View metadata, citation and similar papers at core.ac.uk brought to you by CORE

provided by Ayushdhara (E-Journal)

AYUSHDHARA ISSN: 2393-9583 (P)/ 2393-9591 (O) An International Journal of Research in AYUSH and Allied Systems

Review Article

REVIEW ON HEALTH IMPACT OF HAZARDOUS AND SAFEST TRADITIONAL COOKWARE WITH AYURVEDIC APPROACH Charu Bansal1*, Saleha Zaina2, Vinod Parihar3 *1Professor, 2Lecturer, 3P.G. Scholar, Department of Swasthavritta, Pt. KLS Government Ayurveda College and Institution, Bhopal M.P., India.

KEYWORDS: Health hazard of ABSTRACT Non-stick and Aluminum Human is evolved and nourished by food so food has been given the cookware, health effect of Mud prime importance since Vedic period, but if our food itself is polluted pot cookware, health effect of then how the development of health hazards can be prevented or Cast-iron cookware, cookware checked. The contamination of food is a major concern especially for health impact, Safest developing countries like India. Today, society are very careful about the cookware. selection of food but unfortunately attention has not been given about selection of cookware and the impact of these cooking utensils on health. Number of good looking cookware sets are made by very dangerous material and coated by toxic chemicals to. Most commonly used

cookware sets are Aluminum, Plastic and Non-stick cookware. During cooking process these cookware sets releases many hazardous substances like Teflon, BPA, Aluminum etc., which contaminates food and ultimately reaches to the body and linked as a causative factor for many diseases like Cancer, Alzheimer's disease etc. According to FDA materials that are used to make utensils should not allow to migrate into food. Though, traditionally Earthen pots, Cast- iron, glass, bamboo and copper, stone cookware sets were in use. Those were added therapeutic value in

the cooked food. Thus, attention must be needed to choose the correct *Address for correspondence utensils for cooking which should be safe and beneficial for health. In Dr. Charu Bansal Ayurveda during the description of eight dietary principles, importance Professor, of Vasana (utensils) is mentioned under the description of Karana Department of Swasthavritta, (processing techniques of food items). Ayurveda believes that container Pt. KLS Govt. Ayurveda College & Institution, Bhopal M.P., India. helps in transformation of qualities of food items. Different kinds of utensils had been shown both positive and negative effect on body. Email: Hence, this article makes an attempt to gathered data and compiled to [email protected] Mobile: 09425017573 find the health impacts of newly evolved as well as traditional cookware options in society.

INTRODUCTION Food has been given the prime importance have been described in Ayurveda classics. For since Vedic period. Healthy eating with all aspects prevention and promotion of health Ayurveda not make a huge impact on today, tomorrow and future only advocates consumption of quality food but also in terms of promoting and maintaining good health. encourages good techniques of food processing and Ayurveda considered that Ahara (food) Nidra cooking methods for healthy eating. It is well (sleep) and Brahmacarya (abstinence) are three sub known fact that human is evolved and nourished by pillars of life and among these foods consider an consumption of quality food but consequently it is important factor in the promotion of health and also recognised that consumption of polluted and disease prevention. So, detail description regarding toxic food eventually can develop various serious wholesome and unwholesome food, properties of health consequences and lifestyle diseases. each food articles and dietary rules and regulations

AYUSHDHARA | January - February 2020 | Vol 7 | Issue 1 2559 AYUSHDHARA, 2020;7(1):2559-2566 Today, society is very careful about the for cooking food. However, over the past decade, selection of food but unfortunately they are not the safety of non-stick cookware has been under concerned and aware about the impact of cooking investigation. In past the US was making Teflon utensils in their health. Though, traditionally with PFOA but, today all Teflon products are PFOA- unglazed pots or vessels like earthen cookware, free in US or used in extremely small amounts since iron cookware and brass cookware were commonly 2013 in US. But still some of countries are using using as cooking utensils but today interest shifted PFOA and PFOA is also used in the synthesis of towards to various good looking and easy to cook PTFA. vessels such as non-stick cookware, aluminium and Health hazards develop due to Non-stick ceramic vessels etc. cookware The number of new cookware options are Non-stick cookware utensils are the most available in the market, but most of them not safe or popular. But food cooked in non-stick cookware good enough for health because researches releases chlorofluorocarbons (CFCs) into food indicating that the materials used to make today’s during the cooking process and causes various most of the cookware sets developing varying health hazards. According to the Environmental degrees of health hazards on the Human body and Working Group, Non-stick coatings can “reach 700 linked as a causative factor for many diseases like degrees Fahrenheit in as little as 3-5 minutes, diabetes, Cancer, Alzheimer's diseases. Because releasing 15 toxic gases and chemicals, including during cooking process various metals and other two carcinogens." The fluoropolymers used in Non- toxic chemicals those are used to make in these stick utensils at high heat releases various toxic utensils are leached into food. Thus, careful substances and at least one greenhouse gas. At selection of utensils for cooking is as important as normal cooking temperatures, PTFE-coated selection of fresh and wholesome quality food. cookware releases various gases and chemicals that According to FDA materials that are used to make present mild to severe toxicity. While most of the utensils should not allow to migrate in food. PFOA on pots was normally burnt off at high Ayurvedic classics also broadly mentioned that temperatures during the manufacturing process, a cooking and storage container helps in small amount remained in the final product.[2] It transformation of qualities of food articles. Hence, also reports that even under normal cooking this wright-up makes an attempt to review the temperatures PFOA was detected in the gas phase health impact of today’s most used cookware as released from the cooking utensils. well as traditional cookware. PFOA has been linked to a number of health Commonly Used Cookware and Their Health conditions. Animal data suggest that pancreatic, Impact testicular, liver, and perhaps breast cancer may be Non-stick Cookware related to PFOA exposure (Lau et al. 2007).[3] PFOA Non-stick cookware is very popular induces tumours of the testicles, liver, and pancreas cookware but it has various disadvantages. Non- in rodents via dietary intake[4] and also increases stick cookware is coated with various chemical mammary tumors.[5] PFOA linked with infertility compounds like Perfluorooctanoic Acid (PFOA or and also reduces birth weight in mice and causes C8) and Teflon. Because of the convenient cooking neonatal death in rats.[6] The International Agency and easy cleaning Teflon coated utensils got for Research on Cancer (IARC) which is part of the popularity. Teflon® is a brand name used for a World Health Organization has classified PFOA as group of man-made chemicals, the most common of “possibly carcinogenic to humans” (Group 2B) and which is polytetrafluoroethylene (PTFE). PTFE has stated that it can cause testicular and kidney cancer. been in commercial use since 1940s. But, the long-term effects of PFOA and similar Perfluorooctanoic acid (PFOA), also known as C8, is chemicals are largely unknown. Thus, more intense another man-made chemical. It has been used in the researches are needed to clarify these findings. process of making Teflon. PFOA has the potential to PFOA also causes lymphoid organ atrophy and impact health and develops health hazards because decreased de novo antibody production in certain for long periods of time it can stay in the strains of mice.[7] environment and in the human body.[1] PTFE is used Non-stick coatings at high temperatures as an inner coating material in non-stick cookware. greater than 350°C or 650°F produces very serious This unique polymer coating prevents food from health hazards as at this temperature Teflon sticking in the pans during the cooking process, coatings on non-stick cookware start to break easy to wash and it also requires little oil or butter down, releasing toxic chemicals into the air.[8]

AYUSHDHARA | January - February 2020 | Vol 7 | Issue 1 2560 Bansal Charu, Zainab Saleha, Parihar Vinod: Health Impact of Hazardous and Safest Traditional Cookware with Ayurvedic Approach Inhaling these fumes may lead to polymer fume participants used aluminium utensils for cooking fever, also known as the Teflon flu. Polymer fume food for 3 months. The study found a significant fever consists of temporary, flu-like symptoms such increase in transferrin saturation, and significant as chills, fever, headache and body aches. The onset decrease in serum and daily urine aluminium occurs after 4–10 hours of exposure, and the excretion in the test group compared to those of the condition usually resolves within 12–48 hours. A control group[16] Also, aluminum ion can inhibit small number of case studies have also reported different metabolism processes by competition more serious side effects of exposure to overheated reactions with other ions such as iron, magnesium, Teflon, including lung damage.[9] calcium, phosphorus, fluoride, and others[17] and Aluminum Cookware has been associated with osteomalacia (aluminium An extensive variety of aluminum cookware bone disease), dialysis encephalopathy and and utensils especially made locally, uncoated and anaemia.[18] Locally-made aluminum cookware is anodized are used throughout the world. Aluminum also a potential source of lead exposure that has cookware are very popular and sold near about largely been overlooked. double in comparison to other cookware because it Copper Cookware is lightweight, heats quickly and evenly and can buy Copper conducts heat well, making it easy to in low cost. Most of these cookware and utensils control cooking temperatures. Copper leaches into especially made locally, uncoated and anodized. food when heated. Small amount of copper is good Various researches identified that during for health but its large amount in single dose and in preparation of salty or acid foods untreated short time can be poisonous. Accordingly, the aluminium cookware releases large amounts of cooking surfaces are usually lined with tin, nickel or aluminium into food. Aluminium releases more stainless steel. Coated copper cookware can lose its easily from worn or pitted pots and pans. protective layer if damaged or scoured. Aluminum is highly reactive metal that can leach Iron Cookware into food. Studies also recorded that if food cooked Iron is recommended for use when high in aluminium cookware in long time or stored in it cooking temperatures and popular in the kitchen than the greater amount of aluminium releases into especially for cooking meat and fried foods. But food. Leafy vegetables, tomatoes and citrus food cookware prepared with cast-iron more popular absorb the most aluminium during cooking from than iron cookware because Iron it is difficult to Aluminum cookware.[10] Good amount of aluminum make heavy pans and hence would not have the also found in food which cover by aluminum foil thickness similar to a cast iron pan. So, iron comes in direct contact with foil. The mean cookware gets heated in such a way that it either exposure from the cookware was estimated 125mg can burn the food or may need good amount of oil per serving which is more than six times greater to cook food fully. than the World Health Organization PTWI of 20mg Cast-Iron Cookware day for a 70kg adult. [11] This is heavy duty cookware made of cast- Studies identified that the metal-food iron. Cast iron is an iron-carbon alloy with a high reaction can form aluminum salts that are carbon content (>2%). Instead of Iron cookware, associated with impaired visual motor coordination Cast- iron cookware recommended for cooking and Alzheimer’s disease. Aluminium has a tendency because it is much thicker and heavier and helps to to accumulate in tissues and organs thus cause their heat food evenly. It provides higher Iron addition to dysfunction. However, it is more dangerous in the food cooked in it. Cast iron cookware gets better patients with chronic kidney disease.[12] Research with usage and lasts for generations. This material studies indicated aluminium work as neurotoxin is perfect for grilling and for cooking soups and agent and in high amount have been detected in the stews, milk deserts and boiling and storing milk brain tissue of Alzheimer patients, Parkinson because by accumulating heat, it allows food to patients and in dialysis encephalopathy slow-cook over a low heat. Unglazed cast iron able patients.[13,14] Aluminum toxicity reported more to transfer significant amounts of iron into food, but dangerous with kidney failure patients. [15] unlike other metals that come off other types of An open-label randomized controlled trial pots and pans, iron is considered a healthy food was conducted to address the issue of aluminium additive by the U.S. Food and Drug Administration. accumulation in 42 patients with chronic renal Cast-iron cookware can work as natural non-stick insufficiency. A test group of 30 participants used pots and pans, but this quality of cast iron comes stainless steel utensils while the control group of 12 after seasoning (i.e. treating cast iron with oil and

AYUSHDHARA | January - February 2020 | Vol 7 | Issue 1 2561 AYUSHDHARA, 2020;7(1):2559-2566 baking it). Seasoning is also used to protect bare aluminum. It is prepared by placing an aluminum cast iron from rust. It can be used on the stovetop or utensil in a chemical solution and then exposed to in the oven. electric current. Thus a hard, non-reactive surface In Asia, particularly China, India, Korea and builds upon this utensil. This process is called Japan, there is a long history of cooking with cast anodization. The electrochemical anodizing process iron vessels. Cast iron is a poor heat conductor “locks in” the aluminium. But, this anodization can compared to copper and aluminum, but has a break down over a time by repeated use. Thus old higher heat capacity than copper but a lower heat Anodized Aluminum pans should be replaced with capacity than stainless steel or aluminum. new one would be safe option for health. Moreover, cast iron pans are thicker than similar Ceramic, Enamel and Glass Cookware sized pans of other materials. The combination of These are generally safe options easily these factors results in cast iron pans being capable cleaned and can be heated to fairly high of storing more heat longer than copper, aluminum, temperatures. But, Lead and cadmium are using for or stainless steel pans. Slow heating over an glazing or decorating these sets of cookware which appropriate sized burner can lead to a more even is not good in health concerns as both of these temperature distribution. Cast iron utensils can metals are highly toxic substances thus these have retain heat for a long time, and continue cooking to restrict or at least limited in cookware food after the heat source has been removed. manufacturing. Ceramic cookware has excellent Cooking with iron pot is a simple and useful non-stick properties, but the coating can be easily method of dietary iron fortification for the scratched. The glass cookware made by pure liquid prevention of iron deficiency anemia in developing sand (silicon dioxide) thus they are good cookware countries. Iron is essential to produce red blood and has no health risks. The only drawback of this cells though in big amounts it is poisonous. Iron cookware is they can fragile easily and had not non- cookware provides less than 20% of total daily iron stick properties, but they can easily clean. intake well within safe levels. An American Dietetic Porcelain Cookware Association said cast-iron cookware can leach Porcelain is a special type of ceramic, which significant amounts of dietary iron into food. is made by mixtures of particular white clay Though, amount of iron absorption greatly depend (kaolin), with the addition of feldspar and quartz on acidity of food, water content of food, cooking which are then fired at temperatures of between time, and age of cookware. Iron deficiency Anemia 1300 and 1400°C. Porcelain cooking utensils are can be efficiently treated by using cast iron extremely hard and have a low level of porosity. utensil.[19] But hemochromatosis condition like iron They are ideal for the preparation of vegetables, overload, bronze disease should avoid using cast- soups and sauces and suitable be used in gas stove iron cookware. and microwave ovens. Stainless Steel Cookware Plastic Cookware Stainless steel utensils are strong, scratch- Plastic cookware is lightweight and nearly resistant and long lasting and consider safe for unbreakable. It is used for microwave cooking and health. They made from iron and other metals like storage of food but it is not a good option in nickel, chromium and molybdenum. These metals comparison to other cookware because of its can migrate into foods, but until cookware is serious health hazards. If food wrapped or cooked damaged the amount of metals leach into food is at high temperatures, when microwaving and oily reportedly negligible and no health risks food absorb the chemical plasticiser which is also reported with good old stainless steel. Nickel is not called Phthalates. Phthalates are chemicals used to poisonous in small quantities. The average adult make plastic soft, including plastic wrappers. It is consumes between 150 to 250 micrograms of nickel known as male reproductive toxicants which per day. The corrosion-resistant nickel found in reduces sperm count. stainless steel cookware but even cooking with Regular use of plastic containers or bottles acidic foods such as tomatoes it cannot leach in also has lots of side effects. Even eating hot meals large amount to the diet. Small doses of chromium, on melamine crockery is harmful to health and also like iron good for your health. increase the risk of kidney stones. Toxin like dioxin Anodized Aluminum Cookware released in water in plastic bottles which causes Plain Aluminum cookware is reported breast cancer. If plastic is exposed to heat these several health hazards but Anodized Aluminum chemicals leach from plastic cookware even faster cookware is a popular and good alternative to plain in good amount. Biphenyl A (BPA) in plastics is an AYUSHDHARA | January - February 2020 | Vol 7 | Issue 1 2562 Bansal Charu, Zainab Saleha, Parihar Vinod: Health Impact of Hazardous and Safest Traditional Cookware with Ayurvedic Approach estrogen-mimicking chemical which lead to lots of Ayurveda strongly recommends Clay Pot health hazards like diabetes, cancer, asthma, medium for cooking due to its numerous health infertility, leads to neurological problems, Liver benefits. The health benefits of cooking in a clay pot cancer and reduced sperm counts. It affects male are vast because clay pots naturally had various reproductive system and reducing sperm quality, minerals and thus add many important nutrients and male hormone levels. [20] for example calcium, phosphorous, iron, magnesium Silicone Cookware and sulphur in food during cooking and storage. Silicone cookware is popular in recent years Mud contains all the possible vitamins even Vitamin because it is colourful, non-stick, stain-resistant, B12. Clay is alkaline thus neutralize the acidity of tolerates extremes of temperature and cools the food and balance out the pH level of food which quickly. Silicone is a synthetic rubber which makes food digestible. Also, less oil is required for contains bonded silicon (a natural element which is cooking in a clay pot and so, it is experienced that very abundant in sand and rock) and oxygen. It is food cooked in clay pots are much lower in fat than mainly used in bakeware and kitchen utensils. food prepared in any other method. Clay pots that Silicone cookware cannot suitable for direct heat, have been fired to a point and glazed make them can melt above 220°C (428°F) so don’t use at high more heat resistant than copper or iron vessel. temperature, but it is best suited for baking. Silicone These pots can be easily used to cook daily meals on rubber does not react with food or beverages, or a gas burner. Slow cooking in clay pot imparts a produce any hazardous fumes so no known health delicious earthy flavour of the food and retains all hazards recorded with use of silicone cookware. the valuable nutrients in the food hence, food become much healthier and tastier. But without Bamboo Cookware seasoning mud pot can crack easily so new earthen Bamboo is non-reactive and considered to pot should be seasoned thus it can last for a long have no harmful effects on food. But its uses are time. For seasoning new clay pot should be dipped limited for example it cannot used for frying food. It in a vessel full of water for 48 hours and then scrub is used for food which is prepared by steam. It has a off the mud inside the clay pot then Let it dry for short lifespan. few hours. Stoneware: DISCUSSION Stoneware has been used for thousands of Happiness and Suffering with regard to years. It heats evenly and works as non-stick when health and diseases depends on Food. Several seasoned. It is also scratch-resistant and can be studies are indicating that, the individual quality of heated to very high temperatures without worrying food items solely not responsible for maintenance that it cannot leach any hazardous metal at high of health and prevention of diseases but several temperatures. other things like the cooking methods, presence of Earthenware Cookware or Clay Pot any hidden chemicals and toxins in food, and Earthenware cookware is traditional material of cooking utensils and cookware also cookware which had always been an intrinsic part similarly responsible for preservation of health and of Indian households. However, unfortunately development of diseases. Unfortunately, we are because of the availability of various types of metal exposed to many chemicals even our kitchen is not utensils earthen pots are rarely used. Earthen pots free from chemicals. Number of attractive cookware are cheap and are one of the best medium to cook are available in market in which most of the easily food. Food prepared in earthen pots is more available and cheap cookware because of their flavourful and very beneficial for health in chemical coating, and toxic metals are causing comparison to other cookware. Because of the serious health issue in human but due to porous nature of a clay pot, moisture and heat unawareness today these utensils are getting retained within the pot itself ensuring a dish that is prominent space in our kitchens by replacing perfectly cooked and full of flavour. These traditional cookware and utensils like earthenware, earthenware pots are available in all shapes and iron and copper cookware. sizes and used for all purposes. Water stored in Today, most commonly Non-stick earthen pot becomes cool flavourful and have a and alluminum cookware are in use. The main natural sweetness instead of fridge water. Earthen issues with non-stick and aluminum are that they pots are very good for preparation of solid curd and leach chemicals and heavy metals into food. The adds that fabulous robust aroma and taste to Boiled toxicity and other health issues of ingested PTFE milk. coatings are very well understood by number of research reports. Also, many studies showed the AYUSHDHARA | January - February 2020 | Vol 7 | Issue 1 2563 AYUSHDHARA, 2020;7(1):2559-2566 possibility of PFOA causing cancer. PFOA induces fortification for the prevention of iron deficiency tumours of the testicles, liver, and pancreas in anemia in developing countries. rodents via dietary intake[21] and also increases Because of various health benefits cooking mammary tumors. [22] So, PFOA has been replaced in a clay pot is best option than cooking in a normal by other chemicals such as GenX, but health hazards utensil. Food prepared in Clay pot makes food more and similar toxicity are also suspected to this flavourful and nutritious. Cooking in earthen pot is alternative. [23] very easy because of its porosity and natural Many studies had been shown leaching of insulation properties; heat and moisture circulate aluminium from aluminium cooking utensils. throughout clay pots. So, cooking food in clay pot Though rate of aluminium leaching depend on slowly prevents nutrient loss in food cooked in clay many factors such as pH, temperature, cooking pots comparison to in metal or enamel lined medium, composition of food, duration of contact or utensils. Result of research study conducted by cooking and presence of fluoride, sugar, salt and Qinhui Xing, Xiaohui Xing et al showed that pea organic acid. Aluminum salts are linked with pastes cooked in the iron pot contained more iron, impaired visual motor coordination and total sugar, and starch than the clay pot cooked Alzheimer’s disease, this risk is more pertinent in ones. But the clay pot cooked samples had more patients with impaired renal function.[24,25] colourful, tasty and in overall quality comparison to A study conducted by A.T. Odularu, P.A. iron pot cooked pastes.[28] Result of another study Ajibade, P.C. Onianw, Comparative Study of shown better shelf life of food cooked in unglazed Leaching of Aluminium from Aluminium, Clay, earthen pot than food cooked in aluminium pot.[29] Stainless Steel, and Steel Cooking Pots (2013), For preservation and promotion of positive analyses was done on the bases of absorption of health Ayurveda puts great deal of emphasis upon aluminium by rice boiled in distilled water in a wholesome diet and for this provided broad dietary variety of containers, such as old and new guideline about characteristics of food, methods of aluminium pots, clay receptacles, stainless steel food processing and cooking techniques, methods of pots, and steel pots, were carried out. Colorimetric storage of cooked food and advised certain rules analysis of classical methods was used to determine and regulation for consumption of food. Thus, the the concentration of aluminium. The control for Ayurvedic approach to dietetics is very different aluminium was 350 ± 130 μg/g. Result of study has from the conventional Western approach. Caraka identified Aluminium leaching occur in all forms of Samhita describes the eight principles of dietary new and old cooking utensils, and this leaching was that is called Ashtaaharvidhi Visheshayatana they found below and within the control concentration are (1) Prakriti (inherent quality of food item), (2) range. Result of study identified that old aluminium Karana/Sanskar (processing techniques of food), pots had the highest concentration of leaching (314 (3) Samyoga (combinations of food item), (4) Rashi ± 128 μg/g,) while new steel pots had the least (quantity of food), (5) Desha (habitat and climate), leaching of aluminium (132 ± 68 μg/g), while (6) Kala (time factor), (7) Upayogasamstha (rules of allumimum leached in new clay pots had 132 ± use), and (8) Upayokta (the user). 68 μg/g, old clay pots had 195 ± 137 μg/g, new steel Among all eight dietary principles, principle pots had 241.00 ± 200 μg/g, old steel utensils had of Karana (Sanskar) has great importance because 186.83 ± 75.18 μg/g, new stainless steel utensils Acharya Charak described various techniques of had 294.83 ± 163 μg/g, and old stainless steel food processing during cooking process which can utensils had 289.00 ± 75.155 μg/g.[26] make changes in the characteristics and property of Some safest cookware options are also food and can very efficiently transformed the available in the market that are Cast iron, stainless original properties of particular food item. The steel, Anodized Aluminum cookware, copper, transformation of the attributes is effected by Toya earthen pots, Glass, Stone, bamboo, unglazed Sannikarsha i.e., treatment of food item with ceramic and porcelain cookware are considered as liquids), Agni Sannikarsha i.e., treatment of food safest cookware for Health. Anodization of item with heat application, Shaucha by cleaning for aluminum cookware protect against leaching of the food item, Manthana i.e., by churning of food item, aluminum into food. A study showed that the Desha (place), Kala (season) and also Vasana or amount of aluminium leached from anodized Bhajana means selection of the type of vessel for aluminium cooking utensils is equivalent to the preparation or storage of food. These attributes amount leached from stainless steel utensils.[27] Cast have potential to transform the inherent quality of iron utensil plays are durable and convenient to food items significantly those were not present handle and useful method of dietary iron previously in those food items and impose new AYUSHDHARA | January - February 2020 | Vol 7 | Issue 1 2564 Bansal Charu, Zainab Saleha, Parihar Vinod: Health Impact of Hazardous and Safest Traditional Cookware with Ayurvedic Approach qualities in food. These changes can be inherent popcorn bags. Environ Sci Technol. 2007 Feb both the good and bad quality in diet or food item. 15;41(4):1180-5. A famous book on Ayurvedic Dietetics 3. Lau C, Anitole K, Hodes C, Lai D, Pfahles- “Khemakutuhalam” broadly described different Hutchens A, Seed J. Perfluoroalkyl acids: a types of vessels for cooking and storing for specific review of monitoring and toxicological findings. food items along with their therapeutic values. Toxicol Sci. 2007 Oct; 99(2):366-94. Khemakutuhalam also encourages that universally 4. Biegel LB, Hurtt ME, Frame SR, O’Connor JC, clay vessel is excellent for cooking for all kinds of Cook JC. Mechanisms of extrahepatic tumor food stuffs by endowed excellent quality in food. induction by peroxisome proliferators in male And in the absence of clay vessel prefer to use iron CD rats. Toxicol Sci. 2001;60(1):44–55. vessel is another good option. This book also 5. Sibinski L. Final report of a 2 year oral (diet) indicated the therapeutic values of particular toxicity and carcinogenicity study of variety of cookware for example food cooked in fluorochemical Fc-143 (perfluorooctanane iron vessel can cure eye diseases and piles, food ammonium carbodylate) in rats. 1–4. cooked in bell-metal (Kansa) improves intellect, Minneapolis: 3M Company/RIKER; 1987. Exp. Copper vessel reduces appetite and dyspepsia. Food No. 0281CR0012; 8EHQ-1087-0394. cooked in gold and silver vessels help to make 6. Lau C, Anitole K, Hodes C, Lai D, Pfahles- balance in all three Doshas and improve intellect. Hutchens A, Seed J. Perfluoroalkyl acids: a Specific food items stored in particular storage review of monitoring and toxicological container also described in “Khemakutuhalam” like findings. Toxicol Sci. 2007;99:366–394. Ghee has to be stored in wooden or an iron vessel. Meat and meat soup in silver, golden, iron or 7. DeWitt JC, Copeland CB, Strynar MJ, Luebke RE. wooden vessel, leafy vegetables in wooden, stony or Perfluorooctanoic acid-induced immune- iron vessel are used. Boiled milk has to be kept in modulation in adult C57BL/6J or C57BL/6N earthen or wooden vessel. Water, milk dish and female mice. Environ Health Perspect. 2008; buttermilk have to be placed only in earthen 116:644–650. container, glass, crystal or gem studded vessels 8. Katherine A Shuster, Kristie L Brock, Robert C which again indicating that Acharyas was well Dysko, et al. Polytetrafluoroethylene Toxicosis award about the fact that different variety of vessel in Recently Hatched Chickens (Gallus made by different materials can react with domesticus). Comp Med. 2012 Feb; 62(1): 49– particular food items and endorse their quality in it 52. as well.[30] 9. Taro Shimizu, Osamu Hamada, Akinori Sasaki, CONCLUSION Mari Ikeda. Polymer fume fever. BMJ Case Rep. Society is not aware about health impact of 2012; 2012: bcr2012007790. doi: 10.1136/bcr- various cookware. Also, a very few researches were 2012-007790 conducted to identified the effects of newly 10. M. I. S. Veríssimo, J. A. B. P. Oliveira, and M. T. S. developed cookware on health. Therefore, more R. Gomes, “Leaching of aluminium from cooking extensive and systematic research efforts are pans and food containers,” Sensors and required to find out the health impact of newly Actuators B, vol. 118, no. 1-2, pp. 192–197, evolved cookware like Non-stick cookware, 2006. Aluminum cookware, and toxic effects to PTFE, 11. WHO JECFA. [cited 2020 mar 23]. Available PFOA, and GenX and other alternatives. Also, it is from:www.apps.who.int/food-additives- needed to be identified the safest cookware range contaminants-jecfa-database/chemical.aspx? with the help of research studies. Chem ID=6Î79. REFERENCES 12. Inan-Eroglu E, Ayaz A. Is aluminum exposure a 1. Sajid M, Ilyas M. PTFE-coated non-stick risk factor for neurological disorders? J Res Med cookware and toxicity concerns: a perspective. Sci 2018;23:51. Environ Sci Pollut Res Int. 2017 Oct; 24(30): 13. Y.Sakae, K.Shigeo, O.Akihiro, and I.Akira, 23436-23440. doi: 10.1007/s11356-017-0095- Demonstration of aluminum in amyloid fibers in y. Epub 2017 Sep 14. the cores of senile plaques in the brains of 2. Sinclair E, Kim SK, Akinleye HB, Kannan K. patients with Alzheimer's disease, Journal of Quantitation of gas-phase perfluoroalkyl Inorganic Biochemistry, vol. 103, no. 11, pp. surfactants and fluorotelomer alcohols released 1579–1584, 2009. from nonstick cookware and microwave

AYUSHDHARA | January - February 2020 | Vol 7 | Issue 1 2565 AYUSHDHARA, 2020;7(1):2559-2566 14. F.S.Mohammad, E.A.H.Al Zubaidy, and G. 23. Gupta YK, Meenu M, Peshin SS. Aluminium Bassioni, Effect of aluminum leaching process of utensils: Is it a concern?. Nati Med J India 2019; cooking wares on food, International Journal of 32:38-40. Electrochemical Science, vol. 6, no. 1, pp. 222– 24. Al Juhaiman LA. Estimating aluminum leaching 230, 2011. from aluminum cookware in different vegetable 15. M.G.Soni, S.M.White, W. G. Flamm, G. A. Burdock, extracts. Int J Electrochem Sci 2012;7:7283-94. Reg. Toxicol. Pharma. 33 (1) (2001) 66. 25. Al Juhaiman LA. Estimating aluminum leaching 16. Lin JL, Yang YJ, Yang SS, Leu ML. Aluminium from aluminum cook wares in different meat utensils contribute to aluminium accumulation extracts and milk. J Saudi Chem Soc in patients with renal disease. Am J Kidney Dis 2010;14:131-7. 1997;30:653-8. 26. A.T.Odularu, P.A. Ajibade, P. C. Onianw. Conduct 17. H. H. Malluche, Dial. Transport 17(2) (2002) 21. a study; Comparative Study of Leaching of 18. Kawahara M, Konoha K, Nagata T, Sadakane Y. Aluminium from Aluminium, Clay, Stainless Aluminum and human health: Its intake, Steel, and Steel Cooking Pots International bioavailability and neurotoxicity. Biomed Res scholarly research notices. Volume 2013 Trace Elem 2007;18:211-20. Available from: https:// doi.org/10.1155/2013 19. Geerligs, PD; Brabin, BJ (August 2003). Food /517601. prepared in iron cooking pots as an 27. Semwal AD, Padmashree A, Khan MA, Sharma intervention for reducing iron deficiency GK, Bawa AS. Leaching of aluminium from anemia in developing countries: a systematic utensils during cooking of food. J Sci Food Agric review. J Hum Nutr Diet. 16 (4):275–81. 2006;86:2425-30. doi:10.1046/j.1365-277x.2003.00447.x. 28. Qinhui Xing, Xiaohui Xing et al. A comparative 20. Is a plastic a threat to your health, staying- study of the nutritional values, volatiles healthy [cited 2020 mar 23]. Available from: compounds, and sensory qualities of pea pastes http://www.health.harvard. edu. cooked in iron pot and clay pot. 2017. 21. Biegel LB, Hurtt ME, Frame SR, O’Connor JC, https://doi.org/10.1111/jfpp.13328. Cook JC. Mechanisms of extrahepatic tumor 29. Kulkarni Shilpa, Paranjape M. A comparative induction by peroxisome proliferators in male shelf life study of food cooked in aluminium pot CD rats. Toxicol Sci. 2001;60(1):44–55. and unglazed earthen clay Pot. International 22. Sibinski L. Final report of a 2 year oral (diet) Journal of Food Science and Nutrition. 2018; toxicity and carcinogenicity study of Volume 3; (4) P186-187. fluorochemical Fc-143 (perfluorooctanane 30. Kshemasharma. Kshmakutuhalam. First edition. ammonium carbodylate) in rats. 1–4. Bangalore; Indian Institute of Ayurveda and Minneapolis: 3M Company/RIKER; 1987. Exp. Integrative Medicine (FRLHT); 2009. p. 30-31. No. 0281CR0012; 8EHQ-1087-0394.

Cite this article as: Bansal Charu, Zainab Saleha, Parihar Vinod. Review on Health Impact of Hazardous and Safest Traditional Cookware with Ayurvedic Approach. AYUSHDHARA, 2020;7(1): 2559-2566. Source of support: Nil, Conflict of interest: None Declared

Disclaimer: AYUSHDHARA is solely owned by Mahadev Publications - A non-profit publications, dedicated to publish quality research, while every effort has been taken to verify the accuracy of the content published in our Journal. AYUSHDHARA cannot accept any responsibility or liability for the articles content which are published. The views expressed in articles by our contributing authors are not necessarily those of AYUSHDHARA editor or editorial board members.

AYUSHDHARA | January - February 2020 | Vol 7 | Issue 1 2566