Irradiated Food

Foods are sometimes irradiated with gamma rays, X-rays, or electron beams, which trigger chemical reactions there. Essential fatty acids – especially unsaturated fatty acids in vegetable oils – undergo oxidation and are thus converted into toxic compounds that can damage cells, cause atherosclerosis (hardening of the arteries) by increasing cholesterol levels, and even produce cancer. Important vitamins are destroyed, such as vitamin E, for example, which is the most sensitive to irradiation among lipophilic (fat-soluble) vitamins. It is destroyed by up to 100 %. The water-soluble vitamins are also radiation-sensitive. Vitamin C losses are as high as 47% in potatoes and as high as 70% in apples. When wheat flour is irradiated, a vitamin B1 loss of about 20 % can be expected. In some cases, the free radical content of a food can be increased, causing essential vital substances (micronutrients) – antioxidants such as vitamins A, C, E – to be depleted, thus reducing protection against oxidation.

Pathogenic viruses can only be eliminated at extremely high doses of radiation, resulting in greater nutritional and vital nutrient depletion. Other changes have also been noted in the texture, taste, odor and color of foods. Health risks for humans already exist at low as well as medium radiation doses. Changes in the blood count may occur, and the products produced by irradiation may have a carcinogenic effect. Radiation is also capable of making changes in genetic material (mutations), which can cause abnormalities.