Some foods can endanger health. Food-borne bacteria and parasites can make anyone ill, and people with allergies or intolerance should avoid trigger foods. Certain dishes can also expose people to unsafe amounts of dangerous substances. Knowing the risks associated with particular foods can help consumers to take an active part in planning and improving the quality of a healthy diet.
Partially Hydrogenated Oils and Trans Fats
In order to firm up fats and extend shelf life, vegetable oils can be subjected to heat, pressure and the addition of hydrogen molecules. The process, called hydrogenation, results in twisted fat molecules known as trans fats. The University of Maryland Medical Center states these man-made fats have no health benefits and instead pose serious health risks. Trans fats raise bad cholesterol and lower good cholesterol, contributing to the accumulation of belly fat and increased risks for cardiovascular disease, diabetes and cancers. Zero trans fats labels may seem reassuring, however, the FDA allows products with less than half a gram of trans fats per serving to list zero grams in the nutritional facts. Eating several servings of these foods could result in a significant intake of trans fat. Foods that usually contain trans fats are deep fried, like doughnuts and french fries, or have a long shelf life, such as commercially packaged chips, cookies, pies, microwave popcorn, crackers and icings.
Mercury Contaminated Fish
Omega-3 fatty acids found in fish can lower cholesterol and reduce the risk of dying from heart disease. Unfortunately, industrial pollution in waterways, coupled with the actions of natural microorganisms, results in methyl mercury, a highly toxic substance that accumulates in fish near the top of the aquatic food chain. Shark, swordfish, king mackerel and tilefish are the types most likely to have high concentrations of the hazardous material. Even chunk light tuna, which generally has lower amounts of mercury than other tunas, should be eaten in moderation. Wild caught versions of coldwater fish appear to be the healthiest choices, but local advisories should be followed. MayoClinic.com explains that pregnant women and children under age 12 are most at risk because mercury is known to be harmful to the development of the brain and nervous system. Two servings of fish per week are recommended as a source of healthy fats.
Red Meat
Eating large amounts of beef, pork and processed meats, such as bacon, hot dogs, and deli meat has been linked to increased risks of various malignancies. It may be that frying, broiling, or grilling meats at high temperatures produces compounds that cause cancer. The American Dietetic Association issued a position statement in July 2009 that endorses appropriately planned vegetarian and vegan diets, citing such health benefits as lower LDL cholesterol, blood pressure and BMI. Those who eat a plant-based diet also enjoy decreased overall rates of type 2 diabetes and cancer than non-vegetarians.
