Author

Fashakin Juliette. F¹; Iyiade Adedamola. T¹; Osho Adegbenga. S¹; Jammal Taiwo M2 Olorunfemi Adewunmi A2; & Awotimayin Opeyemi E¹ & Osholonge Adeyinka M1

¹ Department of Hospitality Management Technology, Lagos State Polytechnic, Ikorodu, Lagos, Nigeria.
² Department of Leisure and Tourism Management Technology, Lagos State Polytechnic, Ikorodu, Lagos State, Nigeria
Corresponding Author’s email: taiwoshonubi@gmai.com

Abstract

There has been continuous increase in ill-health of people as a result of poor use of food additives. The study examines food additives; it effects and benefit on the health of the consumers. The objectives of the study are to ascertain the health consequences of poor use of additives in foods; and to determine the health benefits of proper use of additives in foods. The study adopted a descriptive cross-sectional approach where data is to be collected at a particular point in time from customers of the selected restaurants. Regression Model was employed using quantitative data. The study revealed that poor use of additives in foods has significant negative health consequences; the opinion of the respondents revealed that where no artificial additives are added to foods, health of the consumer will not be negatively impaired. However, consumers are not satisfied with foods prepared without additives; the study further revealed that in a situation where recommended and regulated measure of additives are added to foods, it will have positive impact on consumers health but on the contrary, it will result into negative impact on consumers health. Arisen from the findings of this study, the study recommended that management of hotel industry should ensure that they are sensitive to customers’ needs and complaints regarding food additives. To ensure increase in patronage, proper use of food additives should be encouraged and comply with all the professional requirement of food production in the area of proper use of food additives; and natural food additives should be encouraged in the production of foods.

Keywords: Food, Additives, Benefit, Health of the Consumer