We eat many kinds of tasty foods, biryani and jalebi among them. But there is now evidence that fabric dyes are being mixed into these foods. To find out what health risks this poses, today’s “Hello Doctor” spoke to medicine specialist Dr Ashraf Uddin Ahmed.
Question: Hydrose is being used to make jalebi crisp. What harm can this do?
Answer: Many of us may not eat jalebi regularly, but it is one of the staples of iftar during Ramadan. When we bite into a jalebi it makes a crunching sound, and that makes the food more appealing. For many people the crispness or the bright colour of jalebi adds to the appeal. Textile dyes are used in jalebi for that colour. Besides what you call hydrose, in some cases urea fertiliser or formalin is also added. Over the long term these can do serious harm to the body in various ways. Chemical dyes used in industry can damage the DNA of the body’s cells, which can raise the risk of cancer of the food pipe and the liver.
It is now October, which is Liver Cancer Awareness Month. This month everyone should be made aware of avoiding foods containing such chemicals, so that they can keep their liver healthy. These chemicals can also destroy our red blood cells. The different types of blood cells in the body are made in the bone marrow, and these chemicals can reduce the bone marrow’s ability to work. We call this bone marrow suppression. It can cause various blood disorders and reduce the production of blood cells. It can also cause problems with children’s physical and mental development.
Question: Guava or rose apple bought from the footpath is served with black salt. Even boiled eggs are sprinkled with tasting salt. What is the health risk?
Answer: Eating too much salt can cause various health problems in the body, from high blood pressure to related complications. Whether it is ordinary salt, black salt or pink salt, too much salt is harmful to the body.
Fruit eaten in the right amount is good for the body. Fruits such as guava, hog plum and amla in particular contain vitamin C. But eating them with too much ordinary salt, black salt or pink salt can raise the risk of high blood pressure. Fruit sold outside is also often left uncovered, so dust settles on it and various germs can enter the body. It is best to bring fruit home and cut it yourself.
Question: Fabric dye is being used in biryani instead of food colouring, and even salt used in the leather industry. What effect is this having on health?
Answer: Both are in fact harmful. Biryani is a traditional part of Dhaka’s food culture. Saffron was once used to give biryani a fine colour, but saffron is very expensive, and other food colourings can also cost more. The chemicals used to give food a fine, attractive colour may look or taste appealing but can be harmful to the body over the long term. They can damage various cells in the body. Eating food containing these chemicals for a long time can raise the risk of various cancers, such as cancer of the liver and the food pipe. In some cases these dyes may contain aniline dye, which is also linked to the risk of bladder cancer.
Question: What should you do if you get symptoms such as vomiting, diarrhoea, stomach pain or dizziness after eating out?
Answer: Usually, if you vomit or have loose stools once or twice, you can take oral saline, coconut water or rice starch water at home. But if you are vomiting a lot, having repeated loose stools, passing blood in the stool, becoming limp and weak, or your blood pressure is dropping, you must go to hospital for treatment and follow a specialist’s advice.
বাংলায় মূল প্রতিবেদন পড়ুন · Read the original Bengali report