food additive

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 190 products

Energy

149 kcal

Fat

2.3 g

— of which saturates

1 g

Carbohydrates

34.1 g

— of which sugars

15.8 g

Fibre

5.5 g

Protein

8.6 g

Salt

3.2 g

• Food Additive Zinc Oxide Nanoparticles: Dissolution, Interaction, Fate, Cytotoxicity, and Oral Toxicity.ReviewInternational journal of molecular sciences · 2022Youn SM, Choi SJDOI: 10.3390/ijms23116074
• Development and Validation of Surveys to Estimate Food Additive Intake.Nutrients · 2020Trakman GL, Lin W, Wilson-O'Brien AL et al.DOI: 10.3390/nu12030812
• Food additive emulsifiers: a review of their role in foods, legislation and classifications, presence in food supply, dietary exposure, and safety assessment.ReviewNutrition reviews · 2021Cox S, Sandall A, Smith L et al.DOI: 10.1093/nutrit/nuaa038
• Pharmacokinetic and toxicological overview of propyl gallate food additive.ReviewFood chemistry · 2023Javaheri-Ghezeldizaj F, Alizadeh AM, Dehghan P et al.DOI: 10.1016/j.foodchem.2022.135219
• Food Additive Use in Ultraprocessed Foods: Can Processing Use of Industrial Additives Contribute to Adverse Health Outcomes in Children?Journal of the Academy of Nutrition and Dietetics · 2023Calvo MS, Uribarri JDOI: 10.1016/j.jand.2023.01.010
• Carvacrol as a food additive: Toxicological aspects and the role of nanotechnology in enhancing its antimicrobial and antioxidant properties.ReviewFood research international (Ottawa, Ont.) · 2024Benincá T, Schmidt L, Thomé Cardoso L et al.DOI: 10.1016/j.foodres.2024.115256
• Impact of Food Additive Titanium Dioxide on Gut Microbiota Composition, Microbiota-Associated Functions, and Gut Barrier: A Systematic Review of In Vivo Animal Studies.International journal of environmental research and public health · 2021Rinninella E, Cintoni M, Raoul P et al.DOI: 10.3390/ijerph18042008
• Validity of food additive maltodextrin as placebo and effects on human gut physiology: systematic review of placebo-controlled clinical trials.European journal of nutrition · 2022Almutairi R, Basson AR, Wearsh P et al.DOI: 10.1007/s00394-022-02802-5

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