Exposure to non-nutritional food additives during the critical development window has been implicated in the induction and severity of behavioral disorders such as attention deficit hyperactivity disorder (ADHD). Although the use of single food additives at their regulated concentrations is believed to be relatively safe in terms of neuronal development, their combined effects remain unclear. W...

BACKGROUND/OBJECTIVES The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior. SUBJECTS/METHODS The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of informati...

Additives and preservatives in commercial foods have been implicated in the etiology of chronic urticaria, but such foods have not been widely accepted. In some countries, as in ours, people prefer to use home-made foodstuffs to avoid potentially hazardous commercial additives. However, not all home-made foodstuffs are safe, especially regarding allergies. In this report, we describe a patient ...

Nearly ten years after the introduction of GM foodcrops there are still only a handful of published studies about their safety. Independent studies are even fewer, moreover, no peer-reviewed publications exist in which the results of clinical investigations on the possible effects of GM food on human health are described. Even though the evaluation of the safety or possible toxicity of GM foods...

A review of recent literature pertaining to organic and functional food was conducted according its conceptual background. Functional and organic food both belong to fast growing segments of the European food market. Both are food according to the European food regulations, but organic food is further regulated by the European regulation for organic agriculture and food production. This regulat...

Purpose – The purpose of this paper is to review the new trends in plastic additives, with special focus on developments in food packaging materials. Design/methodology/approach – Phenomenological research has brought awareness and increased insight into the role of various plastic additives on the packaging of foods. The approach is based on the current trends and the industrial protocols for ...

Newly emerging links between sugar and addiction raise challenging issues for public health policy. What was once a naturally occurring food ingredient is now a highly concentrated food additive. If foods containing artificially high levels of sugar are capable of triggering addictive behaviors, how should policymakers respond? What regulatory steps would be suitable and practical? This paper e...

Yeasts have been known to humans for thousands of years as they have been used in traditional fermentation processes like wine, beer and bread making. Today, yeasts are also used as alternative sources of high nutritional value proteins, enzymes and vitamins, and have numerous applications in the health food industry as food additives, conditioners and flavouring agents, for the production of m...

DOGAN, I. S., O. YIlDIz, E. EYDurAN and S. KOSE, 2011. A study on determination of functional food consumption habits and awareness of consumers in Turkey. Bulg. J. Agric. Sci., 17: 246-257 The survey study was to determine the status of knowledge about functional foods, the factors influencing consumer preferences in the purchase and their expectations in Turkey. A total of 389 persons, 288 me...