EFFECTS OF FOREİGN SUBSTANCES İN FOOD PRODUCTS ON THE HUMAN BODY

Resumen

Food additives began to be used in the industry at the end of the 19th century and have now reached their peak worldwide. In rapidly developing food technology, the use of food additives is highly significant for public nutrition. Adding food additives to products to change their appearance and taste, as well as to ensure long-term preservation without spoilage, holds special importance. Objective. The purpose of this study is to raise awareness among consumers about the production and consumption of products with E-indexed additives and to inform regulatory authorities responsible for product quality control, thereby facilitating their work in this field. Materials and Methods. This study is based on materials published in various scientific sources and online resources. The ingredients listed on the labels of locally and internationally produced food products were examined as research material. The study employed theoretical-methodological and empirical research methods. Conclusion. When studying the harmful effects of foreign substances on the human body, not only should a single food product be examined, but also the entire diet, considering the types, quantities, and effects of xenobiotics present. Special attention should be given to the frequency of consumption of a particular food product (whether it is eaten frequently or rarely). In other words, when evaluating the impact of chemical substances on the body, the overall dietary background must be taken into account.