The
usage of nanotechnologies in food production and packaging involved potential
risks to the humans as well as the environment. Whilst the large contact
surface area of nanoparticles, it might enter into some parts of our body that
are created to block large particles from entering. Too much of bioavailability
vitamins and minerals through nano-carriers may not beneficial for human’s
health but another way round. It will cause nano-additives in food due to
accumulation and aggregation of nanomaterials. The nanomaterials will bind with
other food components which then react with stomach acid, enzymes, and other
biotransformation in the body. However, the research of biotransformations is
limited, the analysis might not be accurate.
The
major concern of nano-food, is the nano-sizing of nanoparticles exposes
consumers to some ‘hard’ nanomaterials. Some food and drinks may contain
indigestible, insoluble or even potentially biopersistent nanoparticles (e.g.
metals and metal oxides) which are difficult to breakdown. Sometimes, humans
might face toxic effects in our body due the applications of nano-pesticides
that are used in agriculture.
Moving
on to the risks of nanotechnology in food packaging. Previous studies found
that only nanoparticles that are smaller than nm range have the possibilities
of nanoparticles migrating from the packaging of food into the food. Therefore,
the likelihood of nanoparticles migrating from the packaging to the food is
merely zero. However, researchers mentioned that there might be more unforeseen
challenges that further study is needed. For example like the effects of
microbial flora when it contacts with our mouth and gut.
Challenges of Nanofood
Image source: http://www.foodsafetynews.com/2014/12/consumers-accept-nanotech-genetic-modification-in-food-for-nutrition-safety/#.VWlSoc-qqko
Recently,
a survey on the willingness of consumers to purchase foods that contain
nanotech and qualifiers (i.e. price, enhanced nutrition, improved taste and
improved safety) and genetically modified (GM) food among consumers of United
Sates. The results showed that consumers are very curious in this technology
and they are willing to pay more if the technologies are helping them to
improve the safety and health benefits, otherwise, they would go for organic
ingredients. Thus, we can judge that the level of health consciousness is
increasing.
Moving
on, currently there is no regulations of control on the production of
nanoparticles existed in the policy yet there are many nutrition products that
contain nanomaterials like iron in nutritional drinks, minerals, zinc oxide and
many more are already in the market. However, consumers never find out what
they really do and whether they are at the healthy level.
Currently,
there are limited understandings and knowledge about the risks of using
nanotechnologies in food production and packaging. Previously, even though we
can see nanotechnologies used in our food, consumers are not familiar with the
functions. However, according to Sanderson, it is expected to see
nanotechnologies food labelling on nanotechnologies food products by 2014.
In
conclusion, I suggest that scientists have to investigate deeper and present a
clearer view on both advantages and disadvantages of consuming nanomaterials.
Written
by: Team 3 (Wong Houy Shyan)
References:
Chaudhry, Q., Castle, L., 2011. Food applications of nanotechnologies: An overview of opportunities and
challenges for developing countries, Trends in Food Science &
Technology, vol. 22, iss. 11, pp. 595-603. Available at: http://www.sciencedirect.com.ezproxy.lancs.ac.uk/science/article/pii/S0924224411000021
[Accessed 27 May 2015].
Cushena, M., Kerryb, J., Morrisc, M.,
Cruz-Romerob, M., Cummins, E., 2012. Nanotechnologies
in the Food Industry – Recent Developments, Risks And Regulation, Trends I
Food Science & Technology, vol. 24, iss. 1, pp. 30-46. Available at:
http://www.sciencedirect.com.ezproxy.lancs.ac.uk/science/article/pii/S0924224411002378
[Accessed 27 May 2015].
