Food additives: distribution and co-occurrence in 126,000 food products of the French market.

Scientific Reports
Eloi ChazelasMathilde Touvier

Abstract

More than 330 food additives (e.g. artificial sweeteners, emulsifiers, dyes) are authorized in Europe, with a great variability of use across food products. 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. 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. 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 pertai...Continue Reading

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Citations

Aug 8, 2020·Obesity Reviews : an Official Journal of the International Association for the Study of Obesity·Phillip BakerMark Lawrence
Dec 3, 2020·International Journal of Environmental Research and Public Health·Emanuele RinninellaMaria Cristina Mele
Apr 9, 2021·Central European Journal of Public Health·Valentina A AndreevaSerge Hercberg
May 6, 2021·The British Journal of Nutrition·Chantal JuliaSerge Hercberg
Jun 20, 2021·Comprehensive Reviews in Food Science and Food Safety·Fang LiuRobert W Li
Jul 21, 2021·Food & Function·Vanessa Dos Santos Pereira MonteraDaniela Silva Canella
Aug 25, 2021·International Journal of Food Sciences and Nutrition·Sylvie DavidouAnthony Fardet
Oct 6, 2021·Scientific Reports·Eloi ChazelasMathilde Touvier

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Software Mentioned

R package IsingFit
Oqali
ClustOfVar
R package ClustOfVar
IsingFit
NOVA
eLasso

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