[Retracted] Toxicological and Teratogenic Effect of Various Food Additives: An Updated Review

Abstract

Scientific evidence is mounting that synthetic chemicals used as food additives may have harmful impacts on health. Food additives are chemicals that are added to food to keep it from spoiling, as well as to improve its colour and taste. Some are linked to negative health impacts, while others are healthy and can be ingested with little danger. According to several studies, health issues such as asthma, attention deficit hyperactivity disorder (ADHD), heart difficulties, cancer, obesity, and others are caused by harmful additives and preservatives. Some food additives may interfere with hormones and influences growth and development. It is one of the reasons why so many children are overweight. Children are more likely than adults to be exposed to these types of dietary intakes. Several food additives are used by women during pregnancy and breast feeding that are not fully safe. We must take specific precaution to avoid consuming dangerous compounds before they begin to wreak havoc on our health. This study is intended to understand how the preservatives induce different health problem in the body once it is consumed. This review focuses on some specific food additives such as sodium benzoate, aspartame, tartrazine, carrageenan, and potassium benzoate, as well as vitamin A. Long-term use of food treated with the above-mentioned food preservatives resulted in teratogenicity and other allergens, according to the study. Other health issues can be avoided in the future by using natural food additives derived from plants and other natural sources.

Mutagenic, Carcinogenic, and Teratogenic Effect of Heavy Metals

“…Keywords used in this search are HM-induced toxicity, alternative system of medicine, lead, mercury, cadmium, and mutagenicity, carcinogenicity, and teratogenicity. Latest published data were selected [ 3 ].…”

“…These metals including arsenic, lead, cadmium, and mercury are nonessential elements and interact with different cell components like cell membrane, proteins, mitochondria, and DNA, causing reactive oxygen species (ROS)-related damages, transcriptional changes, DNA damage to cells leading to many diseases, and disorders like multiorgan damage and cancer [ 3 ].…”

Ultraprocessed plant‐based foods: Designing the next generation of healthy and sustainable alternatives to animal‐based foods

“…Governments around the globe have strict regulations on the types and amounts of additives that are safe for utilization within different food and beverage products (FDA, 2010). However, some toxicological studies suggest there may be undesirable consequences linked to the consumption of certain kinds of food additives, including increased risks of asthma, attention deficit hyperactivity disorder, cancer, heart disease, hormone dysregulation, gut microbiome disruption, and obesity (Cao et al., 2020; Sambu et al., 2022). There has therefore been a call from some scientists for improving the regulations of food additives (Maffini et al., 2017).…”

“…As noted earlier, additives play an important role in improving the quality, extending the shelf life, and ensuring the safety of foods (Kyriakopoulou et al., 2021). However, there is evidence that some additives may be harmful to human health if regularly consumed in sufficiently high quantities (Cao et al., 2020; Sambu et al., 2022). Consequently, there is interest in creating next‐generation plant‐based foods using as few additives as possible, and only using additives from natural (preferably botanical) sources.…”

Antioxidant and Antibacterial Activity of Endophytic Fungi Isolated from The Leaves of Sungkai (Peronema canescens)

“…[23][24][25] The use of synthetic antioxidants has been reported to trigger mutagenic effects, so natural ingredients are necessary to avoid various kinds of disturbances in the body. [26][27][28][29] Apart from synthetic antioxidants, bacterial resistance has also become the focus of current research. Existing antibiotics possess various disadvantages, including reactions that cause hypersensitivity.…”