WHO warns of health risks from adulterated turmeric
The vibrant, yellow spice turmeric may owe its notable color more to added colorants than to nature. Several studies indicated that manufacturers in South Asia might adulterate it with a harmful additive. However, Bangladesh has found a solution to combat this issue.
Food adulteration involves adding substances to food products without the consumer's knowledge to artificially enhance their quality or quantity, or to lower production costs (or increase sales price). The added substances can be benign, such as watering down milk, or extremely hazardous. This is the case with turmeric. It's noteworthy that spices are among the top five most adulterated types of food since they are a high-value commodity that generally undergoes processing before sale.
Turmeric adulteration: What's the story?
As reported by the British weekly "The Economist," the consumption of turmeric among millions of residents in South Asia can pose serious health risks. There, lead chromate is used to artificially color the spice. However, what exactly is this substance?
"The substance can impact the blood, bone marrow, central and peripheral nervous system, kidneys, and lungs, potentially leading to anemia, peripheral nerve damage, abdominal pain, and kidney functional disorders. The substance is carcinogenic in humans and may also impair human fertility or cause developmental defects in the fetus," the WHO explains.
