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Türkiye'de Tüketicilerin Gıda Katkı Maddeleri Hakkındaki Bilgi ve Farkındalık Düzeyi

Year 2025, Volume: 9 Issue: 2, 265 - 282, 10.07.2025

Eren Yalçın , Erdi Eren , Aybuke Ceyhun Sezgin

Abstract

Günümüzde tüketici sağlığı, büyük ölçüde tüketim alışkanlıkları ve davranışlarından etkilenmektedir. Bu çalışma, Türkiye'nin farklı bölgelerindeki tüketicilerin gıda katkı maddeleri konusundaki bilgi düzeylerini ve farkındalıklarını incelemek amacıyla tasarlanmıştır. Tabakalı örnekleme yöntemi ve ilişkisel bir tasarım kullanılarak, kabul edilebilirlik, risk algısı ve fayda algısı arasındaki ilişkiler ile tüketici davranışlarını etkileyen temel faktörler analiz edilmiştir. Bulgular, cinsiyetler arasında katkı maddelerine yönelik algı bakımından anlamlı bir fark bulunmadığını ve tüketicilerin ikamet ettikleri bölge ile katkı maddelerinin kabul edilebilirliği, risk algısı, yasal düzenlemelere güven veya bu düzenlemelere ilişkin bilgi düzeyleri arasında anlamlı bir ilişki olmadığını göstermiştir. Bununla birlikte, Akdeniz bölgesinde yaşayan katılımcıların doğal ürünlere karşı daha yüksek bir duyarlılık gösterdiği belirlenmiş, bu da ürün içerikleri ve üretim süreçlerinde bölgesel farklılıkların dikkate alınmasının önemini ortaya koymuştur. Çalışmanın sonuçları, renklendiricilerin en bilinen katkı maddeleri olduğunu, nişasta, agar ve jelatinin ise en tanınan kıvam arttırıcılar olarak öne çıktığını göstermiştir. Ayrıca, katılımcılar mısır nişastası, agar-agar, pektin ve BHA’yı zararlı katkı maddeleri olarak algılarken, aspartamı en az zararlı katkı maddesi olarak değerlendirmiştir. Bulgular, tüketicilerin bilinçli kararlar almasını teşvik etmek için gıda katkı maddeleri konusunda eğitim verilmesinin gerekliliğini ortaya koymaktadır.

Keywords

Gıda katkı maddeleri renklendiriciler tatlandırıcılar tüketici algı farkındalık

References

  • Anand, S. P., Sati, N. (2013). Artificial preservatives and their harmful effects: Looking toward nature for safer alternatives. International Journal of Pharmaceutical Sciences and Research, 4(7), 2496–2501.
  • Awuchi, C. G., Twinomuhwezi, H., Igwe, V. S., Amagwula, I. O. (2020). Food additives and food preservatives for domestic and industrial food applications. Journal of Animal Health, 2(1), 1–16.
  • Bärebring, L., Palmqvist, M., Winkvist, A., Augustin, H. (2020). Gender differences in perceived food healthiness and food avoidance in a Swedish population-based survey: a cross sectional study. Nutrition Journal,19(1), 140. https://doi.org/10.1186/s12937-020-00659-0
  • Batiha, G. E. S., Hussein, D. E., Algammal, A. M., George, T. T., Jeandet, P., Al-Snafi, A. E., Tiwari, A., Pagnossa, J. P., Lima, C. M., Thorat, N. D., Zahoor, M., El-Esawi, M., Dey, A., Alghamdi, S., Hetta, H. F., Cruz-Martins, N. (2021). Application of natural antimicrobials in food preservation: Recent views. Food Control, 126, 108066. https://www.sciencedirect.com/science/article/pii/S0956713521002048
  • Baydan, S., Ceyhun-Sezgin, A. (2021). Additives used in food ındustry an their relation to health. Journal of Tourism & Gastronomy Studies, 9 (Special Issue 5), 527–542.
  • Bearth, A., Cousin, M. E., Siegrist, M. (2014). The consumer’s perception of artificial food additives: Influences on acceptance, risk and benefit perceptions. Food Quality and Preference, 38, 14–23.
  • Bilgin, M. G., Bayır, A. G., Türk, S. N., Ucaş, İ., Özkan, B. (2022). Evaluation of individuals' knowledge and awareness on food additives and their effects. The Journal of Istanbul Rumeli University Health Sciences, 1(1), 1–12.
  • Borda, D., Mihalache, O. A., Dumitraşcu, L., Gafițianu, D., Nicolau, A. I. (2021). Romanian consumers’ food safety knowledge, awareness on certified labelled food and trust in information sources. Food Control, 120, 107544. https://doi.org/10.1016/j.foodcont.2020.107544
  • Bosi, T. B., Çamur, D., Güler, Ç. (2007). Hacettepe Üniversitesi’nde çalışan bazı personelin gıda satın alırken dikkat ettikleri özelliklerin ve gıda katkı maddeleri hakkındaki bilgi düzeylerinin saptanması. Beslenme ve Diyet Dergisi, 35(1), 9–16.
  • Carocho, M., Morales, P., Ferreira, I. C. (2015). Natural food additives: Quo vadis?. Trends in Food Science & Technology, 45(2), 284–295.
  • Chazelas, E., Deschasaux, M., Srour, B., Kesse-Guyot, E., Julia, C., Alles, B., Druesne-Pecollo, N., Galan, P., Hercberg, S., Latino-Martel, P., Esseddik, Y., Szabo, F., Slamich, P., Gigandet, S., Touvier, M. (2020). Food additives: Distribution and co-occurrence in 126,000 food products of the French market. Scientific Reports, 10(1), 3980. https://doi.org/10.1038/s41598-020-60948-w
  • Chazelas, E., Druesne-Pecollo, N., Esseddik, Y., de Edelenyi, F. S., Agaesse, C., De Sa, A., Lutchia, R, Rebouillat, P., Srour, B., Debras, C., Wendeu-Foyet, G., Huybrechts, I., Pierre, F., Coumoul, X., Julia, C., Kesse-Guyot, E., Allès, B., Galan, P., Hercberg, S., ……..., Touvier, M. (2021). Exposure to food additive mixtures in 106,000 French adults from the NutriNet-Santé cohort. Scientific Reports, 11(1), 19680. https://doi.org/10.1038/s41598-021-98496-6
  • Creswell, J. W. (2014). Research design: Qualitative, quantitative, and mixed methods approaches (4th ed.). Sage.
  • Eroğlu, E. İ., Ayaz, A. (2018). The Effects of Food Additives on Health: Risk Assessment. Journal of Nutrition and Dietetics, 46(3), 311–319.
  • Evans, G., de Challemaison, B., Cox, D. N. (2010). Consumers’ ratings of the natural and unnatural qualities of foods. Appetite, 54(3), 557–563.
  • Fanti, M., Mishra, A., Longo, V. D., Brandhorst, S. (2021). Time-restricted eating, intermittent fasting, and fasting-mimicking diets in weight loss. Current Obesity Reports, 10, 70–80.
  • George, D., Mallery, M. (2010). SPSS for windows step by step: A simple guide and reference, 17.0 update (10th ed.). Pearson.
  • Grujić, S., Grujić, R., Petrović, Đ., Gajić, J. (2013). Knowledge of food quality and additives and its impact on food preference. Acta Scientiarum Polonorum Technologia Alimentaria, 12(2), 215–222.
  • Guasch-Ferré, M., Willett, W. C. (2021). The Mediterranean diet and health: A comprehensive overview. Journal of Internal Medicine, 290(3), 549–566.
  • Gül, E., Öztürk, M., Bayır, A. G. (2023). Effect of Food Additives on Health. Akademik Et ve Süt Kurumu Dergisi, 7(6), 44–57.
  • Gültekin, F. (2011, 19-20 November). Gıda katkı maddeleri ve hastalıklar. In Gültekin, F. (Ed.) 1. Ulusal Helal ve Sağlıklı Gıda Kongresi kitabı (s.157–161). Helal ve Sağlıklı Gıda Platformu.
  • Karatepe, T. U., Ekerbiçer, H. Ç. (2017). Food additives. Sakarya Tıp Dergisi, 7(4), 164–167.
  • Kavlak, H. T., Aksu, H. S. (2023). The effect of attitudes towards physical violence and demographic variables on serious leisure time activity choice. Journal of Education and Recreation Patterns, 4(2), 495–506.
  • Küşümler, A. S., Özgün, D. (2020). Effects of food additives on health. Journal of Health and Life Science, 2(1), 22–26.
  • Kwon, Y., López-García, R., Socolovsky, S., Magnuson, B. (2023). Global regulations for the use of food additives and processing aids. In Present knowledge in food safety (pp. 170–193). Academic Press.
  • Le Bouthillier, M., Perron, J., Pomerleau, S., Gagnon, P., Labonté, M. È., Plante, C., Guével, M. H. Provencher, V. (2021). Nutritional content of sliced bread available in Quebec, Canada: Focus on sodium and fibre content. Nutrients, 13(12), 4196. https://pubmed.ncbi.nlm.nih.gov/34959748/
  • Martins, F. C., Sentanin, M. A., De Souza, D. (2019). Analytical methods in food additives determination: Compounds with functional applications. Food Chemistry, 272, 732–750.
  • Mendeş, B., Arslan, E. K. (2024). Effects of artificial sweeteners used as food additives on the intestinal microbiota. Akademik Et ve Süt Kurumu Dergisi, 7(4), 24–29.
  • Mepham, B. (2011). Food additives: An ethical evaluation. British Medical Bulletin, 99(1), 7–23.
  • Miao, P., Chen, S., Li, J., Xie, X. (2020). Decreasing consumers’ risk perception of food additives by knowledge enhancement in China. Food Quality and Preference, 79, 103781. https://www.sciencedirect.com/science/article/abs/pii/S095032931830692X
  • Neuman, W. L. (2014). Social research methods: Qualitative and quantitative approaches (7th ed.). Pearson.
  • Saraiva, A., Carrascosa, C., Raheem, D., Ramos, F., Raposo, A. (2020). Natural sweeteners: The relevance of food naturalness for consumers, food security aspects, sustainability and health impacts. International Journal of Environmental Research and Public Health, 17(17), 6285. https://www.mdpi.com/1660-4601/17/17/6285
  • Sarıcan, S. Y., Beyter, N., Yılmaz, İ. (2024). Effects of food additives on health. Turkish Journal of Agriculture-Food Science and Technology, 12(1), 91–99.
  • Shim, S. M., Seo, S. H., Lee, Y., Moon, G. I., Kim, M. S., Park, J. H. (2011). Consumers’ knowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives. Food Control, 22(7), 1054–1060.
  • Siegrist, M., Sütterlin, B. (2017). Importance of perceived naturalness for acceptance of food additives and cultured meat. Appetite, 113, 320–326.
  • Sun, B., Wang, J. (2017). Food additives. In Food Safety in China: Science, Technology, Management and Regulation (pp. 186–200). Academic Press.
  • Tabachnick, B. G., Fidell, L. S., Ullman, J. B. (2013). Using multivariate statistics (Vol. 6, pp. 497–516). Pearson. Topçu, A. A., Yurttagül, M., Yücecan, S. (2005). The knowledge and attitudes of university students about food additives. Journal of Nutrition and Dietetics, 33(2), 39–50.
  • Tsai, H. J., Chen, B. H., Wu, C. F., Wang, S. L., Huang, P. C., Tsai, Y. C., Chen, M. L., Ho, C. K., Hsiung, C. A., Wu, M. T. (2016). Intake of phthalate-tainted foods and microalbuminuria in children: The 2011 Taiwan food scandal. Environment International, 89, 129–137.
  • United Nations Population Fund. (2024). World population dashboard. https://www.unfpa.org/data/world-population-dashboard
  • Ünlü, D., Bayır, A. G. (2022). Food preservative and their effects on health. Akademik Et ve Süt Kurumu Dergisi, 4(6), 55–68.
  • Varela, P., Fiszman, S. M. (2013). Exploring consumers' knowledge and perceptions of hydrocolloids used as food additives and ingredients. Food Hydrocolloids, 30(1), 477–484.
  • Yeung, S. S., Kwan, M., Woo, J. (2021). Healthy diet for healthy aging. Nutrients, 13(12), 4310. https://www.mdpi.com/2072-6643/13/12/4310
  • Yörük, N. G., Danyer, E. (2016). General informations and definitions of food Ingredients. Turkiye Klinikleri Food Sciences-Special Topics, 2(2), 1–10.
  • Yurttagül, M. (1991). Tüketicilerin gıda katkı maddeleri ile ilgili bilgi ve uygulamaları. Journal of Nutrition and Dietetics, 20(2), 199–208.
  • Zang, E., Jiang, L., Cui, H., Li, X., Yan, Y., Liu, Q., Chen, Z., Li, M. (2023). Only plant-based food additives: An overview on application, safety, and key challenges in the food industry. Food Reviews International, 39(8), 5132–5163.
  • Zavitsanou, A., Drigas, A. (2021). Nutrition in mental and physical health. Technium Social Sciences Journal, 23, 67–77.
  • Zhang, Q., Liu, S., Liu, R., Xue, H., Wang, Y. (2014). Food policy approaches to obesity prevention: An international perspective. Current Obesity Reports, 3, 171–182. https://doi.org/10.1007/s13679-014-0099-6
  • Zhou, X., Qiao, K., Wu, H., Zhang, Y. (2023). The impact of food additives on the abundance and composition of gut microbiota. Molecules, 28(2), 631. https://www.mdpi.com/1420-3049/28/2/631

Level of Knowledge and Awareness of Consumers About Food Additives in Türkiye

Year 2025, Volume: 9 Issue: 2, 265 - 282, 10.07.2025

Eren Yalçın , Erdi Eren , Aybuke Ceyhun Sezgin

Abstract

In modern times, individuals' health is significantly influenced by their consumption habits and behaviors. This study was designed to examine the knowledge levels and awareness of consumers in different regions of Türkiye regarding food additives. A stratified sampling method focusing on the seven geographical regions of the country was employed. Using a correlational design, the study examined relationships between acceptability, risk perception, and benefit perception, as well as key factors influencing consumer behavior. The findings revealed no significant difference between genders and the perception of food additives. Additionally, no significant relationship was found between consumers' regions of residence and their acceptability of additives, risk perception, trust in legal regulations, or knowledge of these regulations. Participants residing in the Mediterranean region showed greater sensitivity to natural products, highlighting the importance of considering regional differences in product ingredients and production processes. The study results indicated colorants were the most well-known additives, while starch, agar-agar, and gelatin were recognized as the most familiar thickeners. Furthermore, the study concluded that participants perceived corn starch, agar-agar, pectin, and BHA as harmful additives, while aspartame was regarded as the least harmful additive. Findings underscore the need for consumer education on food additives to foster informed decision-making.

Keywords

Food additives colorants sweeteners consumer perception awareness

References

  • Anand, S. P., Sati, N. (2013). Artificial preservatives and their harmful effects: Looking toward nature for safer alternatives. International Journal of Pharmaceutical Sciences and Research, 4(7), 2496–2501.
  • Awuchi, C. G., Twinomuhwezi, H., Igwe, V. S., Amagwula, I. O. (2020). Food additives and food preservatives for domestic and industrial food applications. Journal of Animal Health, 2(1), 1–16.
  • Bärebring, L., Palmqvist, M., Winkvist, A., Augustin, H. (2020). Gender differences in perceived food healthiness and food avoidance in a Swedish population-based survey: a cross sectional study. Nutrition Journal,19(1), 140. https://doi.org/10.1186/s12937-020-00659-0
  • Batiha, G. E. S., Hussein, D. E., Algammal, A. M., George, T. T., Jeandet, P., Al-Snafi, A. E., Tiwari, A., Pagnossa, J. P., Lima, C. M., Thorat, N. D., Zahoor, M., El-Esawi, M., Dey, A., Alghamdi, S., Hetta, H. F., Cruz-Martins, N. (2021). Application of natural antimicrobials in food preservation: Recent views. Food Control, 126, 108066. https://www.sciencedirect.com/science/article/pii/S0956713521002048
  • Baydan, S., Ceyhun-Sezgin, A. (2021). Additives used in food ındustry an their relation to health. Journal of Tourism & Gastronomy Studies, 9 (Special Issue 5), 527–542.
  • Bearth, A., Cousin, M. E., Siegrist, M. (2014). The consumer’s perception of artificial food additives: Influences on acceptance, risk and benefit perceptions. Food Quality and Preference, 38, 14–23.
  • Bilgin, M. G., Bayır, A. G., Türk, S. N., Ucaş, İ., Özkan, B. (2022). Evaluation of individuals' knowledge and awareness on food additives and their effects. The Journal of Istanbul Rumeli University Health Sciences, 1(1), 1–12.
  • Borda, D., Mihalache, O. A., Dumitraşcu, L., Gafițianu, D., Nicolau, A. I. (2021). Romanian consumers’ food safety knowledge, awareness on certified labelled food and trust in information sources. Food Control, 120, 107544. https://doi.org/10.1016/j.foodcont.2020.107544
  • Bosi, T. B., Çamur, D., Güler, Ç. (2007). Hacettepe Üniversitesi’nde çalışan bazı personelin gıda satın alırken dikkat ettikleri özelliklerin ve gıda katkı maddeleri hakkındaki bilgi düzeylerinin saptanması. Beslenme ve Diyet Dergisi, 35(1), 9–16.
  • Carocho, M., Morales, P., Ferreira, I. C. (2015). Natural food additives: Quo vadis?. Trends in Food Science & Technology, 45(2), 284–295.
  • Chazelas, E., Deschasaux, M., Srour, B., Kesse-Guyot, E., Julia, C., Alles, B., Druesne-Pecollo, N., Galan, P., Hercberg, S., Latino-Martel, P., Esseddik, Y., Szabo, F., Slamich, P., Gigandet, S., Touvier, M. (2020). Food additives: Distribution and co-occurrence in 126,000 food products of the French market. Scientific Reports, 10(1), 3980. https://doi.org/10.1038/s41598-020-60948-w
  • Chazelas, E., Druesne-Pecollo, N., Esseddik, Y., de Edelenyi, F. S., Agaesse, C., De Sa, A., Lutchia, R, Rebouillat, P., Srour, B., Debras, C., Wendeu-Foyet, G., Huybrechts, I., Pierre, F., Coumoul, X., Julia, C., Kesse-Guyot, E., Allès, B., Galan, P., Hercberg, S., ……..., Touvier, M. (2021). Exposure to food additive mixtures in 106,000 French adults from the NutriNet-Santé cohort. Scientific Reports, 11(1), 19680. https://doi.org/10.1038/s41598-021-98496-6
  • Creswell, J. W. (2014). Research design: Qualitative, quantitative, and mixed methods approaches (4th ed.). Sage.
  • Eroğlu, E. İ., Ayaz, A. (2018). The Effects of Food Additives on Health: Risk Assessment. Journal of Nutrition and Dietetics, 46(3), 311–319.
  • Evans, G., de Challemaison, B., Cox, D. N. (2010). Consumers’ ratings of the natural and unnatural qualities of foods. Appetite, 54(3), 557–563.
  • Fanti, M., Mishra, A., Longo, V. D., Brandhorst, S. (2021). Time-restricted eating, intermittent fasting, and fasting-mimicking diets in weight loss. Current Obesity Reports, 10, 70–80.
  • George, D., Mallery, M. (2010). SPSS for windows step by step: A simple guide and reference, 17.0 update (10th ed.). Pearson.
  • Grujić, S., Grujić, R., Petrović, Đ., Gajić, J. (2013). Knowledge of food quality and additives and its impact on food preference. Acta Scientiarum Polonorum Technologia Alimentaria, 12(2), 215–222.
  • Guasch-Ferré, M., Willett, W. C. (2021). The Mediterranean diet and health: A comprehensive overview. Journal of Internal Medicine, 290(3), 549–566.
  • Gül, E., Öztürk, M., Bayır, A. G. (2023). Effect of Food Additives on Health. Akademik Et ve Süt Kurumu Dergisi, 7(6), 44–57.
  • Gültekin, F. (2011, 19-20 November). Gıda katkı maddeleri ve hastalıklar. In Gültekin, F. (Ed.) 1. Ulusal Helal ve Sağlıklı Gıda Kongresi kitabı (s.157–161). Helal ve Sağlıklı Gıda Platformu.
  • Karatepe, T. U., Ekerbiçer, H. Ç. (2017). Food additives. Sakarya Tıp Dergisi, 7(4), 164–167.
  • Kavlak, H. T., Aksu, H. S. (2023). The effect of attitudes towards physical violence and demographic variables on serious leisure time activity choice. Journal of Education and Recreation Patterns, 4(2), 495–506.
  • Küşümler, A. S., Özgün, D. (2020). Effects of food additives on health. Journal of Health and Life Science, 2(1), 22–26.
  • Kwon, Y., López-García, R., Socolovsky, S., Magnuson, B. (2023). Global regulations for the use of food additives and processing aids. In Present knowledge in food safety (pp. 170–193). Academic Press.
  • Le Bouthillier, M., Perron, J., Pomerleau, S., Gagnon, P., Labonté, M. È., Plante, C., Guével, M. H. Provencher, V. (2021). Nutritional content of sliced bread available in Quebec, Canada: Focus on sodium and fibre content. Nutrients, 13(12), 4196. https://pubmed.ncbi.nlm.nih.gov/34959748/
  • Martins, F. C., Sentanin, M. A., De Souza, D. (2019). Analytical methods in food additives determination: Compounds with functional applications. Food Chemistry, 272, 732–750.
  • Mendeş, B., Arslan, E. K. (2024). Effects of artificial sweeteners used as food additives on the intestinal microbiota. Akademik Et ve Süt Kurumu Dergisi, 7(4), 24–29.
  • Mepham, B. (2011). Food additives: An ethical evaluation. British Medical Bulletin, 99(1), 7–23.
  • Miao, P., Chen, S., Li, J., Xie, X. (2020). Decreasing consumers’ risk perception of food additives by knowledge enhancement in China. Food Quality and Preference, 79, 103781. https://www.sciencedirect.com/science/article/abs/pii/S095032931830692X
  • Neuman, W. L. (2014). Social research methods: Qualitative and quantitative approaches (7th ed.). Pearson.
  • Saraiva, A., Carrascosa, C., Raheem, D., Ramos, F., Raposo, A. (2020). Natural sweeteners: The relevance of food naturalness for consumers, food security aspects, sustainability and health impacts. International Journal of Environmental Research and Public Health, 17(17), 6285. https://www.mdpi.com/1660-4601/17/17/6285
  • Sarıcan, S. Y., Beyter, N., Yılmaz, İ. (2024). Effects of food additives on health. Turkish Journal of Agriculture-Food Science and Technology, 12(1), 91–99.
  • Shim, S. M., Seo, S. H., Lee, Y., Moon, G. I., Kim, M. S., Park, J. H. (2011). Consumers’ knowledge and safety perceptions of food additives: Evaluation on the effectiveness of transmitting information on preservatives. Food Control, 22(7), 1054–1060.
  • Siegrist, M., Sütterlin, B. (2017). Importance of perceived naturalness for acceptance of food additives and cultured meat. Appetite, 113, 320–326.
  • Sun, B., Wang, J. (2017). Food additives. In Food Safety in China: Science, Technology, Management and Regulation (pp. 186–200). Academic Press.
  • Tabachnick, B. G., Fidell, L. S., Ullman, J. B. (2013). Using multivariate statistics (Vol. 6, pp. 497–516). Pearson. Topçu, A. A., Yurttagül, M., Yücecan, S. (2005). The knowledge and attitudes of university students about food additives. Journal of Nutrition and Dietetics, 33(2), 39–50.
  • Tsai, H. J., Chen, B. H., Wu, C. F., Wang, S. L., Huang, P. C., Tsai, Y. C., Chen, M. L., Ho, C. K., Hsiung, C. A., Wu, M. T. (2016). Intake of phthalate-tainted foods and microalbuminuria in children: The 2011 Taiwan food scandal. Environment International, 89, 129–137.
  • United Nations Population Fund. (2024). World population dashboard. https://www.unfpa.org/data/world-population-dashboard
  • Ünlü, D., Bayır, A. G. (2022). Food preservative and their effects on health. Akademik Et ve Süt Kurumu Dergisi, 4(6), 55–68.
  • Varela, P., Fiszman, S. M. (2013). Exploring consumers' knowledge and perceptions of hydrocolloids used as food additives and ingredients. Food Hydrocolloids, 30(1), 477–484.
  • Yeung, S. S., Kwan, M., Woo, J. (2021). Healthy diet for healthy aging. Nutrients, 13(12), 4310. https://www.mdpi.com/2072-6643/13/12/4310
  • Yörük, N. G., Danyer, E. (2016). General informations and definitions of food Ingredients. Turkiye Klinikleri Food Sciences-Special Topics, 2(2), 1–10.
  • Yurttagül, M. (1991). Tüketicilerin gıda katkı maddeleri ile ilgili bilgi ve uygulamaları. Journal of Nutrition and Dietetics, 20(2), 199–208.
  • Zang, E., Jiang, L., Cui, H., Li, X., Yan, Y., Liu, Q., Chen, Z., Li, M. (2023). Only plant-based food additives: An overview on application, safety, and key challenges in the food industry. Food Reviews International, 39(8), 5132–5163.
  • Zavitsanou, A., Drigas, A. (2021). Nutrition in mental and physical health. Technium Social Sciences Journal, 23, 67–77.
  • Zhang, Q., Liu, S., Liu, R., Xue, H., Wang, Y. (2014). Food policy approaches to obesity prevention: An international perspective. Current Obesity Reports, 3, 171–182. https://doi.org/10.1007/s13679-014-0099-6
  • Zhou, X., Qiao, K., Wu, H., Zhang, Y. (2023). The impact of food additives on the abundance and composition of gut microbiota. Molecules, 28(2), 631. https://www.mdpi.com/1420-3049/28/2/631
There are 48 citations in total.

Details

Primary Language English
Subjects Consumer Behaviour, Gastronomy
Journal Section Research Article
Authors

Eren Yalçın 0000-0002-9927-1972

Erdi Eren 0000-0001-7677-8810

Aybuke Ceyhun Sezgin 0000-0003-1068-9940

Publication Date July 10, 2025
Submission Date December 2, 2024
Acceptance Date March 22, 2025
Published in Issue Year 2025 Volume: 9 Issue: 2

Cite

APA Yalçın, E., Eren, E., & Ceyhun Sezgin, A. (2025). Level of Knowledge and Awareness of Consumers About Food Additives in Türkiye. Aydın Gastronomy, 9(2), 265-282.
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