AWARENESS OF YOUNG PEOPLE ABOUT THE RISKS OF HEALTH DISORDERS IN CONSUMERS OF FOOD PROCESSED WITH THE FLAVORING "LIQUID SMOKE" AT HOME
Abstract
Аbstract."Liquid smoke" is a flavoring agent in the form of a liquid or dry concentrate designed to simulate the effect of natural smoking (taste, color, aroma and preservation) by treating the surface of the product or directly adding flavor to the product during cooking. The purpose of the study is to study the effect of the "liquid smoke" flavor on human health, as well as to clarify the awareness of medical university students about the risks of health disorders when processing food products using the "liquid smoke" flavor at home. Materials and methods. The following methods are used in the work: analytical, comparative and evaluative, as well as sociological survey by anonymous voluntary questionnaire. 82 people took part in the survey – students of the medical university aged from 17 to 22 years. Among them (74% are female and 26% are male). The survey was conducted using the Google platform. Results. The study of students' awareness of the potential danger of "liquid smoke" for the human body showed that 35.3% of the respondents could not answer this question, 23.5% of people are convinced of the high degree of danger of "liquid smoke", 29.4% consider it to be dangerous to a minor extent and 11.8% are confident in its safety. At the same time, 88.2% of respondents use smoked products, and 11.8% refuse to consume smoked products. 92.3% of students more often use natural smoking in the preparation of dishes and only 7.7% prefer processing with liquid smoke. Conclusion. A low level of awareness among students about the risks of health disorders among consumers of food treated with liquid smoke at home was revealed
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