Cut down on canned food and takeaways

Chemicals in food and packaging can be potentially harmful

With food packaging, the issue is that with time, there is the risk of the chemicals in the packaging migrating into the food, said Professor William Chen, director of Nanyang Technological University's food science and technology programme. PHOTO: REUTERS
Joyce Teo
Senior Health Correspondent
Updated
Aug 21, 2018, 01:56 PM
Published
Aug 21, 2018, 05:00 AM
New: Gift this subscriber-only story to your friends and family

Prof Chen added: "Chemicals are cheap and added to keep food fresh longer. The intention is good."

For example, chemical preservatives are used to fight microbe contamination and oxidation.

Already a subscriber? 

Read the full story and more at $9.90/month

Get exclusive reports and insights with more than 500 subscriber-only articles every month

ST One Digital

 $9.90/month

No contract

ST app access on 1 mobile device

Subscribe now

Unlock these benefits

  • All subscriber-only content on ST app and straitstimes.com

  • Easy access any time via ST app on 1 mobile device

  • E-paper with 2-week archive so you won't miss out on content that matters to you

Join ST's WhatsApp Channel and get the latest news and must-reads.

A version of this article appeared in the print edition of The Straits Times on August 21, 2018, with the headline Cut down on canned food and takeaways, chemicals in food and packaging can be potentially harmful. Subscribe

Available for
iPhones and iPads
Available in
Google Play

MCI (P) 066/10/2023. Published by SPH Media Limited, Co. Regn. No. 202120748H. Copyright © 2024 SPH Media Limited. All rights reserved.

Back to the top