Today’s food ingredients generally include refined cereals, refined grains, refined oils, and meat from raised animals. Photographs are used for representational purposes only Photo Credit: Getty Images / iStockphoto
A picture of typical Indian food more than a century ago: fewer ingredients are used, including grains such as unrefined cereals and coarse millets, nuts, crude oil, locally grown vegetables and fruits, meat from animals that are fed natural foods, and dairy products. The diversity in the diet arises from the products that are available seasonally, reflecting local or geographical limitations. Fresh food is prepared daily and consumed at a predetermined time, to maintain maximum nutrition, as there is no concept of storing cooked food.
Fast forward to today, and the pattern may be the same, but the quality of the food has changed dramatically. Modern foods tend to be high in sugar, salt, and fat. Today’s ingredients generally include refined cereals, refined grains, refined oils, and meat from raised animals. While these meals are delicious, they often lack essential nutrients and are often accompanied by energy-dense drinks.
Food processing has emerged as an important tool for making food edible and convenient, especially given the complexity of modern life. It has been a boon to many people, by reducing the workload of the overworked, giving variety to the younger population, creating employment at various levels, and saving tons of agricultural products through systematic handling, transportation, and storage. .
Over the past seventy years, food processing has evolved significantly, from basic processed products to today’s ultra-processed goods. This transformation uses fully automated manufacturing facilities and advanced techniques to create stable, ready-to-eat packaged foods. While these innovations have greatly influenced our food patterns, are they really beneficial to humans?
Nutrition and modern diet
Modern diets have undergone major changes in the distribution of energy derived from carbohydrates, proteins, and fats. In contrast to the traditional diet, a greater proportion of energy in the modern diet comes from simple carbohydrates and fats, which leads to a reduction in dietary fiber. In addition, the type of fat consumed has changed from crude oil to refined oil and trans fat, resulting in a diet lacking essential minerals and vitamins. The prevalence of calorie-dense fats and sugars, combined with lifestyle changes involving reduced physical activity, have led to an increase in the problem of obesity/overweight, not only in urban populations but also in rural communities. This shift was exacerbated by the rise in disposable income, which led to an increase in unhealthy foods, and the advent of fast-paced commerce.
According to a new study published in Lancet by the Indian Council of Medical Research, the overall prevalence of diabetes in Indians is 11.4%, with 15.3% of the population being pre-diabetic—individuals whose blood sugar levels are higher than normal, putting them at greater risk of diabetes. The prevalence of hypertension is estimated to be around 35.5%. In addition, obesity is becoming more common, with 28.6% of the population classified as obese and 39.5% with abdominal obesity (ICMR-INDIAB National Cross-Sectional Study, LancetVol. II, (7), pages 474-489, July 2023). A similar trend was observed in the National Family Health Survey-5, which included data on the prevalence of diabetes and hypertension for the first time.
These statistics are alarming and suggest an increasing burden of non-communicable diseases, which have long-term implications, such as reduced productivity, reduced physical and mental work efficiency, and higher health care costs.
Way forward
The way forward is clear – a movement towards healthier food choices. For this, it is important to promote nutrition literacy among consumers.
Adopting a healthy lifestyle is very important to prevent lifestyle related diseases. Consumers need to be more nutritionally literate, knowing that diet plays an important role in health and life expectancy. Awareness of two hidden food qualities – safety and nutrition – is essential to making better food choices.
The processed food industry must prioritize the marketing of healthy and safe foods, by reducing chemical additives, artificial colors, fats, sugars, and salt levels. The use of whole grains should be emphasized in product formulation. In addition, misleading health claims should be strictly avoided.
Most of the meals and snacks consumed today come from the catering sector, which may include unregulated and unregulated providers. These food business operators must be properly trained to deliver safe, healthy, and hygienic food.
As governments and food regulatory bodies increasingly ask food companies to reformulate their products to increase their nutritional value, the benefits of a nutritious and sustainable diet are vital to our health. Traditional Indian cuisine has long relied on a variety of spices to add flavor without excessive salt, and today’s younger generation is exploring global spices and seasonings. Monosodium glutamate (MSG), a natural seasoning, is a combination of sodium and glutamate (one of the most abundant amino acids), which can improve the taste of food while reducing sodium levels. MSG contains only 12% sodium, less than the 39% found in table salt. Many studies have shown that using MSG with reduced salt can preserve the flavor of various dishes, such as soups, snacks, and gravies, while lowering sodium levels by up to 40%.
The food industry needs to strike a balance, ensuring that processed foods are nutritious, while encouraging the consumption of locally available fruits and vegetables for a healthier diet.
(Dr. Jamuna Prakash is a former professor, Department of Food Science and Nutrition, University of Mysore. jampr55@hotmail.com)
Published – 15 November 2024 18:00 IST
