Emanuela Avventuroso

Chemistry and Hygiene of Food Additives

Chemistry and hygiene of food additives. , Chemistry and hygiene of food additives. , کتابخانه دیجیتالی دانشگاه علوم پزشکی و خدمات درمانی شهید بهشتی

Use and Overuse of Food Additives in Edible Products: Health Consequences for Consumers

The aim of this chapter was to address the issue of uses and overuses of additives with consequent impacts on human health. Modern food additives have an important role in food production. At present, the number of individuals engaged in food primary production is dramatically decreasing; on the other hand, consumers seems to search for many food choices, including ready-to-eat foods, with annexed higher safety and hygiene standards (and food additives may be a concern). The most part of consumers have still confidence in the work of official commissions in defense of food safety; on the other hand, some people may find deem discrepancies between their own sense of security and the complex of laws or practices in defense of the human health. Main worries concern the enormous economic power of certain multinational groups in the field of food production; the absolute discretion of Committees to judge eligible or not eligible available researches on certain food additives; the choice of research methods and the lack of studies concerning synergist effects of different food additives.

Vitamin D Dietary Supplementation: Relationship with Chronic Heart Failure

It is estimated that over 1 billion people worldwide have a deficiency of vitamin D, also known as hypovitaminosis D, which the World Health Organization has defined as a public health problem. Beyond its historical homeostasis regulatory function of calcium and phosphorus, in relation to the preservation of the skeletal system, several studies show today a close connection between hypovitaminosis D and the genesis of rheumatic, autoimmune, neoplastic, and cardiovascular diseases. With exclusive reference to cardiovascular aspects, multiple heart diseases such as hypertension, myocardial ischemia, and heart failures might have deficiency in vitamin D as an important causative factor. Because of the influence of concomitant pathologies caused by antibiotic-resistant agents, the function of this vitamin should be critically evaluated. However, the role of vitamin D remains to be established; only a few studies have tested the effects of its supplementation in patients with chronic heart failure diseases, and reported results are unclear. It is important to implement studies in this field in order to assess the real benefits induced by vitamin D supplementation in cardiovascular patients and, in particular, in patients with heart failure. Should the research confirm actual clinical improvement after treatment with vitamin D, such a supplementation might represent a new low-cost therapeutic approach to improving quality of life.

Food Additives and Effects on the Microbial Ecology in Yoghurts

The aim of this study was to describe the current use of selected food additives in the dairy sector, particularly with relation to the production of yoghurt products. The modern production of yoghurt is performed by means of controlled processes and the careful selection of ingredients in addition to bovine milk: milk powder, sugar, fruit and bacterial starter cultures, flavourings, colour agents, emulsifiers, and stabilisers. These substances are grouped under the name of food additives. The use of certain additives, especially sweeteners, dyes and thickening agents, has been discussed here with relation to peculiar yoghurt categories which can represent the current situation of the whole market in terms of global sales and consumers’ preferences.

Classification and Technological Purposes of Food Additives: The European Point of View

The aim of this chapter was to describe the regulatory classification and the list of ‘technological purposes’ of food additives by the European viewpoint. At present, food additives are extremely useful. Significant progress has been made in the field of health and nutrition. Food additives play an important role in the complex chain of modern food productions. In general, foods are subject to many environmental variables which may alter the original composition. Moreover, the presence of additives in foods must be declared on the label as an ingredient. Also, all additives used in the food industry are included in a ‘positive list’ by health organisations. Finally, food additives are classified into functional categories, in relation to the declared action: food protection, colour or flavour enhancement, sugar substitution or structural and technological functions. This chapter provides also a description of these sub-categories with correlated examples.

The Codex Alimentarius and the European Legislation on Food Additives

The aim of this Chapter is to give an overview of International principles concerning food additives with a description of the related European legislation. Basically, the matter of food additives may be discussed on a large-scale level by means of the description of the ‘General Standards for Food Additives’ (Codex Alimentarius Commission), a harmonised, workable and indisputable international standard. On the other hand, the European viewpoint has to be considered: main Regulations concerning food additives have been discussed. The EU Legislation and Codex Alimentarius have very similar regulations about food additives, sometimes using the same definitions. This situation shows a general trend in the international harmonisation of technical legislation in many law fields. However, some difference has to be highlighted, including the legal validity. In fact, Codex Alimentarius documents have established a sort of general principle that has to be adopted by domestic laws to become effective. In contrast, European Union Regulations are legally mandatory for all Member states of the Union after their official publication and national translation.