Assessment of college students’ knowledge of food additives and perceptions of their safety

Abstract A survey was carried out at Grove City College in Pennsylvania to evaluate students’ understanding of food additives and their perceptions regarding safety. Out of 2,268 students invited to participate, 475 (20.9%) completed the online questionnaire, which included demographic information and questions related to food additives. The results indicated that respondents had a reasonable level of knowledge about familiarity with additives in foods (94.7%, n = 449), their purposes (98.7%, n = 435), the foods containing significant amounts of additives, and that some additives banned in other countries are still permitted in the United States. (99.8%, n = 471). Nevertheless, a considerable number of students (21.2%, n = 100) were unaware of the specific health risks linked to food additives. When asked about their main sources of information, very few (19%, n = 90) cited food labels, and even fewer (9.7%, n = 36) recognized the International Numbering System (INS) used for identifying food additives. These results highlight noteworthy deficiencies in food additive knowledge among college students, which may heighten their risk of prolonged exposure. Thus, it is crucial to address any knowledge gaps through education, which would not only safeguard students but also enhance overall public health.