Effect of Some Food Additives on DNA: A Review

Abstract

Food additives have become more widely used in modern food technology; however, they have significant health consequences. Food additives are compounds used to protect the flavor of foods or improve their taste, appearance, or other properties. Mainly, food preservatives inside food additives are being used to protect the food against miniature life forms negative effect consequences. The danger evaluating from food additives to human health is assessed by WHO, in participation with FAO. However, the expanded utilization of food additives might result in poisonous reactions. Numerous studies showed that many food additives have genotoxic and cancer-causing impacts in various test organic entities, including plants, microbes, human lymphocytes, and multiple organs, mice, and rats. The expression “Food additive” is an administrative term that incorporates any helpful substance that is routinely neither eaten up as food itself yet is deliberately added to food (in tiny amounts mostly) to expand its processing or to enhance its odor, color, consistency, taste, surface, or period of usability. Additives are not thought of as “food” regardless of whether they have nutritive worth. Any substance in the food supply, even at a low degree of exposure, may appear carcinogenic or, in any case, harmful to some people sooner or later and under certain conditions. Because of the possibility of being carcinogenic, we should be more aware and careful in taking food additives into our lives. The purpose of this review is to provide an overview of the dangers of these substances to avoid excessive use of the foods they contain.