FOOD ADDITIVES: TECHNOLOGICAL ASPECTS AND IMPACTS ON HUMAN HEALTH
Authors: Betina Aguiar de Souza, Kathielly Kaiper Silveira Pias, Naiane Gomes Braz, Aline Sobreira Bezerra
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Currently, food has been characterized by the greater use of products of easy acquisition, preparation and consumption, that is, by processed and ultra-processed foods. These foods contain added substances, called food additives, which are used by the food industry for technological or sensory use. The objective of this study was to carry out a bibliographic review on food
additives, technological aspects and their impacts on human health. The search was carried out in four databases: Portal of Capes Journals, SciELO (Scientific Electronic Library Online), Academic Google, with national and international publications and Sectorial Library of the Federal University of Santa Maria – Palmeira das Missões Campus –, from 2003 to 2018, with the descriptors: “chemical additives”, “ additives and health hazards”,” additives and neoplasms “and” use of additives and
diseases”. It has been observed that, when overused, food additives can cause harm to the health of the consumer, the
development of diseases and / or other complications. Thus, industries should be aware of the use of these substances in food, respecting the values established by Brazilian legislation. In addition, there should be greater laboratory level control by accredited institutions for the analysis of these substances in food.