Tuz Üzerine Gıda Güvenliği Tartışmaları

Yıl 2024, Cilt: 2 Sayı: 2, 52 - 60, 31.08.2024

Hüdayi Ercoşkun , Fatma Bayrakçeken Nişancı

Öz

Tuz, gıdalarda koruyucu madde, lezzet arttırıcı, su tutma ve salınımı için en yaygın kullanılan katkı maddesidir. Aşırı tuz tüketimi, kardiyovasküler hastalıklar, hipertansiyon, böbrek hastalıkları, osteoporoz, mide hastalıkları, obezite ve bazı diğer hastalıkların oluşumunda bir faktördür. Bu nedenle, sağlık kurumları tuz tüketimini azaltmak için çalışmalar yapmaktadır. Öte yandan, tuz, gıda güvenliği açısından radyoaktif maddeler, ağır metaller, mikroplastikler, dinamit kalıntıları ve egzoz gibi önemli riskler içerebilir. Bu çalışmada, tuz gıda güvenliği açısından değerlendirilmiştir.

Anahtar Kelimeler

Tuz, kalıntı, ağır metal, mikroplastik, radyoaktivite

Etik Beyan

not neccesary

Destekleyen Kurum

nul

Proje Numarası

Nul

Teşekkür

very much

Food Safety Debates of Salt

Öz

Salt is the most commonly used additive for preservatives, flavor enhancers, and retention and release of water in foods. Excessive salt consumption is a factor in the formation of cardiovascular diseases, hypertension, kidney diseases, osteoporosis, stomach diseases, obesity and some other diseases. For this reason, health institutions are working to reduce salt consumption. On the other hand, salt can contain important risks such as radioactives, heavy metals, microplastics, dynamite residues and exhaust in terms of food safety. In this study, salt was evaluated in terms of food safety

Anahtar Kelimeler

Salt, Residue, Heavy Metal, Microplastic, Radioactivity

Proje Numarası

Nul

Kaynakça

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