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Otel Mutfaklarında Kullanılan Renklendiricilerin Çocuk Sağlığı Açısından Etkileri

Year 2018, Issue: 14, 10 - 16, 31.12.2018
https://doi.org/10.31590/ejosat.448168

Abstract

Gıda hammaddesinin depolama, taşıma veya işleme sırasında renk kaybı olmaktadır. Yapay renklendiricilerin fizikokimyasal özelliklerinin doğal renklendiricilere göre üstün olması, gıda sanayinde çok geniş bir kullanım alanı bulmalarına neden olmuştur. Yapay renklendiricilerin çeşitli sağlık sorunlarına yol açtığı belirtilmiştir. Yapay renklendiricilerin kullanıldığı şekerlemelerin ve meyveli içeceklerin çocuklarda davranış bozukluklarına yol açtıkları kaydedilmiştir. Çocuklar yetişkinlere göre daha çok renklendirici içeren şekerleme ve içecek tükettiği için daha fazla yapay gıda renklendiricisi tüketebilirler. Son yıllarda özellikle büyük otel mutfaklarında hem dekor amaçlı hem de çocukların cazibesini kazanmak amacıyla çeşitli renklendiriciler kullanılmaktadır. Mutfaklardaki üretilen ürün yelpazesi genişledikçe kullanılan doğal olmayan dekor malzemesi de artmaktadır.
Ülkemizde, yaz turizm sezonunun açılmasıyla çocuklu ailelerin tercih ettikleri otellerin doluluk oranı da artmaktadır. Özellikle bu tarz otellerin mutfaklarında yapay renklendiricilerin kullanımının kontrol altına alınması ve azaltılması sağlanmalıdır. Bunun yanı sıra, yapay renklendiriciler yerine doğal renklendiriciler tercih edilmelidir. . Bu renklendiriciler hazır olarak temin edilebileceği gibi, mutfakta da elde edilebilir. Böylelikle çocuk dostu turizm işletmesi kriterleri belirlenirken, çocuk menülerinde kullanılan malzemelerin, özellikle renklendiricilerin, hazır ve yapayları yerine ev yapımı ve doğal olanlarının kullanılacağının taahhüt edilmesinin o işletme için artı puan olarak değerlendirilmelidir.

References

  • Amchova, P., Kotolova, H., & Ruda-Kucerova, J. (2015). Health safety issues of synthetic food colorants. Regulatory Toxicology and Pharmacology, 73(3), 914–922. Elsevier Ltd.
  • Atlı, B. (2000). Gıda Boyaları. Namık Kemal Üniversitesi.
  • Barrows, J. N., Lipman, A. L., & Balley, C. J. (2003). Color Additives: FDA’s Regulatory Process and Historical Perspectives. Food Safety Magazine. Retrieved June 18, 2018, from https://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2003/color-additives-fdas-regulatory-process-and-historical-perspectives/
  • Bateman, B., Warner, J. O., Hutchinson, E., Dean, T., Rowlandson, P., Gant, C., Grundy, J., et al. (2004). The effects of a double blind, placebo controlled, artificial food colourings and benzoate preservative challenge on hyperactivity in a general population sample of preschool children. Archives of Disease in Childhood, 89(6), 506–511.
  • Batu, A., & Molla, E. (2008). Lokum Üretiminde Kullanılan Katkı Maddeleri. Gıda Teknolojileri Elektronik Dergisi, (1), 33–36. Retrieved May 18, 2018, from http://teknolojikarastirmalar.com/pdf/tr/02_030108_6_molla_tr.pdf
  • Boğa, A., & Binokay, S. (2010). Gıda Katkı Maddeleri ve Sağlığımıza Etkileri. Arşiv Kaynak Tarama Dergisi, 19(3), 141–154. Retrieved from http://dergipark.ulakbim.gov.tr/arsiv/article/view/5000072632
  • Borcaklı, M. (1999). Gıda Üretiminde Antimikrobiyal Maddelerin Kullanımı ve Mikrobiyolojik Güvencenin Sağlanması. TMMOB, 16–21.
  • Clydesdale, F. M. (1993). Color as a factor in food choice. Critical Reviews in Food Science and Nutrition, 33(1), 83–101.
  • Duffus, J. H., Nordberg, M., & Templeton, D. M. (2007). Glossary of terms used in toxicology, 2nd edition. Pure and Applied Chemistry (Vol. 79). Retrieved from https://www.degruyter.com/view/j/pac.2007.79.issue-7/pac200779071153/pac200779071153.xml
  • Erdal, P., & Ökmen, G. (2013). Gıdalarda Kullanılan Mikrobiyal Kaynaklı Pigmentler. Türk Bilimsel Derlemeler Dergisi, 6(2), 56–68.
  • Greenhawt, M. J., & Baldwin, J. L. (2014). Food Colorings and Flavors. Food Allergy: Adverse Reactions to Foods and Food Additives: Fifth Edition (pp. 411–436).
  • Hallagan, J. B., Allen, D. C., & Borzelleca, J. F. (1995). The safety and regulatory status of food, drug and cosmetics colour additives exempt from certification. Food and Chemical Toxicology, 33(6), 515–528.
  • Kanarek, R. B. (2011). Artificial food dyes and attention deficit hyperactivity disorder. Nutrition Reviews, 69(7), 385–391.
  • Karaali, A., & Özçelik, B. (1993). Gıda Katkısı Olarak Doğal ve Sentetik Boyalar. GIDA /THE JOURNAL OF FOOD, 18(6), 389–396. Gıda Teknolojisi Derneği. Retrieved May 22, 2018, from http://dergipark.ulakbim.gov.tr/gidader/article/view/5000098292/0
  • Kimyaevi Org. (2018). . Retrieved May 18, 2018, from http://www.kimyaevi.org/TR/Genel/BelgeGoster.aspx?F6E10F8892433CFF679A66406202CCB0B48A2ED314157011
  • Kumar, Y., Yadav, D. N., Ahmad, T., & Narsaiah, K. (2015). Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products. Comprehensive Reviews in Food Science and Food Safety, 14(6).
  • Magnuson, B., Munro, I., Abbot, P., Baldwin, N., Lopez-Garcia, R., Ly, K., McGirr, L., et al. (2013). Review of the regulation and safety assessment of food substances in various countries and jurisdictions. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 30(7), 1147–1220.
  • McCann, D., Barrett, A., Cooper, A., Crumpler, D., Dalen, L., Grimshaw, K., Kitchin, E., et al. (2007). Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial. Lancet, 370(9598), 1560–1567.
  • Mpountoukas, P., Pantazaki, A., Kostareli, E., Christodoulou, P., Kareli, D., Poliliou, S., Mourelatos, C., et al. (2010). Cytogenetic evaluation and DNA interaction studies of the food colorants amaranth, erythrosine and tartrazine. Food and Chemical Toxicology, 48(10), 2934–2944.
  • Omaye, S. (2004). Food and Nutritional Toxicology. New York. New York: CNC Press.
  • Özcan, G., Artık, N., & Üner, Y. (1997). Gıda Katkı Maddelerinin Tüketici Bilinci ve İnsan Sağlığı Açısından İrdelenmesi. TMMOB, 31.
  • Pekyaman, A., & Emir, O. (2010). Çocuklu Ailelerin Otel İşletmesi Seçiminde Etkili Olan Faktörler : Afyonkarahisar ’ da Bir Uygulama. Yönetim ve Ekonomi, 17(2), 159–181.
  • Sasaki, Y. F., Kawaguchi, S., Kamaya, A., Ohshita, M., Kabasawa, K., Iwama, K., Taniguchi, K., et al. (2002). The comet assay with 8 mouse organs: Results with 39 currently used food additives. Mutation Research - Genetic Toxicology and Environmental Mutagenesis, 519(1–2), 103–119.
  • Shaywitz B. (1997). Food colorings given following birth generate attention deficit disorder symptoms. Neurobehavioral Toxicology, 1, 41–47.
  • Stevens, L. J., Kuczek, T., Burgess, J. R., Stochelski, M. A., Arnold, L. E., & Galland, L. (2013). Mechanisms of behavioral, atopic, and other reactions to artificial food colors in children. Nutrition Reviews, 71(5), 268–281.
  • Stich, E., Chaundry, Y., & Schnitter, C. (2002). Colour, you eat with your eyes. International Food Ingredients, 1, 6–8.
  • Vojdani, A., & Vojdani, C. (2015). Immune reactivity to food coloirng. Alternative therapeutic Health Medicina, 21(1), 52–62.
  • Wissgott, U., & Bortlik, K. (1996). Prospects for new natural food colorants. Trends in Food Science & Technology, 7(9), 298–302.
  • Yılmaz, E. (1999). Etiketlerde “E”leri Görmeye Alıştık. BİLİM VE TEKNİK, 94–99.
  • Yörük, N. G., & Central, E. D. (2016). Gıda Katkı Maddeleri Genel Bilgiler ve Tanımlar Gıda Katkı Maddeleri Genel Bilgiler ve Tanımlar. Turkiye Klinikleri, 2(2).

The Effects of Colorants Used in Hotel Kitchens in Terms of Child Health

Year 2018, Issue: 14, 10 - 16, 31.12.2018
https://doi.org/10.31590/ejosat.448168

Abstract

Colour loss of food may occur during storage, transport or processing. The fact that the physicochemical properties of artificial colorants are superior to those of natural colorants have led to a widespread use in the food industry. Artificial colorants have been reported to cause various health problems. It has been noted that candies and fruit drinks used in artificial colorants cause behavioural disorders in children. Children may consume more artificial food colorants because they consume more colouring-containing confectionery and beverages than adults. In recent years, various colorants have been used especially in big hotel kitchens both for decoration purposes and for gaining children's attraction. As the product range in the kitchen expands, the artificial decor material used increases.
The occupancy rate of the hotels preferred by the families with children is also increasing with the opening of the tourism season. In particular, the use of artificial colorants should be controlled and reduced in such kitchens. In addition, natural colorants should be preferred to artificial colorants. These colorants can be readily purchased, as well as can be prepared in the kitchen. Thus, while the criteria for child-friendly tourism management are set, the commitment to use homemade and natural ones instead of ready-made and artificial ones, especially colouring materials used in children's menus should be regarded as a plus point for that business.

References

  • Amchova, P., Kotolova, H., & Ruda-Kucerova, J. (2015). Health safety issues of synthetic food colorants. Regulatory Toxicology and Pharmacology, 73(3), 914–922. Elsevier Ltd.
  • Atlı, B. (2000). Gıda Boyaları. Namık Kemal Üniversitesi.
  • Barrows, J. N., Lipman, A. L., & Balley, C. J. (2003). Color Additives: FDA’s Regulatory Process and Historical Perspectives. Food Safety Magazine. Retrieved June 18, 2018, from https://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2003/color-additives-fdas-regulatory-process-and-historical-perspectives/
  • Bateman, B., Warner, J. O., Hutchinson, E., Dean, T., Rowlandson, P., Gant, C., Grundy, J., et al. (2004). The effects of a double blind, placebo controlled, artificial food colourings and benzoate preservative challenge on hyperactivity in a general population sample of preschool children. Archives of Disease in Childhood, 89(6), 506–511.
  • Batu, A., & Molla, E. (2008). Lokum Üretiminde Kullanılan Katkı Maddeleri. Gıda Teknolojileri Elektronik Dergisi, (1), 33–36. Retrieved May 18, 2018, from http://teknolojikarastirmalar.com/pdf/tr/02_030108_6_molla_tr.pdf
  • Boğa, A., & Binokay, S. (2010). Gıda Katkı Maddeleri ve Sağlığımıza Etkileri. Arşiv Kaynak Tarama Dergisi, 19(3), 141–154. Retrieved from http://dergipark.ulakbim.gov.tr/arsiv/article/view/5000072632
  • Borcaklı, M. (1999). Gıda Üretiminde Antimikrobiyal Maddelerin Kullanımı ve Mikrobiyolojik Güvencenin Sağlanması. TMMOB, 16–21.
  • Clydesdale, F. M. (1993). Color as a factor in food choice. Critical Reviews in Food Science and Nutrition, 33(1), 83–101.
  • Duffus, J. H., Nordberg, M., & Templeton, D. M. (2007). Glossary of terms used in toxicology, 2nd edition. Pure and Applied Chemistry (Vol. 79). Retrieved from https://www.degruyter.com/view/j/pac.2007.79.issue-7/pac200779071153/pac200779071153.xml
  • Erdal, P., & Ökmen, G. (2013). Gıdalarda Kullanılan Mikrobiyal Kaynaklı Pigmentler. Türk Bilimsel Derlemeler Dergisi, 6(2), 56–68.
  • Greenhawt, M. J., & Baldwin, J. L. (2014). Food Colorings and Flavors. Food Allergy: Adverse Reactions to Foods and Food Additives: Fifth Edition (pp. 411–436).
  • Hallagan, J. B., Allen, D. C., & Borzelleca, J. F. (1995). The safety and regulatory status of food, drug and cosmetics colour additives exempt from certification. Food and Chemical Toxicology, 33(6), 515–528.
  • Kanarek, R. B. (2011). Artificial food dyes and attention deficit hyperactivity disorder. Nutrition Reviews, 69(7), 385–391.
  • Karaali, A., & Özçelik, B. (1993). Gıda Katkısı Olarak Doğal ve Sentetik Boyalar. GIDA /THE JOURNAL OF FOOD, 18(6), 389–396. Gıda Teknolojisi Derneği. Retrieved May 22, 2018, from http://dergipark.ulakbim.gov.tr/gidader/article/view/5000098292/0
  • Kimyaevi Org. (2018). . Retrieved May 18, 2018, from http://www.kimyaevi.org/TR/Genel/BelgeGoster.aspx?F6E10F8892433CFF679A66406202CCB0B48A2ED314157011
  • Kumar, Y., Yadav, D. N., Ahmad, T., & Narsaiah, K. (2015). Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products. Comprehensive Reviews in Food Science and Food Safety, 14(6).
  • Magnuson, B., Munro, I., Abbot, P., Baldwin, N., Lopez-Garcia, R., Ly, K., McGirr, L., et al. (2013). Review of the regulation and safety assessment of food substances in various countries and jurisdictions. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 30(7), 1147–1220.
  • McCann, D., Barrett, A., Cooper, A., Crumpler, D., Dalen, L., Grimshaw, K., Kitchin, E., et al. (2007). Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial. Lancet, 370(9598), 1560–1567.
  • Mpountoukas, P., Pantazaki, A., Kostareli, E., Christodoulou, P., Kareli, D., Poliliou, S., Mourelatos, C., et al. (2010). Cytogenetic evaluation and DNA interaction studies of the food colorants amaranth, erythrosine and tartrazine. Food and Chemical Toxicology, 48(10), 2934–2944.
  • Omaye, S. (2004). Food and Nutritional Toxicology. New York. New York: CNC Press.
  • Özcan, G., Artık, N., & Üner, Y. (1997). Gıda Katkı Maddelerinin Tüketici Bilinci ve İnsan Sağlığı Açısından İrdelenmesi. TMMOB, 31.
  • Pekyaman, A., & Emir, O. (2010). Çocuklu Ailelerin Otel İşletmesi Seçiminde Etkili Olan Faktörler : Afyonkarahisar ’ da Bir Uygulama. Yönetim ve Ekonomi, 17(2), 159–181.
  • Sasaki, Y. F., Kawaguchi, S., Kamaya, A., Ohshita, M., Kabasawa, K., Iwama, K., Taniguchi, K., et al. (2002). The comet assay with 8 mouse organs: Results with 39 currently used food additives. Mutation Research - Genetic Toxicology and Environmental Mutagenesis, 519(1–2), 103–119.
  • Shaywitz B. (1997). Food colorings given following birth generate attention deficit disorder symptoms. Neurobehavioral Toxicology, 1, 41–47.
  • Stevens, L. J., Kuczek, T., Burgess, J. R., Stochelski, M. A., Arnold, L. E., & Galland, L. (2013). Mechanisms of behavioral, atopic, and other reactions to artificial food colors in children. Nutrition Reviews, 71(5), 268–281.
  • Stich, E., Chaundry, Y., & Schnitter, C. (2002). Colour, you eat with your eyes. International Food Ingredients, 1, 6–8.
  • Vojdani, A., & Vojdani, C. (2015). Immune reactivity to food coloirng. Alternative therapeutic Health Medicina, 21(1), 52–62.
  • Wissgott, U., & Bortlik, K. (1996). Prospects for new natural food colorants. Trends in Food Science & Technology, 7(9), 298–302.
  • Yılmaz, E. (1999). Etiketlerde “E”leri Görmeye Alıştık. BİLİM VE TEKNİK, 94–99.
  • Yörük, N. G., & Central, E. D. (2016). Gıda Katkı Maddeleri Genel Bilgiler ve Tanımlar Gıda Katkı Maddeleri Genel Bilgiler ve Tanımlar. Turkiye Klinikleri, 2(2).
There are 30 citations in total.

Details

Primary Language English
Subjects Engineering
Journal Section Articles
Authors

Emre Hastaoğlu 0000-0001-8802-6632

Özlem Pelin Can 0000-0001-8769-4823

Halil Vural 0000-0001-6758-2912

Publication Date December 31, 2018
Published in Issue Year 2018 Issue: 14

Cite

APA Hastaoğlu, E., Can, Ö. P., & Vural, H. (2018). The Effects of Colorants Used in Hotel Kitchens in Terms of Child Health. Avrupa Bilim Ve Teknoloji Dergisi(14), 10-16. https://doi.org/10.31590/ejosat.448168