A survey of selected packaged food products in Türkiye for listed ingredients containing phosphorus-based food additives
Food Additives and Contaminants - Part A, 2026 (SCI-Expanded, Scopus)
- Publication Type: Article / Article
- Publication Date: 2026
- Doi Number: 10.1080/19440049.2026.2712623
- Journal Name: Food Additives and Contaminants - Part A
- Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Chimica, Compendex, EMBASE, Environment Index, Food Science & Technology Abstracts, MEDLINE, Academic Search Ultimate (EBSCO), Biomedical Reference Collection: Corporate Edition (EBSCO), Engineering Source (EBSCO), Health Research Premium Collection (ProQuest), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Keywords: food labelling, modified starch, phosphorus-based food additives, public health, Ultra-processed food
- Kütahya Health Sciences University Affiliated: Yes
Abstract
This study aimed to determine the prevalence of phosphorus (P)-based additives in processed foods and beverages in the Turkish market and evaluate how these components are declared on ingredient labels. Ingredient lists of 3,293 products across 16 food categories from eight major retail chains and one online market operating across Türkiye were systematically screened for phosphorus-based additives between January and April 2025. Data collected included food category, additive type (E number/name), total additive count, and declaration methods of phosphorus-based additives. P-based additives were identified in 58.3% of products. The highest prevalence was observed in cereal products (91.4%), ice creams (82.5%), and coffee and chocolate drinks (79.6%). Fourteen different P-based additives were detected, with lecithin (E 322, 39.9%), phosphate-containing modified starches (20.5%), and diphosphates (E 450, 18.8%) being the most common. Riboflavin-5’-phosphate was frequently found in snacks, while ammonium phosphatide was prominent in confectionery, cereal products, and ice creams. Declaration by name only (35.8%) was nearly twice as common as declaration by E number (18.2%). The prevalence of P-based additives in processed foods in Türkiye exceeds global averages. The widespread presence of highly bioavailable inorganic phosphates and ‘hidden’ sources such as modified starch and lecithin, combined with complex labelling practices, may pose risks, particularly for individuals with renal disease. Improved labelling policies are warranted to support public health.