Munish Sood
MANDI: A new scientific study from the Department of Zoology at Sardar Patel University has raised serious concerns about the impact of commonly used food additives on human health. The research highlights potential genotoxic effects — damage to genetic material —caused by substances like citric acid, baking powder and monosodium glutamate (MSG).
Published in the Q2-ranked European Food Research and Technology journal (Impact Factor: 3.0), the study was part of an MSc research project carried out under the supervision of Dr Neelam Thakur, Assistant Professor in the Department of Zoology.
“We were shocked to observe the extent of cellular damage these everyday food additives can cause, particularly when consumed regularly or in large quantities,” said Dr Thakur. “Our findings suggest a pressing need to reevaluate the widespread use of these substances in processed foods.”
Scientific method with real-life relevance
The researchers used the Allium cepa (onion root tip) assay, a widely accepted test for assessing genotoxicity. Onion root cells respond to toxins in a way similar to human cells, making them an effective model for initial screening.
“The cell division in onion root tips slowed significantly after exposure, and we saw clear chromosomal abnormalities. This indicates that the additives are not just irritants—they may interfere with the very genetic blueprint of living organisms,” Dr Thakur explained.
Among the three additives tested, citric acid emerged as the most harmful, followed by baking powder. Surprisingly, baking powder exhibited strong negative effects even at lower concentrations. MSG, while often criticised in popular media, showed relatively lesser impact compared to the other two.
“Citric acid is found in countless products—from soft drinks to packaged snacks. Its damaging effects, as revealed in our study, are particularly concerning given its widespread use,” Dr Thakur added.
Local relevance, global implications
What sets this study apart is its integration of scientific rigor with ground-level data. The research team collected real samples from local food vendors in Himachal Pradesh to ensure the tested concentrations reflect actual consumption patterns.
“This wasn’t a theoretical lab exercise,” Dr. Thakur emphasised. “We examined how much of these additives are truly being used in street food and packaged products that people consume daily in towns like Mandi. That makes our results deeply relevant to public health.”
Call for action: Labeling, regulation, awareness
The research team urges policymakers, food regulators, and the general public to take note. The study recommends:
• Clearer labeling on packaged foods
• Public awareness campaigns
• Regular monitoring of food additive levels
• Further toxicological studies using advanced cellular and animal models
