The season of juicy and wonderful mangoes has arrived. This fruit not only tastes great but is also packed with health benefits, being rich in fiber, antioxidants, vitamin C and many other micronutrients. But do you know that eating mangoes cooked with the chemical compound calcium carbide can have serious health consequences. (Also read: FSSAI warns against use of calcium carbide to ripen mangoes, says it can pose serious health risks)
FSSAI, the apex food regulator in India, has recently urged traders and food business operators not to use the banned product ‘Calcium Carbide’ for ripening fruits. The body advised the food safety departments of the states/UTs to remain alert and take serious action against those indulging in such illegal activities.
“Calcium carbide, which is commonly used to ripen fruits such as mangoes, releases acetylene gas, which contains harmful traces of arsenic and phosphorus. These substances, also known as ‘masala’, can cause dizziness, nausea, vomiting, “Can cause serious health problems like increased thirst, burning sensation, weakness, difficulty in swallowing, vomiting and skin ulcers,” FSSAI said.
“There is a possibility that calcium carbide may come in direct contact with the fruits during application and may leave arsenic and phosphorus residues on the fruits,” the regulator said.
What is Calcium Carbide and how does it ripen mangoes?
“Calcium carbide is a chemical compound used to artificially ripen mangoes and other fruits. Although it speeds up the ripening process, its use is banned in many countries due to the potential health risks associated with its residues. Banned. When calcium carbide comes in contact with moisture, it produces acetylene gas, which is flammable and more importantly can pose a risk of explosion. “Calcium carbide residues in the fruit can form traces of arsenic and phosphorus hydride, which are toxic compounds. Consuming mangoes or other fruits ripe with calcium carbide can have many harmful effects on human health,” Narayan said. Says Dr Suparna Mukherjee, clinical nutrition in-charge, Health City, Bengaluru.
Side effects of calcium carbide on health
According to studies, calcium carbide can affect the nervous system by causing prolonged hypoxia. Symptoms such as headache, dizziness, high drowsiness, memory loss, brain edema, numbness in feet and hands, general weakness, cold and moist skin, low blood pressure, and seizures may be reported.
“Eating mangoes cooked with calcium carbide in large quantities poses a serious health risk. Calcium carbide releases acetylene gas, which speeds up ripening but also contains harmful impurities. Consuming it can cause headaches, dizziness, mood swings, May cause dizziness-like symptoms and, in severe cases, neurological damage. For arsenic and phosphorus residues, avoid mangoes with uniform yellow color and raw aroma. Instead, choose naturally ripe fruits (organic mangoes). ) If in doubt, soak the mangoes in water for an hour to reduce chemical residues. By choosing naturally ripe mangoes, you will avoid chemical ripening agents. Enjoy their full taste and nutritional benefits without the health risks,” says Dr. Suparna Mukherjee, Clinical Nutrition Incharge, Narayana Health City, Bangalore.
“Eating mangoes cooked with calcium carbide can pose significant health risks. Calcium carbide, which is often used for artificial ripening, contains traces of arsenic and phosphorus, which are harmful to human health Consuming fruits cooked in this manner can cause symptoms like stomach ache, diarrhea and vomiting. Mood disturbances and even seizures in severe cases Gas produced by calcium carbide can cause throat irritation, cough and difficulty breathing Long-term exposure to arsenic and phosphorus from calcium carbide May increase the risk of cancer, skin lesions and other chronic health conditions. Artificially ripened fruits often have less nutritional value than naturally ripened fruits and do not contain enough sugars and other essential nutrients. which reduces their health benefits, says Dr. L. says Sudarshan Reddy, senior consultant physician, Yashoda Hospital, Hyderabad.
Dr. Mukherjee explains in detail the side effects of calcium carbide:
Gastrointestinal Problems: Residual traces of arsenic and phosphorus hydride can cause irritation in the gastrointestinal tract, causing abdominal pain, nausea, vomiting, and diarrhea.
Neurological effects: Exposure to arsenic even at low levels can cause headaches, dizziness and, in severe cases, neurological disorders and impaired cognitive function.
respiratory system problems: Inhaling acetylene gas produced during the ripening process can cause respiratory irritation, coughing and difficulty breathing.
skin irritation: Direct contact with calcium carbide residue on the surface of the fruit may cause skin irritation, rashes and allergic reactions in some individuals.
“To minimise these risks, it is advisable to choose organically ripened fruits or thoroughly wash and peel fruits suspected of being ripened with calcium carbide. Regulatory bodies in many countries have banned the use of calcium carbide for ripening fruits, but enforcement can be inconsistent. Being aware of these risks can help consumers make safer food choices,” says Dr Tanugula.
It is important to note that the harmful effects of calcium carbide residues can vary depending on the concentration and duration of exposure. However, it is advised to avoid consuming fruits cooked with calcium carbide due to potential health risks. Consuming organically grown and naturally ripe fruits is the safest option to maintain good health.
