Category: Lung cancer

10 facts: Are Artificial flavouring substances safe?

by drjurisharma, posted in Artificial flavours, flavouring compounds, chemical compounds, vanilla extract, natural flavours, artificial sweeteners, sugar, chemical engineered foods products, organic foods, Blog, brain, Brain, nervous system, gastrointestinal disease, autism, cancer, canned food, cognitive health, dairy, curd, yogurt, deep fried food, Food, Gut friendly, microbes, healing, health, Lung cancer, milk, dairy, curd, yoghurt, Nature,, Science, self healing, wellness

1. Artificial flavouring substances are usually used in foods, beverages and some medicines too, to enhance the taste, aromas, natural-like flavours and to extend the shelf life. These artificial flavouring substances are chemical compounds produced in the laboratory to give characteristic taste and smell. Unlike natural flavours, which are naturally available, these chemical compounds are made from petroleum or synthetic agents and mixed with alcohol or propylene glycol, which acts as a solvent. The process of making and purifying artificial flavours has to maintain safety protocols, and the standards are approved by the Food and Drug Administration (FDA) and other Food authorities.

2. Laboratory-made chemical compounds are easy to extract, less expensive and can mimic the required taste and smell. Widely used in products like bakery items, processed food, candies, beverages, processed meat and dairy items. Some of the common examples of artificial flavours are:

• Ethyl vanillin, which mimics natural vanilla

• Ethyl propionate, which gives a fruity flavour

• Benzaldehyde, which gives a cherry flavour

• Diacetyl, which mimics a buttery flavour

• Smoke flavourings are smoke obtained from heated steam from wood, a mixture of carboxylic acids and phenolic compounds.

3. Natural flavouring /Artificial flavouring: Natural flavourings are nature-derived compounds from plants and animal sources, obtained by extraction and distillation through physical, enzymatic and various microbiological processes. Such as vanilla derived from natural vanilla pods, citral from lemongrass.

Artificial flavouring substances are synthetic chemical compounds which are nature-identical but not natural substances. They are produced in the laboratory by many chemical-engineered substances by flavouring preparations, thermal processes, distillation, smoke flavourings and flavouring precursors. Examples of artificial flavours are vanilla flavour derived from ethyl vanillin, Methyl anthranilate which mimics grape flavour, and isoamyl acetate, which mimics banana flavour. Artificial flavours are preferred more than natural flavours as they are cheap, easily available and easier to produce in a laboratory.

4. Artificial flavourings are safe as long as they meet strict safety regulations and are approved by different regulatory bodies and Food Safety International expert committees. Some of the well-known regulatory bodies are:

• US FDA (Food and Drug Administration)

• EFSA (European Food Safety Authority)

• International Expert Bodies like FEMA (Flavour and Extract Manufacturers Association), JECFA (Joint FAO/WHO Expert Committee on Food Additives).

• Country-specific authorities such as FSSAI (India’s Food and Safety Standards Authority), BfR (German Federal Institute of Risk Assessment).

5. Why artificial flavours? The main goal behind using artificial flavours in various food items, bakery products, and processed foods is to mimic a certain flavour, taste, smell, and crunchiness, which makes a person crave such items and stimulates the sensory organs. While consuming any kind of food, the taste receptors detect certain compounds in that particular food item and send a stimulus to the brain via nerves, which actually create the sensation of taste. So, artificial flavours are engineered in such a way that they can create a specific taste similar to a natural flavour and stimulate the taste receptors so that the person becomes addicted to that particular food item.

6. Artificial flavours and health: Though artificial flavours are safe in small quantities for consumption, some side effects are reported, such as allergic reactions, headache, fatigue, stomach pain, dizziness and chest pain. Some studies have shown a link between certain diseases and artificial flavours such as:

• Artificial flavouring compounds like diacetyl can be carcinogenic and pose a health risk.

• Artificial flavours and artificial sweeteners are found to disturb the gut bacterial flora. But more studies are required in this topic.

• Artificial colour (yellow) tartrazine is linked to allergic reactions.

• Artificial flavours and colours are linked to affecting brain health, memory and ADHD in children.

• Addiction and obesity are issues that have been linked to artificial flavours in some research and can affect the brain. The taste bud receptors send signals to the brain, which in turn releases dopamine to give pleasure. Some studies show that artificial sweeteners affect the hunger and satiety centre and lead to weight gain.

7. A wide range of products where artificial flavours are mostly used include:

• Snacks: Cookies, candies, shakers, chips and many snack items.

• Soft drinks and energy beverages.

• Bakery items.

• Dairy items like yoghurt, ice creams, flavoured milk.

• Processed meats.

• Sauces, mayonnaise, ketchups, dressings.

8. Common names of artificial flavours which should be known by individuals so that they can be aware and selective while buying snacks, bakery or processed food in a supermarket.

• Ethyl vanillin, ethyl maltol, ethyl propionate.

• Diacetyl

• Benzaldehyde

• L-menthol

The best way to avoid eating artificial flavours and colours is to select minimally processed food items, plain dairy products, whole foods, unprocessed meat items and preferably organic food items.

9. Safe quantity: There is no standard safe quantity of artificial flavours and colours worldwide. But there are international committees, food regulatory authorities, and other regulatory bodies in each country to regulate the quantity of artificial flavours used in each of the food items before they go for consumption. Acceptable Daily Intake (ADI) limits are set for compound-specific limits, which are standardised by local food safety authorities and are decided by strict testing and toxicity tests before approval.

Wholesome food/ Natural Foods

10. Takeaway: Artificial flavouring is very common in a wide range of food items. Realistically, you may not completely avoid food flavourings. But it is always a wise choice to prefer natural wholesome food items to processed flavouring food items as far as health is concerned. Moreover, both artificial and natural flavourings have similar effects on health, as one cannot rule out which is healthier or safer. Therefore, it is a matter of habit formation and lifestyle choices for individuals, parents and children to learn to make healthier choices for wholesome food and minimal use of processed food items.

Thanks for reading.

Peace and love 🙏

10 facts: How Radon enter our homes 🏠?

by drjurisharma, posted in Blog, healing, health, life, Lung cancer, nature, Parkinson disease, migraine, fertility, Pollution , radioactive gas, pollutants, Radon gas, environmental pollution, Science, wellness

1. Radon is a naturally radioactive gas released from soil, water, and rocks. It is invisible, tasteless, and odourless. According to WHO, this gas is a potential health risk to the human population.Studies show that this gas is the second leading cause of lung cancer, next to smoking. When radon decays, it produces radioactive dust, which, when inhaled for a long time, can damage lung tissues, causing lung cancer. Therefore, it is considered a human carcinogen.

2. Research shows other potential health risks related to inhalation of radon gas exposure are Parkinson’s disease, Alzheimer’s disease, and dementia. Radon gas poisoning is considered hazardous to human health. There is no specific threshold up to which level it can be considered a health risk. Even a small concentration of long-term exposure can cause lung cancer.

3. In Nature, radon is everywhere. But in some areas, radon is present in higher levels like near coal mines, limestone caverns and near surface of bedrock. Soil with high permeability, soil of a slope or hill, soil close to bedrock, mining plant, oil refineries are found to have higher concentration of radon.

4. How does radon exposure affect human life on a day-to-day basis? Buildings which are homes, offices, and educational institutions like schools, colleges, and shopping malls, where we spend most of our hours cause the exposure to this harmful gas. Radon gas is trapped in cracks of walls, floors, in the basement, crawl spaces, in the drainage system like pipes, wires that are not sealed properly. Bulding materials like concrete, granite also emit radon but in low levels.

Cracks on walls

5. Radioactive particles are released when radon gas decays, which are inhaled in the lungs when breathed. The particles get deposited in the lung tissues over a period causing damage to lung tissues. The onset of the disease and the period of exposure can be many years. Many risk factors can influence like:

• Age and duration of exposure.

• Concentration of exposure.

• Climate-like exposure is higher in winter than in summer.

• Water sources.

• Smoking.

6. Children are more vulnerable to radon exposure as they breathe faster than an adult. Young children’s lungs are different in shape and size as compared to adult lungs. These factors make them at greater risk of high level of radon exposure than average adult. But there are not yet, any concrete studies to prove that children have higher risk of lung cancer than adult due to radon exposure.

Reservoir

7. Radon is present in water of the reservoirs, lakes, rivers and underground sources. So, home water supply coming from a treatment facility is much safer than coming directly from underground sources and wells. People working in underground work like coal mines, other metal mining businesses, fertilizer factories, oil refineries are more vulnerable to radon exposure.

Lake

8. Safety measures to reduce radon gas exposures at homes are like :

• Proper ventilation and airflow inside the house by opening windows, using fans and air conditioning.

• Using safe treatment water supply.

• Sealing cracks in floors, walls, and pipes with materials recommended for these purposes.

• Prevent smoking inside the house as well as outside.

• Using radon-resistant techniques while in the construction phase of the building rather than later.

9. Testing: If the radon level is never tested at your house, it is important to contact a Professional use a Test Kit or install a radon reduction system. However, every Country has their safety standards, but usually radon level of 4 pCi/L or above is not safe. Below 2pCi/L is considered safe.A radon reduction system is usually important to install in such homes. While buying a property, renovating, and repairing, the radon levels need to be measured before and after.

10. As already mentioned, radon present everywhere in the environment is not a health risk factor to the human population. Trouble occurs when radon exposure reaches inside homes or the buildings that people live or visit daily like schools and offices. So, it is important to have general awareness, using regular radon testing kits, installing radon reduction system if necessary, safety measures to reduce exposures and safe water supply. Homes and buildings below 2pCi/L is recommended and safe for human dwelling.

Thanks for reading.

Peace and love 🙏