IMPACT OF FOOD ADDITIVES ON HEALTH

In addition to proper handling and food hygiene, one of the key aspects of food safety includes and regulating the use of food additives to ensure they are safe and not harmful when consumed in the recommended amounts. There is evidence and great concern among consumers about certain additives and their health impacts. Since 2010, European Commission Regulation and EFSA have started a program to re-evaluate all the existing approved food aditives. The purpose of this article is to provide the general information about prevalence of food additives and adverse reactions to these supstance. Data were collected from stores of the major supermarkets retailer chains in Šabac as well as local market which selling local and imported products. Total of 125 food products, which are divided across 15 categories, were included in the final analysis. Each additive was classified under its specific function stated in the ingredients list. E-numbers, official and alternative names were used to identify additives and their functional classes from ingredients lists. Analysis of declared data in 125 food products, revealed the presence of 615 additives. Statistical analysis related to food additive distribution was conducted using Microsoft Excel. The results obtained by recording different categories of additives in food products. Obtained results indicate that the most commonly used food additives are acids and acidity regulators (46,40%) aromas (44,80%), preservatives and colors (38,40%) and emulsifiers (30,40%). Food additives with potential negative health effects, including hyperactivity and behavioural effects, gastrointestinal, neurological or renal damage, carcinogenicity, gut dysbiosis related glucose intolerance, intestinal inflammation and ulceration, neurotoxic effect and asthma trigger. The increased use of processed foods has resulted in more food additives. These additives undergo safety evaluations before approval, but their risks and benefits are still debated. Public perception often exaggerates the likelihood of adverse reactions, as these are actually uncommon.