danger colors

The state government’s recent prohibition on artificial color-enhancing chemicals would cause the distinctive pink color of cotton candy and the alluring crimson of gobi manchurian to become paler. A balanced policy framework to educate the public, enforce rules, and lobby for future limitations on toxic food additives is called for by health professionals, while the public speculates about the effect on their favorite recipes and youngsters lament the fading pink in their goodies.

 

According to an FSSAI official, while choosing food samples for inspection, the regulatory body takes great effort to ensure that they are properly labeled and that they do not provide a surveillance risk. Examples of such goods include items that are often eaten but are marketed at a lesser price, or foods with excessively brilliant colors.

Dr. US Vishal Rao, a member of the Karnataka government’s Vision Group for Biotechnology, promoted a unified framework for policy. “A uniform policy framework that upholds and prioritizes food safety requirements must be put into place. Since food is eaten by everyone, failure to meet standards might result in a scenario where non-communicable illnesses, such as renal and heart disease, become widely prevalent and afflict a significant section of the population over the course of the next ten years.

“Though products aren’t always prohibited, testing is closely monitored to maintain FSSAI standards and guarantee compliance with chemical limits set by the regulatory body,” a regulating agency representative said.

“Food manufacturers should follow Food Safety and Standards Act 2006 and Food Safety and Standards (Food Products Standards and Food Additives) Regulations 2011 for their products,” said Health Minister Dinesh Gundu Rao. Food additives must stay within the boundaries set out by Food Safety Standards and Regulations.

Furthermore, Rao stated that food manufacturers are required by the FSSAI order to test their products once every six months in laboratories that have been notified by the FSSAI and upload the results to the FSSAI’s FoSCoS website. She also mentioned that the Food Safety and Standards department occasionally selects random samples to assess the quality of food that is sold in the market.

The minister said that the department takes legal action if the food sample is not in accordance with the Food Safety Act and rules.

Chemicals are present in food from farm to plate, according to Dr. Vishal Rao. Pesticides are first applied to raw materials before they go through a number of processing steps, such as adulteration, preservation, and final decomposition.

All food items, including bread, pastries, processed meats, and fizzy beverages, now include artificial colors that may be dangerous. Candies and pastries have vivid colors, but bread has additional chemicals, coloring, and—most dangerous of all—preservatives that help it resist mold for longer periods of time. This emphasizes how important it is to disclose components in food items, both regulated and unregulated, in an ethical manner so that people are aware of what they are consuming and the potential health hazards.

“People should have the ‘Right to Health,’ which means they should be educated about the foods they eat in order to make educated choices about what to put in and take out of their diets. Food adulteration activities will become less common as a result of all parties involved exercising more attention via thorough disclosure of food ingredients, from producers to merchants, according to Dr. Rao.

Risks to one’s health from additives

Aster CMI Hospital’s chief of services for clinical nutrition and dietetics, Edwina Raj, emphasized that a number of frequently used items include chemicals. These compounds are often added to and ingested by customers without their full knowledge, from preserved meats to soup mixes, bread, and spreads.

It is essential to get aware with the additives included in processed foods as well as any potential negative effects. Let’s give fresh, unprocessed foods priority instead of relying just on packaged goods. These organic sources provide the necessary nutrients that are critical to our health without the use of artificial preservatives or chemicals.

“Clora Red and Brilliant Blue, along with the already prohibited Sunset Yellow and Tartrazine, are frequently used to impart an enticing blue color to beverages and refreshments, like ‘blue lime soda,'” said Dr. Suresh Babu, Professor of Medical Oncology at Kidwai Memorial Institute of Oncology. Even though these substances may be used within certain bounds, frequent and continuous use of them over time might be harmful to one’s health.

Sometimes, even basic commodities like wheat and rice are heavily contaminated. To create the illusion of greater quality, for example, high-grade basmati rice may be combined with lower-quality long-grain rice. But in actuality, Dr. Suresh said, this exposes children to the dangers of food adulteration, such as renal illnesses and other vitamin shortages in the body.

Dairy items like cheese, butter, and milk, as well as foods like oats, brown rice, dry almonds, and black beans, are not affected by adulteration or artificial coloring. Natural foods like millet should be preferred by consumers over manufactured meals that can have extra preservatives added to them in order to prolong their shelf life. Although these preservatives increase the product’s shelf life, they may shorten a person’s life expectancy and general health.

Chemicals and their effects

The compounds butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA)

Artificial antioxidants are often used as preservatives in a variety of popular goods, including food items, cosmetics, and medications. But using them comes with serious health hazards for people. BHA has been connected to the growth of benign and malignant tumors, as well as hormone function abnormalities and internal body malfunction. BHT may cause allergic responses that manifest as rashes on the skin, itching, or trouble breathing.

Nitrate/Sodium Nitrite

a frequently used salt that is added to a variety of foods, including hot dogs, smoked salmon, bacon, beef jerky, and ham. Although nitrate is a naturally occurring substance in food, consuming too much of it may increase the risk of colon cancer and other illnesses including leukemia, heart disease, thyroid problems, and ovarian cancer.

Gallate Propyl

a commonly used substance that may be found in foods including chewing gum, meat products, mayonnaise, popcorn, and soup mixes. It also acts as an antioxidant in lubricants, cosmetics, and hair products to stop oils and fats from oxidizing. Although typically regarded as safe for ingestion, exposure might cause skin rashes, irritation, swelling, or breathing problems in some people.

high in salt, as pickles in a crate or seafood that has been marinated intended to have a longer shelf life

Soups that are ready to cook vibrant food foods that have been preserved

THINGS TO EAT

dairy goods including milk, cheese, and butter Brown rice, black beans, dried almonds, and oats