Feb 28, 2017
Food basket in danger
Latest data suggests a decline in the nutritional quality of food. What is stripping our food of nutrients? Can authorities cope with the challenge?
Commonly consumed vegetables, including potato, brinjal and tomato, now have less micronutrients and more fat
If you thought that your healthy food choices are going to keep you fit and disease-free, think again. The data released by the National Institute of Nutrition (NIN), Hyderabad, on January 18 suggests that the foods we eat today are less nutritious than what we used to consume just three decades ago.
NIN has released such data after a gap of 28 years. In the report, Indian Food Compo sition Tables 2017, NIN researchers have measured the values of 151 nutrients in 528 food items collected from markets across six geographical regions. Down To Earth (DTE) compared the values with NIN’s previous estimation done in 1989. All the food items and nutrients listed in the 2017 report do not find a mention in the 1989 report. But DTE’s snapshot analysis shows an alarming trend: there is a perceptible decrease in nutrition levels in all types of food (see ‘Healthy no more’,).
Consider bajra (pearl millet), which is consumed across rural India and is often referred to as the poor man’s staple food. It is consumed mainly for carbohydrate, which provides energy. DTE analysis shows that carbohydrate levels in bajra have redu ced by 8.5 per cent in the past three decades. In whole wheat, carbohydrates have reduced by 9 per cent. Similarly, pulses are being depleted of their key nutrient—protein, which plays an important role in building, repairing and maintaining tissues. Protein has reduced by 10.4 per cent in masoor (whole brown lentil) and 6.12 per cent in moong (whole green gram).
On the other hand, protein content has increased in food items like snake gourd (by 78 per cent) and rice (16.76 per cent). “Foods like rice are not consumed for their proteins. So this increase may not do much to meet body’s requirements,” says Veena Shatrugna, former deputy director of NIN.
Micronutrients, which are essential for growth and development, have increased in some foods, including masoor and moong and leafy vegetables like spinach. But their levels have significantly reduced in many other food items, particularly in fruits and vegetables. In potato, iron has increased but thiamine (vitamin B1), magnesium and zinc have reduced. The four micronutrients have reduced by an astounding 41-56 per cent in cabbage. In ripe tomatoes, thiamine, iron and zinc have reduced by 66-73 per cent. Iron has reduced by 76.6 per cent in green tomato and by 60 per cent in apples.
Coarse grains, especially millets, are fast gaining popularity among the health- conscious as they come loaded with micro nutrients. DTE analysis shows that the levels of thiamine, iron and riboflavin have reduced in bajra, jau (barley), jowar (sor-ghum) and maize.
The overall trend suggests a decline in the nutrition value of foods, says Umesh Kapil, professor at the Human Nutrition Unit of the All India Institute of Medical Sciences, New Delhi. However, he cautions against a simplistic comparison of the two reports. “Analytical methods used now are different from those used earlier,” says Kapil.
But in the 2017 report, NIN compares its 1989 data with the nutritional values of major food categories it had measured during the British regime in 1937, and says the nutritional content of many food ietms had declined during the half-century. The decline is not significant in most cases except carbohydrates in leafy vegetables and vitamin B1 in roots and tubers, it says.
An in-depth comparison of NIN’s 2017 nutritional data with that of 1937 will help understand how much nutrients are now left in our food basket, and how this change will affect the overall nutrition of a person.
But why the decline?
NIN’s findings have resonance with the global trends. In a 2004 study published in the Journal of the American College of Nutri tion, researchers with the University of Texas at Austin, analysed food composition data for 43 crops grown between 1950 and 1999. Six nutrients—protein, calcium, iron, phosphorus, riboflavin and ascorbic acid—showed a significant decline in almost all the crops. In 1997, a study published in British Food Journal compared the nutritional values of 20 fruits and as many number of vegetables grown between the 1930s and 1980s. It found a significant reduction in the levels of six minerals—calcium, magnesium, copper and sodium reduced in vegetables, while the levels of magnesium, iron, copper and potassium dipped in fruits.
Scientists across the world have identified two reasons for this declining food nutrition. One, intensive agricultural practices have stripped the soil of micronutrients.
This could well be the reason for India where soils have been found deficient in nutrients. An assessment by the Indian Insti tute of Soil Science, Bhopal, shows 43 per cent of the country’s soil is deficient in zinc, 18.3 per cent in boron, 12.1 per cent in iron, 5.6 per cent in manganese and 5.4 per cent in copper. “The NIN data substantiates the impact of intensive agriculture on food nutrients,” says Kapil, adding that the changes could also be due to different varieties of crops cultivated then and now. In commercial cultivation, the focus is now on crops that are high-yielding and disease-resistant, and not on their nutritional content.
Scientists say rising levels of carbon dioxide (CO2) in the environment could also be affecting plant nutrition levels. In a 2014 study published in Nature, researchers compared the nutrient levels in wheat grown in present-day conditions with those grown in an atmosphere with an elevated CO2 levels, as expected by 2050. They found that wheat grown in high CO2 levels had 9.3 per cent less zinc, 5.1 per cent less iron and 6.3 per cent less protein. Rice grown in such a condition had 5.2 per cent less iron, 3.3 per cent less zinc and 7.8 per cent less protein.
A 2015 study, published in Global Change Biology, provides an explanation for this decline. High CO2 levels in the atmosphere lower the nitrogen concentration in plants, which in turn affects the protein content in food. The effect persisted even after the researchers used nitrogen-rich fertilisers on the crops. This suggests lower protein is not due to limited access to nitrogen in the soil.
In all probability, the poor nutritional status is here to stay. So the government should use the latest nutrient values to revise dietary regulations and nutrition, public health and agriculture policies. “We have seen a wide variation in the levels of micronutrients in food collected from different geographical regions. A study of such regional databases will help understand the relation of food with diseases,” says T Longvah, director, NIN. “Long-term approaches, such as exploration of biodiversity, nutritional characterisation and mainstreaming of underutilised foods, and plant breeding are stable and sustainable means of nutritional enhancement of foods,” he says.
Globally, organic cultivation is also being looked at as a solution to the problem. A 2007 study published in Journal of Agricultural and Food Chemistry analysed samples of dried tomatoes kept at the University of California-Davis for flavonoids. The samples included tomatoes grown by both conventional and organic system between 1994 and 2004. Analysis showed that some flavonoids like quercetin and kaempferol were present in higher levels (79 and 97 per cent, respectively) in organic tomatoes.
Experts also suggest a targeted approach for dealing with nutrient deficiency in food. Anura Kurpad, head, Department of Physiology and Nutrition at St John’s Medical College, Bengaluru, says, “If there is a true decline, policies should begin to look at biofortification.”
For this, researchers must analyse the data without delay.
Kake-da-Hotel under HC scanner over food standards
A popular eating joint in the heart of the capital today came under the scanner of the Delhi High Court in the wake of a controversy erupting due to a video allegedly showing dough being kneaded by foot.
Kake-da-Hotel in Connaught Place here was asked to come out clean on the issue of food safety and standards of hygiene by the high court.
"You are one of the oldest restaurants in city. Why can't you maintain proper standards? In some countries, street vendors have better standards than our restaurants," Justice Sanjeev Sachdeva told Mehak Cuisines Pvt Ltd which runs the famous eatery on the outer circle of the Connaught Place.
"So show to the world that one of the oldest restaurants has the best standards in hygiene," the court also said and asked it to maintain proper standards.
The lawyers for the restaurant repeatedly told the court that they have rectified all deficiencies which were earlier pointed out by the Food Safety Officer (FSO).
The response came after the court said that the FSO, who is the competent authority, has pointed out deficiencies and asked "why cannot you rectify the same?"
Ater the lawyers appearing for the restaurant said all deficiencies have been removed and further steps are being taken, the court asked the FSO to inspect the eatery again tomorrow and file a fresh status report with photographs.
With regard to the controversial video, the hotel said the person shown in the video was not kneading dough, but was cleaning clothes.
During the hearing the court perused the report and photographs of the eatery placed before it by the FSO who had carried out a surprise inspection of the premises on February 23 on court's order.
The photographs showed that food containers were left open, all serving spoons for vegetarian and non-vegetarian dishes were kept together, drains in the kitchen were overflowing and inadequate number of hand-wash basins.
The report of the food safety department of Delhi government said that the eatery did not have a chimney, nor were the records or documents certifying that their water and food served to customers was safe and hygienic as mandated under the Food Safety and Standards Act.
Mehak Cuisines had moved the court after the FSO had slapped a notice on the eatery on February 21 after the video was shared online.
Food wrapped in newspapers can cause poisoning if consumed
Think twice before you eat at the street vendor again. Newspapers aren't meant to be plates or wrapping papers for a reason.
Roadside chhole-kulche served on a newspaper plate, bhelpuri served in a newspaper cone, break pakoras served on newspaper plates--all of this and more is causing your stomach to get upset repeatedly, without you even realising it.
Last year, the Food Safety and Standard Authority of India (FSSAI) had banned the use of newspapers for wrapping, packing, serving and storing food items. It even directed commissioners of food safety of all States and Union territories to take necessary steps to ensure the same.
More recently, The Pune Cantonment Board issued a public notice advising people to avoid eating food (especially fried) packed in newspapers.
What we don't realise is, the printing ink on that newspaper contains harmful chemicals--dyes, alcohol, pigments, binders, preservatives and additives. When consumed in small quantities, these substances cause minor stomach upsets. An overdose, however, can cause stomach poisoning and repeated, regular consumption can lead to cancer-related health complications. Older people and children are at a greater risk of being poisoned this way, because their immune system is weaker.
"Wrapping food in newspapers is an unhealthy practice, and the consumption of such food is injurious to health, even if the food has been cooked hygienically," the Food, Safety and Standard Authority of India (FSSAI) said in an advisory, reports The Logical Indian.
So, the next time you're out and about and feel like indulging in street food, steer absolutely clear of newspapers!
Directive to ensure food safety during Pongala
Health Minister K.K. Shylaja has instructed the Food Safety Commissioner to take necessary steps to ensure food safety during the Attukal Pongala.
Food safety registration has been made compulsory for organisations and individuals distributing food and drinking water during the Pongala .
A temporary counter will be opened on the temple premises on March 2 for this purpose.
Pamphlets
Pamphlets will be distributed to the public to spread awareness of food safety.
Samples of the raw materials used to make prasadam during the festival will be collected and tested.
Special food safety squads have been deployed in the festival area.
The Minister has also given instructions to conduct food safety checks in the Beemapally Uroos festival area.
Govt to employ third party to study arsenic content in rice
New Delhi
The government plans to hire an independent third party to study pesticides residues content in rice, particularly in basmati variety, as it wants to ensure that food safety norms are strictly adhered to and its reputation as a basmati exporter is protected.
The plan comes amidst reports of arsenic content in rice. Sources said India exported over Rs 22,000 crore of basmati rice last year, which goes on to clear doubts, if any.
The agriculture ministry will soon hire an independent third party agency to undertake a study “to clear the air,” source said. The agency will basically look into pesticides residues in rice, including basmati varieties in Punjab. Some reports had said rice produced in the state was causing cancer.
The agency will also conduct a study on methyl bromide issue, the source added. Fumigation is a common practice to disinfest rice during storage. Basmati is fumigated by methyl bromide for 24 hours by government-approved agencies.
While the Agricultural and Processed Food Products Export Development Authority (APEDA) has detailed guidelines on pesticides and fumigation, its primary responsibility is only for exported items, sources said.
So, the study by an independent agency will also help the government ensure safety of rice sold in the local market, the source added.
Arsenic, which is known to cause cancer, is present in water, air and soil, coming from natural sources as well as industrial pollution. Since rice is grown in waterlogged conditions, excessive use of chemical fertilisers and pesticides in parts of Punjab are blamed for rising cases of cancer. Rice contains 20 times more arsenic than other crops like wheat or maize.
Last month, a delegation of Indian rice exporters had travelled to Iran to dispel any misconception about the quality of Indian rice. As Pakistan is the only other country that grows basmati rice, some negative reports about the quality of the rice produced in India had appeared in local media in Iran.
Iranian officials are satisfied with the quality of Indian basmati as they have been inspecting units in Punjab and Haryana from time to time. The delegation reached out to the importers and consumers there through conferences, officials said.
The arsenic issue is nothing new to India. In 1980, the government had introduced compulsory quality control and pre-shipment inspection of basmati rice. Later in 1990, the government changed the rules and started “consignment wise inspection” and “in-process quality control” systems of certifications for basmati rice.
Under CWI, each consignment is inspected and tested by an approved export inspection agency. While, under the IPQC, units having all the prescribed facilities are approved for processing and packing basmati rice for export under their own supervision and control. EIA ensures that these units follow the norms.
A recent BBC report had said soaking the rice overnight before cooking it in a 5:1 water-to-rice ratio cuts arsenic levels by 80 per cent. Using lots of water – the 5:1 ratio – without pre-soaking also reduced arsenic levels, but not by as much as the pre-soaking levels, it said.
India exported 2.30 mt of basmati rice in April-October of FY17 against 2.39 mt in the year-ago period. Exporters estimate that the total shipments in FY17 will reach at the same level as last year. The country had exported 4.04 mt of basmati rice and 6.36 mt of non-basmati rice in FY16.
Formalin found in fish samples in Agartala: Minister
Replying to a calling attention notice, Tripura Health Minister Badal Chowdhury said as many as 40 samples of fishes were collected by designated officers from February 8 to 25 from different markets and out of the 40 samples, formalin was found in 11 samples tested by experts of Regional Food Testing Laboratory here
Agartala, Feb 28 Poisonous and non-decomposing chemical agent, formalin, having harmful affect on human body was found in the samples of fish collected from different markets here, state assembly was informed today.
Replying to a calling attention notice, Tripura Health Minister Badal Chowdhury said as many as 40 samples of fishes were collected by designated officers from February 8 to 25 from different markets and out of the 40 samples, formalin was found in 11 samples tested by experts of Regional Food Testing Laboratory here.
The Minister said the government has taken sufficient steps to keep close eye on the use of formalin in fishes produced locally and imported from Bangladesh.
"Food Safety Officers and district administration were asked to collect fish samples randomly and check if there is formalin or not. The government will not allow unhygienic fishes to be sold in the markets", he said.
Government has initiated a process to appoint Food Safety Officer in each sub-division to ensure proper vigilance on food adulteration.
Explaining the legal provisions under the Food Safety Security Act & Rules 2011, Chowdhury said if anyone is found guilty under the Act, the defaulter may face a penalty of Rs one lakh to Rs 10 lakh or imprisonment or both.
Sessions judges are designated to hear such cases and dispose it at the earliest, he added.
Food business operators directed to obtain FSSAI license and registration
Kohima, February 27 (MExN): In pursuance of the Food Safety and Standards Act, 2006 (Licensing and Registration of Food Business) Regulations, 2011, all food business operators in Nagaland State have been directed to obtain FSSAI license or register or renew their business establishments irrespective of rural and urban area from the respective office of the Chief Medical Officer (Designative Officer) of the districts for a period of two years on or before March 31.
Dr. L. Watikala, Principal Director & Additional Food Safety Commissioner, Directorate of Health & Family Welfare in a press release informed that any renewal application filed beyond the period mentioned above will be accompanied with a late fee of Rs. 100/- per day, for each day of delay.
Licensing and registration forms and other details can be obtained from the office of the Chief Medical Officer (Designated Officers) on all working days.
Meanwhile, all Designated Officers (CMOs) have been requested to submit half-yearly reports on licensing and registration of FBOs (October 2016, March 2017) and annual report on Food Safety activities for the year 2016-17 on or before April 15, 2017 as per the format.
The food business operators include food manufacturers, millers, grinders, wholesalers, retailers, godowns, warehouses, gold storages, distributers, transporters, stockers, agencies, departmental suppliers, re-packers or re-labellers, pharmacies dealing with food items, food supplements, hotels, restaurants, canteens, caterers, all petty food business operators etc.
The press release reiterated that operating food business without a license or registration will attract a penalty up to Rs. 5 lakh and imprisonment up to 6 months under Section 63 of the Food Safety & Standards Act, 2006.
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