Chemicals & Health: Is it all dangerous for you?

LaJuiceria Superfoods, A famous organic restaurant chain, Image by TripAdvisor

The demand for organic food has skyrocketed over the years due to the awareness of harmful chemicals in conventional food and the spike in pollution index and environmental issues. Consumers' interest towards organic products is in response to proper agricultural practices in producing a healthy diet which has now become a necessity amongst consumers in Malaysia. The price of organic food has become exorbitantly expensive as the supply and demand chain has increased over the years. Based on a scientific report made by Nur Shahafiqah from the Faculty of Business and Management, the organic food market in Malaysia has grown dramatically over the years from RM 1 billion in 2001 to more than RM 12 billion in 2016 with the global revenue increase to more than 12% by the end of this year. 

 People have pushed back on processed food and chemical products because the word “chemical” triggers a visceral reaction, evoking images of toxicity and health hazards. Terms like “organic” and “chemical free” have become common phrases used as a selling point for everything from food and skincare products having the majority of the consumers opting towards these options just from the terminology itself. But what if we were taking these notions to the extreme and assert that everything chemical is bad for you? Such an assertion is not only misleading but harmful to our understanding of health and safety. 

The notion that all chemicals are bad often stems from the misinterpretation of distinguishing between natural and synthetic chemicals. Natural chemicals are chemicals that are found naturally such as vitamins in food and hormones produced in the body. On the flip side, Synthetic chemicals are human-made often created through industrial processes. However, these direct explanations do not determine the substance's safety. There are naturally occurring substances such as mycotoxins and lectins which are naturally developed in plants whereas there are many synthetic chemicals that are harmless or even beneficial such as medications and preservatives.

The fear that synthetic chemicals are all bad may prevent lots of people from having the right calorific value for each nutritional compound the body requires. Some chemicals are added to food for nutritional benefits such as milk fortified with vitamins A and D. Chemicals are vital in the prevention of food spoilage that could harm people. Some contaminants naturally exist in the environment and get into our food when crops absorb them from the soil and air. 

The important point here is to understand that it is not whether chemicals exist but the amount of chemical exposure in our food. The toxicity of any chemical is not inherent but dependent on the dosage of exposure. A basic principle in science is understanding that any chemical can be harmful if it hits a certain level. That means a person would have to ingest enough dosage to reach the harmful level. Take sodium as an example. Sodium is an essential chemical the body needs to maintain blood pressure and regulate the body tissues. The risk of overconsumption of sodium can lead to increasing blood pressure, risking heart disease and stroke. The body requires chemicals to strengthen and fortify the blood circulation and growth construction of cells in our body. The National Pharmaceutical Regulatory Agency (NPRA) in Malaysia has issued guidance to help the food industry make proper regulations regarding chemical dosages in our food consumption to avoid overconsumption. This concept of dose and exposure applies to many chemicals that we instinctively consider “bad” for us. For instance, preservatives found in food are often demonised by consumers for being synthetic chemicals and it is unhealthy however, these substances play an important role in prolonging the food consumption duration preventing the growth of bacteria and fungi. The small amounts used in food are generally considered safe following proper food inspections and regulatory standards.

The fear of chemicals is often exaggerated by marketing strategies and media reports emphasizing the dangers of unverified “toxic” substances found in food. Products labelled as “chemical-free” capitalize on consumers' fear of social media hazards on unhealthy food options despite the understanding that such labels are meaningless because, after all, nothing can be free from chemicals. Social media sensationalizes scientific reports on chemicals bringing health risks without providing proper analysis on dosages, duration of exposure and co-relations to everyday life. Thai selective reporting has created a misconception in understanding the risk leading to unnecessary anxiety and hindrance behaviours. 

In a nutshell, the understanding that everything chemical is bad for you is a misconception that oversimplifies the multiplex on the nature of chemistry. It is wise to stay cautious about what we eat and to maintain a healthy balanced diet, but the fear of chemicals should not hinder you from saving a few pennies to get a simple meal especially students who are working around an allowance. Everything is becoming expensive since the supply and demand chain continues to increase as the years go hence we must learn how to balance our finances well and not let misconceptions delude us. Chemicals are just part of our lives and their safety depends on how they are used and not just merely on their existence.