Does radiation processing adversely affect the nutritional value of food?
No. In comparison to other food processing and preservation methods, the nutritional value is least affected by radiation. Extensive scientific studies have shown that radiation processing has very little effect on the main nutrients such as proteins, carbohydrates, fats and minerals. Vitamins show varied sensitivity to food processing methods including radiation processing. For example, vitamin C and B1 (thiamine) are equally sensitive to radiation as well as to heat processing. Vitamin A, E, C, K and B1 in foods are relatively sensitive to radiation, while riboflavin, niacin, and vitamin D are much more stable. The change induced by irradiation on nutrients depends on a number of factors such as the dose of radiation, type of food, and packaging conditions. Very little change in vitamin content is observed in food exposed to doses upto 1 kGy.
