Analysis of food additives in selected food products and their potentialimpact on mental health
DOI:
https://doi.org/10.12923/2353-8627/2025-0016Keywords:
mental health, mood disorders, food additives, chemical substancesAbstract
Introduction: Food additives are commonly used to improve the taste, color, shelf life and texture of products. Although most of them are approved for use after safety assessments, there are still concerns regarding their impact on health, including mental functioning. The aim of this study was to qualitatively analyze the presence of selected chemical substances in chosen food products and to discuss the hypothetical mechanisms of their effects on mental health.
Material and methods: Fifteen food products were analyzed. The presence of chemical substances was determined using Fourier Transform Infrared Spectroscopy (FTIR), a technique that enables the identification of compounds based on their characteristic absorption spectra.
Results: The analysis revealed the presence of typical technological additives as well as trace chemical compounds, some of which may theoretically influence mental health, for example by altering perception, modulating glycemia or affecting memory and mood. FTIR was used as a screening method, which does not allow for definitive or quantitative identification of trace, atypical or controversial compounds. The obtained spectra may reflect both actual components and signals originating from the matrix, packaging, or library matching. Reports concerning some potentially harmful substances do not confirm their actual presence and require verification using confirmatory analytical methods.
Conclusions: The results should therefore be interpreted with caution and further research is necessary.
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