The fast-food culture is quite popular nowadays, and people prefer to eat fast food as it helps quell their hunger quickly. Nonetheless, this feat can be costly in the following sense: toxic preservatives are added to the food product. They are employed in the food industry to preserve food and add better tastes and colours to the food we consume. Though they are used in food preparation and have nutritional implications, which may not be very encouraging, they have their functions in food preparation as well.
Preservatives such as sodium benzoate, nitrates, and artificial colourings are frequently found in fast food items. Over time, consumption of these chemicals can lead to various health issues, from minor allergic reactions to more severe conditions like cancer and cardiovascular diseases. In this article, we delve into the most harmful preservatives present in fast food, particularly within the context of Indian cuisine, to help you make healthier food choices.
Understanding Preservatives
Preservatives are substances added to food to prevent spoilage, microbial growth, and undesirable chemical changes. They play a crucial role in maintaining the safety and quality of food during storage and transportation. However, not all preservatives are created equal. Some natural preservatives, like vinegar and salt, have been used for centuries, while others, particularly synthetic ones, have raised health concerns.
The Most Harmful Preservatives In Fast Food
1. Sodium Benzoate
Sodium benzoate is a widely used preservative in acidic foods and beverages, such as soft drinks, salad dressings, and fast food sauces. It prevents the growth of bacteria, yeasts, and fungi.
While generally recognised as safe in small amounts, sodium benzoate can form benzene, a carcinogen, when combined with vitamin C. Long-term consumption has been linked to hyperactivity in children and potential DNA damage.
In India, sodium benzoate is commonly found in chutneys, pickles, and some ready-to-eat curry mixes. Fast food items like pav bhaji or vada pav, which are often accompanied by preserved chutneys, may also contain this additive.
2. Nitrates And Nitrites
Nitrates and nitrites are used primarily in processed meats to prevent bacterial growth, enhance flavour, and give a characteristic pink colour. They are found in sausages, hot dogs, and deli meats.
These compounds can be converted into nitrosamines in the body, which are known carcinogens. Regular consumption is associated with an increased risk of colorectal cancer and other digestive tract cancers.
Nitrates and nitrites are present in processed meats used in fast foods like kebabs, sausages, and certain types of biryanis. Street food items like chicken or mutton rolls often use processed meats that may contain these preservatives.
3. Butylated Hydroxyanisole (BHA) And Butylated Hydroxytoluene (BHT)
BHA and BHT are synthetic antioxidants used to prevent oils and fats from becoming rancid. They are commonly found in packaged snacks, cereals, and fast food items.
Both BHA and BHT have been linked to cancer in animal studies. BHA is classified as a possible human carcinogen by the International Agency for Research on Cancer (IARC). These chemicals can also cause allergic reactions and interfere with hormone function.
BHA and BHT can be found in packaged snacks such as namkeen and ready-to-eat Indian sweets. Fast food items like samosas or kachoris that are prepared with pre-packaged dough or filling may also contain these additives.
4. Monosodium Glutamate (MSG)
MSG is a flavour enhancer commonly added to savoury foods to intensify their umami taste. It is often used in fast food, instant noodles, and processed snacks.
Some people may experience "Chinese Restaurant Syndrome," a condition that includes symptoms such as headaches, sweating, and chest pain after consuming MSG. Long-term effects are still debated, but there is concern over its role in obesity and metabolic disorders.
MSG is frequently added to Indo-Chinese dishes such as manchurian and fried rice served at fast food stalls. It is also used to flavour instant noodles and some packaged spice mixes.
5. Artificial Food Colourings
Artificial food colourings, such as Yellow 5, Red 40, and Blue 1, are synthetic dyes used to enhance the appearance of food. They are prevalent in candies, soft drinks, and processed foods. An article from Healthline mentioned that artificial food dye consumption has increased by 500% in the last 50 years, and children are the biggest consumers.
These colourings have been associated with hyperactivity and behavioural issues in children. Some studies have also linked them to allergies and potential carcinogenic effects.
Artificial colours are used in various Indian sweets (mithai), fast food items like brightly coloured chutneys, and snacks such as sev or packaged sweets. Street vendors often use these colours to make their products more appealing.
6. Sodium Nitrate
Sodium nitrate is a preservative used in curing meats. It helps to preserve the red colour and prevent spoilage. Similar to nitrites, sodium nitrate can form nitrosamines in the body, which are carcinogenic. It has been linked to an increased risk of stomach cancer and other health issues. Sodium nitrate is often found in processed meats used in Indian fast food, like sausages in frankies and grilled meats in wraps or sandwiches.
7. High-Fructose Corn Syrup (HFCS)
HFCS is a sweetener made from corn starch and is widely used in processed foods and beverages. It is cheaper and sweeter than regular sugar.
HFCS consumption is linked to obesity, insulin resistance, and metabolic syndrome. It can also contribute to fatty liver disease and increase the risk of type 2 diabetes. HFCS is found in soft drinks, sweetened yoghurts, and some fast food desserts like ice cream and syrups used in shakes.
8. Trans Fats
Trans fats are created through the process of hydrogenation, which turns liquid oils into solid fats. They are used to enhance the texture and shelf life of food products.
Trans fats are associated with an increased risk of heart disease, stroke, and type 2 diabetes. They raise bad cholesterol levels (LDL) while lowering good cholesterol levels (HDL). Trans fats are prevalent in fried fast foods such as samosas and pakoras and in commercially prepared sweets like doughnuts and jalebis.
9. Sodium Phosphates
Sodium phosphates are used in processed foods to improve texture and retain moisture. They are found in deli meats, processed cheese, and baked goods.
A high intake of sodium phosphates can lead to an imbalance in mineral levels in the body, contributing to certain health issues. An article on OnlyMyHealth mentioned that phosphates are very bad for your health and can cause kidney disorders, affect bones, and harm heart health.
Sodium phosphates are used in fast food items like processed cheese in cheese-loaded pizzas or sandwiches and in some ready-to-cook Indian dishes.
10. Propyl Gallate
Propyl gallate is an antioxidant used to prevent fats and oils from spoiling. It is often added to meat products, mayonnaise, and gum.
Propyl gallate is suspected of being a potential carcinogen. It can also cause stomach and skin irritations and disrupt thyroid function.
Propyl gallate can be found in processed meats used in fast foods, some commercial snack foods, and packaged baked goods.
By becoming more informed about the most harmful preservatives and making mindful food choices, we can enjoy the convenience of fast food without compromising our health.