Roasted chickpeas (chana) are often advertised as a protein-rich and healthy snack. However, nutritionists warn that not all packaged products are safe.
Dr Deepali Sharma, a clinical nutritionist at CK Birla Hospital, Delhi, emphasized: "Some types may contain chemical or additive residues, which can affect health if consumed regularly".
A major concern is acrylamide, a compound that forms when starchy foods are roasted or fried at high temperatures. Dr. Archana Batra explains that acrylamide is a by-product of the Maillard reaction, creating brown color and attractive flavors.
The main precursors are the amino acid asparagine and starch found in plant foods, including chickpeas. The longer the time and the higher the roasting temperature, the more acrylamide levels increase.
Acrylamide is classified by the International Agency for Research on Cancer (IARC) as a group that can cause cancer in humans (Group 2A).
When entering the body, it is converted into glycidamide, which can cause genetic damage. Although human studies have not confirmed a strong link, the FDA and WHO recommend reducing consumption to the lowest possible level (ALARA).
In addition, some low-quality or synthetic flavored chickpeas may contain preservatives, artificial colors or MSG, which can easily irritate the digestive system or cause allergic reactions.
Sharma experts recommend that consumers should check the label and prioritize products that are listed as low- Temperature roasting, no preservatives or 100% natural ingredients.
For safety, users should roast chickpeas at home. This helps control temperature, raw materials and limit chemicals. Some important principles include: roasting to light yellow instead of dark brown, using a lower temperature for a long time, soaking and washing chickpeas before cooking to remove part of the surface sugar, while maintaining a balanced diet with lots of vegetables and fruits.
According to experts, roasted chickpeas should account for a small part of the total amount of food consumed, to minimize the risk of acrylamide and additives.
