Research Information System
İstanbul Rumeli Üniversitesi Sağlık Bilimleri Dergisi (The Journal of Istanbul Rumeli University Health Sciences), vol.1, no.1, pp.1-12, 2022 (Peer-Reviewed Journal)
The development of technology has made it necessary to use food additives in the
production and consumption stages of foods. On the other hand, the continuous consumption
of foods containing food additives and the emergence of health problems have also been a
matter of public health. This study was carried out in order to evaluate the awareness of
consumers about food additives and their effects and to form a resource for future studies. The
research population consists of patients and their relatives who came to Bezmialem Vakif
University hospitals and polyclinics between October 2019 and February 2020. The data of the
study were collected by the researchers by face-to-face survey method, when the knowledge
levels of the food additives groups of the 164 participants who answered the survey questions
were examined, it was revealed that the groups that the participants knew or heard the most
were sweeteners, colorants and stabilizers, respectively. The participants were asked whether
they had sufficient information about food additives, and it was seen that the participants who
thought that they did not have enough information gave the answer of insufficient education
and public relations as the most important reason. It was determined that more than half of the
participants did not have knowledge about E codes, and while the most important subject about
food additives was the purpose of use of food additives, it was expressed as easy and accurate
labeling expected from the state. Participants were asked to rate the food additives between 1
and 10 according to their health status, and it was determined that women gave significantly
lower scores than men. In addition, it was determined that the participants were hesitant to
distinguish food additives from other components when looking at the nutritional label. As a
result; participants had moderate knowledge about food additives; It was seen that the lack of
education and communication negatively affected their awareness about food additives. The
lack of education and communication negatively affected their awareness about food additives.
In this context, consumers should be made aware of the food additives they are exposed to. It
is very important for the consumer to know the names, E codes, purposes of use, harms,
benefits, safe use doses of food additives and to distinguish food additives on food labels.