PROCESSED FOODS AND CHRONIC

DISEASES

Presented by OUSMANOU NANA

UBa12P064

SPECIALITY: ENVIRONMENTAL ENGINEERING

INTRODUCTION AND DEFINITION

Historical background of processing foods

Food processing dates back to the prehistoric ages when crude processing incorporated fermenting, sun drying, preserving with salt, and various types of cooking (such as roasting, smoking, steaming, and oven baking), Such basic food processing involved chemical enzymatic changes to the basic structure of food in its natural form, as well served to build a barrier against surface microbial activity that caused rapid decay. Salt-preservation was especially common for foods that constituted warrior and sailors' diets until the introduction of canning methods.

While 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. Pasteurization, discovered by Louis Pasteur in 1864, improved the quality of preserved foods and introduced the wine, beer, and milk preservation.

From those two approaches to food processing which are both the traditional and modern we can ask ourselves the question

What are processed foods?

Processed foods aren’t just microwave meals and other ready meals. The term ‘processed food’ applies to any food that has been altered from its natural state in some way, either for safety reasons or convenience. This means you may be eating more processed food than you realize.

Some common examples of processed foods include

Breakfast cereals

Cheese

Tinned vegetables

Bread

Drinks, such as milk or soft drinks.

Meat products, such as bacon.

METHODS USED IN PROCESSING OF FOODS

Though we cannot have a talk on each processing due to the unlimited product that can be processed these are some commonly used processing methods.

Chemical Processing:Adding different chemicals to packaged foods is a common processing method. Chemicals added to preserve food and give it "shelf life" are necessary for foods to remain safe and edible after shipping and time spent on the store shelves. Salt, sugar, wood smoke, spices, monosodium glutamate and artificial sweeteners are some of the natural and man-made extras added to foods during processing.

Refrigeration and Freezing:Refrigerating and freezing foods are safety measures to keep bacteria at bay. Commercially refrigerated foods typically sit at 4 degrees Centigrade or 39 degrees Fahrenheit. To freeze food, the temperature of a commercial freezer is set to minus 18 degrees Centigrade or 0 degrees Fahrenheit. This causes the food to freeze quickly, creating smaller ice crystals than home freezing does (home freezers keep food at minus 10 degrees Centigrade or 14 degrees Fahrenheit). Having smaller ice crystals means the food maintains a higher quality. Uncooked fruits and vegetables must be blanched before freezing.

Pasteurization

Pasteurization is a processing method used

extensively in the dairy industry. Pasteurizing

means heating the product to a specific

temperature for a controlled time period to kill

harmful organisms. Pasteurization is also used for

fruit and vegetable juices. In large operations, the

milk or juice is pasteurized in huge vats to process

as much as possible at one time.

IMPACT OF PROCESSED FOODS ON HEALTH

Food poisoning

There are thousands of cases of food poisoning each year, many of which are not reported or recorded in official statistics.

Food poisoning may result from poor domestic food preparation, or poor food processing in industry.

This may result in loss of business and people’s jobs if it is a serious outbreak.

Changes in food, either through enzyme deterioration of food or micro-organism growth, will eventually lead to the food becoming inedible or unsafe if eaten.

The rate of deterioration depends on a variety of factors which must be controlled carefully.

Contaminants may be already present in the food, e.g. salmonella in chicken or transferred to the food by humans, flies, rodents and other pests.

High risk foods

Some foods are high-risk, as they provide the ideal

conditions needed for micro-organisms to grow.

These include:

meat and meat products;

milk and dairy products;

fruit.

If these foods become contaminated with food-

poisoning micro-organisms and conditions allow

them to multiply, the risk of food-poisoning

increases.

People at high risk

Elderly people, babies and anyone who is ill or pregnant needs to be extra careful about the food they eat.

For example, pregnant women or anyone with low resistance to infection should avoid high risk foods such as unpasteurised soft cheese.

Factors affecting food poisoning

Some common factors leading to food poisoning include:

preparation of food too far in advance;

storage at ambient temperature;

inadequate cooling;

inadequate reheating;

under cooking;

inadequate thawing;

consuming raw food;

improper warm holding (i.e. holding ‘hot’ food below 63ºC);

infected food handlers;

contaminated processed food;

poor hygiene.

Symptoms of food poisoning

Food poisoning can be mild or severe.

The symptoms will be different depending on what type of bacteria is responsible.

Common symptoms include:

severe vomiting;

diarrhoea;

exhaustion;

headache;

fever;

abdominal pain;

tiredness.

Food contamination

Food contamination is a complex subject. Pathogenic (disease-causing organisms) contamination -- such as bacteria, viruses and parasites - can be on food that if not handled or cooked safely can cause illness. Toxins (poisons) produced by certain bacteria can cause food intoxication (poisoning). Food can also be contaminated (made impure) by chemicals such as pesticides (used in insect and rodent control in kitchens and to control agricultural infestation), certain cleaning compounds, and sometimes by use of improper containers (pots) for cooking or storing food. These chemicals when ingested in large amounts can cause serious foodborne illness. Galvanized containers should never be used for storage of foods. Food contamination can be caused by:

1. Improper handling, preparing, and storing of food

2. Improper washing of hands and fingernails

3. Poor personal hygiene habits of food employees

4. People who may seem well but who carry pathogens that can make other people sick

5. Improperly cleaned and sanitized eating and cooking utensils and equipment

6. Contamination of food, utensils, and equipment from flies, roaches, and other insects and pests

7. Use of foods from unapproved sources

SOME CHRONIC DISEASES THAT CAN OCCUR FROM

PROCESSED FOODS

chronic disease or condition is one that does not end, or that keeps coming back. There are many chronic diseases and conditions; some are very mild and do not affect a person's life much if any, and others can have a serious impact on a person's daily life.

Chronic diseases - such as heart disease, cancer, diabetes, stroke, and arthritis - are the leading causes of disability and death.

Some chronic conditions can be managed with lifestyle modifications and/or medication, but for some there is no cure. Some chronic conditions are very common, and others are extremely rare. Some are caused by exposure to disease agents or substances, and some are inherited from your parents. Here is a list of some of the more common chronic conditions and diseases:

Allergies

Arthritis

Asthma

Celiac Disease

Cerebral Palsy:

Chronic Fatigue Syndrome (CFS)

Diabetes

Epilepsy:

ALS (Lou Gehrig's Disease)

Alzheimer's Disease and other Dementias

Cancer

Chronic Obstructive Pulmonary Disease (COPD)

Cystic Fibrosis

Eating Disorders

Heart Disease

Obesity

Oral Health

Osteoporosis

Reflex Sympathetic Dystrophy (RSD) Syndroms

WAYS THAT PROCESSED FOODS ARE

SLOWLY KILLING PEOPLE

1. Processed Foods Are Usually High in Sugar and

High Fructose Corn Syrup

2. Processed Foods Are “Hyper Rewarding” and

Lead to Overconsumption

3. Processed Foods Contain All Sorts of

Artificial Ingredients

MEASURES TO ATTENUATES THE CHRONIC

EFFECTS OF PROCESSED FOODS

What to Eat after Food Poisoning

Consumption of food contaminated with pathogens like bacteria, fungi and viruses can lead to food poisoning. Both during processing and manufacturing processes, food may get infected with toxins. Food poisoning can be mild to severe based on the involved toxin and an individual’s health condition. Cyclosporine, E.coli, listeriaand salmonella are some pathogens that are most frequently associated with food poisoning. Likewise, food poisoning can significantly affect your health and post-food poisoning nutritional consulting is very important. Here are a few important guidelines on what to eat and avoid after food poisoning.

1. Liquids

2. BRAT Diet

BRAT is an acronym for bananas, applesauce, rice

and toast. So this is all that’s included in a BRAT

diet that you should consume in any gut related

illness (with some exceptions obviously).

3. Supplements

4. Herbs

WHAT TO AVOID AFTER FOOD POISONING

1. Dairy Products

2. Spicy or Fatty Foods

3. Foods with High Fiber

4. Alcohol and Caffeine

5. Apple and Pear Juices

CONCLUSION

It is not my intention to make the case that junk food is evil or is to be avoided at all costs.

In some cases, food processing is beneficial in that it helps neutralize the natural toxins in food before they are consumed.

Sometimes you just want to eat something because you like the taste, and eating a little processed food now and then won't have a great effect on your overall health. The human body is pretty resilient.

However, a continuous diet of only junk food will certainly have an effect on your well being and your long term risk of disease.

Foods such as pastured, grass fed meats, eggs and poultry, fresh organic vegetables and fruit, wild caught seafood, tropical oils, clean, raw diary products and properly prepared nuts and grains support the growth and maintenance of your muscles and organs.

Stick with these types of foods for the majority of your meals, and you’ll go a long way toward avoiding the health problems associated with non-nutritive, processed junk food

Thank you all for your kind attention