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HEALTH HAZARDS OF
PROCESSED FOODS

By:

Ahmed Mohamed Ibrahim





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TABLE OF CONTENTS
Introduction .................................................................................................................................... 3
Health Hazards Associated With Manufacturing Of Processed Foods ........................................... 4
Food Additives ............................................................................................................................ 4
Artificial Sweeteners ............................................................................................................... 4
Coloring Agents ....................................................................................................................... 4
Preservatives ........................................................................................................................... 5
Pesticides ................................................................................................................................ 6
Trans-Fats ................................................................................................................................ 6
Health Hazards Associated With Consumption Of Processed Foods ......................................... 7
Control Efforts and International Quality Standards ...................................................................... 9
Hazard analysis and critical control points ................................................................................. 9
The HACCP seven principles ..................................................................................................... 10
References .................................................................................................................................... 12




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INTRODUCTION
Food processing is the transformation of raw ingredients into food, or of food into other forms.
Food processing typically takes clean, harvested crops or butchered animal products and uses
these to produce attractive, marketable and often long shelf-life food products. Food
processing dates back to the prehistoric ages when crude processing incorporated slaughtering,
fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting,
smoking, steaming, and oven baking). Salt-preservation was especially common for foods that
constituted warrior and sailors' diets until the introduction of canning methods. Evidence for
the existence of these methods can be found in the writings of the ancient Greek, Chaldean,
Egyptian and Roman civilizations as well as archaeological evidence from Europe, North and
South America and Asia. These tried and tested processing techniques remained essentially the
same until the advent of the industrial revolution. Examples of ready-meals also date back to
before the preindustrial revolution, and include dishes such as Cornish pasty and Haggis. Both
during ancient times and today in modern society these are considered processed foods. Food
processing can provide quick, nutritious meal options for busy families.
Modern food processing technology developed in the 19th and 20th centuries was developed
in a large part to serve military needs. In 1809 Nicolas Appert invented a hermetic bottling
technique that would preserve food for French troops which ultimately contributed to the
development of tinning, and subsequently canning by Peter Durand in 1810. Although initially
expensive and somewhat hazardous due to the lead used in cans, canned goods would later
become a staple around the world. Pasteurization, discovered by Louis Pasteur in 1864,
improved the quality of preserved foods and introduced the wine, beer, and milk preservation.
In the 20th century, World War II, the space race and the rising consumer society in developed
countries (including the United States) contributed to the growth of food processing with such
advances as spray drying, juice concentrates, freeze drying and the introduction of artificial
sweeteners, colouring agents, and preservatives such as sodium benzoate. In the late 20th
century products such as dried instant soups, reconstituted fruits and juices, and self cooking
meals such as MRE food ration were developed.
In Western Europe and North America, the second half of the 20th century witnessed a rise in
the pursuit of convenience. Food processing companies marketed their products especially
towards middle-class working wives and mothers. Frozen foods (often credited to Clarence
Birdseye) found their success in sales of juice concentrates and "TV dinners. Processors utilized
the perceived value of time to appeal to the post-war population, and this same appeal
contributes to the success of convenience foods today.

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HEALTH HAZARDS ASSOCIATED WITH MANUFACTURING OF
PROCESSED FOODS
Since processed foods have become a common need between people, mainly due to its
addictive taste and look and its relatively quick cooking time, the food industry are always
developing ways to enhance and beautify their products. This enhancement may not always be
a healthy one and have several recent studies have proved that most processed foods possess
huge health hazards.
FOOD ADDITIVES
These what make a soda can look black, or give your favourite chips packet its strong taste.
These chemicals range from colourings to artificial sweeteners and flavours, and,
unsurprisingly, are not healthy. Some of the many additives included in processed foods are
thought to have the ability to compromise the body's structure and function and are suggested
to be related to the development of skin, pulmonary and psycho-behavioural conditions.
Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) are currently being
investigated for their potential to damage genetic material and therefore promote cancer.
Sulphites have been found to aggravate asthma (hypertext) in certain children and adults.
Artificial colourings have been noted to cause hypersensitivity reactions in sensitive persons
promoting conditions such as ADHD (attention-deficit-hyperactivity disorder), asthma and skin
conditions such as urticaria and atopic dermatitis. Therefore, avoiding foods that contain these
and other chemical additives may greatly contribute to health.
ARTI FI CI AL SWEETENERS
One of the most commonly used sweeteners is the controversial compound aspartame.
Aspartame gains its controversy because animal studies have shown that it can lead to
accumulation of formaldehyde after consumption, and one of the breakdown products of
aspartame in the intestine is the toxic compound methanol. However, low levels of aspartame
have not shown direct symptoms in humans, so it is presumed safe in food products. There is a
problem with this assumption, though, because so many processed products contain
aspartame, and therefore people who consume mainly processed foods may be taking in
relatively high levels of aspartame. Few real data have been collected to look at the level of
aspartame the average person consumes and how this level may affect health, or the long-term
effects in humans.
COLORI NG AGENTS
Most processed foods are colored with synthetic or additional coloring agents. Based on the
idea that we "eat with our eyes", many food manufactures choose to enhance a color, even if
the initial food is not as colorful. A variety of types of coloring agents are used, including many

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synthetic compounds. Besides the issues of ingesting compounds that are not natural, colorings
are often used to improve the color of foods that have lost color during storage or from heat.
The colored compounds in natural foods are some of the most important phytonutrients,
however, and this loss of color can mean a loss of nutrient value, which may be masked by the
addition of synthetic compounds.
Many of the artificial colorings featured on the GRAS list are derived from the manufacturing of
coal tars, including FD&C Yellow#5 (tartrazine) and FD&C Blue#2 (indigo carmine). Some of
these coloring additives have been found to promote hypersensitivity reactions in people,
especially children. In sensitive persons, consumption of these artificial colorings has been
linked to ADHD (attention-deficit-hyperactivity disorder), asthma, and inflammatory skin
conditions such as urticaria and atopic dermatitis.
PRESERVATI VES
A major concern with processed foods is the use of preservatives. The most commonly used
preservatives are butylated hydroxytoluene (BHT) and sulfites.
BUTYLATED HYDROXYTOLUENE (BHT)
BHT is controversial; in 1978, a government-sponsored review of safety data indicated that no
direct toxicity was observed at the permitted levels in a food, however this report also
determined that more studies were needed to assess safety. Since then, BHT has been shown
to induce tumors in the stomach and liver in animals when used at high levels. Again, although
this was allowed in foods at a low level per each food, it is one of the most common
preservatives and is present in many processed foods. The amount consumed in the entire diet
may be higher than the "permitted" level per food and remains a concern by many scientists.
BHT and butylated hydroxyanisole (BHA) are being investigated for their ability to damage
genetic material. In addition, research has shown that these compounds can rupture and
damage red blood cells as well as stimulate symptoms of chemical sensitivity.
SULFI TES
Sulfites are also a common preservative. Sulfites are prohibited to be used in foods that provide
the nutrient vitamin B1 because it can destroy this vitamin. Furthermore, some people are
sensitive to sulfites and respond with adverse reactions. Due to the reports of adverse
reactions, the FDA banned the use of sulfites on fruits and vegetables in 1986, and is still
reviewing whether it should be banned from other uses. Sulfites have been found to aggravate
asthma in children and adults. Between five and ten percent of chronic asthmatics are thought
to be sulfite sensitive.

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PESTI CI DES
Organic foods offer a healthier alternative to conventionally grown foods, as they are not
grown with any of the synthetic chemical pesticides or fertilizers that are suggested to pose
great threats to our health. The Environmental Protection Agency considers a number of
herbicides and fungicides to be potentially carcinogenic and therefore able to cause genetic
damage leading to the development of cancer, and most pesticides are known to cause some
risk to humans. Examples of pesticides include organophosphates, organochlorines,
thiocarbamates. and organoarsenic compounds.
In addition to their potential to cancer, pesticides are thought to pose special health threats to
children so the benefits of organic foods may be of paramount importance in safeguarding their
health. Both the Natural Resources Defenses Council and the Environmental Working Group
have found that millions of American children are exposed to levels of pesticides in their food
that exceed limits considered to be safe. Certain pesticides are known neurotoxins, able to
cause harm to the developing brain and nervous system which is why they may be particularly
harmful to children. In addition, some researchers feel that children and adolescents may be
especially vulnerable to the cancer-causing effects of certain pesticides since the body is more
sensitive to the impact of these chemicals during periods of high growth and development.
TRANS-FATS
Trans-fatty acids are an example of what can happen to essential nutrients when a food is
processed. Also called hydrogenated fats, these fatty acids are found in margarine, vegetable
shortenings, crackers, cookies, snack foods and numerous other processed foods. Trans-fats are
produced by a chemical processes in which hydrogen are added to an unsaturated fatty acid.
The food industry uses this process because it converts a liquid fat to a soft solid form, like
margarine, and also because it increases the shelf-life for fats. In this process, however, the
fatty acid molecule shifts structures to a structure that is not found in the body; that is, the fats
in the body occur in what is called a "cis" 3-dimensional structure, and trans-fatty acids are the
opposite of that, and are a "trans" structure. Chemically, they are different.
Your body notices this difference. Although you may be eating fat, and think that the fat you
are eating will support your body's functioning, it instead is a different structure than the one
that your body needs and your body has a different response to these fats. Trans-fats have
been shown to increase LDL cholesterol (the one associated with increased risk of heart
disease) and decrease HDL cholesterol, the "protective" cholesterol. So clear is the promotion
of high LDL cholesterol levels by trans-fats and the resultant association with increased risk for
heart disease that the FDA has been prompted to require these trans-fats be labeled separately
on foods so consumers can see when they are present? Trans-fats have also been linked to

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certain cancers, including breast cancer, and labeling them will allow you to see how often they
are used in processed foods and allow you to avoid these foods.
HEALTH HAZARDS ASSOCIATED WITH CONSUMPTION OF PROCESSED FOODS
Resisting the urge to drink that soda pop or eat those chips can be tough, especially if you have
grown accustomed to eating these highly addictive foods as part of your normal diet. But once
you understand a little bit more about how these and other processed foods affect your mind,
body, and even your soul, it becomes easier to make healthier food choices that enrich your
being rather than sap it.
1. Processed foods are highly addictive. Your body processes whole foods much
differently than it does refined, processed, and heavily-modified "junk" foods. Processed
foods tend to over stimulate the production of dopamine, also known as the "pleasure"
neurotransmitter, which makes you crave them constantly. Your body ends up not being
able to resist the temptation to continue eating junk foods in excess, which can lead to
obesity and other health problems.

2. Processed foods often contain phosphates that destroy your organs, bones. Many
processed foods contain phosphate additives that augment taste, texture, and shelf-life.
But these additives are known to cause health problems like rapid aging, kidney
deterioration and weak bones, according to the Rodale Institute, which makes foods
that contain them far less attractive to those in the know.

3. Processed foods cause chronic inflammation. One of the leading causes of chronic
illness today is inflammation. And studies continue to show that refined sugars,
processed flours, vegetable oils, and many other nasty ingredients commonly found in
processed foods are largely responsible for this inflammation epidemic. So the next time
your body craves a candy bar or a box of cheese crackers, consider the fact that heart
disease, dementia, neurological problems, respiratory failure, and cancer have all been
linked to the chronic inflammation caused by processed food consumption.

4. Processed foods ruin digestion. Because they have been stripped of their natural fibers,
enzymes, vitamins, and other nutrients, processed foods tend to wreak havoc on the
digestive tract. Chronic consumption of such foods can throw your internal ecosystem
off balance, harming beneficial bacteria and exposing your system to infection. So you
can basically think of those gummy bears and that piece of cake as literal poison for your
system, which may help deter you from eating them.


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5. Processed foods destroy your mind. If you suffer from chronic bouts of brain "fog," or
have difficulty concentrating and thinking normally, chances are your diet has
something to do with it. And a recent study out of Oxford University lends credence to
this possibility, having found that junk food consumption can cause people to become
angry and irritable. Nutrient-dense whole foods, on the other hand, can help level out
your mood, sustain your energy levels, and leave you feeling calmer and more collected.




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CONTROL EFFORTS AND INTERNATIONAL QUALITY STANDARDS
Many countries and governments are trying to control and ensure that processed foods are
manufactured with the least hygiene and health hazard possible. This has lead to introduction
of several standards, amongst which the most commonly and internationally used the HACCP -
Hazard analysis and critical control points.
HAZARD ANALYSIS AND CRITICAL CONTROL POINTS
Hazard analysis and critical control points, or HACCP, is a systematic preventive approach to
food safety and biological, chemical, and physical hazards in production processes that can
cause the finished product to be unsafe, and designs measurements to reduce these risks to a
safe level. In this manner, HACCP is referred as the prevention of hazards rather than finished
product inspection. The HACCP system can be used at all stages of a food chain, from food
production and preparation processes including packaging, distribution, etc. The Food and Drug
Administration (FDA) and the United States Department of Agriculture (USDA) say that their
mandatory HACCP programs for juice and meat are an effective approach to food safety and
protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and
juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.
HACCP is believed to stem from a production process monitoring used during World War II
because traditional "end of the pipe" testing on artillery shell's firing mechanisms could not be
performed, and a large percent of the artillery shells made at the time were either duds or
misfiring. HACCP itself was conceived in the 1960s when the US National Aeronautics and Space
Administration (NASA) asked Pillsbury to design and manufacture the first foods for space
flights. Since then, HACCP has been recognized internationally as a logical tool for adapting
traditional inspection methods to a modern, science-based, food safety system. Based on risk-
assessment, HACCP plans allow both industry and government to allocate their resources
efficiently in establishing and auditing safe food production practices. In 1994, the organization
of International HACCP Alliance was established initially for the US meat and poultry industries
to assist them with implementing HACCP and now its membership has been spread over other
professional/industrial areas.
Hence, HACCP has been increasingly applied to industries other than food, such as cosmetics
and pharmaceuticals. This method, which in effect seeks to plan out unsafe practices based on
science, differs from traditional "produce and sort" quality control methods that do nothing to
prevent hazards from occurring and must identify them at the end of the process. HACCP is
focused only on the health safety issues of a product and not the quality of the product, yet
HACCP principles are the basis of most food quality and safety assurance systems, and the
United States, HACCP compliance is regulated by 21 CFR parts 120 and 123. Similarly,

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FAO/WHO published a guideline for all governments to handle the issue in small and less
developed food businesses.
THE HACCP SEVEN PRINCIPLES

Principle 1: Conduct a hazard analysis. Plans determine the food safety hazards and
identify the preventive measures the plan can apply to control these hazards. A food
safety hazard is any biological, chemical, or physical property that may cause a food to
be unsafe for human consumption.
Principle 2: Identify critical control points. A critical control point (CCP) is a point,
step, or procedure in a food manufacturing process at which control can be applied and,
as a result, a food safety hazard can be prevented, eliminated, or reduced to an
acceptable level.
Principle 3: Establish critical limits for each critical control point. A critical limit is the
maximum or minimum value to which a physical, biological, or chemical hazard must be
controlled at a critical control point to prevent, eliminate, or reduce to an acceptable
level.
Principle 4: Establish critical control point monitoring requirements. Monitoring
activities are necessary to ensure that the process is under control at each critical
control point. In the United States, the FSIS is requiring that each monitoring procedure
and its frequency be listed in the HACCP plan.
Principle 5: Establish corrective actions. - These are actions to be taken when
monitoring indicates a deviation from an established critical limit. The final rule requires
a plant's HACCP plan to identify the corrective actions to be taken if a critical limit is not
met. Corrective actions are intended to ensure that no product injurious to health or
otherwise adulterated as a result of the deviation enters commerce.
Principle 6: Establish procedures for ensuring the HACCP system is working as
intended. Validation ensures that the plants do what they were designed to do; that
is, they are successful in ensuring the production of a safe product. Plants will be
required to validate their own HACCP plans. FSIS will not approve HACCP plans in
advance, but will review them for conformance with the final rule. Verification ensures
the HACCP plan is adequate, that is, working as intended. Verification procedures may
include such activities as review of HACCP plans, CCP records, critical limits and
microbial sampling and analysis. FSIS is requiring that the HACCP plan include
verification tasks to be performed by plant personnel. Verification tasks would also be
performed by FSIS inspectors. Both FSIS and industry will undertake microbial testing as

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one of several verification activities. Verification also includes 'validation' the process
of finding evidence for the accuracy of the HACCP system (e.g. scientific evidence for
critical limitations).
Principle 7: Establish record keeping procedures. The HACCP regulation requires that
all plants maintain certain documents, including its hazard analysis and written HACCP
plan, and records documenting the monitoring of critical control points, critical limits,
verification activities, and the handling of processing deviations.


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REFERENCES

1. Whfoods.com
2. Wikipedia.com
3. Naturalnews.com
4. Healthyliving.msn.com
5. Google.com