Processed meat products and food additives

Yıl 2019, Cilt: 1 Sayı: 1, 44 - 53, 30.06.2019

Fatih Gültekin , Sümeyye Akın

Öz

With the rise in demand for ready-to-eat food, the
side effects of the additives used in food production have been a source of
concern for sensitive consumers. Although they are considered to be safe when used in the
permitted limits, some of the additives might be risk for health. In this
review, commonly used additives, which are cochineal, ascorbic acid, di-, tri-
and polyphosphates, nitrates and nitrites, in processed meat products were
evaluated. Processed
meat products have been classified as Group 1 (carcinogenic for humans) by
World Health Organisation because they increase risk of colorectal cancer. In
fact, nitrites and nitrates used as preservatives; could be linked to stomach,
colon and bladder cancers as well as DNA and chromosome damages. In
addition, nitrates and nitrites may trigger headaches. Cochineal may have
adverse effects on learning and behavior, additionally may trigger allergic
reactions. Consuming high amounts of phosphate salts can lead to problems in
patients with chronic renal failure. Considering
unfavourable effects of food additives on health, it is concluded that to
decrease consumpting of processed meat, they should be consumed freshly; food
additives having no health risks should be chosen instead of risky ones.

Anahtar Kelimeler

Processed meats, cancer, food additives, nitrite, nitrate

İşlenmiş Et Ürünleri ve Gıda Katkı Maddeleri

Öz

Hazır
gıdalara rağbetin artmasıyla birlikte gıda üretiminde kullanılan katkı
maddelerinin sağlığa olumsuz etkileri duyarlı tüketicilerce endişe kaynağı
olmuştur. Her ne kadar izin verilen sınırlarda kullanıldığı zaman güvenli
olduğu kabul edilse de katkı maddelerinin bir kısmı az da olsa sağlık riski
taşıyabilmektedirler. Bu derlemede işlenmiş et ürünlerinde yaygın olarak
kullanılan katkı maddeleri incelenmiş olup koşineal, askorbik asit, di-, tri-
ve polifosfatlar ile nitrat ve nitritler değerlendirilmiştir. Dünya Sağlık
Örgütü kolorektal kansere yakalanma riskini arttırdığından dolayı işlenmiş et
ürünlerini Grup 1 (insanlar için karsinojenik) sınıfına almıştır. Nitekim
koruyucu olarak kullanılan nitrat ve nitritler; mide, kolon ve mesane gibi
çeşitli organ kanserleri ile DNA ve kromozom hasarları ile
ilişkilendirilmektedir. Ayrıca nitrat ve nitritler baş ağrısını tetikleyebilir.
Koşinealin öğrenme ve davranışlar üzerine olumsuz etkileri olabileceği gibi
alerjik reaksiyonları tetikleyebilmektedir. Fosfat tuzlarının yüksek miktarda
alınması özellikle kronik böbrek yetmezliği gibi hastalığı olanlarda sorunlara
yol açabilmektedir. Sonuç olarak; sağlığa olan olumsuz etkiler göz önüne
alındığında etin işlenmiş etten ziyade işlenmemiş taze olarak tüketilmesinin,
işlenmiş et üretiminde ise sağlık riski taşımayan veya olabildiğince düşük olan
katkı maddelerinin tercih edilmesinin uygun olduğu kanaatine varılmıştır.  

Anahtar Kelimeler

İşlenmiş et ürünleri, kanser, gıda katkı maddeleri, nitrat, nitrit

Kaynakça

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