scholarly journals Genotoxic, carcinogenic potential of food additives and their other effects on human healthGıda katkı maddelerinin genotoksik, karsinojenik potansiyeli ve insan sağlığı üzerindeki diğer etkileri

2017 ◽  
Vol 14 (4) ◽  
pp. 3093
Author(s):  
Selen Şen ◽  
Hüseyin Aksoy ◽  
Serkan Yılmaz
Keyword(s):  
Neurodegenerative Diseases ◽  
Human Health ◽  
Health Risks ◽  
Food Production ◽  
Food Additives ◽  
Developed Countries ◽  
Food Technology ◽  
Carcinogenic Potential ◽  
Toxicological Studies ◽  
Carcinogenic Effects

The use of food additives (FAs) in food production has become an indispensable part of food technology primarily in developed countries for the last 30 years. Today, we encounter with chemical or E coded names of FAs in the ingredients written on the packages of many food products; from take-home foods to frozen products and canned goods. Some of these products, which have been increasing in terms of usage and number each passing day, have detected genotoxic and carcinogenic effects with various toxicological test systems. Besides, some of these are emerged to play role in the formation of hyperactivity, allergy, neurodegenerative diseases, obesity, diabetes, reproduction and gastrointestinal system disorders. In this review, it is aimed to give information about food additives which have been determined to have genotoxic and carcinogenic effects and reported to cause other health risks with toxicological studies. Extended English abstract is in the end of PDF (TURKISH) file. ÖzetSon 30 yıldır gelişmiş ülkeler başta olmak üzere, gıda üretiminde katkı maddelerinin kullanımı gıda teknolojisinin vazgeçilmez bir parçası olmuştur. Günümüzde, hazır gıdalardan, dondurulmuş ürünlere ve konservelere kadar tükettiğimiz birçok gıda maddesinin ambalajlarındaki içindekiler kısmında gıda katkı maddelerinin kimyasal yada E kodlu isimleri ile karşı karşıya gelmekteyiz. Kullanımları ve sayıları her geçen gün artan bu maddelerin bazılarının genotoksik ve karsinojenik etkili olduğu çeşitli toksikolojik test sistemleriyle belirlenmiştir. Ayrıca bazılarının hiperaktivite, alerji, nörodejeneratif hastalıklar, obezite, diyabet, üreme ve gastrointestinal sisteme ilişkin bozuklukların oluşumunda rol oynadığı da ortaya çıkmıştır. Bu derlemede, toksikolojik çalışmalarla genotoksik, karsinojenik etkilere sahip olduğu ve diğer sağlık risklerine yol açtığı belirlenen gıda katkı maddeleri hakkında bilgi verilmesi amaçlanmıştır.

scholarly journals Fusarium mycotoxins and human health

2011 ◽  
Vol 64 (1) ◽  
pp. 113-121 ◽  
Author(s):  
Gordon Shephard
Keyword(s):  
Human Health ◽  
Food Additives ◽  
Expert Committee ◽  
Diverse Range ◽  
Endocrine Disrupting Chemical ◽  
Toxicological Effects ◽  
Naturally Occurring ◽  
Carcinogenic Potential ◽  
Endocrine Disrupting ◽  
Daily Intakes

Fusariummycotoxins and human healthSpecies within the genusFusariumproduce a diverse range of mycotoxins, many of which have significant impacts on human health. Of the five generally recognised major mycotoxins, three (fumonisins, deoxynivalenol (DON) and zearalenone (ZON)) are produced by Fusaria. Apart from DON, other trichothecenes such as T-2 toxin, have received considerable international attention due to their impact on human health. The fumonisins, which occur ubiquitously in maize and its products, have been linked to oesophageal cancer, liver cancer and neural tube defects. DON, a frequent contaminant of maize, wheat and their products, although showing no carcinogenic potential, is immunomodulatory and produces emesis and growth retardation in animals. ZON is a naturally occurring endocrine disrupting chemical. Acute exposure to these mycotoxins has in each case been linked to outbreaks of human disease - gastro-intestinal effects in the case of fumonisins and DON, and precocious pubertal changes in the case of ZON. Concern over their toxicological effects has led to risk assessments by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which has set maximum tolerable daily intakes (TDI) of 2 μg/ kg body weight (bw) for fumonisins and 0.5 μg/kg bw for ZON. The initial TDI set for DON, namely 1 μg/kg bw has recently been updated by JECFA to include both 3 - and 15-acetylDON. Apart from the above mycotoxins, a number of other secondary metabolites (moniliformin, beauvericin and fusaproliferin) are produced by different Fusaria and their effects on human health, either alone or in combination with other mycotoxins, is largely unexplored.

scholarly journals The significance and possibility of functional food production

2002 ◽  
Vol 56 (3) ◽  
pp. 113-122 ◽  
Author(s):  
Suzana Dimitrijevic-Brankovic ◽  
Josip Baras ◽  
Jaroslav Bojovic
Keyword(s):  
Human Health ◽  
New Product Development ◽  
Functional Food ◽  
Food Production ◽  
Religious Affiliation ◽  
Developed Countries ◽  
New Production ◽  
Minimal Processing ◽  
Hidden Hunger ◽  
Influence Of Food

Abundant knowledge of the significance of food quality for all human living functions as well as growing human population and the occurrence of world "hidden hunger", directed food producers toward new production processes of and new product development that must satisfy the specific needs of different categories of consumers. The differences are reflected in sex age, religious affiliation, activity, health, social status etc. "Organic", "natural, minimal processing, functional (and often called "therapeutical") food nowadays represents the key interest of nutritionists, physicians and food producers. Such food should have a beneficial influence on human health, besides satisfying the nutritive and energetic necessities, by protective, prophylactic and healing performance. This paper discusses facts about the influence of food on human health, problems of malnutrition in developing and developed countries, presents states of food production in the world and in Yugoslavia, legislation and regulations on nourishment and food production, the disadvantages of former concepts of development of this production and possible directions of future trends with a particular review on functional food production.

Human health risks from Chloramine-T use in food production and food processing industry: Co-induction of cytochrome P4504A1 and peroxisome proliferation

2017 ◽  
Vol 280 ◽  
pp. S110
Author(s):  
María-Rosa Martínez-Larrañaga ◽  
Irma Ares ◽  
José-Luis Rodríguez ◽  
Marta Martínez ◽  
Arturo Anadon ◽  
...  
Keyword(s):  
Human Health ◽  
Health Risks ◽  
Food Processing ◽  
Food Production ◽  
Peroxisome Proliferation ◽  
Food Processing Industry ◽  
Processing Industry ◽  
Human Health Risks ◽  
Chloramine T

scholarly journals Токсичний вплив глутамату натрію на живий організм

2017 ◽  
Author(s):  
A. V. Rutska ◽  
N. V. Getsko ◽  
I. Y. Krynytska
Keyword(s):  
Diabetes Mellitus ◽  
Human Health ◽  
Food Industry ◽  
Molecular Mechanisms ◽  
Morphological Changes ◽  
Monosodium Glutamate ◽  
Food Additives ◽  
Developed Countries ◽  
Nervous System Development ◽  
Sodium Glutamate

The article analyzes the available literature data on the problem of the food additives usage in the food industry. According to many scientists, reducing the amount of fresh foods that are eaten, and increasing of artificial additives may be one of reasons for increased prevalence of diseases such as cancer, diabetes mellitus, obesity, depression and asthma.Number of food additives used in food industry in different countries, is up to five hundred today, not counting the combined additives and flavorings. One of the most common food additive inUkraineand inEuropeis monosodium glutamate (E-621). Studies have shown that excess of sodium glutamate intake can provoke the development of hypertension and stroke, diabetes mellitus, Alzheimer's disease and abnormalities of the nervous system development, erosive lesions of the mucous membrane of the stomach and weight gain.There are no reliable data that showed in what doses and at what conditions monosodium glutamate which is used in foods constantly is harmful to health. On the one hand, there are studies that intake of monosodium glutamate in the dosage of3 gramsper day is dangerous to human health. However, other researchers argue that daily administration of sodium glutamate to rats even in safe for human health doses (15 and 30 mg/kg), corresponding to 1 and2 gramsfor the average adult person, has toxic effects.Thus, based on the large amount of data can be argued that today there is a constant increase in the use of food additives in the food industry of an economically developed countries as well as countries with low intake. And because food additives are foreign substances to the human body (due to the chemical composition or number) investigation of their effect on human health has become relevant. Moreover, small number of data on biochemical and morphological changes in major organs and body systems dictate the need for a detailed study of the problem. In addition, it is necessary to focus not only on the study of established dangerous doses of food additives, but also to study the molecular mechanisms of these substances influence on the living body in "safe" (permitted) doses.

scholarly journals Modern technologies and food safety

2003 ◽  
Vol 57 (10) ◽  
pp. 449-455
Author(s):  
Radoslav Grujic
Keyword(s):  
Food Safety ◽  
Food Production ◽  
Continuous Production ◽  
Food Additives ◽  
Developed Countries ◽  
The Body ◽  
The World ◽  
Storage Distribution ◽  
New Procedures ◽  
Modern Technologies

To resolve the problem of lack of food in the World within primary food production, processing and procedures of preserving, new methods have been implemented (implementation of materials for protection, medications utilization of new areas for production purposes, use of GM microorganisms plants, even animals, utilization of food additives, introduction of new procedures of preservation, etc) However, these procedures do not always move in the direction of ensuring food safety. Implementation of mentioned procedures creates resistance by consumers. The opinion and the attitude about this issue are very important all over the World. According to recent research performed in last five years, most of the population of developed and semi-developed countries considers food safety a priority, as second place the presence of ingredients that can be harmful for human health and as third the content of nutrients required for normal functioning of the body. The WHO, CAC, WTO and other international institutions support these attitudes of consumers. There is more and more obvious pressure on food producers to preserve the environment, which has resulted in the introduction of production procedures known as "cleaning production".Regardless of which procedure is involved, it is necessary to implement the efficient quality control system and food safety. It is mandatory to request the compulsory implementation of different systems that are defined through the GMR GHR HACCR ISO 9000. In food production, these systems are complementary and only with full implementation of all of them in practice will if be possible to ensure the continuous production of quality and safe products. Food production must be seen as an undisturbed chain: primary production, transport, processing, storage, distribution and consumption. With strict implementation of the mentioned standards in all parts of the chain, the risk of injuries and poisoning of consumers will be decreased to the minimum, and the whole chain will be under control.

Emerging Nutrition Gaps in a World of Affluence - Micronutrient Intake and Status Globally

2011 ◽  
Vol 81 (4) ◽  
pp. 238-239 ◽  
Author(s):  
Manfred Eggersdorfer ◽  
Paul Walter
Keyword(s):  
Developing Countries ◽  
Human Health ◽  
Old Age ◽  
Molecular Basis ◽  
Health Benefit ◽  
Developed Countries ◽  
Micronutrient Deficiencies ◽  
New Science ◽  
Health And Nutrition ◽  
Micronutrient Intake

Nutrition is important for human health in all stages of life - from conception to old age. Today we know much more about the molecular basis of nutrition. Most importantly, we have learnt that micronutrients, among other factors, interact with genes, and new science is increasingly providing more tools to clarify this interrelation between health and nutrition. Sufficient intake of vitamins is essential to achieve maximum health benefit. It is well established that in developing countries, millions of people still suffer from micronutrient deficiencies. However, it is far less recognized that we face micronutrient insufficiencies also in developed countries.

PEAS AND PRODUCTS OF ITS PROCESSING OF - NONCONVENTIONAL RAW MATERIAL RESOURCES

2020 ◽  
Author(s):  
D.Y. Bolgova ◽  
◽  
N.A. Tarasenko ◽  
Z.S. Mukhametova ◽  
◽  
...  
Keyword(s):  
Chemical Composition ◽  
Human Health ◽  
Food Production ◽  
Food Industry ◽  
Raw Material ◽  
Plant Proteins ◽  
Material Resources ◽  
The Rich

Nutrition is an important factor that affects human health. The use of plant proteins as various additives in food production has now been actively developed. The rich chemical composition of pea grains determines the possibility of application in the food industry. Peas are characterized by good assimilability and degree of digestion.

STEVIA PLANT - ALTERNATIVE SWEETNER IN FOOD TECHNOLOGY

2018 ◽  
Vol 28 (4) ◽  
pp. 1213-1217
Author(s):  
Jovana Džoljić ◽  
Ljiljana Đorđević
Keyword(s):  
Food Additives ◽  
Functional Class ◽  
World Health ◽  
Food Technology ◽  
Food Standards ◽  
Safety Studies ◽  
Negative Side Effects ◽  
Health Organization ◽  
Almost All ◽  
Agricultural Organization

Food and Agricultural Organization as a “sweeteners” consider products used for sweetening derived from sugar crops, cereals, fruits or milk, or that are produced by insects. Sweeteners, as an additive, have important role for technological functions of food, especially in providing texture, bulk and color, and also as preservative agents. Regardless the numerous sweeteners, alternative sweeteners to sucrose are in main focus for implementation in food industry. Nowadays Food and Agricultural Organization and World Health Organization Food standards, Codex Alimentarius Commission (2018) accepted list of 27 food additives that have the functional class “sweetener”. Nowadays, alternative sweeteners and their application in food technology are in main focus of scientist. Stevia plant stands for one of the most important natural intense sweetener, since stevia glycosides are almost 400 times sweeter than sucrose. Extracts of stevia represents a powerful tool for reducing sugars in food and beverages, which can be acceptable substitutes to full sugar versions of this products. Regarding the data of Euromonitor international, new food products containing stevia grew 10% from 2016 to 2017. The biggest increment in stevia use was noticed in categories of snacks, juice drinks, dairy, carbonated soft drinks and confectionery. Barriocanal et al. (2008) highlighted that safety studies reported no negative side effects of stevia use. Can be expected that in recent future use of S. rebaudiana as sweetener would be extended to almost all the world’s countries, regarding all discovered beneficial health effects.

Food, Water and the Consequences of Society Not Valuing the Environment

2019 ◽  
pp. 858-878 ◽  
Author(s):  
Tony Allan
Keyword(s):  
Political Economy ◽  
Human Health ◽  
Food Production ◽  
Food System ◽  
Food Prices ◽  
The Political ◽  
Environmental Services ◽  
Accounting Systems ◽  
The Impact

The first purpose of this chapter is to highlight the impact of the food system on environmental and human health. The delivery of secure affordable food is a political imperative. Unfortunately, the food system that delivers it is environmentally blind. Food prices do not effectively reflect the value of food and often seriously mislead on the costs and impacts of food production. For example, actual food production takes place in a failed market—the value of environmental services such as water and the supporting ecosystems are not taken into account. The second purpose is to summarize and expose the political economy of the different ‘market’ modes of the food system. It is shown that there are weak players such as underrewarded and undervalued farmers who support society by producing food and stewarding our unvalued environment. The inadequacies of accounting systems are also critiqued.

Sign in / Sign up

Export Citation Format

Share Document