Dyes Used in Processed Meat Products in the Polish Market, and Their Possible Risks and Benefits for Consumer Health
Manufacturers are obliged to label processed meat products with information concerning the additives used and nutritional values. The aim of the study was to identify the dyes most frequently used in processed meat, evaluate their influence on specific food qualities, assess whether their use was co...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/13/2610 |
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| author | Katarzyna Czech-Załubska Daniel Klich Agnieszka Jackowska-Tracz Anna Didkowska Janusz Bogdan Krzysztof Anusz |
| author_facet | Katarzyna Czech-Załubska Daniel Klich Agnieszka Jackowska-Tracz Anna Didkowska Janusz Bogdan Krzysztof Anusz |
| author_sort | Katarzyna Czech-Załubska |
| collection | DOAJ |
| description | Manufacturers are obliged to label processed meat products with information concerning the additives used and nutritional values. The aim of the study was to identify the dyes most frequently used in processed meat, evaluate their influence on specific food qualities, assess whether their use was correct and review their effect on health. The analysis was based on information on the labels and images of processed meat, and used a generalised linear model with a binary dependent variable. The risks and benefits for human health were defined based on the available literature. Twelve dyes were found to be used in the manufacture of processed meat. Carmine was found in 183 of 273 (67.03%) evaluated assortments containing dyes. The occurrence of water, flavourings and high fat and carbohydrate contents increased the chances that a dye would be present in a particular product. Unauthorised use of food additives was found in 20 products, with smoked meat products demonstrating the highest number of non-compliances. In general, the dyes used with food are considered safe; however, reservations are associated with the use of E150C and E150D caramels due to their potential carcinogenic effect, and carmine and annatto due to their allergic effects. |
| first_indexed | 2024-03-11T01:41:09Z |
| format | Article |
| id | doaj.art-8105464e80374edfb6469014b1f6ac61 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:41:09Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8105464e80374edfb6469014b1f6ac612023-11-18T16:35:02ZengMDPI AGFoods2304-81582023-07-011213261010.3390/foods12132610Dyes Used in Processed Meat Products in the Polish Market, and Their Possible Risks and Benefits for Consumer HealthKatarzyna Czech-Załubska0Daniel Klich1Agnieszka Jackowska-Tracz2Anna Didkowska3Janusz Bogdan4Krzysztof Anusz5Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences (SGGW), Nowoursynowska 166, 02-787 Warsaw, PolandInstitute of Animal Sciences, University of Life Sciences—SGGW, Ciszewskiego 8, 02-786 Warsaw, PolandDepartment of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences (SGGW), Nowoursynowska 166, 02-787 Warsaw, PolandDepartment of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences (SGGW), Nowoursynowska 166, 02-787 Warsaw, PolandDepartment of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences (SGGW), Nowoursynowska 166, 02-787 Warsaw, PolandDepartment of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, Warsaw University of Life Sciences (SGGW), Nowoursynowska 166, 02-787 Warsaw, PolandManufacturers are obliged to label processed meat products with information concerning the additives used and nutritional values. The aim of the study was to identify the dyes most frequently used in processed meat, evaluate their influence on specific food qualities, assess whether their use was correct and review their effect on health. The analysis was based on information on the labels and images of processed meat, and used a generalised linear model with a binary dependent variable. The risks and benefits for human health were defined based on the available literature. Twelve dyes were found to be used in the manufacture of processed meat. Carmine was found in 183 of 273 (67.03%) evaluated assortments containing dyes. The occurrence of water, flavourings and high fat and carbohydrate contents increased the chances that a dye would be present in a particular product. Unauthorised use of food additives was found in 20 products, with smoked meat products demonstrating the highest number of non-compliances. In general, the dyes used with food are considered safe; however, reservations are associated with the use of E150C and E150D caramels due to their potential carcinogenic effect, and carmine and annatto due to their allergic effects.https://www.mdpi.com/2304-8158/12/13/2610annattobetanincaramelcarminedyesfood additives |
| spellingShingle | Katarzyna Czech-Załubska Daniel Klich Agnieszka Jackowska-Tracz Anna Didkowska Janusz Bogdan Krzysztof Anusz Dyes Used in Processed Meat Products in the Polish Market, and Their Possible Risks and Benefits for Consumer Health Foods annatto betanin caramel carmine dyes food additives |
| title | Dyes Used in Processed Meat Products in the Polish Market, and Their Possible Risks and Benefits for Consumer Health |
| title_full | Dyes Used in Processed Meat Products in the Polish Market, and Their Possible Risks and Benefits for Consumer Health |
| title_fullStr | Dyes Used in Processed Meat Products in the Polish Market, and Their Possible Risks and Benefits for Consumer Health |
| title_full_unstemmed | Dyes Used in Processed Meat Products in the Polish Market, and Their Possible Risks and Benefits for Consumer Health |
| title_short | Dyes Used in Processed Meat Products in the Polish Market, and Their Possible Risks and Benefits for Consumer Health |
| title_sort | dyes used in processed meat products in the polish market and their possible risks and benefits for consumer health |
| topic | annatto betanin caramel carmine dyes food additives |
| url | https://www.mdpi.com/2304-8158/12/13/2610 |
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