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Background: Use of additives in food industry is of specific importance. Currently, more than 2,500 additives are added to foods to achieve the desired goals or to extend the product’s shelf life. However, application of these substances has raised concerns about the consumers’ health. Since public information on these substances is inadequate, promoting people’s knowledge can play a key role in this regard. Therefore, knowledge, attitude, and practices of the personnel of Isfahan University of Medical Sciences toward food additives were evaluated. Methods: This cross-sectional descriptive study included 800 participants selected randomly among the personnel of Isfahan University of Medical Sciences in Iran. The participants’ demographic information, knowledge, attitudes, and practices were measured via a self-administered questionnaire. The relationship of participants’ educational level, age, and gender with their knowledge, attitudes, and practices were determined. Results: The participants’ knowledge, attitudes, and practices average scores were calculated as 30.6±1.3, 32±0.9, and 15±1.5 for food additives, respectively. Conclusion: The participants’ knowledge, attitude, and practices were at a poor level. So, people should receive the necessary education and training in terms of food additives as well as food labels in order to prevent misinterpretations regarding food additives.

Background & aims There are some studies indicating the effects of probiotic-containing foods or supplements on viral diseases. We aimed to conduct a rapid review of probiotics with specific emphasis on their potential for early administration in patients at greater risk of SARS-CoV-2 infection. Methods We searched on PubMed, EMBASE, Google Scholar, Science Direct, Scopus and Web of Science up to February 2021 to identify interventional and observational studies documenting the effects of probiotics strains on interleukins, virus titers, and antibody production with a focus on probiotic-containing foods (PROSPERO Registration ID. CRD42020181453) Results From a total of 163 records, 21 studies were classified into three domains based on the efficacy of probiotics on 1) the level of interleukins (n = 7), 2) virus titers (n = 2), and 3) interferon (IFN) and antibody production (n = 12). The suppuration of pro-inflammatory interleukins and type I INF production seemed to be the main anti-viral effect of probiotics. Nine studies also indicated the beneficial effects of probiotics and fermented foods on viral diseases. Conclusion Based on evidence, some probiotic strains may be useful in viral infections; randomized trials are needed to confirm these findings., Graphical abstract Image 1