Aditivi u prehrani i zdravlje

master's thesis

• Title (english): Nutritional additives and health
• Author: Sanela Šalig
• Mentor: Ksenija Vitale (mentor)
• Committee member: Ankica Senta Marić (predsjednik povjerenstva)
• Committee member: Jagoda Doko Jelinić (član povjerenstva)
• Committee member: Ksenija Vitale (član povjerenstva)
• Granter: University of Zagreb; School of Medicine; (Department of Environmental and Occupational Health); Zagreb
• Defense date and country: 2014-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Public Health and Health Care; Health Ecology

Abstract

Prehrambeni aditivi su tvari koje dodajemo namirnicama tijekom proizvodnje,
transporta, oblikovanja, prerade i čuvanja hrane. Moraju biti označeni tako da je na
originalnom proizvodu naveden naziv skupine te E-broj aditiva.
Dijele se na bojila, konzervanse, antioksidanse, regulatore kiselosti, zgušnjivače,
stabilizatore, emulgatore, regulatore pH, sredstva protiv zgrušnjavanja, pojačivače
okusa, antibiotike i dodatne kemikalije. Bojila se dodaju da nadomjeste prirodnu boju
namirnica. Konzervansi sprječavaju razmnožavanje mikroorganizama. Antioksidansi
sprječavaju oksidirajuće procese. Emulgatori se koriste da stabiliziraju mješavinu dok
se stabilizatori koriste za stabilne strukture namirnica. Zgušnjivači daju određenu
gustoću, pojačivači okusa poboljšavaju djelovanje aroma, a regulatori kiselosti
održavaju kiselost da se produži rok trajanja namirnicama.
Iako je većina prehrambenih aditiva sigurna, neki mogu biti toksični pa čak i
kancerogeni. Povezani su sa izazivanjem migrene, alergije, astme, debljine i
poremećajima ponašanja u djece. Štetan učinak na zdravlje se prvenstveno vidi kod
djece jer je organizam djeteta osjetljiviji i aditivi mogu lakše modulirati procese rasta i
razvoja. Dnevni unosi kod djece su često puta veći od dozvoljenih zbog manjeg
indeksa tjelesne mase, a dozvoljeni dnevni unosi se računaju prema tjelesnoj masi.
Upotreba prehrambenih aditiva je regulirana „Pravilnikom o aditivima koji se mogu
nalaziti u namirnicama“ , a koji donosi Ministarstvo zdravlja Republike Hrvatske.

Abstract (english)

Nutritional additives are substances that are added during food production,
transportation, design, processing and storage of food. They must be marked so that
the original product have specified group name and E-number.
Additives are divided into colours, preservatives, antioxidants, acidity regulators,
thickeners, stabilizers, emulsifiers, pH regulators, anti-caking agents, flavour
enhancers, antibiotics and additional chemicals. Colours are added to replace the
natural color of food. Preservatives prevent the propagation of microorganisms.
Antioxidants inhibit oxidation process. Emulsifiers are used to stabilize the mixture
and the stabilizers are used to store a stable structure. Thickeners give a certain
density, flavor enhancers enhance the effect of aroma and acidity regulators maintain
acidity to extend the shelf life of foods.
Although the majority of food additives are safe, some can be toxic and even
carcinogenic. They are associated with the induction of migraine, allergy, asthma,
obesity and behavioral disorders in children. Adverse health effects are mainly seen
in children because the child's body is more vulnerable and additives can easily
modulate the processes of growth and development .Daily intake in children are often
higher than the allowable due to lower body mass index, and allowed daily intake is
calculated according to body weight .
The use of food additives is regulated by the "Regulation on additives that may be
present in food ," by the Ministry of Health of the Republic of Croatian.

• Keywords: prehrambeni aditivi; toksičnost; pravilnik
• Keywords (english): nutritional additives; toxicity; regulation
• Language: croatian
• URN:NBN: urn:nbn:hr:105:667962
• Study programme: Title: Medicine; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: doktor/doktorica medicine (doktor/doktorica medicine)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2015-09-28 09:22:00