Effects of food adulteration on human health

Food adulteration is a crucial problem faced by the people in underdeveloped countries of the world. It poses a major threat to human health. In such countries, food is the major items of consumption and about 80 per cent of the income is spent on it. Table shows the effects of various types of articles which are used in food preparation and their adverse effects on human health.

Name of food, Articles – Adulterations, Articles

1) milk ————————-water and starch

2) edible oils——————argemone oil, mineral and caster oil

3) sugar————————-chalk powder

4) tea—————————–a) exhausted tea leaves, b) black gram dal, c) husk with colour

5) pulses————————khesari dal, clay, stone, gravel

6) ghee————————–vanasapati, sweet potatoes, meshed- potato and other starches

7) chilli powder —————stone or red brick powder and artificial colour

8) salt—————————–white powder, stone, rava

9) soft drinks ——————mineral acid other than phosphoric acid

10) wheat flour and semolina (suji)———sand, grit

These adulterated articles are easily available in lum areas where poor people live. They fail check adulteration.

Adulteration by metals is a new health hazard for the people, e.g., lead from pipes, arsenic from water etc, which cause health problems for the people. The major health danger is due to the toxic effects of the metals, as shown table.