Thousands of Norwegian Products Examined. The Results Surprised Even Scientists
Scientists from Norway have examined the composition of thousands of food products. The results revealed widespread use of food additives in the everyday diet. Particularly at risk were, among others, bakery and confectionery items.
Once again, it turns out that not everything in Norwegian stores is what it seems at first glance.
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A team of researchers from the Norwegian University of Life Sciences (NMBU) analyzed around 45,000 products available on the Norwegian market. The aim was to check how often emulsifiers, thickeners, and stabilizers are used. The analysis included data on the composition of products sold in stores. The scale of additive use turned out to be greater than expected.
One Third of Products Contain Additives
The analysis showed that 32% of the products tested contained at least one additive from the group. Among them, 60% had more than one such ingredient. They were most commonly found in desserts, ice cream, cakes, and bakery products. In some categories, the percentage reached as high as 84%.
The most frequently identified substances were mono- and diglycerides of fatty acids E471 and phosphates E450. More than half of the products were classified as “hyper-palatable,” meaning exceptionally tasty. Many of them are also considered highly processed foods.
The most frequently identified substances were mono- and diglycerides of fatty acids E471 and phosphates E450. More than half of the products were classified as “hyper-palatable,” meaning exceptionally tasty. Many of them are also considered highly processed foods.
Although individual additives may not be harmful to health, their effects when combined with other food ingredients are unknown.Photo: Fotolia
Limited Knowledge About Combined Effects
Researchers point out that previous studies have mainly focused on individual additives. Much less is known about the effects of consuming several substances at the same time. According to the authors, this may make it more difficult to assess the potential impact of diet on health. This phenomenon is referred to as a possible “cocktail effect.”
The Food Safety Authority emphasizes that all approved additives have undergone safety assessments conducted by the European Food Safety Authority. However, the institution notes that knowledge about combined effects is limited. If new research emerges, approvals and limits may be reassessed.
The Food Safety Authority emphasizes that all approved additives have undergone safety assessments conducted by the European Food Safety Authority. However, the institution notes that knowledge about combined effects is limited. If new research emerges, approvals and limits may be reassessed.
The authors of the study announce further stages of research. Analyses of the actual consumption of additives among adult Norwegians are planned. Next, biological studies involving animals and humans are to be conducted. The goal is to better understand how combinations of additives interact in the context of the whole diet.
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