There is much historical evidence on the health hazard resulting from food adulteration. Some food adulterants do not participate in health degradation. Those only affect the nutritional parameter and reduce food quality. Species substitution of coffee products is such an example. Other adulterants are potential source of mild to severe illness. The financial loss associated with hospitalization and medication is also not negligible.
Consumption of fruits adulterated with ripening agents have been proved to be carcinogenic to the human body. Other health issues, such as headache, dizziness, nausea, and kidney failure are also visible. Similarly, artificial coloring agents have shown carcinogenic and genotoxic properties. Artificial sweetening agents have been proved to be clastogenic and genotoxic. Uterine cancer, exhaustion, and loss of energy have been found to be associated with the consumption of growth hormones. Consumption of melamine with food products causes renal failure, kidney stones, and infection in urinary tract. People consuming food preserved with formaldehyde have fallen victim to disturbances in the nervous system, kidney, liver, and lungs.
Substitution of food items can also be health hazardous. Fishery substitution may result into the consumption of illegal poisonous fish species that even cause death [14]. Substituted meat products may cause allergic reactions, diabetes, and cardiovascular diseases. Evidence of massive death has been found from the consumption of Raki, a Turkish traditional aniseed-flavored distilled spirit. Substitution of spices have resulted into intoxication, neurological, and gastrointestinal problems in children; anaphylaxis, liver, and stomach problems have also been reported. Species substitution in milk and dairy products may cause allergic reactions. Oil substitution may result in gall bladder cancer, epidemic dropsy, glaucoma, loss of eyesight, paralysis, liver damage, and cardiac arrest.
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