Meal ingredients now consist mainly of refined grains, polished grains, refined oils, and meat from farm-raised animals. Photograph used for representational purposes only | Photo Credit: Getty Images/iStockphoto

Imagine a typical Indian meal from more than a century ago: Fewer ingredients were used; whole grains such as unrefined grains and millets, whole legumes, crude oils, locally grown vegetables and fruits, meats and dairy products from animals fed natural diets. Diversity in dishes results from seasonally available produce, reflecting local or geographical limitations. Since there was no concept of storing cooked food, meals were prepared fresh daily and consumed at designated hours; In this way, nutritional values ​​were kept at the maximum level.

Fast forward to today, the pattern may be the same, but the quality of the food has changed dramatically. Modern meals are more likely to contain high amounts of sugar, salt and fat. Ingredients now consist mainly of refined grains, polished grains, refined oils, and meat from farm-raised animals. While these meals are extremely delicious, they often lack essential nutrients and are often consumed with energy-dense beverages.

Food processing has emerged as an important tool for making food edible and useful, especially given the complexities of modern life. It has become a boon for many by reducing the workload of overworked individuals, offering diversification to the young population, creating employment at various levels and saving tons of agricultural produce through systematic handling, transportation and storage.

Over the past seven decades, food processing has evolved significantly, moving from basic processed products to today’s modern products. ultra processed products. This transformation utilizes highly automated production facilities and advanced techniques to create shelf-stable and ready-to-eat packaged foods. Although these innovations have greatly influenced our food patterns, have they been entirely beneficial to humanity?

Modern diets and nutrition

Modern nutrition has experienced a major shift in the distribution of energy from carbohydrates, proteins and fats. Unlike traditional diets, in modern diets the majority of energy comes from simple carbohydrates and fats, leading to a significant reduction in dietary fiber. Additionally, the type of fat consumed has shifted from crude oils to refined oils and trans fats, resulting in diets lacking essential minerals and vitamins. The prevalence of calorie-dense fats and sugars, combined with lifestyle changes that include reduced physical activity, has led to increased obesity/overweight problems not only in urban populations but also in rural communities. This shift is further exacerbated by rising disposable incomes, which have allowed for the rise of unhealthy foods and the emergence of boom trade.

Accordingly a new study published in Lancet According to the Indian Council of Medical Research, the overall prevalence of diabetes among Indians is around 11.4%; 15.3% of the population is pre-diabetic; That is, individuals with higher-than-normal blood sugar levels put these individuals at greater risk of developing diabetes. The prevalence of hypertension is estimated to be around 35.5%. Moreover, obesity It is becoming more common, with 28.6% of the population classified as obese and 39.5% experiencing abdominal obesity (ICMR-INDIAB National Cross-Sectional Study, LancetSkin. II, (7), p. 474-489, July 2023). Similar trends were observed in the National Family Health Survey-5, which included data on diabetes prevalence and hypertension for the first time.

These statistics are alarming and suggest a growing burden of non-communicable diseases with long-term consequences such as reduced productivity, reduced physical and mental work efficiency, and higher healthcare costs.

The way forward

The way forward is clear; a movement towards healthier food choices. For this, it is essential to increase nutritional literacy among consumers.

Adopting a healthy lifestyle is crucial in preventing lifestyle-related diseases. Consumers need to understand that nutrition plays an important role in health and life expectancy and become more knowledgeable about nutrition. Awareness about safety and nutrition, two hidden qualities of food, is crucial to making better food choices.

The processed food industry should prioritize marketing healthy and safe foods by reducing chemical additives, artificial colours, fats, sugar and other foods. salt levels. Emphasis should be placed on the use of whole grains in product formulations. Additionally, misleading health claims should be strictly avoided.

A significant portion of the meals and snacks consumed today come from the catering industry, which can include unregulated and unorganized providers. Such food operators need to be properly trained to serve safe, healthy and hygienic meals.

As governments and food regulators increasingly encourage food companies to reformulate their products to increase nutritional value, the benefits of a nutritious and sustainable diet are growing. indispensable for our health. Traditional Indian dishes have long relied on a variety of spices to enhance flavor without excess salt, and the younger generation is now exploring global spices and seasonings. Monosodium glutamate (MSG), a natural spice, is a combination of sodium and glutamate (one of the most abundant amino acids) and can enhance food flavors while regulating sodium levels. MSG contains 12% sodium, which is significantly less than the 39% found in table salt. Numerous studies show that using MSG in reduced salt form can preserve the flavor of a variety of dishes, such as soups, snacks, and sauces, and reduce sodium levels by up to 40%.

The food industry must strive to strike a balance by ensuring processed foods are nutritious while encouraging the consumption of locally available fruits and vegetables for healthier diets.

(Dr. Jamuna Prakash is former professor, Department of Food Science and Nutrition, University of Mysore. [email protected])