Impacto bromatológico y sanitario del consumo de alimentos con BHA y BHT en población universitaria
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Fecha
2026
Autores
Correa Cervantes, Yeisi Paola
Niño Sierra, Santander José
Padilla Sierra, Yuliaris Andrea
Ruiz Sarmiento, Jahir Antonio
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Ediciones Universidad Simón Bolívar
Facultad de Ciencias Básicas y Biomédicas
Facultad de Ciencias Básicas y Biomédicas
Resumen
El presente estudio tuvo como objetivo analizar el impacto bromatológico y sanitario del consumo de alimentos ultraprocesados que contienen los antioxidantes sintéticos butilhidroxianisol (BHA) y butilhidroxitolueno (BHT) en población universitaria. Estos aditivos son ampliamente utilizados por la industria alimentaria para prevenir la oxidación de grasas y prolongar la vida útil de productos como snacks, galletas, cereales, margarinas, aceites y embutidos. Aunque organismos internacionales han autorizado su uso dentro de límites de seguridad establecidos, diversos estudios han reportado posibles efectos adversos asociados a exposiciones elevadas o prolongadas. La investigación se desarrolló mediante un enfoque mixto, integrando una revisión sistemática de literatura científica basada en la metodología PRISMA y un estudio observacional descriptivo realizado en una muestra de 50 estudiantes universitarios. Los participantes fueron clasificados en dos grupos según la frecuencia de consumo de alimentos ultraprocesados con presencia de BHA y BHT. Se evaluaron síntomas gastrointestinales, fatiga recurrente y alteraciones hepáticas reportadas o identificadas mediante marcadores bioquímicos.
This study aimed to analyze the bromatological and health impact of consuming ultra processed foods containing the synthetic antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) among university students. These additives are widely used in the food industry to prevent lipid oxidation and extend the shelf life of products such as snacks, cookies, breakfast cereals, margarines, oils, and processed meats. Although their use is authorized within established safety limits, scientific evidence has suggested potential adverse effects associated with long-term or excessive exposure. A mixed-methods approach was employed, combining a PRISMA-guided systematic literature review with a descriptive observational study involving 50 university students. Participants were divided according to their frequency of consumption of foods containing BHA and BHT. Gastrointestinal symptoms, recurrent fatigue, and hepatic alterations were evaluated.
This study aimed to analyze the bromatological and health impact of consuming ultra processed foods containing the synthetic antioxidants butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) among university students. These additives are widely used in the food industry to prevent lipid oxidation and extend the shelf life of products such as snacks, cookies, breakfast cereals, margarines, oils, and processed meats. Although their use is authorized within established safety limits, scientific evidence has suggested potential adverse effects associated with long-term or excessive exposure. A mixed-methods approach was employed, combining a PRISMA-guided systematic literature review with a descriptive observational study involving 50 university students. Participants were divided according to their frequency of consumption of foods containing BHA and BHT. Gastrointestinal symptoms, recurrent fatigue, and hepatic alterations were evaluated.
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Palabras clave
Antioxidantes sintéticos, Alimentos ultraprocesados, Bromatología, Estrés oxidativo, Salud pública
