Exploring the Prevalence and Risks of Wheat Adulteration in Gorakhpur City, Uttar Pradesh, India

Abstract

Adulteration in food products is a significant concern in India, particularly in staple foods like wheat flour, where harmful substances are often added to increase weight or alter appearance. Wheat flour, one of the most widely consumed food items,is vulnerable to adulteration practices driven by profit motives. This study focuses on wheat flour adulteration in Gorakhpur city, Uttar Pradesh, a region experiencing rapid urbanization and increased food demand. The study evaluates the degree of contamination present in wheat flour and its possible ramifications on health. A total of 160 wheat flour samples were collected from various local markets, grocery stores, and mills across Gorakhpur and analyzed in laboratories for common adulterants such as chalk powder, soapstone, starch, and artificial colorants using standard detection methods, including iodine and hydrochloric acid tests. The findings revealed that 50 (31.25%) of the samples tested positive for one or more adulterantswith starch being the most prevalent, followed by chalk powder and starch. The health risks associated with these adulterants are significant, including gastrointestinal distress, respiratory issues, skin irritationand long-term effects such as kidney damage and chronic health conditions. The study also highlights the lack of public awareness and inadequate regulatory enforcement as key factors contributing to the widespread issue. The study emphasizes the need for enhanced public awareness, stricter regulations, and improved food safety testing to combat adulteration. It calls for coordinated efforts from government bodies, local authorities, and consumers to ensure food safety and mitigate health risks associated with wheat flour adulteration.