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Master's Dissertation
DOI
https://doi.org/10.11606/D.6.1977.tde-12022021-120503
Document
Author
Full name
Antonia Mattos Simao
Institute/School/College
Knowledge Area
Date of Defense
Published
São Paulo, 1977
Supervisor
Committee
Carvalho, João Pessoa de Paula (President)
Fonseca, Homero
Qualifik, Paul
Title in Portuguese
Aditivos para alimentos sob o aspecto toxicólogico
Keywords in Portuguese
Aditivos Alimentares (Toxicidade)
Alimentação
Abstract in Portuguese
Procuramos neste trabalho dar uma visão geral sobre os aditivos intencionais sob o aspecto toxicológico, uma vez que os acidentais são constantemente divulgados e discutidos pela imprensa e assim do conhecimento do grande público. Especialmente os pesticidas. Para por em evidência o número de substâncias químicas usadas em alimentos manufaturados anexamos diversas tabelas de classificação de aditivos. Tivemos, ainda, a preocupaçao de levantar dados bibliográficos principalmente relacionados com os aditivos que segundo PAINTER e KILGORE (146) possivelmente têm poder carcinogênico, mutagênico e teratogênico, tais como ciclamatos, sacarina, nitrato (nitritos) e alguns corantes e flavorizantes sintéticos e naturais. Concluímos pela necessidade de uma reestruturação de nossos órgãos ligados ao alimento, em face do desenvolvimento da indústria alimentícia nas últimas décadas a exemplo do que ocorreu nos Estados Unidos com a Food and Drug Administration conforme se conclui da bibliografia relacionada, especialmente das revistas editadas por aquele órgão FDA Papers* de 1970. * Atualmente FDA Consumer.
Title in English
Not available
Keywords in English
Not available
Abstract in English
In this work, the author attempts to present an overview of those additives used intentionally in foods, considering their toxicological aspects. Those additives termes "accidental additives" will not be treated by this work since they have been widely divulged and discussed by the press and are, specially in the case of pesticides, widely known to the public. In order to demonstrate the number of chemical substances used in processed foods, various tables which classify the additives have been included. Furthermore, can has been taken to present bibliographic data, principally related to those additives which, according to PAINTER and KILGORE (146), possibly have carcenogenic, teratogenis and mutagenic effects. Such additives are cyclamates, saccharines, nitrates, (nitrites) and some colorings and flavorings, both synthetic and natural. The conclusion remarks on the need for a restructuring of our organizations connected with food processing in light of the marked development of the food industry in the last decades. The example of the changes made within the Federal Food Drug Administration (FDA) of the United States is given, corresponding to the conclusions drawn from the related bibliography, particularly the magazine edited by the organization itself, the FDA Papers* of 1970. * At present titled the FDA Consumer.
 
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MTR_227_Simao_1977.pdf (16.26 Mbytes)
Publishing Date
2021-02-12
 
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