By Mary Agidi

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There has been an increase in health failures and the emergence of diseases, many of which have unknown causes. As we witness this surge in illnesses among both young and middle-aged people, there is also a rise in the consumption of potentially harmful meals, attractively packaged or sold in restaurants and eateries.

Eating right has been identified as a key to longevity. Unfortunately, many Nigerians have resorted to adding certain substances to their cooking to hasten the process or soften food quickly, thus reducing cooking time.

Traditionally, the use of a substance called “Kaun” in Yoruba (potash) to cook soups like okra, making it more gelatinous, was common among sub-Saharan African families. Potash was also used to soften beans, cow skin, and other foods.

“Kaun” is a type of lake salt containing sodium carbonate or potassium carbonate, which includes various chemicals, minerals, and sand. While potash is known for its industrial uses in developed countries, African families often use it in cooking.

A research report by Kofikrom Pharmacy Limited identified high sodium levels in potash, which, when used with normal salt, can lead to high blood pressure, kidney disease, low sperm count, and risks during pregnancy. Due to these side effects, its use is advised against.

Recently, some restaurants and eateries have switched to using Paracetamol as a softener for meats to reduce cooking time and save fuel as a substitute for potash.

Tenderness is crucial quality consumers seek in meat products, as it affects satisfaction and taste perception, influencing continued patronage. The desperation to maintain customers and speed up the cooking process has led some food vendors to use Paracetamol as a tenderizer.

Paracetamol, also known as acetaminophen, can cause drug-induced hepatotoxicity or liver injury if not taken according to prescription, making it toxic and potentially poisonous.

Dr. Oluwaseun Damilola, a medical practitioner with the Federal Medical Centre, Ido-Ekiti, explained that drugs must be taken in prescribed doses, and anything outside the prescription is dangerous and toxic.

 He emphasized that using paracetamol in cooking is poisonous, as the quantities used by food vendors are not based on medical advice. After cooking, Paracetamol loses its pain-relieving properties and becomes toxic.

Consuming Paracetamol without proper guidance can risk kidney damage, he warned.

A research report published by the National Library of Medicine listed side effects or allergic reactions associated with acetaminophen, including breathing difficulty, rashes, skin redness, facial swelling, and blisters on the tongue and lips. Severe cases can involve stomach pain, loss of appetite, weakness, dark urine, and jaundice.

The report, entitled “Meat tenderization using acetaminophen (paracetamol/APAP): A review on deductive biochemical mechanisms, toxicological implications, and strategies for mitigation,” lamented that despite the known toxicity and side effects of acetaminophen, many food vendors unethically use this drug as a faster means of tenderizing meat.

The research affirmed that many households, food vendors, and bars, especially those operated by low-income owners, use Paracetamol in meat tenderization due to high fuel costs and the need to reduce cooking time

Regarding the effects and biochemical changes of acetaminophen after heating, the report stated that during cooking, acetaminophen hydrolyzes into a toxic compound known as 4-aminophenol, which damages the liver and kidney and can result in organ failure.

Still on the misuse of Paracetamol, a popular Nigerian medical Doctor and health influencer, Dr. Egemba Chinonso, who simply goes as aprokoDoctor on social media platforms, also recently warned against abuse of Paracetamol, specifically to cure hangover effects of alcohol.

 He explained that, already, one of the side effects of Paracetamol is liver damage, therefore mixing it with alcohol(which is also poisonous), will cause drug interactions, hence, the cause of increasing organ damage cases.

Meanwhile, the continuous use of Paracetamol as a tenderizer has been attributed to be caused by the paucity of research findings, publications, and awareness campaigns on the detrimental effects of acetaminophen when consumed alongside tenderized meat.

Promoting studies on natural and healthy products as an alternative to acetaminophen can also be helpful.

 According to the National Library of Medicine, studies have shown that papain from papaya extract, bromelain from pineapple, curcumin from turmeric, and many plant products have interesting meat tenderizing abilities.

These natural products are said to be non-toxic and least affect the sensory properties of meat when compared to acetaminophen or ‘kaun’.

 Therefore, if a better and more promising alternative is brought to many food vendors’ awareness, the menace of adopting it for meat tenderizing would drastically be reduced.