A paper titled “Additives Used in Food Industry and Their Relation to Health” co-authored by Res. Asst. Seren BAYDAN of IMU Gastronomy and Culinary Arts Department and Aybüke CEYHUN SEZGİN of Ankara Hacı Bayram Veli University on the relationship between food additives and public health was published in a special issue of the Journal of Tourism and Gastronomy Studies.
In the paper, the authors discussed the changes in food preferences with the rapid flow of life and the increase in global demand for foods that can be consumed more easily. Today, in parallel with the rapidly developing industrialization, there has been an increase in the consumption of foods that are resistant to oxidative and microbial deterioration and are formulated according to consumer needs, which has paved the way for the widespread use of food additives. Stating that the effects of food additives on human health are still a matter of debate, the authors said that nausea, vomiting, eczema, urticaria, intestinal diseases, angioedema, migraine, hyperactivity, and other behavioral disorders are among the most frequently reported disorders on human health due to the use of these substances.
The researchers stated that especially with the impact of globalization, the use of additives is inevitable in order to ensure sustainability in the food industry; and the use of food additives above the upper limits allowed in the regulations or the fact that they are not in food purity can be counted among the main reasons for the negative effects on human health. They emphasized that both food producers and consumers should be informed about responsible production and consumption to prevent or minimize the health risks of food additives.
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