Prevalência de aditivos em alimentos industrializados comercializados em uma cidade do sul de Minas Gerais

Abstract

Introduction: Intake of processed food for easy consumption by the population is increasing due to the convenience and pleasant taste offered, but the use of these products can cause health problems due to numerous chemical additives. Objectives:The aim of this studywas to evaluate the prevalence of additives in four categories of foods marketed in Lavras, MG. Materials and Methods:Data from the presence of additives in crackers and cookies, instant soups and snacks were obtained through visits in the major grocerystores in the city, and were subjected to a frequency analysis on each of the food classes. Results: Among the 217 surveyed food additives, those with increased risk of toxicity were respectively: caramel coloring and sunset yellow, monosodium glutamate and antioxidant TBHQ. Discussion:It was not found in the toxicology literature problems with the rest of the additives studied, especially with regard to stabilizing and chemical leavening agents. Conclusion:We concluded that the prevalence of proven harmful additives to human health was low in processed foods studied. Despite this, additional research to effectively determine the harmfulness of other additives are found necessary.