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  • Title: [Frequency of food additives in mass-consumed food products].
    Author: Petrescu C, Aslău DA, Doroftei S, Vlaicu B, Indrei LL.
    Journal: Rev Med Chir Soc Med Nat Iasi; 2003; 107(4):856-62. PubMed ID: 14756034.
    Abstract:
    In the effected study we wanted to reveal the richest foods in additives and the most frequent used additives. As material we used a sample formed from 100 food products investigated in a supermarket, and the method consisted in data registration of food additives written on the labels of the original packages with statistical analysis. We could not establish the food additive concentrations in foods because we have no adequate technology. The food groups with the most additives were: meat products (8 types), soft drinks (7), hydrogenated fats and sugar products (6). The most frequent used food additives were: for meat products--support substances (63%); soft drinks--acid, flavor (100%) and preserve (88%) substances; hydrogenated fats--emulsion, flavor, color substances (100%) and for sugar products--emulsion (85%) and flavor substances (78%). In conclusion, food additives with possible noxious effects on health are frequently incorporated in food products.
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