Análisis de las propiedades y efectos tóxicos que pueden causar los aditivos alimentarios consumidos por los seres humanos

Abstract

The food industry has evolved over the years, according to the needs of the population, which seeks to obtain fast, safe and useful food for human beings. Food additives are substances that when added to natural foods help to improve their appearance and lengthen their shelf life. This research work consists of determining the properties and toxic effects that additives such as nitrites, nitrates, sodium chloride, sulfates and organic acids can cause in the organism. It also shows the classification of each of the toxic compounds present in them. The toxic effects vary according to the level of consumption, sulfites are the most harmful as they cause dermatitis, headaches and even anaphylactic shock, the other additives are also harmful, as long as they are consumed in high quantities or the consumer is simply allergic. In addition to using synthetic food additives, there is the possibility of replacing them with natural additives such as chickpea flour and dehydrated tomato powder that serve as a substitute for nitrates and nitrites in the meat industry, as well as the use of potassium chloride with garlic and oregano, to replace sodium chloride, as a healthy alternative seasoning, thus obtaining safe and even nutritional food for the body.