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Year 2014, Volume: 2 Issue: 3 - Int J Basic Clin Med, 118 - 122, 26.01.2016

Fatih Gultekin Hasan Savas Betul Ceyhan Mehmet Akay Necati Cetinkaya Ayhan Golcukcu

Abstract

References

  • Food Intolerance and Food Aversion: A Joint Report of the Royal College of Physicians and the British Nutrition Foundation. J Royal College of Physicians of London, 1984; Vol: 18, No:2.
  • Saldamlı İ. Gıda Kimyası. Hacettepe Üniversitesi Yayınları. Ankara. 1998; 489-495.
  • Aguiar A, Eubig PA and Schantz SL. Review: attention deficit/hyperactivity disorder: a focused overview for children’s Environmental Health Perspectives. 2010; 118(12): 1646–53. health researchers. 4. Gultekin F. Kumbul Doguc D. Allergic and Immunologic Reactions to Food Additives. Clinic Rev Allerg Immunol. 2012; DOI:10.1007/s12016-012-8300- 8
  • Hobbs CA, Swartz C, Maronpot R, et al. Evaluation of the genotoxicity of the food additive, gumghatti.Food Chem Toxicol. 2012; 50 (3-4):854-60.
  • Reyes FG, Valim MF, Vercesi AE. Effect of organic synthetic food colours on mitochondrial respiration. Food Addit Contam. 1996;13(1):5-11.
  • Gultekin F. Fark etmeden yediklerimiz gıda katkı
  • maddeleri. Server İletişim, 2014, Istanbul, Turkey. pp 76.
  • National Cancer Institute, ‘Bioassay of cinnamyl anthranilate for possible Carcinogenesis, Technical Report Series, 1980; No. 196, NTP No 80-10.
  • carcinogenicity’ in
  • http://www.inchem.org/documents/iarc/vol07/thiourea.h tml (Access date: 22.10.2014).
  • Borchert P, Miller JA, Miller EC, et al. ‘1- Hydroxysafrole, a proximate carcinogenic metabolite of safrole in the rat and mouse’, Cancer Res, 1973; 33(3), 590-600.
  • http://www.inchem.org/documents/iarc/vol08/p- dimethylaminobenzene.html 22.10.2014). (Access date:
  • Ferruci LM, Sinha R, Ward MH, et al. ‘Meat and components of meat and the risk of bladder cancer in the NIH-AARP Diet and Health Study’, Cancer, 2010; 116(18), 4345-4353.
  • http://www.inchem.org/documents/jecfa/jecmono/v48je 08.htm#2.2 (Access date: 22.10.2014).

Medıcal Doctors’ Perceptions of Food Additives

Year 2014, Volume: 2 Issue: 3 - Int J Basic Clin Med, 118 - 122, 26.01.2016

Fatih Gultekin Hasan Savas Betul Ceyhan Mehmet Akay Necati Cetinkaya Ayhan Golcukcu

Abstract

Aim: Food ingredients of the food industry in food production, preparation, packaging and storing food resistance, density, or to impart color additives are mixtures. Very widespread use of food additives, food additives, medical doctors has resulted in the confrontation with. This study of medical doctors perceptions of food additives, their level of knowledge, attitudes and behaviors are intended to be measured.
Material-Methods: In this study, aged 23-65, 118 men (59%), 82 women (41%), including 200 medical doctors were on. Statistical analysis of the answers given in the survey of medical doctors, according to the perception of risk to food additives, knowledge, attitudes and behaviors were assessed.
Results: 80 % of respondents qualify as food additives are harmful. In contrast, the level of knowledge about food additives 26.5 % of good reviewers ' tour. 40 years or older, in terms of disclosure and supervisory authorities more confidence (p < 0.05).
Conclusion: Medical doctors perception of high risk to food additives, while the lowest was observed in the level of knowledge. Of food additives in medical education is seen not find enough space.
Keywords: food additives, medical doctors, risk perception

Keywords

Gıda katkı maddeleri tıp doktorları risk algısı

References

  • Food Intolerance and Food Aversion: A Joint Report of the Royal College of Physicians and the British Nutrition Foundation. J Royal College of Physicians of London, 1984; Vol: 18, No:2.
  • Saldamlı İ. Gıda Kimyası. Hacettepe Üniversitesi Yayınları. Ankara. 1998; 489-495.
  • Aguiar A, Eubig PA and Schantz SL. Review: attention deficit/hyperactivity disorder: a focused overview for children’s Environmental Health Perspectives. 2010; 118(12): 1646–53. health researchers. 4. Gultekin F. Kumbul Doguc D. Allergic and Immunologic Reactions to Food Additives. Clinic Rev Allerg Immunol. 2012; DOI:10.1007/s12016-012-8300- 8
  • Hobbs CA, Swartz C, Maronpot R, et al. Evaluation of the genotoxicity of the food additive, gumghatti.Food Chem Toxicol. 2012; 50 (3-4):854-60.
  • Reyes FG, Valim MF, Vercesi AE. Effect of organic synthetic food colours on mitochondrial respiration. Food Addit Contam. 1996;13(1):5-11.
  • Gultekin F. Fark etmeden yediklerimiz gıda katkı
  • maddeleri. Server İletişim, 2014, Istanbul, Turkey. pp 76.
  • National Cancer Institute, ‘Bioassay of cinnamyl anthranilate for possible Carcinogenesis, Technical Report Series, 1980; No. 196, NTP No 80-10.
  • carcinogenicity’ in
  • http://www.inchem.org/documents/iarc/vol07/thiourea.h tml (Access date: 22.10.2014).
  • Borchert P, Miller JA, Miller EC, et al. ‘1- Hydroxysafrole, a proximate carcinogenic metabolite of safrole in the rat and mouse’, Cancer Res, 1973; 33(3), 590-600.
  • http://www.inchem.org/documents/iarc/vol08/p- dimethylaminobenzene.html 22.10.2014). (Access date:
  • Ferruci LM, Sinha R, Ward MH, et al. ‘Meat and components of meat and the risk of bladder cancer in the NIH-AARP Diet and Health Study’, Cancer, 2010; 116(18), 4345-4353.
  • http://www.inchem.org/documents/jecfa/jecmono/v48je 08.htm#2.2 (Access date: 22.10.2014).
There are 14 citations in total.

Details

Primary Language Turkish
Subjects Health Care Administration
Journal Section Araştırma Makaleleri
Authors

Fatih Gultekin

Hasan Savas

Betul Ceyhan This is me

Mehmet Akay This is me

Necati Cetinkaya This is me

Ayhan Golcukcu This is me

Publication Date January 26, 2016
Published in Issue Year 2014 Volume: 2 Issue: 3 - Int J Basic Clin Med

Cite

APA Gultekin, F., Savas, H., Ceyhan, B., Akay, M., et al. (2016). Medıcal Doctors’ Perceptions of Food Additives. International Journal of Basic and Clinical Medicine, 2(3), 118-122.
AMA Gultekin F, Savas H, Ceyhan B, Akay M, Cetinkaya N, Golcukcu A. Medıcal Doctors’ Perceptions of Food Additives. International Journal of Basic and Clinical Medicine. January 2016;2(3):118-122.
Chicago Gultekin, Fatih, Hasan Savas, Betul Ceyhan, Mehmet Akay, Necati Cetinkaya, and Ayhan Golcukcu. “Medıcal Doctors’ Perceptions of Food Additives”. International Journal of Basic and Clinical Medicine 2, no. 3 (January 2016): 118-22.
EndNote Gultekin F, Savas H, Ceyhan B, Akay M, Cetinkaya N, Golcukcu A (January 1, 2016) Medıcal Doctors’ Perceptions of Food Additives. International Journal of Basic and Clinical Medicine 2 3 118–122.
IEEE F. Gultekin, H. Savas, B. Ceyhan, M. Akay, N. Cetinkaya, and A. Golcukcu, “Medıcal Doctors’ Perceptions of Food Additives”, International Journal of Basic and Clinical Medicine, vol. 2, no. 3, pp. 118–122, 2016.
ISNAD Gultekin, Fatih et al. “Medıcal Doctors’ Perceptions of Food Additives”. International Journal of Basic and Clinical Medicine 2/3 (January 2016), 118-122.
JAMA Gultekin F, Savas H, Ceyhan B, Akay M, Cetinkaya N, Golcukcu A. Medıcal Doctors’ Perceptions of Food Additives. International Journal of Basic and Clinical Medicine. 2016;2:118–122.
MLA Gultekin, Fatih et al. “Medıcal Doctors’ Perceptions of Food Additives”. International Journal of Basic and Clinical Medicine, vol. 2, no. 3, 2016, pp. 118-22.
Vancouver Gultekin F, Savas H, Ceyhan B, Akay M, Cetinkaya N, Golcukcu A. Medıcal Doctors’ Perceptions of Food Additives. International Journal of Basic and Clinical Medicine. 2016;2(3):118-22.
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