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An ingredient that is added to foods, fluids, and other substances, such as metallic alloys, to confer a special property, such as resistance to deterioration, brighter color, added strength. By implication, the additive is present in small or even trace amounts, and should have only beneficial effects and no undesirable consequences. Assessing the effects on health of food additives is an important feature of food and nutrition science.

Subjects: Medicine and Health.

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