Why Did the Ministry of Health Ban Pei Pa Koa-Flavoured Ice Cream? A Pharmacist Explains

WORDS LIM TECK CHOON

FEATURED EXPERT
LIM EN NI
Chief Pharmacist and Director of Engagement
Alpro Pharmacy

On 30 July 2024, the Ministry of Health announced a ban on the selling of Pei Pa Koa-flavoured ice cream in an ice cream chain store.

The official reason cited for this ban was that mixing Pei Pa Koa—a cough syrup that is marketed as an over-the-counter traditional medicine—with food products is an act prohibited under Section 13B(2) of the Food Act 1983.

WHAT IS THE PROBLEM WITH USING THE COUGH MIXTURE AS AN ICE CREAM FLAVOURING?

According to Lim En Ni, unregulated consumption of this cough mixture can be harmful especially to pregnant women and young children.

This is because Pei Pa Koa contains licorice (甘草) that can bring about the following health issues.

Fluid Retention and Hypertension

Licorice contains glycyrrhizin, a substance that resembles the structure of the hormone aldosterone and, when it is in the body, mimics the function of aldosterone.

As a result, high levels of glycyrrhizin can lead to fluid retention, hypertension, and an imbalance of electrolytes in the body.

Blood Pressure Issues

Glycyrrhizin can cause an increase in blood pressure by reducing potassium levels and increasing sodium levels in the body.

In pregnant women, high blood pressure can lead to complications such as preeclampsia.

Preterm Labour Risk

Lim En Ni points out that some studies suggest that consuming large amounts of licorice during pregnancy may increase the risk of preterm labour by increasing production of prostaglandin, a hormone-like compound that is involved in triggering labour.

Baby Developmental Issues

There is evidence suggesting that excessive licorice consumption during pregnancy might affect the cognitive development of the child. It has been associated with lower intelligence and behavioral problems in children.

THE TAKE-AWAY MESSAGE

While over-the-counter medications are readily accessible, they should not be taken lightly—and definitely should not be used as flavouring for foods and beverages!

  • Always exercise caution and read labels carefully before use.
  • For optimal safety, consult a pharmacist or doctor prior to taking any new medication, even those available without prescription.

The above two simple precautions can help prevent adverse reactions and ensure the most appropriate treatment for your condition.

Concerned about Food Additives & Food Safety? You Should Read This!

WORDS TI MEI JUN & DR NURUL HUDA RAZALLI

FEATURED EXPERTS

TI MEI JUN
Student of Master Clinical Nutrition
Faculty of Health Sciences
Universiti Kebangsaan Malaysia (UKM)
DR NURUL HUDA RAZALLI
Senior Lecturer
Dietetic Programme
Centre for Healthy Ageing and Wellness (H-CARE)
Faculty of Health Sciences
Universiti Kebangsaan Malaysia (UKM)

More than 200 diseases, ranging from cancer to diarrhoea, are brought on by contaminated food that contains dangerous bacteria, viruses, parasites or chemical.

Malaysia had an incidence of 60 cases of food and water borne disease per 100,000 people, with 56% being food poisoning.

Hence, food safety is crucial to ensure that food, when prepared or consumed in accordance with its intended usage, would not harm consumers.

4 FACTS THAT WE SHOULD KNOW ABOUT FOOD ADDITIVES
  1. According to Codex Alimentarius Commission—also known as the ‘Food Code’ published by the Food and Agriculture Organization of the United Nations (FAO) and World Health Organization—any substance that is not typically used as an ingredient in food or consumed as food on its own is considered a food additives, regardless of its nutritional value.
  2. Food additives are added to processed foods to serve several functions, most prominently the prevention of food spoilage, improvements in flavour or texture and other desired qualities, and the provision of certain colours and flavours.
  3. Food additives are applied in the production and processing of almost all food types.
  4. Only specific foods may have food additives added to them, and only to the extent allowed by the Food Regulations of 1985.
EXAMPLES OF COMMON FOOD ADDITIVES
Soybean To maintain food consistency
Beet A colouring agent
Tartazine A colouring agent
Aspartame An artificial sweetener
Monosodium glutamate (MSG) A flavour enhancer
Lecithin Thickening and stabilizing agent
Guar gum Thickening and stabilizing agent
Benzoic acid A preservative
Sorbic acid A preservative
5 TIPS FOR CONSUMERS TO REDUCE EXPOSURE TO HARMFUL ADDITIVES
  1. People with allergies or sensitivity to certain food ingredients should closely read labels when shopping for processed foods.
  2. Buy fresh and whole food to minimize exposure of food additives and contaminants.
  3. Proper storage and handling of food materials are crucial to prevent contamination. Wash and peel foods, such as apples and eggs, to remove dirt and pesticides.
  4. Purchase food from stalls that demonstrate good hygiene practices, such as covering and properly packaging their food.
  5. Buy food that is prepared fresh upon ordering, rather than food that was cooked earlier and not maintained at the appropriate temperature.

References:

  1.  Halim, N. R. A., Mutalib, S. A., Ghani, M. A., & Hashim, H. (2024). Food safety regulations implementation and their impact on food security level in Malaysia: A review. International food research journal, 31(1), 20-31. https://doi.org/10.47836/ifrj.31.1.02
  2. Laganà, P., Avventuroso, E., Romano, G., Gioffré, M. E., Patanè, P., Parisi, S., Moscato, U., & Delia, S. (2017). The Codex Alimentarius and the European legislation on food additives. In P. Laganà, E. Avventuroso, G. Romano, M. E. Gioffré, P. Patanè, S. Parisi, U. Moscato, & S. Delia (Eds.), Chemistry and hygiene of food additives (pp. 23-32). Springer International Publishing.
  3. Lalani, A., Pouyani, N., Askari, A., Tavajohi, S., Akbari, S., & Jafarzadeh, E. (2024). Food additives, benefits, and side effects: A review article. Journal of chemical health risks, 1(1), 1. https://doi.org/10.22034/jchr.2023.1967340.1619
  4. Liang, X. (2023). Impact of food additives in ultra-processed food on human health. Theoretical and natural science, 6, 437-444. http://dx.doi.org/10.54254/2753-8818/6/20230321
  5. Ukwo, S., Udo, I., & Ndaeyo, N. (2022). Food additives: Overview of related safety concerns. Food science & nutrition research, 5(1), 1-10. http://dx.doi.org/10.33425/2641-4295.1052