Some chemical and nutritional dangers of consuming food sales in public spaces

Revista de la Universidad Industrial de Santander. Salud

Suárez Latorre, Lina María²  Bejarano Roncancio, Jhon Jairo¹ 

[1] Universidad Nacional de Colombia, Bogotá DC;Compass Group de Colombia

关键词: Street food;    cooking and eating utensils;    chronic disease;    food additives;    health danger provoked by substances;    products and materials.;   

DOI  :  

学科分类：医学（综合）

来源: Universidad Industrial de Santander

【 摘 要 】

Manufactured and marketed foods may contain chemical hazards intentionally spiked substances such as additives used by industry, others added by the consumer and natural contaminants such as metals that can get air in public spaces; chemical changes taking some nutrients such as fats and oils (lipids) and overuse of these in the diet are also considered hazardous. Some cooking methods employed and material processing utensils can lead to long term, developing chronic diseases and toxicity. This paper addresses those foods and products that are sold in public places, restaurants, cafes and gastronomic centers. This review does not intend to punish the dispensing in public spaces, but warn about some cooking methods, the use of food additives commonly used and little food practices responsible for consumer awareness about the dangers.

【 授权许可】

Unknown