The authors of a study conducted by APC on the quality of jellies also note that 9 out of 10 products contain citric acid, and one in four products contains bright blue FCF (E133).
The research team from APC coordinated by Assoc. Dr. Costel Stanciu claims that he purchased 44 varieties of jellies available in large chain stores.
“In 91 percent of the analyzed products, artificial flavors were identified in their composition. Only 4 percent of the analyzed products used identical natural flavors, and in 5 percent of the products, flavoring substances were used, without to specify their nature “, the APC study shows.
More than three times more sugar than the limit imposed by the Ministry of Health
Another danger related to the composition of jellies on the market would be the high amount of sugars.
“For all the analyzed products, the amount of sugars declared by the producers exceeds 15 grams of sugar per 100 grams of product, thus violating the recommendation of the Order of the Ministry of Health no. 1563/2008 for the approval of the List of foods not recommended for preschoolers and schoolchildren.” in the study.
Specifically, the 44 varieties of jellies analyzed by specialists have between 44 and 85 grams of sugar per 100 grams of product, at least three times more than the limit set in the order of the Ministry of Health.
Excess sugar can cause calcium deficiency that could lead to osteoporosis, low immunity, gastritis, menstrual disorders, asthma, sinusitis, rhinitis and cancer – especially colon cancer, the study notes.
Many of the red jellies are colored with carmine which is extracted from insects, cochineals, a species of cactus parasite that lives in South America. Carmine is not recommended in children’s diets because it can cause hyperactivity and deficiencies of concentration, but also asthma, allergies and rhinitis, says the APC study.
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