Bazı Koruyucu Gıda Katkı Maddelerine Diyetle Maruziyetin Değerlendirilmesi-Pilot Çalışma

Year 2024, , 86 - 94, 25.04.2024

Kübra Damla Ekenci , Eda Köksal

https://doi.org/10.46413/boneyusbad.1400411

Abstract

Amaç: Bu araştırma, yetişkin bireylerde bazı koruyucu gıda katkı maddelerine (benzoat, sorbat, nitrit, nitrat) diyetle maruz kalmanın değerlendirilmesini ve maruz kalma miktarlarının kabul edilebilir alım düzeyi ile karşılaştırılmasını amaçlamaktadır.
Gereç ve Yöntem: Toplam 48 kadın ve erkek çalışmaya katılmıştır. Katılımcıların koruyucu gıda katkı maddelerinin alım düzeyleri yarı nicel işlenmiş besin tüketim sıklığı formu ile belirlenmiştir. Bireylerin günlük katkı maddesi alımları, Avrupa Gıda Güvenliği Otoritesinin belirlediği kabul edilebilir alım (ADI) ile kıyaslanarak ilgili katkı maddesinin aşma riski olup olmadığı değerlendirilmiştir.
Bulgular: Katılımcıların günlük ortalama benzoat, sorbat, nitrit ve nitrat alımları sırasıyla 0.13 ± 0.25 mg/kg, 0.86 ± 1.0 mg/kg, 0.02 ± 0.0.3 mg/kg ve 0.007 ± 0.01mg/kg olarak hesaplanmıştır. Ultra işlenmiş besinlerden gelen artmış enerji alımı, daha yüksek sorbat alımı (r=0.538 p≤0.000) ile ilişkilidir. Bireylerin %4.1’inde sorbat alımı %8.3’ünde ise nitrit alımı ADI değerini aşmaktadır. Diyetle benzoat ve nitrat alımı tüm katılımcılarda ADI değerinin altındadır.
Sonuç: Bu pilot araştırmada ilgili koruyucu gıda katkı maddesi alım miktarlarını aşan bireylerin sıklığı az olmasına rağmen bu besinlerin tüketim sıklığının ve miktarının artması koruyucu katkı maddelerine maruz kalma riskini artırabilir. Bu bağlamda her ülkenin kendi risk değerlendirme çalışmalarını yürütebilmesi için katkı maddelerinin diyetle maruz kalma hesaplamalarını içeren daha fazla çalışmaya ihtiyaç vardır.

Keywords

Gıda katkı maddeleri, Diyetle maruz kalma, Ultra işlenmiş besinler, Sağlıklı beslenme

Ethical Statement

Bu araştırma Doktora Tez projesinden üretilmiştir.

Evaluation of Dietary Exposure to Certain Preservative Food Additives: A Pilot Study

Abstract

Aim: This study aims to evaluate dietary exposure to some preservative food additives (benzoate, sorbate, nitrite, nitrate) in young adults and compare exposure levels with acceptable daily intake.
Material and Method: A total of 48 individuals were included in this study. To determine the intake levels of preservative food additives, a semi-quantitative processed food frequency questionnaire was used. Daily additive intakes were compared with the acceptable daily intake (ADI) set by the European Food Safety Authority to evaluate whether there was a risk of exceeding the ADI.
Results: Average daily intakes of benzoate, sorbate, nitrite, and nitrate were calculated as 0.13 ± 0.25 mg/kg, 0.86 ± 1.00 mg/kg, 0.02 ± 0.0.3 mg/kg and 0.007 ± 0.01 mg/kg, respectively. Increased energy intake from processed foods correlates with higher sorbate intake (r=0.538 p≤0.000). Sorbate intake exceeds ADI in 4.1% of individuals and nitrite intake in 8.3%. Dietary benzoate and nitrate intake were below the ADI in all participants.
Conclusion: In this study, although the frequency of individuals exceeding the preservative additives intake was low, increasing the frequency and amount of consumption of ultra-processed foods increase the risk of exposure. To determine risks, each country needs more dietary additive exposure estimations.

Keywords

Food additives, Dietary exposure assessment, Ultra-processed foods, Healthy eating

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