Potential Health Hazards of Food Irradiation
In response to a request from the Ministry of Health, Government of
India, to carry out appropriate studies to determine if irradiated wheat
was safe for consumption, the Institute [ National Institute of
Nutrition ] initiated studies in the year 1973, using a variety of
experimental animals -- mice, rats and monkeys -- as also some
undernourished children. They were fed diets which contained
freshly irradiated wheat , the wheat being incorporated into the diet
within twenty-one days of being subjected to irradiation.
The Institute's Findings
1.Rats and mice fed diets containing freshly irradiated wheat
showed increased levels of polyploid cells [ cells with
chromosome abnormalities ] in their bone marrow. This was
repeatedly observed in several separate experiments.
2.Normal monkeys and undernourished children fed diets
containing freshly irradiated wheat showed elevated levels of
polyploid [ abnormal ] cells in circulating lymphocytes
[white blood cells] . Several months after the irradiated wheat was
withdrawn, levels of polyploidy returned to normal.
3.Mice fed freshly irradiated wheat-based diets showed evidence
of dominant lethal mutation as indicated by increased numbers
of intrauterine [ prenatal ] deaths.
4.When wheat was stored for twelve weeks after irradiation, and
then included in the diet, there was neither an increase in the
number of polyploid cells nor was there evidence of dominant
lethal mutation.
The meaning of increased numbers of polyploid cells is not clear ,
though it is often seen in association with rapidly regenerating tissues
and with malignancy [ cancer ] . Whether it signifies either mutational
or precancerous changes is not certain. But the meaning of
"dominant lethal mutation" is obvious -- it indicated undesirable
changes in reproductive performance.
The explanation for the increased polyploidy and the dominant
lethal mutation following the ingestion of freshly irradiated wheat,
is not clear. It is likely to be an effect of a mutagen formed in
wheat during the process of irradiation. The fact that these effects
were not seen when stored irradiated wheat was fed, suggests that the
mutagen is a relatively unstable substance
Based on these findings the National Institute of Nutrition
recommended that unconditional clearance of irradiated wheat was
not warranted and that when subjected to irradiation, wheat should be
stored for a period of at least twelve weeks prior to being released for
consumption....
http://www.geocities.com/CapitolHill/Lobby/8979/page26.html1. Why is food irradiated?
Food is irradiated to provide the same benefits as when it is processed by heat, refrigeration, freezing or treated with chemicals to destroy insects, fungi or bacterial that cause food to spoil or cause human disease and to make it possible to keep food longer and in better condition in warehouses and homes.
Because irradiation destroys disease-causing bacteria and reduces the incidence of food borne illness, hospitals sometimes use irradiation to sterilize food for immuno-compromised patients
6. Does irradiation cause chemical changes in food, producing substances not known to be present in non-irradiated food?
Yes, irradiation does produce chemical changes in foods. These substances, called "radio-lytic products", may sound mysterious, but they are not
8. For what other purposes is irradiation technology now used in the United States?
In addition to cancer treatment, irradiation is used for many purposes, including: performing security checks on hand luggage at airports, making tires more durable, sterilizing manure for gardens, making non-stick cookware coatings, purifying wool, sterilizing medical products like surgical gloves, and destroying bacteria in cosmetics.
9. Are irradiated foods on the market now?
Until recently, only irradiated dried spices and enzymes were marketed in the United States. In January 1992, irradiated Florida strawberries were sold at a North Miami supermarket. Sales of irradiated products are ongoing in several grocery stores. Poultry irradiation began commercially in 1993.
Irradiation of food has been approved in 37 countries for more than 40 products. The largest marketers of irradiated food are Belgium and France (each country irradiates about 10,000 tons of food per year), and the Netherlands (which irradiates bout 20,000 tons per year).
10. How can irradiated foods be identified in the market?
Irradiated food cannot be recognized by sight, smell, taste, or feel. Irradiated foods will be labeled with a logo, along with the words "Treated with Radiation", or "Treated by Irradiation."
