Uso abusivo de aditivos alimentares e transtornos de comportamento: há uma relação?

Abstract

Introduction: Food additive is any ingredient added without the purpose of nurturing, employed during any stage of food production to modify physical, chemical, biological or sensory features. The earliest record of its use was in ancient Egyptian’s papyri, about 1500 BC. Spices were used to turn meals more attractive. The consumption of these elements has intensified considerably - in the last 50 years it increased 500% - and, therefore, doubts about their safety have emerged. There is contradiction between studies and their pathological effects, but those who demonstrate pathological effects highlight the behavioral disorders as the most relevant. Objective: To identify if there is any risk in the use of food additives relative to behavior disorders. Methods: A systematic review of literature between 2000 and 2015, using the databases SciELO, PubMed, Lilacs, MedLine was performed. The methodological evaluation of the articles was implemented using the Critical Appraisal Skills Programme (CASP). A total of 13 articles were included in this review. Results: Attention deficit hyperactivity disorder was the most prevalent behavioral disorder. Children appear as a vulnerable group because of the potential consumption of food containing additives, especially dyes, and also because of the immaturity of their immune and digestive systems. Discussion: Many studies not only correlate food additives to behavioral disorders but also consider their removal from the diet as a prophylactic and therapeutic treatment of hyperactive behavior. Conclusion: In Brazil, the relationship between food additives and behavioral disorders was not yet investigated. Besides, there seem to be a negative influence of existing research results, often distorted by the industry, which masks the amount of additives used. However, the effects on the consumption of these ingredients can no longer be ignored, and this study should provide data for the design of food and nutrition strategies, to protect the population and to promote public health.