Intake and risk assessment of nine priority food additives in Turkish adults

Abstract

Exposure to excess food additives is a potential health risk for humans. This study aimed to assess the dietary exposure to nine priority food additives in Turkey. The study took a conservative approach (based on individual consumption data combined with maximum permitted levels). The dietary exposure was estimated using a food frequency questionnaire and food additives maximum permitted levels in various foodstuffs. The study had 433 participants (72.3% female, 27.7% male) who completed the study. None of the food additives included in the study exceeded the acceptable daily intake (ADI) on average. Intake of nitrite and nitrate, especially in frozen meat/chicken/fish was higher compared to ADI by 215% and sulfites were higher than the ADI in some food groups (“pickled fruit and vegetables”, “dried tomatoes”, and “apricots, peaches, grapes, plums, and figs”) at P95. There is a growing concern about food additives in the food supply. Their exposure should be the responsibility of both the producer and the consumer. Therefore, it is necessary to monitor both the use of food additives and their consumption.