Scientific sources
Yuka's scientific team’s analysis relies on the relevant scientific research on each additive, including:
1) Collective assessment reports, notably from the FDA (Food and Drugs Administration), the OEHHA (Office of Environmental Health Hazard Assessment), the EFSA (European Food Safety Authority), the ANSES (French Agency for Food, Environmental, and Occupational Health & Safety), the WHO (World Health Organization), the JEFCA (Joint FAO/WHO Expert Committee on Food Additives) and the IARC (International Agency for Research on Cancer).
2) Relevant independent scientific studies, classified by level of evidence: systematic reviews and meta-analyses are prioritized, followed by cohort studies, case-control studies, animal studies, and expert opinions. Only the most reliable studies are selected. Yuka uses, among other tools, the Klimisch rating system, a reference in toxicology, to assess the quality of experimental studies.
The list of main reports and scientific studies is available here.
Yuka makes its best efforts to provide an analysis based on the state of the science to date and to take into account the most recent scientific studies and regulatory changes.
Risk-level classification of additives
Following the analysis of these different scientific sources, each additive is assigned a risk-level:
- No risk (green dot): no impact on the score;
- limited risk (yellow dot): -6 points/additive;
- moderate risk (orange dot): -15 points/additive;
- high risk (red dot): -30 points (with a maximum score of 49/100).
Yuka’s methodology for food additives’ classification is detailed here.
Yuka takes a precautionary approach to alert consumers about the potential health risks associated with additives. The description of these risks, as well as the corresponding scientific sources, are available in the application.
Quantity of additives
The exact amount of additives used in each specific product is generally not disclosed, as manufacturers are not legally required to do so. Although additives should be present at levels that comply with local regulations and considered safe by health authorities, certain additives are found in numerous products. Even if present in small quantities, this may lead to a cumulative exposure that can approach or even exceed safety thresholds for certain population groups.
Scientific team
Additive evaluation is performed by Yuka’s scientific team with, occasionally, the help of external consultants. Yuka’s team is composed of:
- Zoe, Toxicologist Engineer, who holds an Engineering Degree in Toxicology from AgroParis Tech, and an Advanced Specialized Master in Food and Environmental Health Risk Management from University Paris Saclay. Her work focuses on chemical risk assessment and regulatory toxicology.
- Gabriela, Food and Nutrition Engineer, who holds a Double Engineering Degree in Food Engineering, Biomolecules and Energy, from AgroParis Tech. She specializes in food composition, additives and applied nutrition science.
- Florine, Research Scientist Manager, who holds a PhD in Biomedical science from Donders Institute for Brain, Cognition and Behaviour, and a Food Science Engineering Degree from Bordeaux School of Agro Science. She has extensive experience in preclinical and clinical research in nutrition and metabolic health.
The information provided by Yuka is not intended as medical advice.
