Frequently Used Additives in the Food Industry and Their Toxicological Effects on Human Health


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Authors

  • Neslihan ÖZTÜRK Department of Molecular Biology and Genetics, Faculty of Science, Atatürk University, Türkiye
  • Hamid CEYLAN Department of Molecular Biology and Genetics, Faculty of Science, Atatürk University, Türkiye

DOI:

https://doi.org/10.59287/icras.700

Keywords:

Food Additives, Food Safety, Toxic Effects, Risk Assessment

Abstract

Food additives are chemicals added to foods to keep foods fresh, improve their flavor and texture, and extend shelf life by preventing the growth of microorganisms. Many additives used for these purposes are considered safe by international organizations and are carefully regulated. It is thought that the intensive use of food additives, which contributes to the rapid growth of today's food industry, brings with its undesirable health consequences that directly affect public health. Recent clinical findings and animal experiments have shown that additives such as artificial sweeteners, food dyes, sodium nitrite, and monosodium glutamate can cause health problems such as heart problems, diabetes, obesity, and insulin resistance. Therefore, it is necessary to monitor both the use and risk assessments of food additives. This review, it is aimed to evaluate the harmful effects and toxic potentials of some commonly used food additives on human health.

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Published

2023-05-12

How to Cite

ÖZTÜRK, N., & CEYLAN, H. (2023). Frequently Used Additives in the Food Industry and Their Toxicological Effects on Human Health. International Conference on Recent Academic Studies, 1(1), 232–237. https://doi.org/10.59287/icras.700