Colourful culprits
WITH the growing demand for convenient, on-the-go food options and the impact of changing atmospheric temperatures, the daily consumption of cold drinks, such as ice slushies, is rapidly increasing. Children, particularly those under 10 years old, are especially drawn to brightly coloured foods and beverages. Recognising this psychological preference, many businesses catering to this segment of the market consistently seek ways to enhance the visual appeal of their products through the use of food additives such as colouring agents and humectants. However, if not carefully monitored, additives like glycerol can pose significant risks, potentially leading to food intoxication.
What is glycerol intoxication syndrome?
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Amongst the growing food intoxication concerns is glycerol intoxication syndrome, which in recent months has caused illnesses amongst children throughout Europe and other parts of the world. As seen with the illnesses, the children consumed foods that contained high levels of glycerol. The high dosage of the chemical was prominent in ice cold bright coloured slushy drinks which was added as sugar substitute as well as to prevent the liquid from freezing solid.
Signs and symptoms of glycerol intoxication syndrome in children
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The incubation period of some food-borne illnesses can range from hours to months depending on the causative agent. However, in cases where the illness is toxin originated as in the situation with glycerol intoxication syndrome, affected individuals can become ill within minutes after consuming the implicated food item. On average, most children with glycerol intoxication syndrome will begin experiencing symptoms within an hour after consuming the implicated food. Further to that, affected individuals will experience decrease in consciousness, low blood sugar, weakness, headache abdominal pain, seizure and increased urination.
What must be done
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Young children, especially those under 10 years old are particularly affected by this illness as unlike adults and older children their bodies do not have the capability to break down large levels of glycerol efficiently. Increased awareness regarding glycerol intoxication syndrome is therefore paramount in order to avert the possible risk. Imperatively, parents must become more vigilant and monitor what children within the mentioned at risk age group consume.
What more can be done
Despite warnings of obesity and other long-term negative effects concerning the consumption of particular foods on children’s health, the numbers of children that continue to eat away from home is increasing exponentially. Stricter enforcement of laws relating to amounts of additives in food for human consumption will prevent or minimise incidence of glycerol intoxication syndrome and other similar illnesses. In addition, the focus of food regulation must shift to place equal emphasis on food toxicology as on infectious agents that cause food-borne illnesses.
Dr Karlene Atkinson is a public health specialist and lecturer at the School of Public Health, University of Technology Jamaica.
