Harmful effects of Processed Food
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This document discusses the harmful effects of ingredients commonly found in processed foods. It outlines how artificial sweeteners can cause behavioral issues, hyperactivity, cancer and allergies. Preservatives like nitrates, nitrites, sodium benzoate and sulfur dioxide are linked to conditions like asthma, cancer, and vitamin deficiencies. The document also notes that emulsifiers, stabilizers, thickeners and flavorings can increase risks of skin problems, high glucose levels, and obesity, while butylated hydroxytoluene may contribute to behavioral problems, hyperactivity, tumors and liver or nervous system toxicity.
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The Effects of Fast/Processed Food
Processed foods are higher in calories but lower in quality than whole foods from 10,000 years ago. Artificial flavors in foods like strawberry shakes contain long lists of chemicals instead of real strawberries. The average fast food meal contains 1200-1700 calories. As a result, 62% of Americans are now overweight or obese, increasing risks of health issues. Producing and processing food takes a heavy toll on fossil fuel resources, with 10 calories of fuel needed for every 1 calorie of processed food. Rising obesity levels correspondingly increase overall fuel consumption.
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The document discusses processed foods. It defines processed foods as any food that undergoes deliberate changes before being consumed. The speaker explains that processed foods contain high amounts of sodium and sugar but provide little nutritional value. They also discuss how processed foods can lead to health issues like diabetes, cancer, heart disease and obesity. Finally, the document acknowledges that some processed foods are better than others, ranging from minimally processed to ready-to-eat.
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This document discusses several potential health issues with various foods and food preparation methods. It mentions concerns with BPA, polystyrene, aluminum, preservatives and MSG in instant noodles. It also lists potential problems with sodium benzoate, polystyrene, and grilling meats like forming carcinogenic compounds. Common food safety mistakes are outlined as well as microorganisms like salmonella that can cause illnesses. Lastly, it briefly touches on hidden calories, food allergies, and toxins like lead, chromium, and mercury that can be present in some foods.
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This document discusses food additives in beverages. It notes that while additives have benefits like preserving foods and improving nutrition, some public perceptions of additives are negative due to unfamiliar chemical names and a lack of science literacy. Additives are important for food processing and help transform raw foods into stable, enjoyable foods. They are added to beverages for technological purposes like consistency, flavor, color, preservation and nutrition. Common beverage additives include sweeteners, acids, colors, flavors, stabilizers and preservatives. The document advocates for additives and their role in helping produce safe, tasty foods while meeting consumer expectations.
Food Adulterants and Toxicants by Dr. Sookun Rajeev Kumar
1. Adulteration refers to mixing inferior or harmful substances into food and drink intended for sale, making the products impure and unfit for consumption.
2. Common food adulterants include metanil yellow, malachite green, argemone seeds, and starch, which are added to enhance colors or textures but can be carcinogenic or cause other health issues over long term consumption.
3. Tests can detect adulterants like detecting papaya seeds in black pepper by seeing what floats in water, or seeing if milk leaves a trail on a surface or flows quickly, indicating added water. Food safety authorities regulate packaging, labeling, and sanitation to prevent adulteration.
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Processed foods are higher in calories but lower in quality than whole foods from 10,000 years ago. Artificial flavors in foods like strawberry shakes contain long lists of chemicals instead of real strawberries. The average fast food meal contains 1200-1700 calories. As a result, 62% of Americans are now overweight or obese, increasing risks of health issues. Producing and processing food takes a heavy toll on fossil fuel resources, with 10 calories of fuel needed for every 1 calorie of processed food. Rising obesity levels correspondingly increase overall fuel consumption.
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The document discusses processed foods. It defines processed foods as any food that undergoes deliberate changes before being consumed. The speaker explains that processed foods contain high amounts of sodium and sugar but provide little nutritional value. They also discuss how processed foods can lead to health issues like diabetes, cancer, heart disease and obesity. Finally, the document acknowledges that some processed foods are better than others, ranging from minimally processed to ready-to-eat.
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Dokumen tersebut membahas tentang aditif makanan, yaitu bahan yang ditambahkan ke dalam makanan dalam jumlah kecil untuk memperbaiki cita rasa, tekstur, dan daya simpan makanan. Dokumen tersebut menjelaskan jenis aditif alami dan sintesis, penggolongan aditif seperti pemanis, pengawet, dan pewarna, serta tujuan penambahan aditif untuk mempertahankan nilai gizi dan meningkatkan daya tari
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2016 Restricted Substance Management Standard_04/01/2016
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All rights reserved by the Ford Motor Company.
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Food aditives dr.j.n.n
Food additives are used to preserve foods and improve qualities like taste, but some can be harmful to health. Common harmful additives include sodium nitrite and nitrate used in processed meats which are linked to cancer, and artificial sweeteners aspartame and acesulfame K that may cause neurological and behavioral issues. Monosodium glutamate, BHA/BHT, and trans fats are also problematic as they have been associated with conditions like obesity, cancer, and heart disease.
Food additives
Food additives are used to preserve foods and improve qualities like taste, but some can be harmful to health. Common harmful additives include sodium nitrite and nitrate used in processed meats which are linked to cancer, and artificial sweeteners aspartame and acesulfame K that may cause neurological and behavioral issues. Flavor enhancers like monosodium glutamate and preservatives like BHA/BHT have also been linked to conditions like headaches, hyperactivity, and cancer.
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Ch15p1
This document discusses various types of foods and food additives. It describes health foods, organically grown foods, and natural foods. It then explains the purposes and examples of various food additives like preservatives, colors, flavors, and antioxidants that are used to prevent spoilage and enhance foods. The document also covers processes for improving nutrient quality like restoration, enrichment, and fortification. Finally, it lists some additives that are unacceptable or questionably safe.
Food additives
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- Fourteen confectionery samples were tested and most contained permitted synthetic colours, while a few contained mixtures of permitted and non-permitted colours.
- The concentrations of synthetic colours in homemade and small-scale products often exceeded safety limits. Tartrazine and sunset yellow were the most widely used permitted colours.
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Food additives are used to preserve foods and improve qualities like taste, but some can be harmful to health. Common harmful additives include sodium nitrite and nitrate used in processed meats which are linked to cancer, and artificial sweeteners aspartame and acesulfame K that may cause neurological and behavioral issues. Monosodium glutamate, BHA/BHT, and trans fats are also problematic as they have been associated with conditions like obesity, cancer, and heart disease.
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Ch15p1
This document discusses various types of foods and food additives. It describes health foods, organically grown foods, and natural foods. It then explains the purposes and examples of various food additives like preservatives, colors, flavors, and antioxidants that are used to prevent spoilage and enhance foods. The document also covers processes for improving nutrient quality like restoration, enrichment, and fortification. Finally, it lists some additives that are unacceptable or questionably safe.
Food additives
introduction to food additives, their positive and negative effects, chemical food additives and recommendations about them...
Food additives
This document discusses food additives and key additives to avoid. It defines food additives as chemicals that preserve or enhance the color, flavor, or texture of food. Historically, foods were locally grown and eaten fresh, but as populations grew, food processing and additives increased. The document lists 12 key additives to avoid such as hydrogenated fats, artificial colors and flavors, MSG, preservatives, and refined flour due to potential health risks including cancer, allergies, obesity, and behavioral issues. It recommends beginning by avoiding the most questionable additives and making a decision to cut down or cut out additives from one's diet.
Food Additive and Human Health
This document presents information on food additives and their effects on human health. It discusses the objectives and types of learning, introduces different types and classifications of food additives, and outlines some of their advantages and potential side effects. It also provides examples of specific additives like caffeine, tartrazine, and saccharin and recommends acceptable intake levels. The document aims to educate about substances commonly added to foods and their health impacts.
FOOD ADDITIVES & HUMAN HEALTH
This document presents information on food additives and their effects on human health. It discusses the objectives and types of learning, introduces different types and classifications of food additives, and outlines some of their advantages and potential side effects. It also provides examples of specific additives like caffeine, tartrazine, and saccharin and recommends acceptable intake levels. The document aims to educate about food additives and their impacts on our health.
Food adulteration
This document discusses food adulteration, including definitions, common adulterants added to various foods and their health effects. It defines food adulteration as the addition or subtraction of any substance that affects the natural composition and quality of food. Common adulterants added intentionally for financial gain include water, chemicals and inferior substances to dairy products, oils, spices and meat. Adulterated foods can cause health issues like cancer, renal failure and epidemics. The document also outlines reasons for food adulteration and laws enacted in India to prevent it.
Food toxicants
A comprehensive presentation on Food Toxicants to facilitate easy-learning for medical , dental , pharmacology and biotechnology students.
Disease due to poisonous chemicals in ffod
Chemical poisoning is a condition in which the body is exposed to a potentially harmful chemical in an amount that causes disease, damage to cells, organs or body systems.
Now-a-days many chemicals are used in food. Chemicals are harmless when they are in small amount by cause severe illness when present in large amount. Chemical poisoning results from eating plant or animal that contains a toxin or from food additives.
Food labeling and education for consumers
The document discusses concerns around food additives and GMOs in the US food supply. It notes that the US allows many ingredients banned in other countries due to health effects. It provides a list of controversial additives like artificial colors, HFCS, BVO, azodicarbonamide. It argues that increased food processing and additives have negatively impacted nutrition and health. It calls for educating consumers about additives and GMOs and advocating for mandatory GMO labeling.
Environmental issues related to food industry
Environmental issues related to food industry
including health and environmental impacts that can be caused by the products and practices of food industry.
Introduction
Environmental issues
Water Use and Water Pollution
Food Packaging
Climate/Atmospheric Change
Soil biodiversity and desertification
Waste treatment
>>>>>>>Health issues
Today’s trend
Processed food
Modern invention
Effects on health
complete references has been added for ease of furthur data collection,Thank you!
Regards:
Salman Muhammad
FOOD ADDITIVES_1.pptx
This document provides information about food additives. It begins with definitions of direct and indirect food additives. It then discusses the various types of additives like colors, preservatives, emulsifiers, antioxidants, flavors, and sweeteners. The roles and functions of additives are explained, such as preservation and improving nutritional value. The document also covers coding of additives, food safety concerns, and the pros and cons of using additives.
4. Food additives and food laws.pptx
The use of food additives is regulated by laws and regulations in many countries. These laws and regulations are designed to ensure the safety of food additives for human consumption. The slides provide an overview of these laws and regulations, including the types of food additives that are allowed, the maximum amounts that can be used, and the labeling requirements for food products that contain additives.
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- 7. Harmful Effects of the Ingredients Artificial Sweeteners behavioral problems, hyperactivity, cancer and allergies. Coloring Agents can cause cancer allergies, asthmas, and hyperactivity. Emulsifiers, Stabilizers and Thickeners can cause skin problems. Flavourings can cause glucose levels to rise, and increase the risk of obesity.
- 8. Harmful Effects of the Ingredients(Contd) Preservatives: Nitrates and nitrites can cause asthma, nausea, vomiting, and headaches Sodium nitrite and nitrous acid can cause cancer. Benzoic acid aka sodium benzoate can cause severe allergic reaction and even death in some people. Sulfur dioxide destroys the vitamin B contained in fruits and vegetables.
- 9. Harmful Effects of the Ingredients (cond) Butylated Hydroxytoluene (BHT): can cause behavioral problems, and hyperactivity allergic reactions, may t of tumors and cancer, as well as be toxic to the nervous system and liver.
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