scholarly journals Safety assessment of condensed phosphate intake from fishery and processed marine food products in Korea with respect to gender, age, and region

2021 ◽  
Vol 5 ◽  
Author(s):  
Hyung Soo Kim ◽  
Dae Yong Jang ◽  
Ye Ji Koo ◽  
Eun Chul Pack ◽  
Seung Ha Lee ◽  
...  
Keyword(s):  
Safety Assessment ◽  
Food Additives ◽  
Food Products ◽  
Risk Level ◽  
Human Consumption ◽  
Condensed Phosphates ◽  
Marine Products ◽  
Excessive Intake ◽  
Marine Food ◽  
And Gender

Abstract Condensed phosphates are used as food additives, especially in marine products and meat, to improve food quality. The import and consumption of fishery and processed marine food products in Republic of Korea have reportedly increased by ~5 per cent annually. However, processed marine food products are often intentionally adulterated with excessive amounts of condensed phosphates to increase their weight. Excessive intake of condensed phosphates via consuming processed marine food products can lead to various adverse effects on human health due to anionic imbalance. Herein, we conducted a safety assessment of condensed phosphates in 14 types of fishery and processed marine food products in Korea for the first time. Subgroup analysis of various factors including gender, age, and region was also performed, and the risk level of exposure for each group was estimated. Safety assessments by age and gender indicated that infants were at the highest risk. In the regional safety assessment, Chungnam, the most inland region, showed the lowest risk. For both the general and the high-intake groups (95th percentile) in all classifications, the risk was lower (<20 per cent) than the international standard, and the phosphorus content of the 14 types of processed marine products in Korea was confirmed to be safe for human consumption.

Utilization of Agro Waste

2020 ◽  
pp. 129-159
Author(s):  
Savita Budhwar ◽  
Manali Chakraborty
Keyword(s):  
Food Security ◽  
Solid State ◽  
Rural Development ◽  
Natural Resources ◽  
Solid State Fermentation ◽  
Food Additives ◽  
Food Products ◽  
Human Consumption ◽  
Normal Human ◽  
Anti Inflammatory

Agro-wastes are one of the major sources for nutritional and therapeutic purposes along with other beneficial properties according to some ongoing studies. Yet they are not being utilized properly; instead, these wastes are being discarded in open air, causing pollution. Conservation of such natural resources is a healthy approach, and it's economic and eco-friendly. too. Novel formulated food products from these agro-wastes can be utilized as an unconventional source of nutrients and a therapeutic weapon for diseases such as diabetes, hypertension, etc. along with normal human consumption. Utilization of such agro-wastes as food products will also be useful to combat malnourished state leading to rural development and maintenance of food security in cheap prices for a healthy seeks. It also shows a possible role as antibiotics, antioxidants, anti-inflammatory agents, adsorbents, enzyme extracting sources, insulators, and food additives along with its contribution in solid state fermentation, beneficial in dairy industries.

scholarly journals Nitrite intake in Polish population

2020 ◽  
Vol 79 (OCE2) ◽  
Author(s):  
Katarzyna Stos ◽  
Miroslaw Jarosz ◽  
Jaroslaw Pinkas ◽  
Maciej Oltarzewski ◽  
Barbara Wojda ◽  
...  
Keyword(s):  
Sodium Nitrite ◽  
Food Additives ◽  
Meat Products ◽  
Food Products ◽  
Polish Population ◽  
Daily Consumption ◽  
Nitrite Ion ◽  
Safe Level ◽  
Varied Diet ◽  
Excessive Intake

AbstractNitrites are commonly used as food additives E 249 and E 250 in the production of meat products, mainly to protect them from the contamination of bacteria Clostridium botulinum. The nitrite intake should be limited because of their potential carcinogenicity in humans (IARC). The EFSA experts derived an ADI of 0.1 mg sodium nitrite/kg bw per day, corresponding to 0.07 mg nitrite ion/kg bw per day. Besides the meat products the other its sources are: cheese and fish products. The aim of this work was the assessment of nitrite intake (expressed as sodium nitrite) with the diet of Polish population.The data on sodium nitrite intake were based on the daily consumption of food products and dishes by the representative sample of Polish population (4134 persons) aged 1–96 years studied in 2000 and the actual content of this substance in food products. These data were combined with the results of the chemical analyses made by the State Sanitary Inspection. The risk assessment was based on the sodium nitrite intake calculations of: mean (X), median (Me), percentile 95 (P95) and its comparison to ADI. The data were analysed in the respect of the total studied sample and the group ‘consumers only’. The statistical analyses with use of U-Mann-Whitney test were done.The daily sodium nitrite intake expressed in mg/persons/day was as follow: 1.87 (X), 1.03 (Me) and 6.88 (P95) in the group of total surveyed persons. The percent of ADI was as follow: 31.8% (X), 17.4% (Me) and 111% (P95). The mean and median values did not exceed the ADI level in all studied groups. However the sodium nitrite intake at the level of P95 exceeded the ADI value in the most surveyed groups, except women. The most exposed group were children aged 1–3 (P95 = 287% ADI). The NaNO2 intake in the group ‘consumers only’ in mg/person/day was resulted as follow: 2.39 (X), 1.53 (Me) and 7.60 (P95) whereas the % of ADI was: 40.7% (X), 26.2% (Me) and 122% (P95) respectively.The Polish population was characterized by the average intake of sodium nitrite at the safe level (below ADI). However, there were observed some intake of sodium nitrite (P95 level) which exceed ADI. A balanced and varied diet, with limited consumption of meat products (up to 0.5 kg per week) will help to diminish the risk of excessive intake of nitrites by consumers in Poland.

A science driven framework for the safety assessment of technologically justified food additives during early life

2016 ◽  
Vol 259 ◽  
pp. S230
Author(s):  
B. Mahadevan ◽  
J.A. Garthoff ◽  
L. Meunier ◽  
C.L. Bradley ◽  
J.D. Richards ◽  
...  
Keyword(s):  
Early Life ◽  
Safety Assessment ◽  
Food Additives

Portable solid-state potentiometric sensor based on polymeric ion-exchanger for the assay of the controversial food colorant (sunset yellow)

2021 ◽  
Author(s):  
Manar Omar Heragy ◽  
Azza Mustafa ◽  
Eman Elzanfaly ◽  
Ahmed Sayed Saad
Keyword(s):  
Solid State ◽  
Food Additives ◽  
Daily Intake ◽  
Food Products ◽  
Potentiometric Sensor ◽  
Ion Exchanger ◽  
Sunset Yellow ◽  
Food Colorant

Food additives are chemicals added to enhance appearance, taste, or lifetime of food products. Authorities continuously update lists of the allowed additives and their daily intake limits. Thus, authorities and...

scholarly journals Eating Behaviour and Food Preferences of Tîrgu Mures High School Students

2018 ◽  
Vol 64 (4) ◽  
pp. 157-160
Author(s):  
Maria Salcudean ◽  
Victoria Rus ◽  
Florina Ruta ◽  
Catalin Moise Dogar ◽  
Iustinian Simion ◽  
...  
Keyword(s):  
High School ◽  
High School Students ◽  
Dietary Habits ◽  
Food Additives ◽  
Eating Behaviour ◽  
Food Products ◽  
Background Information ◽  
Young Generation ◽  
School Students ◽  
Health Lifestyle

AbstractIntroduction. Due to a busy and exhausting urban lifestyle parents do not always have the necessary time to pay sufficient attention to the quality of the dietary habits of their children.Objective. Starting from the premise that teenagers have insufficient information about healthy eating, the present study aimed to highlight eating behaviours and nutrition knowledge deficits in a group of 427 high school students from Tîrgu Mures.Methods. An observational study based on lifestyle and food frequency consumption was conducted. In 2017, students in fifteen classes from several High School Institutions from Targu Mures, Romania, were asked to complete a questionnaire with questions relating to the current state of health, lifestyle characteristics, anthropometric indicators, frequency of daily meal consumption, significance and intake of food additives, leisure activities performed and also teenagers’ preferences for food products.Results. The average age of the respondents was 16.1 years old, 72.6% were boys, and 82% lived in the city. 43.6% of respondents stated that food is a necessity, while 22% asserted that food characterizes a pleasure for them. Concerning the calorific value of foods, 32.8% stated that they have no interest in the calorie content of different food products while only 26%, mainly girls, took notice of these. 31.10% of respondents indicated that they include the recommended amount of vegetables in their daily diet, 22% prefer to eat preserved foods while increased consumption of sweets was observed in 39.80%. 55.50% of respondents ate breakfast on a regular basis, and 37% read food labels.Conclusions. The results emphasise the necessity to develop more effective educational programs designed to create necessary background information for a young generation, change adolescent dietary behaviours for the better, and thus prevent dietary related diseases.

scholarly journals Study of Consumer Awareness on Food Labelling and Use of Pack Information for Purchase of Pre-Packaged Food Products

2017 ◽  
Vol 4 (4) ◽  
Author(s):  
Samit Dutta ◽  
Deval Patel
Keyword(s):  
Informed Choice ◽  
Food Products ◽  
Food Labelling ◽  
Food Label ◽  
Labelling Information ◽  
Packaged Foods ◽  
Prepackaged Foods ◽  
And Gender ◽  
Packaged Food ◽  
Study Participants

Purpose – Liberalization of trade, globalization and development in food science and technology has resulted in an increase in trade and consumption of pre-packaged foods. Reading food labelling information is important to assist in making informed choices of food. This study determined level of awareness on pre-packaged food labelling information among consumers in Anand city of Gujarat, India, their perception on the importance of such information and various factors influencing in reading and using food labels. Design/methodology/approach – A semi structured questionnaire was used to collect information from consumers who were found purchasing prepackaged foods in selected modern format retail stores. The obtained data were computed to determine relationships and associations between various factors and the use of food labelling information among consumers in the area of study. Findings – Study revealed that 86.7 per cent of the study participants reported to read labeling information prior purchase of pre-packaged foods. However, only a third of respondents were very much informed about food labelling and computed awareness scores. It was observed that level of education and gender difference had statistically significant association with awareness scores and perception of importance of food labelling. 83.3 per cent of respondents mentioned price of food as the factor for motivating them to read food label before purchase of the food item. Practical implications – Deliberate efforts may be needed to improve food labelling, provide education to consumers to raise their awareness on importance of reading and use of food labelling information to make an informed choice of the food. Originality/value – Determines level of awareness about labelling information among consumers of pre-packaged food products.

scholarly journals Use of Non-Traditional Types of Flour in the Flour Culinary Production (Pancakes)

Food Industry ◽  
2020 ◽  
Vol 5 (4) ◽  
pp. 33-37
Author(s):  
Vladislav Tiunov ◽  
Olga Chugunova ◽  
Aleksandr Arisov
Keyword(s):  
Wheat Flour ◽  
Raw Materials ◽  
Food Additives ◽  
Control Sample ◽  
Food Products ◽  
Biologically Active ◽  
Optimal Dosage ◽  
Soya Flour ◽  
Complete Replacement ◽  
Biological Value

Currently, Strategy for Improving the Food Products Quality in the Russian Federation until 2030 identifies the need to develop new food products as one of the important state tasks; the quality improvement of raw materials used, the nutritional and biological value of finished products and expanding its range are an urgent area of scientific research. Flour culinary products are no exception. These products made from traditional wheat flour of the highest grade have low nutritional value, high calorie, lack of vitamins and minerals. In order to increase the biological value of flour culinary products, a man adds food additives and biologically active substances; uses non-traditional raw materials for the production. The article considers the possibility of using non-traditional flour types mixtures instead of wheat flour of the highest grade in the production of flour culinary products (pancakes). The researchers developed the optimal dosage for adding mixtures of rice and corn, rice and amaranth, rice and soya flour to the product formulations. They studied comprehensively the regulated indicators of product quality and safety: organoleptic, physical and chemical, microbiological; run the comparative analysis of samples from non-traditional types of flour with a control sample. The authors developed the pancakes technology in the form of baking it in a convection steamer with a complete replacement of wheat flour with a mixture of rice and corn, rice and amaranth, rice and soya flour. They compiled technological maps and formulated a technical document package on the products range.

scholarly journals Zinc Biofortification of Cereal Crops: A Review Article

2021 ◽  
pp. 22-28
Author(s):  
Nooruldeen S. Ali
Keyword(s):  
Food Additives ◽  
Food Product ◽  
Nutrient Status ◽  
Food Products ◽  
Zn Deficiency ◽  
Limiting Factor ◽  
Poor People ◽  
Sustainable Solutions ◽  
Nutritional Health ◽  
Soil Zn

Micronutrient deficiency can be considered as one of the yield "quantity and quality" limiting factor in arid calcareous lands and can be considered as the troubling component of hunger. Therefore, enriching food products through adding nutrients to a food product or through increasing soil fertility and breeding crop for nutrient efficiency are alternatives available to improve food quality. However, poor people have no excess to food additives and can benefit from naturally enriched food products or what being called Biofortification. The existence of a general geographical overlap between soil Zn deficiency and human Zn deficiency has been already postulated. As agriculture-based food products are the major source of human nutrition, the relationship between the nutrient status of soils, food crops, and human health is understandable. poor but also deliver all the essential nutrients needed for adequate nutritional health. Sustainable solutions to malnutrition will only be found by closely linking agriculture to nutrition and health. The undergoing review would discuss these concepts and their implementation and uses with special concern on Iraqi conditions.

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