Análise cienciométrica sobre aditivos alimentares e sua relação com o câncer

Abstract

ABREU, B. G. Scientometric analysis on food additives and their relationship with cancer.2019 F. Thesis (Graduation) – Pharmacy Course, from Universidade Estadual de Goiás, Anápolis- GO, 2019. The harm of food and products containing artificial colors is known today, but the production of revision articles or studies or descriptive studies on this problem is still shallow, resulting in the absence of theoretical basis necessary to highlight and alert the damage generated by additives. food. Among the negative effects already reported are complications such as neoplasms and food hypersensitivity, caused by substances added to processed foods with the function of preserving, enhancing flavors, coloring or modifying biological or physicochemical properties. During this study a survey was made in the Scopus database with the following keywords: “food additive” and “cancer”, in the title, abstract or keywords of the article, from 2007 to 2016, in the areas of science. of health and life sciences. The year with the largest number of publications on the topic was 2016, the most used language in the articles was English and the United States was the country that stood out in number of publications. Based on the results obtained by the research, there is a need for investments in research directed to the area, information transmission to the population and additive production initiatives that offer less risk or damage to health.