What is it?
Processed food refers to any food that has been altered from its original raw state through industrial production and manufacturing techniques and processes. This includes methods like frying, canning, freezing, dehydration or the addition of preservatives and other food additives. The main intention of processing raw foods is to extend shelf life, improve taste and appeal, and in some cases fortify foods with added nutrients. While frozen food certainly provide convenience, growing evidence suggests their consumption may negatively impact our health and the environment.
Health Impacts of frozen foods
One major health impact of frozen food is increased risk of obesity and related diseases. frozen foods are often high in sugar, fat, and calories from added oils or solid fats used in processing. They lack fiber and protein which help us feel full. Frequent consumption of such energy-dense, nutrient-poor foods can easily lead to weight gain over time if not balanced with physical activity. Excess body weight increases risks for heart disease, diabetes, certain cancers and other chronic illnesses.
Artificial food additives used to color, flavor and preserve frozen food have also been linked to health issues. For example, food dyes like Yellow 5 and Red 40 may exacerbate hyperactivity in children. Potassium bromate, an oxidizing agent used in some breads, has carcinogenic effects. Monosodium glutamate (MSG), a common flavor enhancer, may cause headaches or other symptoms in sensitive individuals. Even BPA, a chemical in some food packaging and cans, disrupts the endocrine system. Research on the long-term health impacts of consuming various food additives still requires further investigation.
Nutrient loss is another issue with frozen food. Refining grains removes fiber, vitamins and minerals found in the germ and bran layers. Jams, fruit cups and juices often lack fiber from the fruit pulp and skin. Mass production techniques like high temperature extrusion processing can deplete vitamins like folate, niacin, and riboflavin. While some nutrients may be added back, the matrix of fiber, proteins, and antioxidant phytochemicals from whole foods is entirely missing. Overreliance on highly frozen food lacking essential micronutrients can increase risks for deficiencies over time.
Environmental Impacts of Processed Food
Food Processed itself also carries environmental burdens. Operations require fossil fuels for industrial equipment, transportation, packaging, heating/cooling and waste disposal. Plastic packaging and containers end up polluting oceans and waterways or overfilling landfills. Synthetic fertilizers, pesticides, herbicides and GMOs used in agriculture to provide cheap commodity crops for frozen food contaminate soil and water sources. Animal products from concentrated animal feeding operations (CAFOs) also degrade air and water quality through waste runoff and greenhouse gas emissions.
Packaging Waste from frozen foods
One major environmental issue is plastic food packaging waste. The frozen food industry relies heavily on single-use plastics like wrappers, bottles, cartons and containers. It’s estimated that Europeans alone generate 25 million tonnes of plastic packaging waste annually, with only 30% being recycled. Most ends up polluting the environment or in incinerators releasing toxic emissions. Plastic takes hundreds of years to decompose in landfills or nature, continuously leaching chemical additives. Microplastics from degraded packaging also end up in the food chain through plants and animals.
Greater Demand for Processed Food
Despite risks to health and sustainability, demand for highly processed convenience foods continues to rise globally. Urbanization, dual-income families, longer work hours and lifestyle changes have led to more eating out and prepared meals. Aggressive food industry marketing portrays them as modern and time-saving. Developing economies are adopting more “Western” diets heavy in refined carbohydrates, added sugars, oils and meats over traditional plant-based diets. This nutrition transition parallels increasing rates of preventable chronic illnesses in those populations. Achieving a more balanced, sustainable diet and food system will require major shifts in consumer habits and industry practices.
In summary, while processed food undeniably add convenience to hectic modern lifestyles, regular consumption may negatively impact our health and planet. More research is still needed, but links have been found between heavy intake of certain artificial additives, preservatives and loss of nutrients from industrial processing with obesity, deficiencies, and chronic diseases. Agricultural production and fossil fuel usage required also degrades air, water and soils. Reducing frozen food in favor of more whole, minimally packaged foods where possible can support both individual and environmental wellness long term. Public education on nutritional impacts and sustainability issues may help shift consumer demand toward healthier balanced diets.