Food additives: distribution and co-occurrence in 126,000 food products of the French market

被引：113

作者：

Chazelas, Eloi ^{[1
]}

Deschasaux, Melanie ^{[1
]}

Srour, Bernard ^{[1
]}

Kesse-Guyot, Emmanuelle ^{[1
]}

Julia, Chantal ^{[1
,2
]}

Alles, Benjamin ^{[1
]}

Druesne-Pecollo, Nathalie ^{[1
]}

Galan, Pilar ^{[1
]}

Hercberg, Serge ^{[1
,2
]}

Latino-Martel, Paule ^{[1
]}

Esseddik, Younes ^{[1
]}

Szabo, Fabien ^{[1
]}

Slamich, Pierre ^{[3
]}

Gigandet, Stephane ^{[3
]}

Touvier, Mathilde ^{[1
]}

机构：

[1] Paris 13 Univ, Sorbonne Paris Nord, Univ Paris CRESS, INSERM,U1153,Inrae,U1125,Cnam,Nutr Epidemiol Res, Bobigny, France

[2] Avicenne Hosp, AP HP, Publ Hlth Dept, Bobigny, France

[3] Open Food Facts, St Maur Des Fosses, France

来源：

SCIENTIFIC REPORTS | 2020年 / 10卷 / 01期

基金：

欧洲研究理事会;

关键词：

OXIDATIVE STRESS; PROCESSED FOODS; HEALTH; CONSUMPTION; SWEETENERS; CANCER; RISK; GENOTOXICITY; INFLAMMATION; OVERWEIGHT;

D O I：

10.1038/s41598-020-60948-w

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Background. More than 330 food additives (e.g. artificial sweeteners, emulsifiers, dyes) are authorized in Europe, with a great variability of use across food products. Objective. The objective of this study was to investigate the distribution and co-occurrence of food additives in a large-scale database of foods and beverages available on the French market. Design. The open access crowdsourced Open Food Facts database (https://world.openfoodfacts.org/) was used to retrieve the composition of food and beverage products commonly marketed on the French market (n = 126,556), based on the ingredients list. Clustering of food additive variables was used in order to determine groups of additives frequently co-occurring in food products. The clusters were confirmed by network analysis, using the eLasso method. Results. Fifty-three-point eight percent of food products contained at least 1 food additive and 11.3% at least 5. Food categories most likely to contain food additives (in more than 85% of food items) were artificially sweetened beverages, ice creams, industrial sandwiches, biscuits and cakes. The most frequently used food additives were citric acid, lecithins and modified starches (>10,000 products each). Some food additives with suspected health effects also pertained to the top 50: sodium nitrite, potassium nitrate, carrageenan, monosodium glutamate, sulfite ammonia caramel, acesulfame K, sucralose, (di/tri/poly) phosphates, mono- and diglycerides of fatty acids, potassium sorbate, cochineal, potassium metabisulphite, sodium alginate, and bixin (>800 food products each). We identified 6 clusters of food additives frequently co-occurring in food products. Conclusions. Food additives are widespread in industrial French products and some clusters of additives frequently co-occurring in food products were identified. These results pave the way to future etiological studies merging composition data to food consumption data to investigate their association with chronic disease risk, in particular potential 'cocktail effects'.

引用

页数：15

共 75 条

[1] Splenda alters gut microflora and increases intestinal P-glycoprotein and cytochrome P-450 in male rats [J].