Medıcal Doctors’ Perceptions of Food Additives

Year 2014, Volume: 2 Issue: 3 - Int J Basic Clin Med, 118 - 122, 26.01.2016

Fatih Gultekin , Hasan Savas , Betul Ceyhan Mehmet Akay Necati Cetinkaya Ayhan Golcukcu

Abstract

Aim: Food ingredients of the food industry in food production, preparation, packaging and storing food resistance, density, or to impart color additives are mixtures. Very widespread use of food additives, food additives, medical doctors has resulted in the confrontation with. This study of medical doctors perceptions of food additives, their level of knowledge, attitudes and behaviors are intended to be measured.
Material-Methods: In this study, aged 23-65, 118 men (59%), 82 women (41%), including 200 medical doctors were on. Statistical analysis of the answers given in the survey of medical doctors, according to the perception of risk to food additives, knowledge, attitudes and behaviors were assessed.
Results: 80 % of respondents qualify as food additives are harmful. In contrast, the level of knowledge about food additives 26.5 % of good reviewers ' tour. 40 years or older, in terms of disclosure and supervisory authorities more confidence (p < 0.05).
Conclusion: Medical doctors perception of high risk to food additives, while the lowest was observed in the level of knowledge. Of food additives in medical education is seen not find enough space.
Keywords: food additives, medical doctors, risk perception

Keywords

Gıda katkı maddeleri, tıp doktorları, risk algısı

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