Food adulteration and its consequences on health

Indian Express

18-06-2025

— Ritwika Patgiri
Of late, a number of cases of 'fake paneer' products came to light highlighting a worrying trend of increasing food adulteration in everyday staples and posing severe health risks. For instance, in early April, reports from Noida found that 47 paneer and khoya products out of 168 food items tested by the Food Safety and Standards Authority of India (FSSAI) were contaminated.
Fake paneer, also called 'analogue paneer' or 'synthetic paneer', mimics the texture and appearance of real paneer but is made from non-dairy ingredients and costs nearly half of the real paneer. However, this is not the only case of food adulteration in India.
According to data recently shared by the Union Minister of State for Health and Family Welfare, Prataprao Jadhav, 22 per cent of food samples tested in Tamil Nadu between 2021 and September 2024 were found to be adulterated. The data collected by food safety authorities across five southern states – Tamil Nadu, Telangana, Kerala, Andhra Pradesh, and Karnataka – also revealed that 15 per cent of the food tested in Telangana and 13 per cent in Kerala were contaminated.
Overall, one in every seven food samples tested in the five states failed to meet food safety standards over the last four years, indicating the systemic nature of food adulteration in the country.
Food adulteration is a process by which substances are either intentionally added to food items or food gets contaminated due to negligence or poor handling practices. Adulterants could be harmful chemicals or harmless fillers, which can be added at any stage of the production process. For instance, the dilution of milk by farmers or the mixing of edible oil with mineral oil are examples of food adulteration.
The issue of food adulteration affected both organised and unorganised sectors. If the adulteration of milk-based sweets by small sweet shops during Diwali is a common local concern, big corporations have also been found involved in food adulteration.
Evidence worldwide suggests that 57 per cent of individuals have had health issues as a result of consuming adulterated food. Food adulteration can cause a range of health issues, including digestive disorders, allergic reactions, nutritional deficiencies, weakened immune system, and chronic diseases like cancer and liver damage.
While some instances of food adulteration, like mixing water with milk, may seem harmless, the larger public health impact tells otherwise. According to the National Family Health Survey (NFHS-5) conducted between 2019 and 2021, 32.1 per cent of Indian children are underweight, 35.5 per cent are stunted (low height for age), and 19.3 per cent are wasted (low weight for height). Around 41 million children in India have stunted growth.
The survey also notes that milk and curd along with pulses and beans are more likely to be consumed daily by a majority of Indians compared to eggs, fish, or meat. Therefore, the dilution of milk has serious health implications, specifically in terms of key nutritional indicators, which remain poor despite the consumption of milk.
Similarly, the dilution of pure honey with sugar syrup is more than just an instance of lowering the quality of food. According to The Lancet data, India has the highest number of people with diabetes estimated at 212 million. Unhealthy food and sedentary lifestyles are the major reasons behind this. Therefore, even seemingly minor adulterations such as adding sugar to honey can have long-term health consequences.
The prevalence of food contamination raises an important question about food safety mechanisms in India. The FSSAI is responsible for regulating and overseeing food safety. Established by the Food Safety and Standards Act, 2006, the FSSAI conducts periodic pan-India surveillance of food products, especially staple food and commodities that are prone to adulteration.
The theme of this year's World Food Safety Day, celebrated on June 7, was 'science in action', drawing attention to the use of scientific knowledge in reducing illness, cutting costs, and saving lives. The theme also underlines the responsibility of regulatory bodies like the FSSAI in combating food adulteration through scientific approaches.
The use of genetically modified (GM) ingredients in food items in India can be mentioned here as a case in point. Despite scientific concerns, GM cottonseed oil – derived from Bt cotton, the only GM crop allowed for cultivation in India – is blended with other edible oils. However, this practice raises concerns due to the possible toxicity present in such oils.
To address this, the FSSAI has mandated that any food item containing 5 per cent of GM ingredients should be labelled accordingly. However, quantifying the percentage of GM ingredients in food is challenging and expensive, making the labeling system dependent on self-declaration by manufacturers. This makes FSSAI's role even more crucial in ensuring transparency and protecting consumers' right to know what they are consuming.
The case of organic food presents similar challenges. The FSSAI mandates that certified organic food must be free from any residues of insecticides and should be labelled accordingly. However, there's no clear labelling for uncertified or substandard organic products. According to the Organic India Market Report of 2022, organic food in India has witnessed a yearly growth of 25 per cent, driven by growing awareness and purchasing power.
Moreover, studies indicate that as consumers become aware about the health benefits of organic food, they are more likely to pay premium prices for such products. However, the consumption of organic food in India remains limited to urban, upper-classes because of such 'premium' prices as 'pure' organic food is mostly expensive.
However, the lack of clear labeling of such products raises critical questions – who actually has access to 'good' organic food and who is more likely to be deceived by 'bad' organic food?
In this context, FSSAI's role becomes critical. It may be argued that the first step in any policy response to food could address the question of who is committing adulteration and how it occurs. If unorganised sellers (like the local milk vendor or sweet shop) are diluting food items, the solution could focus on education, incentivization, and raising awareness.
Profit maximisation has been found as one of the primary motivations behind food adulteration across organised and unorganised sectors. For instance, according to the health ministry records, three of every five companies have been found guilty of misbranding or selling adulterated food, yet many manage to escape without penalties. The low conviction rate has been seen as a major reason behind the persistence of such mal-practices. The lack of food analysts and testing laboratories are some other systemic issues behind the low conviction rate.
Hence, stringent laws with a differentiated approach for the organised and unorganised sectors could play an important role in addressing food adulteration. Eventually, food safety is a matter of both health and awareness. In addition, given that the perceptions of food hygiene are also linked with caste and class, addressing the issue of food adulteration requires a nuanced approach rooted in differentiated understanding and public awareness.
Why is food adulteration considered a major public health concern in India? What are some of the long-term health effects of consuming adulterated food?
What role does the Food Safety and Standards Authority of India (FSSAI) play in ensuring food safety? Why is it important to have different regulatory approaches for the organised and unorganised food sectors?
How does the lack of clear labelling for organic and genetically modified (GM) foods impact consumer choices in India? Why is the self-declaration system for GM food labelling problematic?
How does food adulteration affect the nutritional status of children in India, as seen in NFHS-5 data?
What steps can be taken to improve food testing infrastructure and enforcement in India?
(Ritwika Patgiri is a doctoral candidate at the Faculty of Economics, South Asian University.)
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