Tuz Üzerine Gıda Güvenliği Tartışmaları

Year 2024, Volume: 2 Issue: 2, 52 - 60, 31.08.2024

Hüdayi Ercoşkun , Fatma Bayrakçeken Nişancı

Abstract

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.

Keywords

Tuz, kalıntı, ağır metal, mikroplastik, radyoaktivite

Ethical Statement

not neccesary

Supporting Institution

nul

Project Number

Nul

Thanks

very much

Food Safety Debates of Salt

Abstract

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

Keywords

Salt, Residue, Heavy Metal, Microplastic, Radioactivity

Project Number

Nul

References

• MacGregor G.A., He F.J., “Reducing Population Salt Intake Worldwide: From Evidence to Implementation”, Progress in Cardiovascular Diseases, 52:5 (2010) 363-382. Doi:10.1016/j.pcad.2009.12.006
• Leistner L., “Food preservation by combined methods”, Food Research International, 25:2 (1992) 151-158. Doi:10.1016/0963-9969(92)90158-2
• Pietinen P., Valsta L.M., Hirvonen T. vd., “Labelling the Salt Content in Foods: A Useful Tool in Reducing Sodium Intake in Finland”, Public Health Nutrition, 11:4 (2008) 335-340. Doi:10.1017/S1368980007000249
• Suckling R.J., He F.J., MacGregor A.G., “Altered Dietary Salt Intake for Preventing and Treating Diabetic Kidney Disease”, Cochrane Database of Systematic Reviews, 12 (2010) 70. Doi:10.1155/2012/720429
• Ercoşkun H., “Impurities of natural salts of the earth”, Food Additives & Contaminants: Part B, 16:1 (2022) 24-31. Doi:10.1080/19393210.2022.2114016
• Kurlansky M., Salt - The Salty History of Humanity (Translated by Çakıroğlu). İstanbul: Aykırı Publications (2003).
• Desmond E., “Reducing Salt: A Challenge for the Meat Industry”, Meat Sci, 74:1 (2006) 188-196.
• Brown I.J., Tzoulaki I., vd., “Salt Intakes Around the World: Implications for Public Health”, International Journal of Epidemiology, 38:3 (2009) 791-813.
• Taormina P.J., “Implications of Salt and Sodium Reduction on Microbial Food Safety”, Crit Rev Food Sci Nutr, 50:3 (2010) 209-227.
• Xi B., Hao Y., Liu F., “Salt Reduction Strategies in China”, Lancet, 383:9923 (2014) 1128.
• Erdem Y., “Salt Consumption, Distribution in the Body and Its Place in the Pathogenesis of Hypertension”, HT Bulletin, 3:5 (2016) 22.
• Erdem Y., Akpolat T., Derici Ü., Şengül Ş., Ertürk Ş., Ulusoy Ş., “Türkiye'de Yüksek Sodyum Alımının Diyet Kaynakları: SALTURK II”, Nutrients, 9:9 (2017) 933.
• Koga A., Niino Y., “Analysis of hexacyanoferrate (II) in salt”, Bull Soc Sea Water Sci Japan, 58:1 (2004) 24-29.
• Kubota H., Onishi Y., Yomota C., Tanamoto K., “Analysis of ferrocyanides in food-grade salts”, Japan J Food Chem, 11:1 (2004) 32-35. Doi:10.1016/j.lwt.2018.04.008
• CODEX, "Codex general standard for food additives (GSFA)", (2016). [Online]. Available: http://www.fao.org/faowho-codexalimentarius/standards/gsfastandards/gsfa/en
• Lim H.S., Hwang J.Y., Choi E., Lee G., Yun S.S., Kim M., “Assessment of ferrocyanide intake from food-grade salt in the Korean population”, LWT, 93 (2018) 620-627. Doi:10.1016/j.lwt.2018.04.008
• Avery J., “Fighting food fraud”, European Parliamentary Research Service, 1–7 (2014).
• Wong G., Authentication of culinary salt - challenges and opportunities. Davis (CA): Office of Graduate Studies of the University California Davis (2018).
• Ercoşkun H., Salt and Food in All Aspects, Nobel Ankara, (2021) 77-106. ISBN: 978-625-433-183-1.
• Shariatifar N., Nejad A.M.S., Fathabad A.E., “Assessment of heavy metal content in refined and unrefined salts obtained from Urmia”, Iran. Toxin Rev, 36:2 (2017) 89-93. Doi:10.1080/15569543.2016.1262875
• Abdi L., Jahed-Khaniki G.R., Molaee-Aghaee E., Shariatifar N., Khaneghah A.M., “The preliminary survey on the concentration of potentially toxic elements (PTEs) in salt samples collected from Tehran, Iran: a probabilistic health risk assessment”, Environ Sci Pollut Res, 28 (2021) 62651-62661.
• Koelmans A.A., Redondo-Hasselerharm P.E., Nor N.H.M., “Risk assessment of microplastic particles”, Nat Rev Mater, 7 (2022) 138-152. Doi:10.1038/s41578-021-00411-y
• Gündoğdu S., “Contamination of table salts from Turkey with microplastics”, Food Additives & Contaminants: Part A, 35:5 (2018) 1006-1014. Doi:10.1080/19440049.2018.1447694
• Baloch vd., "A Study on Natural Radioactivity in Khewra Salt Mines, Pakistan", Journal of Radiation Research, 53:3 (2012) 411-421. Doi:10.1269/jrr.11162
• Caridi F., Messina M., Belvedere A., D'Agostino M., Marguccio S., Settineri L., Belmusto G., "Food Salt Characterization in Terms of Radioactivity and Metals Contamination", Applied Sciences, 9:14 (2019) 2882. Doi:10.3390/app9142882
• Shabaan D.H., “Radioactivity measurements of different types of salt using SSNTD”, AIP Conf. Proc., 1976 (2018) 020023.