Book Abstract
Health Risks of Food Additives: Recent Developments and Trends in the Food Sector, offers an authoritative overview of evolving scientific insights into food additives?including their benefits, regulatory oversight, and emerging health concerns.
Health Risks of Food Additives represents an essential snapshot of additive science, balancing their technological benefits with emerging health risks. It serves as a key reference for food scientists, healthcare professionals, regulators, and public health advocates working to navigate additives in the era of processed diets and informed consumer demand.
Multiple chapters examine how certain additives?especially emulsifiers, artificial sweeteners, preservatives, and nanoparticles?can disrupt gut microbiota. Research reports links to inflammatory bowel diseases, metabolic dysregulation, impaired intestinal barriers, and potential neurobehavioral effects. Notably, polysorbate 80 and carboxymethylcellulose have been shown to promote low-grade inflammation and gut dysbiosis in animal models.
