Genotoxicity of some food additives in human peripheral lymphocytes

People's fast pace of life has increased the consumption of ready-made food, causing the food industry to grow gradually. Food additives are used in foods for many purposes such as extending the shelf life of foods, improving the sensory properties of foods, preserving the quality, assisting in the preparation of foods and preserving the nutritional value. However, it is also a matter of debate whether food additives have a negative effect on human health. In this study, the possible genotoxicity of sunflower lecithin, malic acid and xanthan gum, used as food additives, on human peripheral lymphocytes was determined by micronucleus testing. As a result of the preliminary tests conducted in the study, sunflower lecithin (v/v- ‰1.2 – 1.8 – 2.07 – 4.05 – 5.4 – 7.2), xanthan gum (500-1000-1500-2000- The possible genotoxic effect of different concentrations of malic acid (3000 and 4500 µg/ml) and malic acid (31.25-62.50-125-250-375 and 500 µg/ml) was investigated. In line with the findings, it was determined that the food additives studied exhibited genotoxic properties, especially in high concentration applications.