Ecologists warn of the danger of industrial chemicals
used in packaging, storage, and processing of foodstuffs, which constitute harm
to human health over the long term, which cannot be neglected. And
also clarified in the Journal of Epidemiology and Community Health that "most
of these materials are not inert and can seep in the foods we eat."
Although some of these chemicals are self-regulating, but it is likely that people who eat processed or canned foods are most likely exposed permanently to low levels of these substances at all stages of their lives.
The consumers are still unaware of the dangerous effects of these substances, which appear after a long time of consuming. Components of these materials, we find formaldehyde, which is used legally in plastic bottles used for soft drinks.
And tableware made of melamine which causes cancer although of low rates without neglecting some other known chemicals that would disrupt the production of hormones like bisphenol A, tributyltin, triclosan, and phthalates.
The whole entry of chemicals intentionally used in food contact materials is over the 4000 substances.
Such materials can bring about cellular changes and unfortunately there is no specialized chemical analysis for these substances in the routine analysis laboratories of toxicology, which leads to the questioning of respecting the application of chemical regulatory procedures.
Although the debate, which touched on the seriousness of these materials on nutrition and chronic diseases caused by these materials, was discussed scientifically, however the ones who benefit from these materials are trying to satisfy responsible authorities for the non-disclosure of the reality of these toxic substances.
The fact that these substances are dangerous on the health of consumers is accepted as a result of daily permanent usage, although it is not visible, but the study of this phenomenon will not be an easy task because of the different levels of exposure to these substances between individuals and the difficulty of comparison.
But it is possible that the evaluation is based on the population and the diversity and on the study of the relationship between these chemical substances and pathological situations such as cancer, obesity, diabetes, nerve disease and inflammatory disorders and knowing the role of environmental pollutants.
And because most food is canned and the majority of the population is susceptible to its harm, researchers emphasize the need to bridge the shortfall in knowledge of potential hazards promptly.
Although some of these chemicals are self-regulating, but it is likely that people who eat processed or canned foods are most likely exposed permanently to low levels of these substances at all stages of their lives.
The consumers are still unaware of the dangerous effects of these substances, which appear after a long time of consuming. Components of these materials, we find formaldehyde, which is used legally in plastic bottles used for soft drinks.
And tableware made of melamine which causes cancer although of low rates without neglecting some other known chemicals that would disrupt the production of hormones like bisphenol A, tributyltin, triclosan, and phthalates.
The whole entry of chemicals intentionally used in food contact materials is over the 4000 substances.
Such materials can bring about cellular changes and unfortunately there is no specialized chemical analysis for these substances in the routine analysis laboratories of toxicology, which leads to the questioning of respecting the application of chemical regulatory procedures.
Although the debate, which touched on the seriousness of these materials on nutrition and chronic diseases caused by these materials, was discussed scientifically, however the ones who benefit from these materials are trying to satisfy responsible authorities for the non-disclosure of the reality of these toxic substances.
The fact that these substances are dangerous on the health of consumers is accepted as a result of daily permanent usage, although it is not visible, but the study of this phenomenon will not be an easy task because of the different levels of exposure to these substances between individuals and the difficulty of comparison.
But it is possible that the evaluation is based on the population and the diversity and on the study of the relationship between these chemical substances and pathological situations such as cancer, obesity, diabetes, nerve disease and inflammatory disorders and knowing the role of environmental pollutants.
And because most food is canned and the majority of the population is susceptible to its harm, researchers emphasize the need to bridge the shortfall in knowledge of potential hazards promptly.
Comments
Post a Comment