THE GLOBAL WINDOW OF TURKISH FOOD AND AGRICULTURE The Global Window of Turkish Food and Agriculture Sector
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Consumers’ perceptions of food ingredients are often misled, as they tend to prefer natural foods over those with chemical additives. However, these same consumers also desire food that is safe, which necessitates the use of additives. Misleading information about food additives is often spread through the media, popular press and the internet, leading to confusion about their functions and sources. These fears stem from a lack of understanding about toxicology, dosage, and the body’s ability to metabolize and detoxify food compounds.
In today’s society, factors such as increased working hours, changes in eating habits, and limited time for food preparation have led to a higher consumption of convenience foods. As a result, the need for longer shelf life, preservation of freshness, nutritional value, appearance, and taste becomes crucial. Additives have become a technological necessity for achieving these features in food products. The main reasons for using additives include preserving the nutritional value of food, catering to specific dietary needs, prolonging shelf life, improving texture, enhancing flavour and colour, preventing undesirable reactions and ensuring food safety by preventing the growth of harmful microorganisms.
Standards for food additives were established in Europe after the Second World War, with the aim of facilitating international trade. The Joint Expert Committee in Food Additives and Contaminants (JECFA) evaluates toxicological studies and sets maximum safe levels of use. In Türkiye, international standards are applied for usage amounts and product definitions. The toxicity of additives is investigated through tests on laboratory animals to determine any potential negative effects on health, such as cancer, birth defects, or impacts on the nervous system and other organs.
The toxicological tests conducted on animals include short and long-term studies, which examine acute and chronic effects. To determine the no observed adverse effect level (NOAEL), animals are exposed to varying doses, and a safety factor is applied to calculate the acceptable daily intake (ADI). The ADI value estimates the amount of additives an individual can consume over their lifetime without any health risks based on body weight.
It is essential to consider that the adverse health effects of any chemical depend on the dosage used. The increase in dose can enhance the possibility of negative effects. However, exceeding the ADI values does not necessarily mean that adverse health effects will occur, as the uncertainty factors used in the calculation of these values are wide. In some cases, the ADI value may not be defined due to the absence of adverse effects.
In conclusion, the usage of food additives is crucial for preserving the quality and safety of food, despite consumers’ sometimes misleading perceptions. Proper evaluations, standards, and tests are conducted to ensure the safe use of additives, following international guidelines and regulations…
By Dr. Mehmet Çetin Duruk,
Chairman of the Board of Directors of Food Ingredients and Improvers Manufacturers’ Association (GIDABİL)
Source: www.tgdf.org.tr
