bulk-Coated peanuts and bulk Indian puffed corn + their potential risks

bulk-Coated peanuts and bulk Indian puffed corn + their potential risks

Snacks like coated peanuts and Indian puffed snacks are ready-to-eat food items that are popular among various age groups. In addition to factory packaging, they are also available in bulk.

Indian puffed snacks are made from corn flour, rice, or other starchy grains. These ingredients are puffed under high temperature and pressure, then fried in oil. To enhance the final flavor and appearance, flavorings and food colors are typically added. In some varieties of this product, which are semi-prepared, the consumer needs to fry the puffed snacks in oil before consumption.

To prepare coated peanuts, raw or roasted peanuts are first prepared, and in some cases, their skins are removed. A paste made from wheat or corn flour, along with oil, sugar, and other flavorings, is then prepared, and the peanuts are fully coated with this paste. Next, the peanuts are fried in oil, and their coating becomes crispy and brown. In some cases, additional flavorings such as cheese powder, paprika, and other spices are added in powder form or sprayed on after frying, resulting in the final taste and appearance.

Health Risks of Consuming Coated Peanuts and Indian Puffed Snacks

Coated peanuts and Indian puffed snacks, due to the combination of vegetable oils, flavorings, food colors, and other additives, offer a variety of tastes, an appealing appearance, and a crunchy texture. Additionally, they are ready-to-eat, making them attractive to consumers. However, this appeal does not justify the health concerns associated with them. Regular and excessive consumption of these products, due to their ingredients, processing methods, and other factors, can pose health risks. This is especially true for bulk products, which are less regulated. Some of the key factors include:

1. Trans Fats

 In many cases, oils used in the production of these snacks undergo a chemical process called hydrogenation. During this process, hydrogen is added to vegetable oils, which causes them to solidify and increases their shelf life. These oils are referred to as hydrogenated oils. The result of this process is the creation of trans fats. Excessive consumption of trans fats, even though they are not stored in the body, can be harmful to health. These fats affect liver activity and cholesterol production, leading to an increase in bad cholesterol (LDL) levels and a decrease in good cholesterol (HDL). Trans fats can also cause increased inflammation in the body, and chronic inflammation can contribute to vascular problems, ultimately increasing the risk of heart disease. Furthermore, trans fats cause changes in the cells (particularly the cell membranes), which affect membrane function and the way fats are absorbed and transported. This leads to disruptions in metabolic processes and reduced cellular efficiency.

In factory-made products, which are regulated by health organizations such as the Standards Organization and Food and Drug Administration, the trans fat content is monitored in food laboratories to ensure it remains within safe and permissible limits. However, it is important to note that excessive consumption of these products can still present risks related to trans fats.

In bulk products, there is no oversight of the trans fat content, and it is unclear whether the trans fat levels fall within permissible limits or exceed them. Therefore, consuming these products can be riskier due to the lack of transparency regarding their trans fat content.

2. Peroxides

During various stages of the production of coated peanuts and Indian puffed snacks, compounds known as peroxides may form. Peroxides are compounds that are created when oils and fats combine with oxygen from the air during different stages of the production process, such as processing and storage.

In general, during the frying process and exposure of oils to high temperatures, the likelihood of fats reacting with oxygen in the air, oxidizing, and forming peroxides is higher. Factory-made products are regulated by health organizations, and the peroxide levels in these products are controlled to ensure they remain within safe limits. However, excessive consumption of these products can still be harmful. In contrast, bulk products lack sufficient oversight during the production process, and the peroxide content is not controlled. Additionally, in the preparation of bulk products, oils that have been reused multiple times may be used, and these oils are more likely to form higher levels of peroxides due to reasons such as repeated exposure to high temperatures, fat oxidation, and more. Therefore, the likelihood of peroxides being present in bulk products is higher.

The type of packaging of these products is also very important in terms of light and air exposure, as oils and fats, when in contact with air, can react with oxygen and oxidize more quickly, ultimately forming peroxides. Additionally, light can increase the rate of chemical reactions and also destroy antioxidants (compounds that can slow down the oxidation process), further promoting peroxide formation. Factory-made products are usually packaged in opaque, dark packaging that prevents light from entering. This type of packaging, when sealed, limits the entry of oxygen into the package, thereby preventing the product from oxidizing. In contrast, bulk products are often sold in clear plastic packaging, which allows light to pass through, and they generally lack proper seals. They may even be sold open at nut stores, exposed directly to light and air. These conditions can increase the risk of oxidation and the formation of harmful peroxides. Therefore, bulk products are likely to have higher peroxide levels than factory-made products.

Peroxides are unstable compounds that can pose a threat to health. Some of these threats include:

• Peroxides can transform into other unstable compounds known as free radicals. Free radicals are highly reactive and unstable particles that, in an attempt to stabilize themselves, react with other cells, causing cellular damage. For example, they can damage the body's cells and genes (DNA). However, the human body can counteract free radicals with the help of compounds called antioxidants, which combine with and neutralize them. But when the number of free radicals becomes excessive, the body cannot effectively control them, leading to a condition known as oxidative stress. Oxidative stress damages the body's cells and tissues, reduces the rate of cell repair, and can destroy certain body structures, leading to premature aging. This process ultimately increases the risk of cancer and heart disease. Additionally, peroxides, by further damaging cells and genes (DNA), increase the risk of developing chronic diseases, which develop gradually over time, and can also cause genetic mutations that contribute to the formation of cancerous cells.
• Peroxides can also damage cell membranes. When cell membranes are damaged, the normal function of the cells is disrupted, and the body responds defensively by causing inflammation. If these damages continue over the long term, the inflammation can become chronic instead of healing, which can lead to more serious issues, including immune system disorders and inflammatory diseases. For example, consuming foods containing peroxides can lead to damage to the stomach and intestines, resulting in digestive issues such as indigestion, gastritis, and intestinal disorders. If this inflammation persists and becomes chronic, nutrient absorption decreases, and the risk of chronic digestive diseases and other related digestive problems increases.

3. Artificial Additives

In Indian puffed snacks and coated peanuts, artificial additives such as flavorings and food colors are used to enhance the taste and appearance of the product. In factory-made products, which are regulated by relevant health organizations such as the Food and Drug Administration, these additives are used in accordance with established standards and within permissible limits. However, despite adhering to these standards, the continuous consumption of these additives may pose health risks.

In contrast, the situation is much more concerning for bulk products. These products generally lack sufficient oversight regarding the use of additives. Unlike factory-made products, which are produced according to specific standards, it is often unclear whether permissible additives are used in bulk products or if unauthorized substances are included. Even if permissible additives are used, there is no guarantee that they are applied in the designated safe quantities. This lack of control and oversight regarding flavorings, food colors, and other artificial additives can present serious health risks to consumers.

• Food colors are usually consumed in the permitted amounts determined by health organizations such as the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), and they are generally considered safe. However, the continuous or excessive consumption of these colors may cause health problems. For example, colors like Tartrazine (E102), a common yellow color, may cause allergic reactions in sensitive individuals, such as hives, itching, and respiratory issues like asthma. Similarly, Sunset Yellow (E110) can cause hyperactivity and behavioral disorders in some children. Some individuals may experience digestive discomfort, such as bloating, nausea, or stomach pain, after consuming these colors, usually due to sensitivity to the chemicals in the dyes. Overall, the consumption of unauthorized colors, as well as excessive intake of authorized colors, can pose serious risks such as hormonal disruptions, liver damage, nerve system damage, and even potential carcinogenic effects.

• Artificial flavorings such as salty, spicy, smoky, and cheesy flavors are commonly used in the production of these snacks. Continuous consumption of these flavorings can pose health risks, especially in bulk products where there is insufficient oversight on the quantity used. Many snacks contain high levels of salt, which can lead to increased blood pressure and an elevated risk of cardiovascular diseases. Spicy and smoky flavorings may irritate the stomach and cause digestive problems. With long-term consumption, these flavorings can damage the stomach and intestinal walls, leading to inflammation. Artificial cheesy flavorings, often made with hydrogenated fats (fats chemically altered to extend shelf life), can increase levels of bad cholesterol (LDL) in the blood, thus exacerbating the risk of cardiovascular diseases.

4. High Calories

Highly processed snacks such as Indian puffed snacks and coated peanuts are typically high in calories due to ingredients like starch, fats, and artificial flavorings. However, they contain very little in terms of essential nutrients like vitamins, minerals, fiber, and protein. As a result, these products have low nutritional value. These types of snacks generally provide a temporary feeling of fullness, but due to their lack of adequate nutrients, this feeling quickly fades, leading to a return of hunger. This often causes individuals to consume another snack, leading to extra calorie intake. For this reason, the continuous consumption of these snacks can result in weight gain and obesity, which in turn increases the risk of cardiovascular diseases, type 2 diabetes, and other metabolism-related diseases. Additionally, regularly including these snacks in one's diet can have negative effects on overall health due to the deficiency in vitamins and minerals. This is especially important for children and adolescents, who require more nutrients for growth and bodily health.

5. Microbial Contaminations

Bulk products are more prone to microbial contamination due to insufficient oversight during production, non-standard packaging, and improper storage conditions. The production facilities for these products may not be adequately sanitized, resulting in contamination of work surfaces, equipment, containers, and even workers' hands. Additionally, bulk products typically lack proper packaging and, due to the absence of seals, are exposed to environmental contaminants.

Furthermore, the lack of proper labeling and assurance of production and expiration dates increases the likelihood of spoilage and contamination in these products. In general, the risk of microbial contamination is higher in bulk products, and such contamination can lead to food poisoning. This risk is especially severe for vulnerable groups, such as children, the elderly, and individuals with weakened immune systems, and may result in more severe poisoning in these individuals.

6. Aflatoxins

Grains such as corn, wheat, and peanuts, under certain conditions like improper storage and processing, can become contaminated with fungal toxins, including aflatoxins. This toxin is highly resistant and does not break down under normal heat, so it can be present in grain-based products like Indian puffed snacks and processed coated peanuts.

However, the raw materials for factory products, which are monitored by health authorities, undergo testing in food laboratories to ensure that aflatoxin levels remain within permissible limits. On the other hand, bulk products typically lack such oversight, increasing the likelihood of aflatoxin contamination in raw materials. In fact, grain-based products and peanuts produced from low-quality or unsuitable raw materials are more likely to contain aflatoxins.

The harmful effects of aflatoxins on humans, especially in cases of severe poisoning from consuming contaminated food, can begin with symptoms such as loss of appetite, restlessness, and mild fever, followed by other signs like vomiting, abdominal pain, hepatitis, liver and kidney failure, brain damage, and even death. Additionally, long-term exposure to aflatoxins can lead to various cancers, including liver, breast, lung, gallbladder, and esophageal cancer, as well as stunted growth and low weight in children.

Health Recommendations and Healthier Alternatives to Ultra-Processed Snacks

International health organizations, including the World Health Organization (WHO), recommend limiting the consumption of ultra-processed products due to the presence of additives. Therefore, it is advisable to reduce the intake of such snacks, which are typically ultra-processed, and instead opt for healthier alternatives like homemade popcorn, nuts, seeds, and dried fruits.

When there is a desire for processed snacks, it is recommended to choose factory-made products that have health certificates, such as those approved by food and drug authorities. Consumers should avoid purchasing bulk products where the ingredients are unclear and which lack valid health certifications.