We are cautious about the quality of our car fuel, but blissfully ignorant of the consequences of what we consume, its hygiene, disguised unhealthy contents, attractive harmful packaging, misleading and deceptive labels, and alluring targeted advertisements. The idiom “the devil is in the details” is true about the real health hazards of small, seemingly insignificant aspects of “convenience” foods, “comfort foods”, ultraprocessed, processed, and packaged foods, snacks, savouries, and sweets.
Food processing utilizes a variety of chemicals, broadly classified as additives, preservatives, and processing aids. Except humans and their pets, all animals eat only what they can digest raw, live in harmony with nature, and stay active and healthy without the services of a veterinarian. They cannot afford to fall ill as they are likely to be consumed by a carnivore or scavenger (vultures or hyenas). We live a stressful, sedentary, toxic, indulgent, urban life, and expect miracles from our doctors and health system after the damage is done.
VISUAL BOARDS TO CREATE AWARENESS: On June 21, 2025, the Union Health Secretary said, “We are proposing display of Sugar and Oil Boards as an initiative to promote healthier dietary habits in various settings.” Unlike media reports that “warning labels” will be issued for Indian snacks such as samosas and jalebis, and comments by some politicians to this effect, these visual reminders do not specifically target or ban any particular Indian snack or sweet.
They warn people about fat and sugar rich food. The salt content of popular snacks should also be highlighted. The percentage daily value indicates how much of a day’s requirement is present in a food unit, as just one sweet may have more calories, and a savoury may have more salt than needed in a day. FOOD PROCESSING AGENTS: Solvents hexane and ethanol, used to extract edible oils and flavors, and dichloromethane or ethyl acetate to extract caffeine for decaffeinated coffee, may result in the technically unavoidable, unhealthy residues in the foodstuff or food ingredient.
Anti-foaming agents (defoamers) reduce or eliminate foam during food processing. Foam in a wide variety of foods and beverages, including carbonated drinks, soups, sauces, and dairy products, can interfere with production, packaging, and the final appearance of the food product. Dimethylpolysiloxane (PDMS), mono- and diglycerides of fatty acids, and petroleumderived microcrystalline wax are commonly used synthetic anti-foaming agents in food, though natural alternatives like lecithin and dextrin are available. Six enzymatic classes: hydrolase, oxidoreductase, transferase, lyase, isomerase, and ligase play multiple functions in food processing, such as inhibition of microorganisms, insertion of aromas, improvement of physico-chemical properties, decreased candy crystallization, meat tenderization, as antioxidants, and indicators of heat treatment.
SYNTHETIC FOOD ADDITIVES AND PRESERVATIVES: Many food additives and preservatives, while intended to enhance flavor, appearance, or shelf life, have been linked to potential health risks, particularly in children. Such approved additives include artificial colours like Red 40 and Yellow 5, nitrates and nitrites found in processed meats, which can form potentially carcinogenic nitrosamines in the body, flavor enhancers (phosphoric acid for tart flavour, monosodium glutamate for umami flavour), and certain artificial sweeteners ( cyclamate, aspartame, and sucralose). Anti-caking agents like silicone dioxide, calcium silicate, and sodium aluminosilicate are additives used in powdered or granulated food products like salt, sugar, baking powder, and powdered spices to prevent clumping and ensure free-flowing properties. Food additives are generally considered safe by regulatory bodies when used within established limits, but some individuals may experience sensitivities or adverse reactions to certain additives, even in small quantities.
Chemical preservatives BHA, BHT, Potassium Bromate, Sodium Benzoate, and Sulfites have adverse effects. NATURAL FOOD ADDITIVES AND PRESERVATIVES: Natural food additives and preservatives have been used for thousands of years without a problem. Natural food colourants, carotenoids, anthocyanins, betalains, saffron, spirulina, and chlorophylls are visually appealing, appetizing, have health benefits, and are safe compared to synthetic dyes. Numerous natural flavours like Vanilla, fruits, citrus juices, spices, and herbs are available. Natural sweeteners like stevia (steviol glycosides) and monk fruit (mogrosides) are calorie-free. Papain from papaya and pineapple is used in the brewery and in meat tenderization. Lecithin is an emulsifier from egg yolks and soybeans, used in chocolates, margarine, and salad dressings. Pectin found in fruits like apples is used in jams, jellies, and baked foods to create a gel-like consistency.
Carrageenan, derived from seaweed, is used as a thickening and gelling agent. Gum Arabic, derived from the Acacia tree, is used in baked foods, soft drinks, and confectionery as a stabilizer. Guar gum, xanthan gum, honey, milk proteins, and mustard paste are other natural emulsifiers. Baking powder and yeast are the popular leavening agents. Glucono delta lactone (GDL), derived from glucose through fermentation, is used as an acidulant, coagulant, and leavening agent for making tofu, cheese, and yogurt, in meat products, baked foods, and some personal care products. Natural humectants like glycerol, sorbitol, and xylitol are used to prevent baked foods, confectionery, and processed fruits from drying out and sugar from crystallizing, improving their texture and shelf life. Rice flour, cellulose, starch, and certain minerals like calcium carbonate and magnesium carbonate are natural anti-caking agents. Beeswax, carnauba wax, candelilla wax, and shellac are natural waxes used as glazing agents on confectionery and bakery products. Natural preservatives include salt, vinegar (acetic acid), citric acid, herbs and spices (garlic, rosemary, thyme, cloves, cinnamon), and antioxidants like vitamin C and E. Refrigeration, vacuum sealing, nitrogen packing, and dehyderation are safe methods of food preservation.
LABELLING: Food products must be clearly labeled with ingredients, including any added chemicals. Words like “natural,” “organic,” “flavour enhancers,” “boosts immunity,” “low-fat,” “no added sugar,” or “zero sugar” often hide ultra-processed ingredients. Fructose, corn syrup, dextrose, maltose, etc., may be listed separately to hide the total amount of sugar content. A pinch of whole grain flour added to refined flour is claimed as whole grain flour. Nutritional facts are often calculated for unrealistically small servings to mask a high calorie or sugar content. “Fortified with vitamins and minerals” creates a health halo around an ultra-processed food. Images of fruits or grains are often used even though their content is minimal. Conflicting dietary advice, countless choices, and unintelligible labels confuse people, leading to decision fatigue and consumption of any easily available, affordable junk food. Low awareness leads to labels and warnings being ignored. Fast paced lifestyle encourages speed and convenience of on-the-go meals or snacks, over looking minute print nutrition labels. Eating out trend encourages fancy ambience and spicy, oily food, ignoring calorie count on the menu cards.
PACKAGING: Food-grade packaging means it is free from harmful chemicals and residues that could contaminate the food. Many food packaging materials contain harmful chemicals that can leach into food, particularly when exposed to heat, fatty substances, or acidic ingredients. Over time, these chemicals like BPA and other bisphenols, phthalates, PFAS ‘forever’ chemicals, vinyl chloride, and styrene contribute to serious health risks, including hormone disruption, cancer, thyroid and immune toxicity, and metabolic disorders. BPA is found in the lining of cans, phthalates in plastic food wrap, PFAS in greaseproof wrappers, vinyl chloride in PVC containers, and styrene in styrofoam cups. Black recycled plastic cutlery and trays may contain residues from electronic waste. The printing ink in street food newspaper wrapping has lead and hydrocarbons.
Glass jars and bottles are inert, non-reactive, and the safest food containers. Aluminum foil and cans have excellent barrier properties for non-corrosive foods and beverages. Food-grade plastics are PET used for water bottles and snack trays, PP (Polypropylene), and virgin HDPE, but these are usually discarded after use, releasing microplastics and BPA into the environment, eventually affecting our health. Paperboard cartons are suitable for dry and frozen foods. Plastic coating makes them non-recyclable. Compostable wrappers made from PLA (polylactic acid), sugarcane fiber, or cellulose are safe and eco-friendly.
ADVERTISING: Healthy foods such as fruits, vegetables, whole grains, legumes, and sprouts are not advertised. Instead, relentless and emotionally persuasive junk food ads target children and families with unscientific, misleading claims. They are creating unrealistic expectations of growth, energy, and strength in children. Ads often link food with joy, comfort, or nostalgia. They over-glamorize and promote unhealthy foods using cartoons, games, catchy jingles, influencers, or celebrity endorsements. Ethical advertising encourages moderation and variety, not excess or impulse buying. It respects diverse cultures and dietary needs, is suited to local weather conditions, and availability.
AWARENESS, SELFCONTROL, AND MOTIVATION IS REQUIRED: Excessive sugar, salt, and fat consumption make whole foods seem bland and increase the craving for sugary, salty, fatty foods. For most people, immediate gratification with attractively packaged or presented, tasty, cheap, ultraprocessed food, or emotional eating of comfort food under stress or sadness, or celebratory indulgence in junk food under social pressure, is more appealing than consistent mindful healthy eating, leading to an obesity-hypertension-diabetes-fatty liver-heart attack-premature death crisis.
Dr. P.S.Venkatesh Rao is a Consultant Endocrine, Breast & Laparoscopic Surgeon, and a polymath, in Bengaluru.
