ไทย
Food technologists point out that consuming processed foods does not always cause disease and it is safe to eat. They recommend that consumers change their behavior, avoiding the same processed foods over and over with eating a balanced diet, drinking clean water, exercising, and getting enough rest.
Assoc. Prof. Dr. Chalida Borompichaichatkul, a lecturer in the Department of Food Technology, Faculty of Science, Chulalongkorn University, stated that consumers nowadays still concern and question the safety of processed foods. To explain, processed foods are foods that undergo a food processing process that changes the raw material’s form from fresh to cooked,
The main purpose of processed food is to process the raw material and make it safe to eat, easily digested, create other product variety and extended shelf life of the product. Also, most importantly, reducing microbial contamination that can cause food spoilage and disease.
In the past few Decade, food manufacturers are embracing modern technology and innovation to enhance beneficial ingredients, increase essential nutrients, and combine them to create new food products, resulting in healthier and nutritious products.
In addition, food processing has numerous advantages as it extending the shelf life of the food, which result in minimizing food loss and food waste. This allows sufficient food to be distributed to people with limited access to food sources, preventing missed opportunities for those without access to food, and creating global food security.
Many consumers also have concern about the food contamination or not properly cook and clean with good hygiene practice product from local store, however, processed food are reliable option but depended on which brand of processed food. Due to the fact that reliable processed food factory must be certified by FDA with FDA registration number, certification seal, or an organization that oversees consumer safety.
The food production process of many processed food factory in Thailand is controlled to strict and conduct by responsible government organization to have standard hygiene practice from raw materials to finished products. Also, an inspection at every stage, including a traceability system that can trace back raw materials to their origins and ensure that they are free of contamination.
Consumers who concern about sodium, salt, fat, and sugar content can choose low-fat, low-sufar and low-sodium formulas of processed food due to the fact that current food technology have help to reduce the amount of salt, fat and sugar while maintaining deliciousness. Consumers can read food product labels when making decision.’
Processed foods do not require preservatives, but can last for a long time thanks to high-standard processing methods. Heating is used to destroy microorganisms, a risk factor that needs to be controlled. It is recommended not to purchase large quantities, but to purchase only enough for consumption. There is no need to stockpile products to ensure freshly produced products.
Assoc. Prof. Dr. Chalida emphasized that the key principle in eating is balance, eating a variety of foods, and not eating just one type of food or the same thing over and over again. Many diseases that are occurring today, especially in the Non-Communicable Disease (NCD) group, are not caused by consuming processed foods, but by eating the same foods repeatedly over a long period of time, not getting enough nutrients, living a hectic life, and stress.
Therefore, you should eat a complete diet of all 5 food groups: carbohydrates, fat, protein, vegetables, fruits, and fiber. Divide the nutrients into proportions according to the recommendations of experts, such as 2 parts vegetables, 1 part rice, 1 part protein, etc. And very importantly, drink enough clean water to meet your body’s needs, along with exercising and getting enough rest.
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