The Effects of Food Additives on Health: Risk Assessment

Abstract

Food additives are used for technological purposes in order to bring sensual properties such as the appearance and taste of food to the desired level, to maintain quality characteristics, to preserve nutritional value, to extend shelf life and to increase food diversity. The research of food additives and their use in the food industry are important indices that show the level of development of the national food science and technology as well as the economy. In recent years there has been an increase in the consumption of processed and packaged foods due to changes in lifestyle and eating habits. This situation raises the risk of exceeding acceptable daily intake levels due to the increased consumption of these chemicals. In this review article, it is aimed to examine the health effects and risk assessment of food additives.