Do you read food labels? Here is why ingredients matter in everything you consume

Poland has recently set a European record in terms of rising consumer awareness. Research conducted by the National Centre for Public Opinion Research shows that over 60% of shoppers now regularly check food labels, compared to less than 30% a decade ago. Yet experts warn: simply reading labels is not enough if you don’t understand what each ingredient actually means. The problem arises when consumers face choices between products containing E621 or “natural flavoring” — often without realizing that both terms can mask similar substances.

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Hidden Chemistry in Everyday Diets

Food labels can often resemble a code that requires specialized knowledge to decode. For example, when a product lists “hydrogenated vegetable fats,” most consumers may not realize they are dealing with trans fats — substances associated with an increased risk of cardiovascular disease. Similarly, high-fructose corn syrup may appear under various names, such as “corn syrup,” “glucose-fructose syrup,” or simply “glucose-fructose.”

EU regulations require producers to list ingredients in descending order by weight. This seemingly simple rule can be circumvented by splitting a single ingredient into multiple forms — sugar may appear simultaneously as sucrose, glucose, fructose, and maltodextrin, so none of them takes the top spot on the list, even though the total sugar content is dominant. Consumers unaware of this practice may believe a product is healthier than it actually is.

Particularly concerning is the use of marketing terms that suggest natural origin while the ingredient has undergone extensive chemical processing. “Yeast extract” may sound harmless but contains high levels of monosodium glutamate — the same substance consumers often try to avoid when they see E621. Such linguistic tricks mislead even informed shoppers actively monitoring their diet.

Invisible Long-Term Risks

The accumulation of additives in the body is rarely part of everyday consumer thinking. A single serving of a product containing preservatives, colorants, or stabilizers may fall within safety limits set by regulatory agencies, yet the effects of years of daily consumption of multiple such products remain poorly understood. The human body, although equipped with detoxification mechanisms, was not evolutionarily prepared to metabolize the wide range of synthetic chemical compounds present in the modern diet.

Azo dyes, commonly used in sweets, beverages, and processed meats, are an example of substances whose safety remains debated. Some studies suggest a potential link between their consumption and increased hyperactivity symptoms in children, yet due to insufficient conclusive evidence, they have not been fully banned. In countries like Norway, some of these dyes have been prohibited for years, highlighting differing regulatory approaches to the same issue.

The problem is multiplied for individuals relying heavily on ready-made, highly processed foods. Such diets may unknowingly deliver dozens of chemical additives daily, with unpredictable interactions. Awareness of ingredients now extends beyond traditional foods.

This also applies to liquids, such as https://eliqvapoteur.com/en/liquids-c1054, where a clear list of components is one of the main selection criteria for users. As a result, interest is growing in branded products from manufacturers who provide detailed information on the origin and nature of ingredients.

Seemingly Healthy Choices and Marketing Traps

Even the organic food sector, often seen as safer, is not free from controversy. Products labeled “bio” may contain substances permitted in organic farming but not entirely free from potential side effects — copper sulfate used as a fungicide or rotenone, a natural insecticide linked to a higher risk of developing Parkinson’s disease. Understanding that “natural” does not automatically mean “safe” should guide every purchasing decision.

Marketing claims like “no preservatives,” “no artificial colors,” or “sugar-free” require careful evaluation. A “sugar-free” product may use xylitol or erythritol, which are generally safe but can cause digestive issues in some people. Similarly, the absence of preservatives is often compensated with high levels of salt or sugar, which extend shelf life but increase calories and other potentially harmful substances.

Food companies are well aware of consumer psychology and use it to create packaging that suggests health and naturalness. Green colors, images of farmland, and terms like “traditional recipe” are designed to evoke positive associations, even if the actual composition is far from healthy. Consumer education should include the ability to distinguish real quality from visual suggestion.

Practical Tools for the Conscious Consumer

The growing popularity of mobile apps for scanning barcodes and analyzing product composition shows that consumers seek simple tools to support informed choices. Apps like Yuka, Open Food Facts, or Pola can evaluate a product in seconds, assessing nutritional content and the presence of controversial additives. While not perfect — partly due to subjective scoring systems — they provide useful guidance for those without time to analyze each label manually.

However, no app can replace fundamental knowledge of what to avoid and which ingredients require particular attention. Products with short, understandable ingredient lists, where familiar components can be easily recognized, are always a safer choice than those whose labels resemble an organic chemistry lecture. This principle of simplicity applies not only to food but also to a broader context of conscious consumption, which encompasses all products introduced into the body. Ultimately, the responsibility lies with the consumer to make informed choices — whether buying from a local farmer for food or a reputable online store (such as eliqvapoteur.com/en) for specialized products.

The rule remains unchanged: trust is built on transparency and clarity of information.

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