for the associations found here. Second, the study was limited to one city in Turkey. Therefore, the study's findings cannot be extrapolated to Turkey.Practical implicationsNutrition education should be given by the experts, and the policies should be implemented so that food labels may be used more effectively. Furthermore, nutritional education and policies can increase the general public's awareness of food additives.Social implicationsNutrition education should be given by the experts, and the policies should be implemented so that food labels may be used more effectively. Furthermore, nutritional education and policies can increase the general public's awareness of food additives.Originality/valueConsumers must be knowledgeable about food additives and E numbers. However, the findings revealed that the majority of Turkish consumers seldom read product labels, and the use of several food additives resulted in negative health repercussions. Therefore, professionals should provide nutrition education, and legislation should be put in place so that food labels may be used more effectively.

Food additives in childhood: a review on consumption and health consequences.

ABSTRACTOBJECTIVE To discuss the context of scientific publications on the consumption of food additives by children and the possible health consequences in this age group.METHODS A literature review, with a search carried out between April 2020 and April 2021 in the Web of Science, Scopus, PubMed and Google Scholar databases, as well as in websites of Brazilian and foreign official bodies. Official documents and studies published since 2000 were selected. Keywords related to food additives, children, food consumption, and health were used for the search.RESULTS Food additives are substances intentionally added to foods for technological purposes. Processed foods are the main sources of additives in food and their consumption occurs since childhood. It is observed, however, that there are limitations inherent to the scientific method regarding the analysis of consumption and toxicity of food additives in humans, causing scarcity of data in the scientific literature. Additionally, existing data suggest that the additives have a higher toxic potential in children, considering that the body weight in this age group is lower than in adults. This context emphasizes the need to observe the precautionary principle, according to which risks of harm must be prevented.CONCLUSIONS This is a scenario in which the literature points to a risk to people’s health and, in particular, to children, about whom the duty of protection must be even greater, with absolute priority. Thus, the relevance of an expanded technical-scientific debate regarding the establishment of specific and stricter parameters for children is considered, regarding the consumption and toxicity of additives, as well as the different sources of exposure to these substances.

Knowledge, Perception, and Consumption of Food Additives among Female Lecturers in Zaria, Nigeria

Background: Food additives are being utilized for both small- and large-scale food production but often find more applicability in mass food production. Food additive consumption over a long period could pose adverse health outcomes. The study determined knowledge, perception, and consumption of food additives among female lecturers in Zaria. Methodology: It was a cross-sectional study conducted among 180 full-time female lecturers of the three tertiary institutions, selected through a multistage sampling technique. Data were collected using a pretested self-administered questionnaire. The data were entered into IBM SPSS Statistics 20 and analyzed. Univariate analysis for categorical variables was done using simple proportions. Results: A total of 167 female lecturers responded giving a response rate of 92.8%. Their mean age was 42.7 ± 8.2 years. Majority (109, 65.3%) had good knowledge of food additives, less than half (77, 46.3%) had a good perception of them, and the overall consumption rate for food additives was 97.1%. Majority (77.8%) felt that the risks associated with food additives must never be ignored, about half (47.3%) felt that foods consumed by Nigerians were now generally more harmful. However, only about one-fifth felt that most fast foods do contain food additives (28.1%). Consumption rates were high for both natural and synthetic food additives (61.7%–92.2%), except for Ajinomoto and Vedan which were consumed by only 38 (22.8%). Conclusion: Knowledge of food additives was good, but their perception was poor and consumption was high. Stakeholders must begin to organize and sustain periodic sensitization campaigns on risks associated with the consumption of food additives. Futures studies should identify the reasons for poor perception and high level of consumption despite good knowledge among the study population.

Actual directions and medical and social problems in clinical allergology: allergens, hidden allergens, food additives, GMO

Global problems affecting all the human kind also affect healthcare, including clinical allergology and immunology, especially in the changing climate and environment conditions. The consequence of these problems is the increase of allergic diseases and immune deficiencies prevalence and severity in the world, as well as the increase in the number and role of «hidden» and the emergence of «new» allergens, the increase in the consumption of food additives, genetically modified foods, etc. In a changing climate and environmental degradation, there is a change in the concentration and role of air pollutants, a change in the composition and properties of pollen as well as household, epidermal, infectious and insect allergens. Climate change and environmental degradation are one of the reasons for the increase of the allergic diseases onset among the elderly and seniors, and for the negative impact on the development mechanisms, course and prognosis of allergy - and immunopathology. All this requires an integrated approach to solve the interrelation problems of health, ecology, climate, etc., and the creation of a global strategy program for new therapeutic approaches and prevention of allergic diseases and immunodeficiency states.

Effect of dietary additives on intestinal permeability in both Drosophila and a human cell co-culture.

ABSTRACTIncreased intestinal barrier permeability has been correlated with aging and disease, including type 2 diabetes, Crohn's disease, celiac disease, multiple sclerosis and irritable bowel syndrome. The prevalence of these ailments has risen together with an increase in industrial food processing and food additive consumption. Additives, including sugar, metal oxide nanoparticles, surfactants and sodium chloride, have all been suggested to increase intestinal permeability. We used two complementary model systems to examine the effects of food additives on gut barrier function: a Drosophila in vivo model and an in vitro human cell co-culture model. Of the additives tested, intestinal permeability was increased most dramatically by high sugar. High sugar also increased feeding but reduced gut and overall animal size. We also examined how food additives affected the activity of a gut mucosal defense factor, intestinal alkaline phosphatase (IAP), which fluctuates with bacterial load and affects intestinal permeability. We found that high sugar reduced IAP activity in both models. Artificial manipulation of the microbiome influenced gut permeability in both models, revealing a complex relationship between the two. This study extends previous work in flies and humans showing that diet can play a role in the health of the gut barrier. Moreover, simple models can be used to study mechanisms underlying the effects of diet on gut permeability and function.This article has an associated First Person interview with the first author of the paper.

English

Food additives are widely used by the food industry to increase the product shelf life and/or attribute as well as enhance certain characteristics of particular foods, which are often lost during processing. With the advent of modern life, more and more additives have been employed by the food industry. Despite their wide use, they are substances that may cause adverse reactions like any other drug. This study aimed to contextualize through a review of the literature, the scientific evidence on the risks entailed by the consumption of food additives, special regards to sodium benzoate. This additive is a sodium salt, which is commonly used as a chemical preservative in foods, and it is found mainly in industrialized drinks/beverages. Sodium benzoate is considered safe by major regulatory agencies, but there is still controversy over its effects on human health. Key words: Industrialized foods, preservatives, toxicity, sodium benzoate.

Abstract 3288: Isolation of anti-neoplastic drug candidates against metastatic breast, lungs and ovarian carcinoma cells.

Abstract Cancer is a leading cause of death in man and women worl-wide. In recent years, wold-wide increase of obesity and diabetes, consumption of food additives and pollution are affecting quality of life and the incidense of all types of cancers are on the rise. Although new treatment regimens are also introduced into clinic war against cancer is still not won. Treatment of cancer with synthetic chemoterapics come with a unfavorable side effects which often ends therapy. Instead of investing in synthetic compounds, OZES BIOPHARMA is engaged in discovery of anti-neoplastic drug candidates from endemic plants of TURKEY. We have been extracting and analyzing organic compounds from variety of plants consumed as a food. Our search in past two years yielded very enchoraging results and we have discovered 6 novel compounds named OZS 1-6. Our compounds show significant levels of anti-tumor and anti-metastatic activities against human metastatic and non-metastatic breast cancer cells(MDA-231,MCF7), lung cancer cells (A549), Ovarian cancer cells (A2780) and its cisplatin resistant clone. Currently, we are idientifying the pathways inhibited or activated by our compounds. Citation Format: Osman N. Ozes. Isolation of anti-neoplastic drug candidates against metastatic breast, lungs and ovarian carcinoma cells. [abstract]. In: Proceedings of the 104th Annual Meeting of the American Association for Cancer Research; 2013 Apr 6-10; Washington, DC. Philadelphia (PA): AACR; Cancer Res 2013;73(8 Suppl):Abstract nr 3288. doi:10.1158/1538-7445.AM2013-3288

Antioxidant Food Supplements and Obesity-Related Inflammation

The obesity prevalence is growing worldwide and largely responsible for the increased incidence of cardiovascular disease, the most common cause of death in the western world. Excessive food intake along with insufficient physical exercise is the basic impetus for this development. The obese state is commonly associated with an increase in leptin levels and chronic immune-mediated inflammation. Despite high leptin levels, the leptin response, normally associated with satiety and satiation, seems to be impaired and individuals continue to consume calorie-rich food. Antioxidant food additives such as sodium sulphite, sodium benzoate and curcumin were shown to suppress the leptin release in lipopolysaccharide- treated murine adipocytes. Based on this, we hypothesize that the insufficient leptin release, caused by excessive consumption of food additives, may lead to a reduced exposure of the central nervous system to leptin and ultimately propagate obesity. On the other hand, leptin has been shown to favor Th1-type activity, which ultimately decreases tryptophan levels. Tryptophan derivatives, serotonin and melatonin, induce satiety/satiation through several mechanisms. In this context, the antioxidant suppression of leptin release and Th1-type activity is beneficial to increase serotonin and melatonin levels. The molecules in the mechanism described in this review are highly integrated in the reward system, and have been implicated in the addiction behavior of obesity. Based on these facts, the involvement of antioxidant food supplements in the mechanisms of the reward-deficiency syndrome which perpetuates obesity will be discussed.

Half-Lives and Healthy Bodies: Discourses on Contaminated Food and Healing in Postchernobyl Ukraine

In Ukraine, the 1986 Chernobyl nuclear accident lives on in the collective memory as both a conscious and unconscious element of everyday life. Radiation, contaminated, and dirty are words that one hears often in Ukraine, especially in reference to food. The production and consumption of food additives and pharmaceuticals called radioprotectors are responses to the collective fear among Ukrainians that they continue to ingest contaminated foods, even fifteen years after the nuclear accident at Chernobyl.

The assessment of food additive usage and consumption: the Commission perspective.

Directive 89/107/EEC on food additives authorized for foodstuffs intended for human consumption includes the requirement that 'all food additives must be kept under continuous observation and must be re-evaluated whenever necessary in the light of changing conditions of use and new scientific information'. During the period June 1994 to March 1995, three specific directives have been adopted, each of them including an obligation for Member States to introduce systems to monitor the usage and consumption of food additives and to report their findings to the Commission within 3 years. They also require the Commission to submit reports to the European Parliament on changes in the additives market, the levels of use and consumption, and to propose amendments to the conditions of use if necessary within 5 years. This paper examines the legal obligations of the Member States and the Commission and proposes practical interpretation of the requirements which would allow realistic and comparable monitoring systems to be set up in the Member States within the limits of their scarce resources. The importance of focusing on public health-related aspects is stressed and consideration is given to the role of the various interested parties and the nature of the Commission's co-ordination responsibility.

One example of utilization of the 'French approach'.

This paper presented the French scientific approach to the monitoring of food additive consumption. This method consists of two steps: a first level for the detection of the risk; and a second level for a more refined estimation of additive consumption. The first step, referred to as the 'crude method' consists of using food consumption by real consumers, and a maximal authorized level for additives in each category of food. This observed mean is multiplied by a factor of 3 to evaluate the intake of high consumers. Then, when a problem is indicated, a precise evaluation is necessary. For this second step, information from food manufacturers about the real level of the utilization of additives would be useful.