Food additives: distribution and co-occurrence in 126,000 food products of the French market

Eloi Chazelas; Mélanie Deschasaux; Bernard Srour; Emmanuelle Kesse‐Guyot; Chantal Julia; Benjamin Allès; Nathalie Druesne‐Pecollo; Pilar Galán; Serge Hercberg; Paule Latino‐Martel; Younes Esseddik; Pierre Slamich; Stéphane Gigandet; Mathilde Touvier

doi:10.1038/s41598-020-60948-w

Abstract

1 min read

Food additives are widespread in industrial French products and some clusters of additives frequently co-occurring in food products were identified. These results pave the way to future etiological studies merging composition data to food consumption data to investigate their association with chronic disease risk, in particular potential 'cocktail effects'.

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