Being aware of health impacts of colourful sweets is simply important!

KATHMANDU, OCTOBER 31:During festivals, sweet treats are widely consumed, with colorful options like Jeri, Laddu, Peda, Lalmohan, Lakhamari, and Rasbari filling the shelves to attract buyers.

In the rush of the festive season, it’s often hard for consumers to distinguish quality sweets from substandard ones. This makes it essential to be mindful of the potential for harmful additives, like artificial colours, and expired or stale ingredients, which can pose health risks. Some businesses may take advantage of the demand by using expired ghee, oils, spices, and even unsafe colours in their sweets.

Spoiled or improperly stored food can have serious health impacts. Only 11 types of food-safe colors are permitted by food regulations, and it’s best to avoid sweets that look overly coloured. Consumers should be cautious of sweets that look appealing but may contain non-food-grade colours, and they should also check that the raw ingredients and kitchen cleanliness meet safe standards.

According to the regulations, only approved coal-tar colours, synthetic dyes, and thick dyes are permitted in food, limited to 200 milligrams per kilogram. These coal-tar colours are allowed in foods like ice cream, cheese, biscuits, cakes, sweets, tea, coffee, soft drinks, custard powder, jelly powder, preserved fruits and vegetables, soup powder, and flavouring substances, but they are strictly prohibited in cooked foods.

Being aware of these colourful sweets is essential, as they can be harmful to health if not regulated.

 

 

 

4o