Fast modern ailments

There is a world of fast-food around which has also resulted in mushrooming of numerous junk food joints across the country. Junk foods such as fast food items do not contain any nutrients beneficial to the human body. In most cases, they are identified as a major cause of heart diseases including myocardial infraction, cardiac arrest and atherosclerosis. The taste may not be natural since most modern food items are laced with artificial colours and flavours. It would be worth noting that taste and affordability should not be the main criteria but hygiene as well as medium for cooking. There is urgent need for food inspectors to ensure that those selling fast food items strictly adhere to hygiene. There are rules governing those involved with food preparation as well as the items used. Some chemicals used for colouring and flavouring may not be in the best interest of the health of customers. Even the medium for cooking such as oils are also in need of inspection. Studies have linked consumption of trans fats to heart disease, inflammation, higher “bad” LDL cholesterol and lower “good” HDL cholesterol levels. When eating on the go, it must be borne in mind that trans fats may lurk in certain takeout options. Restaurants and takeaway chains often fry foods in vegetable oil, which can contain trans fats that soak into the food. On the other hand, many eateries cook under high temperatures during frying. This can cause the trans fat content of the oil to increase slightly. The trans fat content increases each time the same oil is reused for frying. Reusing oil too many times can increase exposure to free radicals, which increases the cholesterol, creates peroxides acid, causes cancer, attacks organ cells and can infect the white blood cells. Reheating or reusing cooking oil can be the reason some are getting more acidity or why their cholesterol levels are rising. In March 2019, the Food Safety and Standards Authority of India (FSSAI) imposed a new rule on restaurants and food business operators whose consumption of edible oil for frying is more than 50 litres per day. The circular said that they are liable to maintain the records and dispose of used cooking oil to agencies authorized by FSSAI from time to time. The step was taken only after it came into light that restaurants reuse oil for deep frying and even greasing without realising that they create free radicals which are carcinogenic and can cause cancer. This practice is followed to reduce the production cost of the dish at a large scale. In restaurants, vegetables are first deep-fried and then added to the curry or gravy. This is the easiest method of making a large amount of food in less time. It is surprising to learn that such dishes are three-times dangerous for the human body. A 2014 study at the Harvard T.H. Chan School of Public Health found that people who ate fried foods between four and six times per week saw their risk for Type 2 diabetes rise 39%, and the risk for coronary heart disease increase by 23%. It is time that state health authorities dealing with food items need to review achievements.