THE FOOD INDUSTRY IS FEEDING YOU NANOPARTICLES - Studies indicate possible harmful effects on your health

Main points followed by articles:

• Nanotechnology and nanoparticles have been around for quite some time. In fact, consumers have been eating nanoparticles for years without being aware they are in their food.

• 

   Illustration - setixela/Thinkstock - Epoch Times

  In essence, nanotechnology revolves around the engineering and manipulation of particles at an incredibly small scale. Nanoparticles are measured in billionths of one meter.
• Nanoparticles keep food fresh longer, and are often used to thicken and color processed foods.
• Some varieties of Dentyne gum and Jell-O, M&M’s, Betty Crocker Whipped Cream Frosting, Kool-Aid, Pop-Tarts, you name it, contain them. Even food packaging such as plastic containers and beer bottles have nanoparticles.
• Nanoparticles can also be used to deliver vaccines, treat tumours, clean up oil spills, protect skin from sun and kill bacteria.
• Because labelling and disclosure are not required for food and beverage products containing them, it’s difficult to determine how widespread their use is.
• Studies show nanoparticles can harm human health and the environment.
• They can damage lungs and cause symptoms such as rashes and nasal congestion, and we don’t yet know about long-term effects.  
• Their minute size means they’re “more likely than larger particles to enter cells, tissues and organs” and “can be more chemically reactive and more bioactive than larger particles of the same chemicals,” Friends of the Earth says.
• A Cornell University study found nanoparticle exposure changed the structure of intestinal-wall lining in chickens. 
• Like pesticides, they also bioaccumulate.
• Those that end up in water – from cosmetics, toothpaste, clothing and more – concentrate and become magnified as they move up the food chain.
• And in one experiment, silver nanoparticles in wastewater runoff killed a third of exposed plants and microbes, according to a CBC online article.

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Industry needs to explain the use of nanoparticles in our food

 

By Dr. Sylvain Charlebois

 

Nanotechnology and nanoparticles have been around for quite some time. In fact, consumers have been eating nanoparticles for years without being aware they are in their food. 

 

Some varieties of Dentyne gum and Jell-O, M&M’s, Betty Crocker Whipped Cream Frosting, Kool-Aid, Pop-Tarts, you name it, contain them. Even food packaging such as plastic containers and beer bottles have nanoparticles.

 

While consumers and interest groups alike are registering their concerns about genetically modified organisms (GMOs), the growing role of nanotechnology in food and agriculture is impressive. When considering the socio-economic and ethical implications of nanotechnology, comparisons to the GMO debate are unavoidable.

In essence, nanotechnology revolves around the engineering and manipulation of particles at an incredibly small scale. Nanoparticles are measured in billionths of one meter. Some nanoparticles do exist in our environment but, similar to the GMO debate, nanoparticles engineered in laboratories are becoming a source of concern to environmental and health advocates.

 

In Canada, it is not mandatory to disclose the presence of nano-size particles in food, and the proper assessment of food safety risks related to nanotechnology remains, at best, a work in progress. 

 

Nanoparticles actually serve the food industry very well, and allow consumers to have access to fresher, more affordable food products. They deliver nutrients, keep food fresh longer, and are often used to thicken and color processed foods.

To protect consumers, nanoscale devices can even detect food pathogens at several stages of food production cycles throughout the value chain. As for global food security, many believe nanoparticles have also helped agricultural systems in emerging countries by enhancing local food productivity in rural communities. Still, some have their doubts. 

Read more - http://www.theepochtimes.com/n3/809003-industry-needs-to-explain-use-of-nanoparticles-in-our-food/

Nanoparticles - Panacea or Pandora's Box?

By David Suzuki

Nanoparticles can be used to deliver vaccines, treat tumours, clean up oil spills, preserve food, protect skin from sun and kill bacteria. They’re so useful for purifying, thickening, colouring and keeping food fresh that they’re added to more products every year, with the nanofoods market projected to reach US$20.4 billion by 2020.

Nanoparticles are the new scientific miracle that will make our lives better! Some people say they’ll usher in the next industrial revolution.

Nanotechnology commonly refers to materials, systems and processes that exist or operate at a scale of 100 nanometres or less, according to U.S.-based Friends of the Earth (FoE). A nanometer is a billionth of a metre – about 100,000 times smaller than the diameter of a human hair.

An FoE report finds use of unlabelled, unregulated nano-ingredients in food has grown substantially since 2008.

Because labelling and disclosure are not required for food and beverage products containing them, it’s difficult to determine how widespread their use is.

Nanoparticles are also used in everything from cutting boards to baby bottles and toys to toothpaste.

Studies show nanoparticles can harm human health and the environment. They can damage lungs and cause symptoms such as rashes and nasal congestion, and we don’t yet know about long-term effects.

 

Their minute size means they’re “more likely than larger particles to enter cells, tissues and organs” and “can be more chemically reactive and more bioactive than larger particles of the same chemicals,” FoE says. A Cornell University study found nanoparticle exposure changed the structure of intestinal-wall lining in chickens.

 

Like pesticides, they also bioaccumulate. Those that end up in water – from cosmetics, toothpaste, clothing and more – concentrate and become magnified as they move up the food chain. And in one experiment, silver nanoparticles in wastewater runoff killed a third of exposed plants and microbes, according to a CBC online article.

 

Their use as antibacterial agents also raises concerns about bacterial resistance and the spread of superbugs, which already kill tens of thousands of people every year.

 

Read more - http://www.theepochtimes.com/n3/885454-nanoparticles-panacea-or-pandoras-box/

 

 

Toxic nanoparticles may be entering the food supply

 

Science Daily - Farmers have used silver nanoparticles as a pesticide because of their capability to suppress the growth of harmful organisms. However, a growing concern is that these particles could pose a potential health risk to humans and the environment. In a new study, researchers have developed a reliable method for detecting silver nanoparticles in fresh produce and other food products.

 

Over the last few years, the use of nanomaterials for water treatment, food packaging, pesticides, cosmetics and other industries has increased. For example, farmers have used silver nanoparticles as a pesticide because of their capability to suppress the growth of harmful organisms. However, a growing concern is that these particles could pose a potential health risk to humans and the environment. In a new study, researchers at the University of Missouri have developed a reliable method for detecting silver nanoparticles in fresh produce and other food products.

 

"More than 1,000 products on the market are nanotechnology-based products," said Mengshi Lin, associate professor of food science in the MU College of Agriculture, Food and Natural Resources. "This is a concern because we do not know the toxicity of the nanoparticles. Our goal is to detect, identify and quantify these nanoparticles in food and food products and study their toxicity as soon as possible."

 

Lin and his colleagues, including MU scientists Azlin Mustapha and Bongkosh Vardhanabhuti, studied the residue and penetration of silver nanoparticles on pear skin. First, the scientists immersed the pears in a silver nanoparticle solution similar to pesticide application. The pears were then washed and rinsed repeatedly.

 

Results showed that four days after the treatment and rinsing, silver nanoparticles were still attached to the skin, and the smaller particles were able to penetrate the skin and reach the pear pulp.

 

"The penetration of silver nanoparticles is dangerous to consumers because they have the ability to relocate in the human body after digestion," Lin said. "Therefore, smaller nanoparticles may be more harmful to consumers than larger counterparts."

 

When ingested, nanoparticles pass into the blood and lymph system, circulate through the body and reach potentially sensitive sites such as the spleen, brain, liver and heart.

 

The growing trend to use other types of nanoparticles has revolutionized the food industry by enhancing flavors, improving supplement delivery, keeping food fresh longer and brightening the colors of food. However, researchers worry that the use of silver nanoparticles could harm the human body.

 

"This study provides a promising approach for detecting the contamination of silver nanoparticles in food crops or other agricultural products," Lin said.

 

Members of Lin's research team also included Zhong Zang, a food science graduate student. The study was published in the Journal of Agricultural and Food Chemistry.

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Story Source:
The above story is based on materials provided by University of Missouri-Columbia. The original article was written by Diamond Dixon. Note: Materials may be edited for content and length.

 

Link to this article - http://www.sciencedaily.com/releases/2013/08/130822194530.htm

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