Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República. By Pass de Rutas 8 y 101 s/n, CP 91000. Pando, Canelones, Uruguay.
Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química, Universidad de la República. By Pass de Rutas 8 y 101 s/n, CP 91000. Pando, Canelones, Uruguay.
Food Res Int. 2024 Sep;191:114721. doi: 10.1016/j.foodres.2024.114721. Epub 2024 Jul 3.
Recent empirical evidence suggests that gut dysbiosis is one of the negative health outcomes potentially associated with chronic consumption of some food additives. In this context, the present study aimed at analyzing the disclosure of food additives associated with gut dysbiosis in the labels of products commercialized in the Uruguayan market. A cross-sectional survey of packaged products commercialized in nine supermarkets was conducted between August and September 2021. All packaged processed and ultra-processed products available in each data collection site were surveyed using a cellphone app. The information available on the labels was manually extracted and the disclosure of food additives was analyzed using a computer assisted approach. Results showed that 38.1% of the products disclosed at least one food additive associated with gut dysbiosis. Disclosure was most frequent in ice-cream and popsicles, beverages, meat products and analogues, desserts, and fats, oils and fat and oil emulsions. Potassium sorbate was the individual additive associated with gut dysbiosis most frequently disclosed on the labels, followed by mono- and di-glycerides of fatty acid, sucralose, carboxymethylcellulose, acesulphame potassium, carrageenan, and sodium benzoate. These food additives frequently co-occurred and network analysis enabled the identification of patterns of co-occurrence. Taken together, results from the present work suggest the need to conduct additional research to assess the intake of food additives associated with gut dysbiosis at the population level, as well as to evaluate potential synergistic effects of food additives.
最近的实证证据表明，肠道菌群失调是与某些食品添加剂慢性摄入相关的负面健康结果之一。在这种情况下，本研究旨在分析乌拉圭市场销售产品标签中与肠道菌群失调相关的食品添加剂的披露情况。2021 年 8 月至 9 月期间，对 9 家超市销售的包装产品进行了横断面调查。使用手机应用程序对每个数据采集点销售的所有包装加工和超加工产品进行了调查。手动提取标签上的信息，并使用计算机辅助方法分析食品添加剂的披露情况。结果显示，38.1%的产品至少披露了一种与肠道菌群失调相关的食品添加剂。在冰淇淋和冰棒、饮料、肉类产品和替代品、甜点以及脂肪、油和脂肪乳化剂中，披露情况最为频繁。山梨酸钾是标签上最常披露的与肠道菌群失调相关的单一添加剂，其次是脂肪酸的单甘油酯和双甘油酯、蔗糖素、羧甲基纤维素、安赛蜜钾、卡拉胶和苯甲酸钠。这些食品添加剂经常同时出现，网络分析可以识别出共同出现的模式。综上所述，本研究结果表明，有必要开展更多的研究来评估人群中与肠道菌群失调相关的食品添加剂的摄入量，以及评估食品添加剂的潜在协同作用。
