this is a presentation on how processed food can cause chronic diseases

1. PROCESSED FOODS AND CHRONIC
DISEASES
Presented by OUSMANOU NANA
UBa12P064
SPECIALITY: ENVIRONMENTAL ENGINEERING

2. INTRODUCTION AND DEFINITION
 Historical background of processing foods
 Food processing dates back to the prehistoric ages when crude
processing incorporated fermenting, sun drying, preserving with salt, and
various types of cooking (such as roasting, smoking, steaming, and oven
baking), Such basic food processing involved chemical enzymatic
changes to the basic structure of food in its natural form, as well served
to build a barrier against surface microbial activity that caused rapid
decay. Salt-preservation was especially common for foods that
constituted warrior and sailors' diets until the introduction of canning
methods.
 While Modern food processing technology developed in the 19th and
20th centuries was developed in a large part to serve military needs. In
1809 Nicolas Appert invented a hermetic bottling technique that would
preserve food for French troops which ultimately contributed to the
development of tinning, and subsequently canning by Peter Durand in
1810. Pasteurization, discovered by Louis Pasteur in 1864, improved the
quality of preserved foods and introduced the wine, beer, and milk
preservation.

3. From those two approaches to food processing which are both
the traditional and modern we can ask ourselves the question
What are processed foods?
Processed foods aren’t just microwave meals and other ready
meals. The term ‘processed food’ applies to any food that has
been altered from its natural state in some way, either for
safety reasons or convenience. This means you may be
eating more processed food than you realize.
Some common examples of processed foods include
 Breakfast cereals
 Cheese
 Tinned vegetables
 Bread
 Drinks, such as milk or soft drinks.
 Meat products, such as bacon.

5. METHODS USED IN PROCESSING OF FOODS
 Though we cannot have a talk on each processing
due to the unlimited product that can be processed
these are some commonly used processing
methods.
 Chemical Processing:Adding different chemicals
to packaged foods is a common processing
method. Chemicals added to preserve food and
give it "shelf life" are necessary for foods to remain
safe and edible after shipping and time spent on the
store shelves. Salt, sugar, wood smoke, spices,
monosodium glutamate and artificial sweeteners
are some of the natural and man-made extras
added to foods during processing.

6.  Refrigeration and Freezing:Refrigerating and
freezing foods are safety measures to keep
bacteria at bay. Commercially refrigerated foods
typically sit at 4 degrees Centigrade or 39 degrees
Fahrenheit. To freeze food, the temperature of a
commercial freezer is set to minus 18 degrees
Centigrade or 0 degrees Fahrenheit. This causes
the food to freeze quickly, creating smaller ice
crystals than home freezing does (home freezers
keep food at minus 10 degrees Centigrade or 14
degrees Fahrenheit). Having smaller ice crystals
means the food maintains a higher quality.
Uncooked fruits and vegetables must be blanched
before freezing.

7.  Pasteurization
Pasteurization is a processing method used
extensively in the dairy industry. Pasteurizing
means heating the product to a specific
temperature for a controlled time period to kill
harmful organisms. Pasteurization is also used for
fruit and vegetable juices. In large operations, the
milk or juice is pasteurized in huge vats to process
as much as possible at one time.

8. IMPACT OF PROCESSED FOODS ON HEALTH
 Food poisoning
 There are thousands of cases of food poisoning each year,
many of which are not reported or recorded in official
statistics.
 Food poisoning may result from poor domestic food
preparation, or poor food processing in industry.
 This may result in loss of business and people’s jobs if it is a
serious outbreak.
 Changes in food, either through enzyme deterioration of food
or micro-organism growth, will eventually lead to the food
becoming inedible or unsafe if eaten.
 The rate of deterioration depends on a variety of factors
which must be controlled carefully.
 Contaminants may be already present in the food, e.g.
salmonella in chicken or transferred to the food by humans,
flies, rodents and other pests.

9.  High risk foods
 Some foods are high-risk, as they provide the ideal
conditions needed for micro-organisms to grow.
 These include:
 meat and meat products;
 milk and dairy products;
 fruit.
 If these foods become contaminated with food-
poisoning micro-organisms and conditions allow
them to multiply, the risk of food-poisoning
increases.

10.  People at high risk
 Elderly people, babies and anyone who is ill or pregnant
needs to be extra careful about the food they eat.
 For example, pregnant women or anyone with low
resistance to infection should avoid high risk foods such
as unpasteurised soft cheese.

11.  Factors affecting food poisoning
 Some common factors leading to food poisoning include:
 preparation of food too far in advance;
 storage at ambient temperature;
 inadequate cooling;
 inadequate reheating;
 under cooking;
 inadequate thawing;
 consuming raw food;
 improper warm holding (i.e. holding ‘hot’ food below 63ºC);
 infected food handlers;
 contaminated processed food;
 poor hygiene.

12.  Symptoms of food poisoning
 Food poisoning can be mild or severe.
 The symptoms will be different depending on what
type of bacteria is responsible.
 Common symptoms include:
 severe vomiting;
 diarrhoea;
 exhaustion;
 headache;
 fever;
 abdominal pain;
 tiredness.

13.  Food contamination
 Food contamination is a complex subject. Pathogenic (disease-causing organisms)
contamination -- such as bacteria, viruses and parasites - can be on food that if not
handled or cooked safely can cause illness. Toxins (poisons) produced by certain
bacteria can cause food intoxication (poisoning). Food can also be contaminated
(made impure) by chemicals such as pesticides (used in insect and rodent control
in kitchens and to control agricultural infestation), certain cleaning compounds, and
sometimes by use of improper containers (pots) for cooking or storing food. These
chemicals when ingested in large amounts can cause serious foodborne illness.
Galvanized containers should never be used for storage of foods. Food
contamination can be caused by:
 1. Improper handling, preparing, and storing of food
 2. Improper washing of hands and fingernails
 3. Poor personal hygiene habits of food employees
 4. People who may seem well but who carry pathogens that can make other
people sick
 5. Improperly cleaned and sanitized eating and cooking utensils and equipment
 6. Contamination of food, utensils, and equipment from flies, roaches, and other
insects and pests
 7. Use of foods from unapproved sources

14. SOME CHRONIC DISEASES THAT CAN OCCUR FROM
PROCESSED FOODS
 chronic disease or condition is one that does not end, or that
keeps coming back. There are many chronic diseases and
conditions; some are very mild and do not affect a person's life
much if any, and others can have a serious impact on a
person's daily life.
 Chronic diseases - such as heart disease, cancer, diabetes,
stroke, and arthritis - are the leading causes of disability and
death.
 Some chronic conditions can be managed with lifestyle
modifications and/or medication, but for some there is no cure.
Some chronic conditions are very common, and others are
extremely rare. Some are caused by exposure to disease
agents or substances, and some are inherited from your
parents.
Here is a list of some of the more common chronic conditions
and diseases:
 Allergies

15.  Arthritis
 Asthma
 Celiac Disease
 Cerebral Palsy:
 Chronic Fatigue Syndrome (CFS)
 Diabetes
 Epilepsy:
 ALS (Lou Gehrig's Disease)
 Alzheimer's Disease and other Dementias
 Cancer
 Chronic Obstructive Pulmonary Disease (COPD)
 Cystic Fibrosis
 Eating Disorders
 Heart Disease
 Obesity
 Oral Health
 Osteoporosis
 Reflex Sympathetic Dystrophy (RSD) Syndroms

17. WAYS THAT PROCESSED FOODS ARE
SLOWLY KILLING PEOPLE
 1. Processed Foods Are Usually High in Sugar and
High Fructose Corn Syrup
 2. Processed Foods Are “Hyper Rewarding” and
Lead to Overconsumption

18.  3. Processed Foods Contain All Sorts of
Artificial Ingredients

19. MEASURES TO ATTENUATES THE CHRONIC
EFFECTS OF PROCESSED FOODS
 What to Eat after Food Poisoning
 Consumption of food contaminated with pathogens like
bacteria, fungi and viruses can lead to food poisoning.
Both during processing and manufacturing processes,
food may get infected with toxins. Food poisoning can
be mild to severe based on the involved toxin and an
individual’s health condition. Cyclosporine, E.coli, listeria
and salmonella are some pathogens that are most
frequently associated with food poisoning. Likewise,
food poisoning can significantly affect your health and
post-food poisoning nutritional consulting is very
important. Here are a few important guidelines on what
to eat and avoid after food poisoning.
 1. Liquids

20.  2. BRAT Diet
 BRAT is an acronym for bananas, applesauce, rice
and toast. So this is all that’s included in a BRAT
diet that you should consume in any gut related
illness (with some exceptions obviously).

21.  3. Supplements
 4. Herbs

22. WHAT TO AVOID AFTER FOOD POISONING
 1. Dairy Products
 2. Spicy or Fatty Foods
 3. Foods with High Fiber

23.  4. Alcohol and Caffeine
 5. Apple and Pear Juices

24. CONCLUSION
 It is not my intention to make the case that junk food is evil or is to be
avoided at all costs.
 In some cases, food processing is beneficial in that it helps neutralize the
natural toxins in food before they are consumed.
 Sometimes you just want to eat something because you like the taste,
and eating a little processed food now and then won't have a great effect
on your overall health. The human body is pretty resilient.
 However, a continuous diet of only junk food will certainly have an effect
on your well being and your long term risk of disease.
 Foods such as pastured, grass fed meats, eggs and poultry, fresh
organic vegetables and fruit, wild caught seafood, tropical oils, clean, raw
diary products and properly prepared nuts and grains support the growth
and maintenance of your muscles and organs.
 Stick with these types of foods for the majority of your meals, and you’ll
go a long way toward avoiding the health problems associated with non-
nutritive, processed junk food

25.  Thank you all for your kind attention