Intake and risk assessment of nine priority food additives in Turkish adults

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dc.authoridhttps://orcid.org/0000-0002-7073-2907en_US
dc.authoridhttps://orcid.org/0000-0001-7982-6988en_US
dc.contributor.authorBayram, Hatice Merve
dc.contributor.authorÖztürkcan, S. Arda
dc.date.accessioned2023-10-31T16:29:15Z
dc.date.available2023-10-31T16:29:15Z
dc.date.issued2022en_US
dc.departmentSağlık Bilimleri Fakültesien_US
dc.description.abstractExposure to excess food additives is a potential health risk for humans. This study aimed to assess the dietary exposure to nine priority food additives in Turkey. The study took a conservative approach (based on individual consumption data combined with maximum permitted levels). The dietary exposure was estimated using a food frequency questionnaire and food additives maximum permitted levels in various foodstuffs. The study had 433 participants (72.3% female, 27.7% male) who completed the study. None of the food additives included in the study exceeded the acceptable daily intake (ADI) on average. Intake of nitrite and nitrate, especially in frozen meat/chicken/fish was higher compared to ADI by 215% and sulfites were higher than the ADI in some food groups (“pickled fruit and vegetables”, “dried tomatoes”, and “apricots, peaches, grapes, plums, and figs”) at P95. There is a growing concern about food additives in the food supply. Their exposure should be the responsibility of both the producer and the consumer. Therefore, it is necessary to monitor both the use of food additives and their consumption.en_US
dc.identifier.doi10.1016/j.jfca.2022.104710en_US
dc.identifier.endpage9en_US
dc.identifier.issn0889-1575
dc.identifier.issn1096-0481
dc.identifier.scopus2-s2.0-85135105911en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage1en_US
dc.identifier.urihttps://hdl.handle.net/11363/6145
dc.identifier.urihttps://doi.org/
dc.identifier.volume114en_US
dc.identifier.wosWOS:000835489900010en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorBayram, Hatice Merve
dc.institutionauthorÖztürkcan, S. Arda
dc.language.isoenen_US
dc.publisherACADEMIC PRESS INC ELSEVIER SCIENCE, 525 B ST, STE 1900, SAN DIEGO, CA 92101-4495en_US
dc.relation.ispartofJournal of Food Composition and Analysisen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subjectFood additivesen_US
dc.subjectDietary intakeen_US
dc.subjectExposure assessmenten_US
dc.subjectAcceptable daily intake (ADI)en_US
dc.titleIntake and risk assessment of nine priority food additives in Turkish adultsen_US
dc.typeArticleen_US

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