Consumer concerns about food irradiation

Consumer concerns about food irradiation fall into two broad categories: the first relating to the technology and the second relating to the quality of the food. The terms "radiation" and "radioactivity" have negative connotations to many individuals. There is still lingering doubt in the mind of some consumers regarding induced radiation. The radiation sources that the U.S. Food and Drug Administration (FDA) has approved for food irradiation cannot make the food radioactive. Another consumer concern relating to the quality of the irradiated food is that of nutrient loss. Irradiation does, in fact, reduce the levels of vitamins in foods, especially the B vitamins. Thiamine is particularly sensitive to irradiation, and substantial losses of this vitamin can occur in irradiated foods at high doses. However, vitamin losses occur with many food processes, including cooking and canning. There is no question that an irradiated food which is cooked will have a slightly lower vitamin content than an identical food which has not been irradiated prior to cooking. However, it is not anticipated that every food will be irradiated, and even if an individual specifically limited his or her consumption to irradiated products, there would still be sufficient vitamins in that individual's diet. The American Dietetics Association (ADA) has reviewed the nutritional changes caused by food irradiation and is on record as supporting the technology.