MORPHOFUNCTIONAL CHANGES IN THE STOMACH UNDER THE INFLUENCE OF FOOD DYES (E-171, E-173) AND THEIR CORRECTION
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Abstract
Food additives or dyes (E-171, E-173) are substances that are added for technological purposes to give the necessary properties during the production, packaging, transportation or storage of products. E-171 - titanium dioxide is one of the three main materials used in nanotechnology and is used as a colorant and preservative in all medical preparations. Since it is a chemically stable substance, it cannot be broken down by the body, it has low toxicity and biological effect. Some studies have shown that titanium dioxide can cause inflammation in the gut and an increase in free radicals in the tissues, so this substance is stored in the body. This stored substance has the ability to destroy organic particles. In addition, it was found that this dye makes it difficult to absorb some vitamins and minerals. European food safety regulators have declared titanium dioxide unsafe for human consumption due to its potential toxicity.
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