Carcinogenicity of food additives: A review

Year 2025, Volume: 6 Issue: 1, 7 - 17

Amjad Mahmood Qadir , Dastan Jamal Salih

https://doi.org/10.55147/efse.1607021

Abstract

Food additives are substances intentionally added to food to achieve specific technical or physical effects, such as reducing spoilage, enhancing colour, or improving flavour. This review focused on food additives with carcinogenic potential in humans or animals, as identified by the Food and Drug Administration (FDA) and the International Agency for Research on Cancer (IARC). Food additives benefit manufacturers, processors, and consumers, including acids that inhibit microbial growth and prevent foodborne diseases. Some commonly consumed foods and beverages contain compounds with carcinogenic potential in animal models. Furthermore, human exposure to several of these compounds has been associated with increased cancer risk. This review examined the role of food additives in dietary consumption, their classification as direct or indirect additives, and their potential ecological impacts. It highlights the importance of rigorous safety assessment and regulation of food additives to protect public health, considering both the benefits and potential risks associated with their use in the food industry.

Keywords

Food Additives, Carcinogenesis, Processed Food, Cancer Risk, FDA

Thanks

Thank you very much

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