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Review
. 2023 Jan 2;12(1):199.
doi: 10.3390/foods12010199.

Mechanisms and Health Aspects of Food Adulteration: A Comprehensive Review

Mysha Momtaz  1 , Saniya Yesmin Bubli  1 , Mohidus Samad Khan  1
Affiliations
Review

Mechanisms and Health Aspects of Food Adulteration: A Comprehensive Review

Mysha Momtaz et al. Foods. .

Abstract

Food adulteration refers to the alteration of food quality that takes place deliberately. It includes the addition of ingredients to modify different properties of food products for economic advantage. Color, appearance, taste, weight, volume, and shelf life are such food properties. Substitution of food or its nutritional content is also accomplished to spark the apparent quality. Substitution with species, protein content, fat content, or plant ingredients are major forms of food substitution. Origin misrepresentation of food is often practiced to increase the market demand of food. Organic and synthetic compounds are added to ensure a rapid effect on the human body. Adulterated food products are responsible for mild to severe health impacts as well as financial damage. Diarrhea, nausea, allergic reaction, diabetes, cardiovascular disease, etc., are frequently observed illnesses upon consumption of adulterated food. Some adulterants have shown carcinogenic, clastogenic, and genotoxic properties. This review article discusses different forms of food adulteration. The health impacts also have been documented in brief.

Keywords: food adulteration; food substitution; health hazard; physical properties; synthetic adulterants.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Major forms of food adulteration.
See this image and copyright information in PMC

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