What happens when you eat mangoes ripened with calcium carbide? Know all side effects

• Image Credit: Google

• May 21, 2024 | Pinaki Goswami

The Food Safety and Standards Authority of India (FSSAI) recently issued a warning against the use of calcium carbide for ripening fruits...

Digital Desk: Mango season has arrived, bringing with it the luscious and flavorful king of fruits. Mangoes are not only celebrated for their delectable taste but also for their impressive nutritional profile. Rich in fiber, antioxidants, Vitamin C, and numerous other micronutrients, mangoes offer a range of health benefits. 

However, a pressing concern arises when these fruits are ripened using the chemical compound calcium carbide, which poses serious health risks.

The Food Safety and Standards Authority of India (FSSAI) recently issued a warning against the use of calcium carbide for ripening fruits, including mangoes. This banned substance, known colloquially as 'Masala', releases acetylene gas, which contains harmful traces of arsenic and phosphorus. These substances can lead to severe health issues such as dizziness, frequent thirst, irritation, weakness, difficulty in swallowing, vomiting, and skin ulcers.

The FSSAI has urged traders and food business operators to cease using calcium carbide and advised Food Safety Departments across states and Union Territories to remain vigilant and take strict action against offenders. The main concern is that calcium carbide, when applied to fruits, can leave residues of arsenic and phosphorus, making the fruits potentially hazardous for consumption.

Health impacts of Calcium Carbide

Calcium carbide can severely affect the neurological system by inducing prolonged hypoxia. Exposure to this chemical can cause symptoms such as headache, dizziness, excessive sleepiness, memory loss, cerebral edema, numbness in the extremities, general weakness, cold and damp skin, low blood pressure, and seizures. 

Consuming mangoes ripened with calcium carbide can lead to a range of health issues:

1. Gastrointestinal Issues: Arsenic and phosphorus hydride residues can irritate the gastrointestinal tract, causing abdominal pain, nausea, vomiting, and diarrhea.

2. Neurological Effects: Even low-level exposure to arsenic can result in headaches, dizziness, and severe neurological disorders, impacting cognitive functions.

3. Respiratory Problems: Inhaling acetylene gas during the ripening process can cause respiratory irritation, coughing, and shortness of breath.

4. Skin Irritation: Direct contact with calcium carbide residues can lead to skin irritation, rashes, and allergic reactions.

To avoid these health risks, consumers should opt for naturally ripened mangoes. Signs of artificially ripened fruits include an unnaturally uniform yellow color and an unripe scent. Choosing organic mangoes can further ensure safety and promote better health.

This mango season, enjoy the fruit’s natural sweetness and nutritional benefits by staying informed and making safer choices.