Autori: Tarcea Monica, Farr A.

Editorial: Bacteriol Virusol Parazitol Epidemiol, 53(1), p.49-56, 2008.

Rezumat:

Aim: To monitore knowledges and attitudes regarding food additives in a representative sample of Mures students.
Methods: We used a questionnaire of 27 questions related to nutritional behaviour, types of food and beverages with food additives used frequently in the menu and also knowledges regarding food additives. We choose a groups of 185 students from Targu-Mures University of Medicine, in 2007.
Results: Knowledges regarding food additives are impressive in our group and showing interest for this matter also. From our subjects 55.14% are avoiding food products and beverages with additives, especially girls from urban area (p<0,00006). An important percentage (9.72%) of students are associating over admitted limits of additivated food products daily (ham, sweets, dairy, jam, canned food, marge); 20% of them are consuming also beverages and energisers and instant tea types with more additives involved. Conclusions: The motives to avoid food additives are related to cancer and gastric toxicity causes.

Cuvinte cheie: microbiologie, laborator // microbiology, laboratory

URL: http://http://www.ncbi.nlm.nih.gov/pubmed/19241998?ordinalpos=1&itool=EntrezSystem2.PEntrez.Pubmed.Pubmed_ResultsPanel.Pubmed_DefaultReportPanel.Pubmed_RVDocSum