ADITIVOS ALIMENTARIOS CRÍTICOS EN PRODUCTOS PROCESADOS CONSUMIDOS POR ESCOLARES DE LA UNIDAD EDUCATIVA PICAIHUA: UN ANÁLISIS COMPARATIVO CON LA REGULACIÓN DE LA UNIÓN EUROPEA Y REGULACIÓN LOCAL

Abstract

Food additives, according to the World Health Organization (WHO), are substances intentionally added to food to improve its appearance, texture, flavor, preservation, and other properties. However, some of these additives are classified as critical due to their potential negative impact on health, especially in children. The objective of the present study is to conduct a comparative analysis of the various critical food additives found in processed products consumed by schoolchildren at the Picaihua Educational Unit, in correlation with European Union regulations and Ecuadorian standards. A descriptive-comparative design with a quantitative approach was used, involving a population ranging from 5 to 13 years of age. A random sample of 187 students was selected. Data was collected through a validated survey based on the Likert scale, with 80% open-ended questions and 20% closed-ended questions. The data revealed a high frequency of consumption of ultra-processed products such as cookies, candies, and flavored drinks, primarily among children aged 5 to 10 years. The most commonly identified additives include monosodium glutamate, artificial colorants such as tartrazine, sweeteners like aspartame, and preservatives such as sodium benzoate, which are associated with adverse effects such as obesity, gastrointestinal disorders, and behavioral problems. Significant exposure to critical food additives was evident in products targeted toward the child population. Ecuadorian regulations differ notably from European regulations, especially in terms of permitted limits and precautionary labeling.