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Food additives: distribution and co-occurrence in 126,000 food products of the French market
Background. More than 330 food additives (e.g. artificial sweeteners, emulsifiers, dyes) are authorized in Europe, with a great variability of use across food products. Objective. The objective of this study was to investigate the distribution and co-occurrence of food additives in a large-scale dat...
Autores principales: | , , , , , , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7055242/ https://www.ncbi.nlm.nih.gov/pubmed/32132606 http://dx.doi.org/10.1038/s41598-020-60948-w |
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author | Chazelas, Eloi Deschasaux, Mélanie Srour, Bernard Kesse-Guyot, Emmanuelle Julia, Chantal Alles, Benjamin Druesne-Pecollo, Nathalie Galan, Pilar Hercberg, Serge Latino-Martel, Paule Esseddik, Younes Szabo, Fabien Slamich, Pierre Gigandet, Stephane Touvier, Mathilde |
author_facet | Chazelas, Eloi Deschasaux, Mélanie Srour, Bernard Kesse-Guyot, Emmanuelle Julia, Chantal Alles, Benjamin Druesne-Pecollo, Nathalie Galan, Pilar Hercberg, Serge Latino-Martel, Paule Esseddik, Younes Szabo, Fabien Slamich, Pierre Gigandet, Stephane Touvier, Mathilde |
author_sort | Chazelas, Eloi |
collection | PubMed |
description | Background. More than 330 food additives (e.g. artificial sweeteners, emulsifiers, dyes) are authorized in Europe, with a great variability of use across food products. Objective. The objective of this study was to investigate the distribution and co-occurrence of food additives in a large-scale database of foods and beverages available on the French market. Design. The open access crowdsourced Open Food Facts database (https://world.openfoodfacts.org/) was used to retrieve the composition of food and beverage products commonly marketed on the French market (n = 126,556), based on the ingredients list. Clustering of food additive variables was used in order to determine groups of additives frequently co-occurring in food products. The clusters were confirmed by network analysis, using the eLasso method. Results. Fifty-three-point eight percent of food products contained at least 1 food additive and 11.3% at least 5. Food categories most likely to contain food additives (in more than 85% of food items) were artificially sweetened beverages, ice creams, industrial sandwiches, biscuits and cakes. The most frequently used food additives were citric acid, lecithins and modified starches (>10,000 products each). Some food additives with suspected health effects also pertained to the top 50: sodium nitrite, potassium nitrate, carrageenan, monosodium glutamate, sulfite ammonia caramel, acesulfame K, sucralose, (di/tri/poly) phosphates, mono- and diglycerides of fatty acids, potassium sorbate, cochineal, potassium metabisulphite, sodium alginate, and bixin (>800 food products each). We identified 6 clusters of food additives frequently co-occurring in food products. Conclusions. Food additives are widespread in industrial French products and some clusters of additives frequently co-occurring in food products were identified. These results pave the way to future etiological studies merging composition data to food consumption data to investigate their association with chronic disease risk, in particular potential ‘cocktail effects’. |
format | Online Article Text |
id | pubmed-7055242 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-70552422020-03-12 Food additives: distribution and co-occurrence in 126,000 food products of the French market Chazelas, Eloi Deschasaux, Mélanie Srour, Bernard Kesse-Guyot, Emmanuelle Julia, Chantal Alles, Benjamin Druesne-Pecollo, Nathalie Galan, Pilar Hercberg, Serge Latino-Martel, Paule Esseddik, Younes Szabo, Fabien Slamich, Pierre Gigandet, Stephane Touvier, Mathilde Sci Rep Article Background. More than 330 food additives (e.g. artificial sweeteners, emulsifiers, dyes) are authorized in Europe, with a great variability of use across food products. Objective. The objective of this study was to investigate the distribution and co-occurrence of food additives in a large-scale database of foods and beverages available on the French market. Design. The open access crowdsourced Open Food Facts database (https://world.openfoodfacts.org/) was used to retrieve the composition of food and beverage products commonly marketed on the French market (n = 126,556), based on the ingredients list. Clustering of food additive variables was used in order to determine groups of additives frequently co-occurring in food products. The clusters were confirmed by network analysis, using the eLasso method. Results. Fifty-three-point eight percent of food products contained at least 1 food additive and 11.3% at least 5. Food categories most likely to contain food additives (in more than 85% of food items) were artificially sweetened beverages, ice creams, industrial sandwiches, biscuits and cakes. The most frequently used food additives were citric acid, lecithins and modified starches (>10,000 products each). Some food additives with suspected health effects also pertained to the top 50: sodium nitrite, potassium nitrate, carrageenan, monosodium glutamate, sulfite ammonia caramel, acesulfame K, sucralose, (di/tri/poly) phosphates, mono- and diglycerides of fatty acids, potassium sorbate, cochineal, potassium metabisulphite, sodium alginate, and bixin (>800 food products each). We identified 6 clusters of food additives frequently co-occurring in food products. Conclusions. Food additives are widespread in industrial French products and some clusters of additives frequently co-occurring in food products were identified. These results pave the way to future etiological studies merging composition data to food consumption data to investigate their association with chronic disease risk, in particular potential ‘cocktail effects’. Nature Publishing Group UK 2020-03-04 /pmc/articles/PMC7055242/ /pubmed/32132606 http://dx.doi.org/10.1038/s41598-020-60948-w Text en © The Author(s) 2020 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/. |
spellingShingle | Article Chazelas, Eloi Deschasaux, Mélanie Srour, Bernard Kesse-Guyot, Emmanuelle Julia, Chantal Alles, Benjamin Druesne-Pecollo, Nathalie Galan, Pilar Hercberg, Serge Latino-Martel, Paule Esseddik, Younes Szabo, Fabien Slamich, Pierre Gigandet, Stephane Touvier, Mathilde Food additives: distribution and co-occurrence in 126,000 food products of the French market |
title | Food additives: distribution and co-occurrence in 126,000 food products of the French market |
title_full | Food additives: distribution and co-occurrence in 126,000 food products of the French market |
title_fullStr | Food additives: distribution and co-occurrence in 126,000 food products of the French market |
title_full_unstemmed | Food additives: distribution and co-occurrence in 126,000 food products of the French market |
title_short | Food additives: distribution and co-occurrence in 126,000 food products of the French market |
title_sort | food additives: distribution and co-occurrence in 126,000 food products of the french market |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7055242/ https://www.ncbi.nlm.nih.gov/pubmed/32132606 http://dx.doi.org/10.1038/s41598-020-60948-w |
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