Allergens and food additives, including potentially harmful ones, present in food products that are preferred by children and adolescents
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.
Introduction
The proper development of a child is linked with proper nutrition, including nutritional habits which are formed from childhood.
The aim of the study
The aim of the study was to establish a list of the most popular food products among children and to develop a register of potentially dangerous substances on a Facebook website.
Materials and methods
A website was created on Facebook. The participants provided lists of favorite dishes or products.
Results
The study involved 264 participants. An inverse correlation was observed with reference to the age of the subjects and the occurrence of sugar syrup in their diet (R=-0.20; p<0.001), glucose-fructose (R= -0.18; p< 0.004), and glucose (R=-0.13; p< 0.039) syrups. The most common potential food allergens are: gluten (R=0.28; p<0.001), eggs (R=0.28; p<0.001), and wheat (R=0.25; p<0.001). The main substances added to food that are present in a child’s diet that increase proportionally with reference to the child’s age are: salicylates (R=0.37; p<0.001), iron and ammonium sulfates (R=0.21; p<0.001).
Conclusion
The choices of favorite products are related to age and sex. Products containing gluten, the consumption of which increases with age, carry a risk of undiagnosed celiac disease and non-celiac gluten sensitivity in people with a genetic predisposition. Facebook has fulfilled its role as an effective tool for gathering information about the food preferences of children and adolescents.