<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2395-9169</journal-id>
<journal-title><![CDATA[Estudios sociales. Revista de alimentación contemporánea y desarrollo regional]]></journal-title>
<abbrev-journal-title><![CDATA[Estud. soc. Rev. aliment. contemp. desarro. reg.]]></abbrev-journal-title>
<issn>2395-9169</issn>
<publisher>
<publisher-name><![CDATA[Centro de Investigación en Alimentación y Desarrollo A.C.]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2395-91692026000100105</article-id>
<article-id pub-id-type="doi">10.24836/es.v36i67.1659</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Aditivos tóxicos en fideos instantáneos ultraprocesados del área metropolitana de Toluca]]></article-title>
<article-title xml:lang="en"><![CDATA[Toxic additives in ultra-processed instant noodles from the Toluca metropolitan area]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pedroza Flores]]></surname>
<given-names><![CDATA[René]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma del Estado de México  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2026</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2026</year>
</pub-date>
<volume>36</volume>
<numero>67</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2395-91692026000100105&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2395-91692026000100105&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2395-91692026000100105&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Objetivo:  Identificar las características de los aditivos alimentarios tóxicos presentes en cuatro marcas de fideos instantáneos, considerando la diversidad de productos ultraprocesados que ofrecen y se comercializan en el área metropolitana de Toluca.  Método:  La recolección de datos se realizó mediante visitas presenciales y virtuales a supermercados (Walmart, Comercial Mexicana, Soriana y Bodega Aurrera), tiendas de conveniencia (Oxxo) y establecimientos de abarrotes locales, con el propósito de registrar la información declarada en el etiquetado de los productos. Los datos se sistematizaron en una base estructurada en tablas que incluyeron el nombre del producto, el tipo de aditivo alimentario, la descripción funcional de cada aditivo, el nivel de toxicidad reportado y los riesgos potenciales para la salud.  Resultados:  Los fideos instantáneos analizados presentan una elevada carga de aditivos alimentarios; en promedio, independientemente de la marca, se identificó la presencia de sustancias con niveles de toxicidad que oscilan entre baja y alta, asociadas a posibles efectos adversos en la salud física y mental.  Limitaciones:  La base de datos general integra 21 tipos de productos ultraprocesados, el análisis se restringe a cuatro marcas y sus variedades de sopas instantáneas, y se basa en la información declarada en el etiquetado y en la revisión documental.  Conclusiones:  Pese a las variaciones entre marcas y presentaciones, todas coinciden en un uso predominante de aditivos.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Objective:  To identify the characteristics of toxic food additives present in four brands of instant noodles, considering the diversity of ultraprocessed products they offer and that are marketed in the metropolitan area of Toluca.  Methodology:  Data collection was conducted through in-person and virtual visits to supermarkets (Walmart, Comercial Mexicana, Soriana, and Bodega Aurrera), convenience stores (Oxxo), and local grocery shops, with the aim of recording the information declared on product labels. The data were systematized into a database structured in tables that included the product name, type of food additives, functional description of each additive, reported level of toxicity, and potential health risks.  Results:  The instant noodles analyzed exhibit a high load of food additives; on average, regardless of brand, substances with toxicity levels ranging from low to high were identified, associated with potential adverse effects on physical and mental health.  Limitations:  Although the general database includes 21 types of ultraprocessed products, the analysis is restricted to four brands and their instant soup varieties and is based solely on label-declared information and documentary review.  Conclusions:  Despite variations among brands and presentations, all share a predominant use of additives.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[alimentación contemporánea]]></kwd>
<kwd lng="es"><![CDATA[ultraprocesados]]></kwd>
<kwd lng="es"><![CDATA[fideos instantáneos]]></kwd>
<kwd lng="es"><![CDATA[aditivos alimentarios]]></kwd>
<kwd lng="es"><![CDATA[tóxico]]></kwd>
<kwd lng="es"><![CDATA[NOVA]]></kwd>
<kwd lng="en"><![CDATA[contemporary food]]></kwd>
<kwd lng="en"><![CDATA[ultra-processed foods]]></kwd>
<kwd lng="en"><![CDATA[instant noodles]]></kwd>
<kwd lng="en"><![CDATA[food additives]]></kwd>
<kwd lng="en"><![CDATA[toxic]]></kwd>
<kwd lng="en"><![CDATA[NOVA]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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