Allergens and food additives, including potentially harmful ones, present in food products that are preferred by children and adolescents
, , , and | Aug 11, 2017
About this article
Published Online: Aug 11, 2017
Page range: 131 - 138
Received: Feb 01, 2017
Accepted: May 22, 2017
DOI: https://doi.org/10.34763/devperiodmed.20172102.131138
© 2017 Sandra Budrewicz, Marcin Banaszczak, Jakub Piotrowski, Maja Czerwińska, Ewa Stachowska, published by Sciendo
This work is licensed under the Creative Commons Attribution 4.0 International License.
Fig. 1
Top 10 the most popular products consumed by children and adolescents. Tabela II. Top 10 najpopularniejszych produktów spożywanych przez badane dzieci i młodzież.
| Products |
Usage in grup [%] |
|---|---|
| French fries |
27% |
| Chocolate |
27% |
| Pizza |
23% |
| Chicken |
21% |
| Bananas |
20% |
| Tomato soup |
19% |
| Pancakes |
17% |
| Spaghetti |
17% |
| Apples |
16% |
| Fish |
16% |
Preference of consumed products and additional substances included in this food, including potentially harmful, depending on the gender of examined persons. Tabela III. Preferencja spożywanych produktów oraz zawartych w tej żywności dodatkowych substancji, w tym potencjalnie szkodliwych, w zależności od płci badanych osób.
| Products and food additions |
Percent of population Boys |
Percent of population Girls |
R | P value |
|---|---|---|---|---|
| Gluten |
90% | 94% | -0.07 | NS |
| 89% | 93% | -0.07 | NS | |
| Eggs |
70% | 82% | -0.13 | <0.038 |
| Sesame |
17% | 9% | 0.13 | <0.042 |
| 24% | 12% | 0.15 | <0.017 | |
| Soy |
39% | 40% | -0.005 | NS |
| Tomatoes |
56% | 56% | 0.002 | NS |
| 33% | 34% | -0.015 | NS | |
| Mustard plants |
55% | 60% | -0.039 | NS |
| Cocoa paste |
40% | 44% | -0.039 | NS |
| Chili |
3% | 6% | -0.055 | NS |
| Vanilla aroma |
37% | 38% | -0.015 | NS |
| Sugar syrup |
10% | 8% | 0.027 | NS |
| 17% | 11% | 0.072 | NS | |
| Glucose-fructose syrup |
27% | 32% | -0,046 | NS |
| BHT (butylated hydroxytoluene) |
13% | 5% | 0.13 | <0.032 |
| Monosodium glutamate |
42% | 49% | -0.055 | NS |
| Sodium benzoate and potassium sorbate Benzoesan sodu i sorbinian potasu | 9% | 16% | -0.099 | NS |
| Sulfates |
52% | 44% | 0.082 | NS |
| Calcium disodium EDTA (E385) |
1% | 4% | -0.087 | NS |
Preference of consumed products and additional substances included in this food, including potentially harmful, ones depending on the age of the persons examined. Tabela IV. Preferencja spożywanych produktów oraz zawartych w tej żywności dodatkowych substancji, w tym potencjalnie szkodliwych, w zależności od wieku badanych osób.
| Products by age |
R | P value |
|---|---|---|
| Gluten |
0.28 | 0.000005 |
| 0.25 | 0.000031 | |
| Eggs |
0.28 | 0.000005 |
| Sesame |
0.05 | NS |
| -0.06 | NS | |
| Soy |
0.17 | 0.005 |
| 0.37 | 0.001 | |
| Hazelnuts |
-0.15 | 0.014 |
| Mustard plants |
0.20 | 0.001 |
| Cocoa paste |
-0.16 | 0.008 |
| Chili |
0.20 | 0.001 |
| -0.16 | 0.012 | |
| Sugar syrup |
0.20 | 0.001 |
| Glucose syrup |
-0.13 | 0.039 |
| Glucose-fructose syrup |
-0.18 | 0.004 |
| BHT (butylated hydroxytoluene) |
-0.14 | 0.024 |
| Monosodium glutamate |
0.19 | 0.003 |
| Sodium benzoate and potassium sorbat |
0.19 | 0.002 |
| 0.21 | 0.001 | |
| Calcium disodium EDTA (E385) |
0.14 | 0.021 |
| Salicylates |
0.37 | 0.001 |
| Iron sulphate and ammonium sulfate |
0.27 | 0.001 |
Study group characteristic. Tabela I. Charakterystyka grupy badanej.
| Age |
Number of Girls |
Number of Boys |
|---|---|---|
| 1-3 | 23 | 17 |
| 4-6 | 33 | 32 |
| 7-12 | 19 | 7 |
| 13-16 | 52 | 30 |
| 17-18 | 31 | 19 |
| Total |