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Aditivos alimentarios - Food Sources

Nombres alternativos

Aditivos en los alimentos; Sabores y color artificiales

Fuentes alimenticias:

Los aditivos alimentarios directos o intencionales se añaden a los alimentos para producir efectos como preservar la frescura, mejorar la calidad nutricional, ayudar al procesamiento o preparación y hacer un alimento más atractivo para el consumidor.

Los aditivos alimentarios indirectos o involuntarios son sustancias que se encuentran en el alimento, durante su producción o en el procesamiento de un producto determinado. Estas sustancias están presentes en cantidades mínimas en el producto final.

  • Reviewed last on: 6/23/2011
  • David Zieve, MD, MHA, Medical Director, A.D.A.M., Inc., and Stuart I. Henochowicz, MD, FACP, Associate Clinical Professor of Medicine, Division of Allergy, Immunology, and Rheumatology, Georgetown University Medical School.

Referencias

Food Ingredients and Colors.International Food Information Council (IFIC) and U.S. Food and Drug Administration. November 2004; revised April 2010. Available at: www.fda.gov/downloads/Food/FoodIngredientsPackaging/ucm094249.pdf

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