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Additives in Children’s Nutrition—A Review of Current Events

Author

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  • Marijana Savin

    (Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
    Institute for Child and Youth Health Care of Vojvodina, Hajduk Veljkova 10, 21000 Novi Sad, Serbia)

  • Aleksandra Vrkatić

    (Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia)

  • Danijela Dedić

    (Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
    Emergency Service, Community Health Center Šid, Alekse Šantića 1, 22239 Šid, Serbia)

  • Tomislav Vlaški

    (Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia)

  • Ivana Vorgučin

    (Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
    Institute for Child and Youth Health Care of Vojvodina, Hajduk Veljkova 10, 21000 Novi Sad, Serbia)

  • Jelena Bjelanović

    (Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
    Institute of Public Health of Vojvodina, Futoška 121, 21000 Novi Sad, Serbia)

  • Marija Jevtic

    (Faculty of Medicine, University of Novi Sad, Hajduk Veljkova 3, 21000 Novi Sad, Serbia
    Institute of Public Health of Vojvodina, Futoška 121, 21000 Novi Sad, Serbia
    Research Center on Environmental Health and Occupational Health, School of Public Health, Université Libre de Bruxelles (ULB), 1050 Bruxelles, Belgium)

Abstract

Additives are defined as substances added to food with the aim of preserving and improving safety, freshness, taste, texture, or appearance. While indirect additives can be found in traces in food and come from materials used for packaging, storage, and technological processing of food, direct additives are added to food with a special purpose (canning). The use of additives is justified if it is in accordance with legal regulations and does not pose a health or danger to consumers in the prescribed concentration. However, due to the specificity of the child’s metabolic system, there is a greater risk that the negative effects of the additive will manifest. Considering the importance of the potential negative impact of additives on children’s health and the increased interest in the control and monitoring of additives in food for children, we have reviewed the latest available literature available through PubMed, Scopus, and Google Scholar. Expert data were taken from publicly available documents published from January 2010 to April 2022 by internationally recognized professional organizations. It was found that the most frequently present additives in the food consumed by children are bisphenols, phthalates, perfluoroalkyl chemicals, perchlorates, pesticides, nitrates and nitrites, artificial food colors, monosodium glutamate, and aspartame. Increasing literacy about the presence and potential risk through continuous education of parents and young people as well as active monitoring of newly registered additives and harmonization of existing legal regulations by competent authorities can significantly prevent the unwanted effects of additives on children’s health.

Suggested Citation

  • Marijana Savin & Aleksandra Vrkatić & Danijela Dedić & Tomislav Vlaški & Ivana Vorgučin & Jelena Bjelanović & Marija Jevtic, 2022. "Additives in Children’s Nutrition—A Review of Current Events," IJERPH, MDPI, vol. 19(20), pages 1-18, October.
    • Handle: RePEc:gam:jijerp:v:19:y:2022:i:20:p:13452-:d:945628
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    References listed on IDEAS

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