Processed Food Health Status - Research Paper Example

? Processed Food Health Status The issue of processed foods is not new in the current world placing. Processed foods have brewed controversies all over the world as health practitioners lead the move to discourage people from consuming some foods while at the same encouraging consumption of certain processed food substances. Manufacturers of processed foods have been applying some chemical preservatives as well as sweeteners. Consumption of processed foods has resulted to the development of a number of degenerative diseases to both children and adults. Some processed foods have also been beneficial to the consumers as tend to contain certain mineral elements that are essential to the development of the body. This paper will therefore elaborate issues behind processed foods ranging from its history, methods of processing and the perceived risks related to the consumption of such food items. Introduction Several issues have recently emerged as regards the health concerns of processed foods. Some of the most common methods of processing food include canning, dehydration, freezing and aseptic processing. Processed foods reportedly contain various harmful components that cause diseases to humans. It is noteworthy that not all processed foods are harmful to human health. Foods such as pasteurized milk and refrigerated food items like vegetables and fruits do not pose any health risks to the individual consumers. Processing of food could also be contemplated for the purpose of killing bacteria and other pathogenic organisms. It is also worth stating that processed foods have become and preferred way of taking meals to most of the Americans and the entire world. Some of these processed foods are really toxic and harmful to human health hence should be avoided at all measures. Food processing in the views of Harklute (2011) started in the 19th century, the time when food engineers employed the use of vacuum bottles, canning and pasteurization. Processed foods were mainly used by American military personnel who need portable and durable foods whenever they went to war. According to Harklute (2011), food processing has changed over the years and today the most common and new technologies have been adopted in the process. Such processes include freezing, canning, vacuum packaging, smoking, irradiation and addition of preservatives. In essence, food processing prolongs the life of food materials, reduces bulkiness and avails ready to consume food for consumers. Harklute (2011) confirms that processed food items contain many oil elements, sweeteners, starches, fats and salinity that increase life and improve their tastes. Harklute (2011) further mentions that readily packed processed foods contains multiple quantities of chemical additives and preservatives. Ready foods like cakes and doughnuts contain a lot of sweeteners that improves their textures. Jegtvig (2011) highlights a number of food materials that human beings need to take caution on and learn to avoid due to the standing implications they may have on the health of human beings. Such diets include canned foods that contain large amounts of fats and sodium; bread made from refined wheat flour; chips and candies that contain high calories; packaged cakes and cookies and refined meat. Processed food items have a lot of risk implication on the individual consumers than does the benefits. Some processed foods contain high levels of potassium that lead to high blood pressure upon accumulation in the body. Increase in blood pressure may result into advanced heart attack and cardiovascular disease leading to death. Processed junk food products are obnoxious on the mental development of children as it works towards lowering the intelligence quotient of particular children. The fact that processed foods like drinking water, sodas, milk, and other items wrapped with polythene or plastic materials pose risks to health of consumers. Plastics have substances called phthalates that fumes into the packed food items and upon ingestion of such foods, the phthalates attack body cells thereby affecting the hormone receptors, which result to loss of energy and damaging of important body organs. Jegtvig (2011) elucidates that consumption of processed meat poses high risks of contracting kidney diseases and stomach cancers. Jegtvig (2011) expresses his disgust with the rising cases of fat problems among the American society. Some processed foods have high contents of transfat, which are basically fats created in the factories through the process of hydrogenation. Trans fats are preferred in the manufacturing industries due to their high melting points. Transfats have the capabilities of destroying chemical structure of liquid vegetable oils made from other natural plants. Transfats can be present in baked foods like snacks and microwave popcorns and excess consumption leads to accumulation that can lead to the build up of cholesterol. Some processed foods contain high fructose corn syrup, which is mimics human metabolism thereby increasing the chances of catching diabetes and heart disease. Fructose corn syrup also encourages overheating of the body thus leading to the development of obesity in the bodies of human beings. High consumption of fructose corn syrup leads to the dissolution of chromium, which is mineral that maintains the levels of blood cholesterol, insulin and sugar. Food processors may also sodium nitrate in preserving, coloring and flavoring of meat products due to its prolonged self life. Consumption of food products containing sodium nitrates leads to the formation of cancerous chemicals called nitrosamines. In addition, processed foods tend to contain high levels of sodium. Food processors prefer the use of sodium since it draws moisture out of the food material thereby hindering any growth of bacteria that may lead spoilage of food. Sodium also helps in the addition of flavor to the processed food items. Excessive consumption of sodium salts leads to retention of excess fluid in the body that may increase blood volume thereby increasing the rate of heartbeat and constriction of veins and arteries of the body. Pitted into the war against certain processed food items, USDHHS has made recommendations that encourage citizens to resolve into eating of whole grains (Leibtag et al 2008). This recommendation has borne some positive results as a fraction of American population has started to adopt whole grain foods in their diets. USDHHS has also encouraged consumption of brown grain rice instead of the processed white rice. USDHHS has also set stringent policies that restrict food manufacturers from making foods items that have high fat content. Furthermore, USDA has also hauled campaigns enlightening citizens to avoid fat consumption by checking for fat content on every product they buy. USDHHS has insisted upon labeling of products by the producers to indicate the actual fat content to inform the consumers over the impending dangers or safety before consumption. From the data collected in US after the introduction of the policy directing high consumption of whole grain foods, the number of Americans consuming whole grain food products has increased at an instantaneous rate (Leibtag et al 2008). Increased public campaigns on the effects of cholesterol and the related food items have changed the feeding style of most of Americans as they reduce their consumption of eggs while increasing consumption of pork and fish. USHHD in conjunction with FDA have also set in place policies envisioned to protect consumers from unintentional contamination of processed foods. In conclusion, processed foods are food substances that are ready to take and need no cooking. Processed foods have gained popularity across the world due their convenient nature and ready availability. Some processed foods are good for health as they may contain certain mineral elements that are vital for the body. It is also imperative to note that certain types of processed foods pose risks to the health of human beings. Processed foods may contain sugars, sodium, food colors and flavors, most of which have high levels of defective chemicals. In order to control the effects of processed foods to the health of American citizens, USDHHS and FDA have formulated policies to promote consumption of whole grain food materials (Leibtag et al 2008). In addition, USDHHS has also established policies requiring manufactures of processed foods to indicate fat content of particulars food products. These policies can be enhanced further when the government of America and USDHHS encourages massive plantation of indigenous crops to boost the supply of whole grain food materials. USDHHS and FDA can also employ advanced technologies of detecting fat contents in processed food products. References Harklute, A. (2011). Nutritional Value of Processed Foods. Retrieved October 19, 2011 fromhttp://www.livestrong.com/article/326414-nutritional-value-of-processed-foods/?utm_source=popslideshow&utm_medium=a1 Jegtvig, S. (2011). What Are Processed Foods? About.com. Retrieved October 19, 2011 from http://nutrition.about.com/od/askyournutritionist/f/processedfoods.htm Leibtag, E. et al. (2007). Getting consumers to eat more whole-grains: The role of policy, information, and food manufacturers. Elsevier Publishers. Retrieved October 19, 2011 from http://ddr.nal.usda.gov/bitstream/10113/28232/1/IND44171592.pdf Read More