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Journals / Akademik Platform Helal Yaşam Dergisi / 2026 / Cilt: 1 Sayı: 1

Processed meat products and food additives

İşlenmiş Et Ürünleri ve Gıda Katkı Maddeleri

Fatih Gültekin(SAĞLIK BİLİMLERİ ÜNİVERSİTESİ, TIP FAKÜLTESİ, TEMEL TIP BİLİMLERİ BÖLÜMÜ, TIBBİ BİYOKİMYA ANABİLİM DALI)0000-0003-2888-3215
Sümeyye Akın(SAĞLIK BİLİMLERİ ÜNİVERSİTESİ, TIP FAKÜLTESİ, TEMEL TIP BİLİMLERİ BÖLÜMÜ, TIBBİ BİYOKİMYA ANABİLİM DALI)0000-0002-4773-0161
Pages
44–53
Publication Date
2019-06-30
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

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 .

📌 3 Key Takeaways

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Objective & Hypothesis: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.
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Key Findings & Data:In this review, commonly used additives, which are cochineal, ascorbic acid, di-, tri- and polyphosphates, nitrates and nitrites, in processed meat products were evaluated.
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Conclusion & Impact: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 .
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:İşlenmiş et ürünleri · kanser · gıda katkı maddeleri

Abstract

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 .

Özet

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.

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Cite This Article

Gültekin, F., Akın, S. (2019). Processed meat products and food additives. Akademik Platform Helal Yaşam Dergisi, Cilt: 1 Sayı: 1, 44–53. https://ajindex.com/articles/1442690

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