FREQUENCY AND DIVERSITY OF ADDITIVE USE IN SNACK FOODS: A DESCRIPTIVE STUDY

Öz

The aim of this study was to examine the food additive (FA) content of selected snack products marketed in Türkiye based on label declarations. In this descriptive study, 170 products (biscuit, chips, chocolate, wafer, cake, cracker, and confectionery) were evaluated. The mean number of FAs per product was 3.1±1.94, with significant differences among product groups (P<0.001). FA diversity was highest in cakes (6.6±0.66) and lowest in chocolate (1.3±0.69) (P<0.002). The most common FAs were emulsifiers (64.7%), leavening agents (53.5%), and acidity regulators (48.2), with citric acid (E330), lecithins (E322), and sodium hydrogen carbonate (E500ii) as the most frequent subtypes. The high FA load, particularly in cakes and biscuits, confirms the ultra-processed nature of these products. As multiple FA use may increase cumulative exposure, cautious consumption and greater consumer awareness are important for public health.

Anahtar Kelimeler

• Food additives
• packaged products
• food labels
• ultra-processed food

ATIŞTIRMALIK GIDALARDA KATKI MADDESİ KULLANIM SIKLIĞI VE ÇEŞİTLİLİĞİ: TANIMLAYICI BİR ÇALIŞMA

Öz

 Bu çalışmanın amacı, ülkemizde satışa sunulan bazı atıştırmalık ürünlerin gıda katkı maddesi (GKM) içeriklerinin etiket beyanları üzerinden incelenmesidir. Tanımlayıcı nitelikteki bu çalışmada, 170 ürünün (bisküvi, cips, çikolata, gofret, kek, kraker, şekerleme) GKM içeriği değerlendirilmiştir. Ürün başına düşen ortalama GKM sayısı 3.1±1.94 olup, ürün grupları arasında istatistiksel olarak anlamlı bir fark bulunmuştur (P<0.001). En yüksek GKM çeşitliliği kek grubunda (6.6±0.66), en düşük ise çikolata grubunda (1.3±0.69) belirlenmiştir (P<0.002). Tüm ürünlerde en fazla bulunan GKM’ler, sırasıyla emülgatörler (%64.7), kabartıcılar (%53.5) ve asitlik düzenleyicilerdir (%48.2). Bu gruplar içerisinde en yaygın kullanılan GKM’lerin lesitinler (E322), sodyum hidrojen karbonat (E500ii) ve sitrik asit (E330) olduğu saptanmıştır. Ürün başına düşen GKM yükünün özellikle kek ve bisküvi gibi atıştırmalık gruplarında en yüksek seviyeye ulaşması, bu ürünlerin ultra-işlenmiş karakterini doğrulamaktadır. Çoklu GKM kullanımı toplam maruziyet riskini gündeme getirdiği için, halk sağlığı açısından tüketiminde dikkatli olunması ve potansiyel sağlık etkilerine karşı tüketici farkındalığının artırılması önemlidir.

Anahtar Kelimeler

• Gıda katkı maddeleri
• paketli ürünler
• gıda etiketleri
• ultra işlenmiş gıda

Kaynakça

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