Bazı Koruyucu Gıda Katkı Maddelerine Diyetle Maruziyetin Değerlendirilmesi-Pilot Çalışma

Yıl 2024, Cilt: 6 Sayı: 1, 86 - 94, 25.04.2024

Kübra Damla Ekenci , Eda Köksal

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

Öz

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.

Anahtar Kelimeler

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

Etik Beyan

Bu araştırma Doktora Tez projesinden üretilmiştir.

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

Öz

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.

Anahtar Kelimeler

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

Kaynakça

• Acıduman Subaşıay, G. (2022). Ultra-processed food consumption status and some sociodemographic characteristics associated with consumption, according to Turkey nutrition and health survey data. (Medical Specialization Dissertation). Hacettepe Üniversitesi, Tıp Fakültesi Halk Sağlığı Anabilim Dalı, Ankara.
• Adams, J., White, M. (2015). Characterisation of UK diets according to degree of food processing and associations with socio-demographics and obesity: cross-sectional analysis of UK National Diet and Nutrition Survey (2008–12). International Journal of Behavioral Nutrition and Physical Activity, 12(1), 1-11. doi:10.1186/s12966-015-0317-y
• Anand, S., Sati, N. (2013). Artificial preservatives and their harmful effects: looking toward nature for safer alternatives. Int. J. Pharm. Sci. Res, 4(7), 2496-2501. doi:10.13040/IJPSR.0975-8232.4(7).24960-01
• Bayram, H. M., Ozturkcan, A. (2021). The presence of sodium content and sodium-containing food additives in packaged foods and beverages sold in Turkey. Journal of Food Composition and Analysis, 102, 104078. doi:10.1016/j.jfca.2021.104078
• Bayram, H. M., Ozturkcan, A. (2022). Intake and risk assessment of nine priority food additives in Turkish adults. Journal of Food Composition and Analysis, 114, 104710. doi: 10.1016/j.jfca.2022.104710
• Bilau, M., Matthys, C., Vinkx, C., De Henauw, S. (2008). Intake assessment for benzoates in different subgroups of the Flemish population. Food and chemical toxicology, 46(2), 717-723. doi:10.1016/j.fct.2007.09.100
• Caballero, B. (2002). The nutrition transition: diet and disease in the developing world: Elsevier.
• Cebioğlu, İ. K., Önal, A. E. (2018). Gıda katkı maddesi içeren bazı besinlerin tüketiminin ve sağlığa etkilerinin araştırılması: gıdaların risk analizi. Online Türk Sağlık Bilimleri Dergisi, 3(1), 21-35. doi:10.26453/otjhs.357496
• Cediel, G., Reyes, M., da Costa Louzada, M. L., Steele, E. M., Monteiro, C. A., Corvalán, C., Uauy, R. (2018). Ultra-processed foods and added sugars in the Chilean diet (2010). Public Health Nutrition, 21(1), 125-133. doi:10.1017/S1368980017001161
• EFSA (2015). Scientific Opinion on the re‐evaluation of sorbic acid (E 200), potassium sorbate (E 202) and calcium sorbate (E 203) as food additives. EFSA Journal, 13(6), 4144.
• EFSA (2016). Scientific Opinion on the re‐evaluation of benzoic acid (E 210), sodium benzoate (E 211), potassium benzoate (E 212) and calcium benzoate (E 213) as food additives. EFSA Journal, 14(3), 4433.
• EFSA (2017a). Re‐evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives. EFSA Journal, 15(6), e04786.
• EFSA (2017b). Re‐evaluation of sodium nitrate (E 251) and potassium nitrate (E 252) as food additives. EFSA Journal, 15(6), e04787.
• FAO/WHO. (2014). Guidelines for the Simple Evaluation of Dietary Exposure to Food Additives CAC/GL 3-1989 Adopted 1989. Revision 2014 (Formerly Guidelines for the Simple Evaluation of Food Additive Intake). In: FAO/WHO Rome, Italy.
• Gina Kennedy, G. N., Shetty, P. (2004). Globalization of food systems in developing countries. Globalization of food systems in developing countries: impact on food security and nutrition (83), 1.
• IARC. (1987). International Agency for Research on Cancer IARC monographs on the evaluation of the carcinogenic risk of chemicals to humans. Overall evaluations of carcinogenicity: An updating of IARC monographs, Volumes 1 to 42. Accessed date: 09.11.2023, Retrieved from https://cir.nii.ac.jp/crid/1571698600586226816 Accesed date: 09.11.2023
• Jain, A., Mathur, P. (2015). Estimation of Food Additive Intake—Overview of the Methodology. Food Reviews International, 31(4), 355-384. doi:10.1080/87559129.2015.1022830
• Jakszyn, P., Agudo, A., Berenguer, A., Ibánez, R., Amiano, P., Pera, G., . . . Dorronsoro, M. (2006). Intake and food sources of nitrites and N-nitrosodimethylamine in Spain. Public Health Nutrition, 9(6), 785-791. doi:10.1079/phn2005884
• JECFA (1987). Principles for the safety assessment of food additives and contaminants in food: World Health Organization.
• Karakaya, A. (2019). Kimyasaldan gıdaya doz ve risk (Vol. 9): The Kitap Yayınları.
• Kearney, J. (2010). Food consumption trends and drivers. Philosophical transactions of the royal society B: biological sciences, 365(1554), 2793-2807. doi:10.1098/rstb.2010.0149
• Louzada, M. L. d. C., Martins, A. P. B., Canella, D. S., Baraldi, L. G., Levy, R. B., Claro, R. M., . . . Monteiro, C. A. (2015). Ultra-processed foods and the nutritional dietary profile in Brazil. Revista de saude publica, 49. doi:10.1590/S0034-8910.2015049006132
• Melekoğlu, E. (2021). The Relationship Between University Students' Stress and Fructose and Processed Food Consumption. Çukurova Journal of Agricultural and Food Sciences, 36 (2), 263-274. doi: 10.36846/CJAFS.2021.54
• Menard, C., Heraud, F., Volatier, J.-L., Leblanc, J.-C. (2008). Assessment of dietary exposure of nitrate and nitrite in France. Food Additives and Contaminants, 25(8), 971-988. doi: 10.1080/02652030801946561
• Mensinga, T. T., Speijers, G. J., Meulenbelt, J. (2003). Health implications of exposure to environmental nitrogenous compounds. Toxicological reviews, 22, 41-51 doi:10.2165/00139709-200322010-00005
• Monteiro, C. A., Cannon, G., Lawrence, M., Louzada, M. d. C., Machado, P. P. (2019). Ultra-processed foods, diet quality, and health using the NOVA classification system. Rome: FAO, 48.
• Moubarac, J.-C., Martins, A. P. B., Claro, R. M., Levy, R. B., Cannon, G., Monteiro, C. A. (2013). Consumption of ultra-processed foods and likely impact on human health. Evidence from Canada. Public Health Nutrition, 16(12), 2240-2248. doi:10.1017/S1368980012005009
• Nettis, E., Colanardi, M., Ferrannini, A., Tursi, A. (2004). Sodium benzoate‐induced repeated episodes of acute urticaria/angio‐oedema: randomized controlled trial. British Journal of Dermatology, 151(4), 898-902. doi:10.1111/j.1365-2133.2004.06095.x
• Türkiye Cumhuriyeti Sağlık Bakanlığı (2016). Türkiye Beslenme Rehberi 2015 (TÜBER). Sağlık Bakanlığı Yayınları, Ankara.
• Popkin, B. M. (2003). The nutrition transition in the developing world. Development policy review, 21(5‐6), 581-597. doi:10.1111/j.1467-8659.2003.00225.x
• Rangan, C., Barceloux, D. G. (2009). Food additives and sensitivities. Disease-a-month, 55(5), 292- 311. doi:10.1016/j.disamonth.2009.01.004
• Reardon, T., Timmer, C. P., Barrett, C. B., Berdegué, J. (2003). The rise of supermarkets in Africa, Asia, and Latin America. American journal of agricultural economics, 85(5), 1140-1146. doi:10.1111/j.0092-5853.2003.00520.x
• Skypala, I. J., Williams, M., Reeves, L., Meyer, R., Venter, C. (2015). Sensitivity to food additives, vaso-active amines and salicylates: a review of the evidence. Clinical and translational allergy, 5, 1-11. doi:10.1186/s13601-015-0078-3
• Steele, E. M., Baraldi, L. G., da Costa Louzada, M. L., Moubarac, J.-C., Mozaffarian, D., Monteiro, C. A. (2016). Ultra-processed foods and added sugars in the US diet: evidence from a nationally representative cross-sectional study. BMJ open, 6(3), e009892. doi:10.1136/bmjopen-2015-009892
• Gıda Tarım ve Haycancılık Orman Bakanlığı (2013). Türk Gıda Kodeksi Gıda Katkı Maddeleri Yönetmeliği 2013. https://www.resmigazete.gov.tr/eskiler/2013/06/20130630-4.htm Access date: 09.11.2023.
• TBSA. (2019). Türkiye Beslenme ve Sağlık Araştırması. (1132). T.C. Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü
• Xie, L., Mo, M., Jia, H. X., Liang, F., Yuan, J., Zhu, J. (2016). Association between dietary nitrate and nitrite intake and sitespecific cancer risk: evidence from observational studies. Oncotarget, 7(35), 56915-56932. doi:10.18632/oncotarget.10917
• Yurttagül, M., Ayaz, A. (2008). Katkı maddeleri: yanlışlar ve doğrular. Hacettepe Üniversitesi Sağlık Bilimleri Fakültesi Beslenme ve Diyetetik Bölümü. Birinci Basım. Klasmat Matbaacılık. Ankara. Sağlık Bakanlığı Yayın, 727.
• Zhong, Y., Wu, L., Chen, X., Huang, Z., Hu, W. (2018). Effects of food-additive-information on consumers’ willingness to accept food with additives. International journal of environmental research and public health, 15(11), 2394. doi:10.3390/ijerph15112394