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Commercial Additives

  • Chapter
Adverse Effects of Foods

Abstract

In the U.S. today some 2300 different substances are classified as direct additives that are deliberately added to foods as ingredients to achieve particular objectives. It is the need for and use of these substances that are the subjects of this chapter.

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Author information

Authors and Affiliations

  1. Frances Stern Nutrition Center, New England Medical Center Hospital, Boston, Massachusetts, 02111, USA

    Johanna Dwyer

  2. Department of Medicine and Community Health, Tufts Medical School, Boston, Massachusetts, 02111, USA

    Johanna Dwyer

Authors
  1. Johanna Dwyer
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Editor information

Editors and Affiliations

  1. Population, Family and International Health Division, School of Public Health, University of California, Los Angeles, California, 90024, USA

    E. F. Patrice Jelliffe  & Derrick B. Jelliffe  & 

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© 1982 Plenum Press, New York

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Dwyer, J. (1982). Commercial Additives. In: Jelliffe, E.F.P., Jelliffe, D.B. (eds) Adverse Effects of Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-3359-3_15

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  • DOI: https://doi.org/10.1007/978-1-4613-3359-3_15

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-3361-6

  • Online ISBN: 978-1-4613-3359-3

  • eBook Packages: Springer Book Archive

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