Tehran University of Medical Sciences Journal of Food Safety and Hygiene 2476-3241 8 4 2022 12 26 223 236 Md Shahedul Islam Student of Food Technology and Nutrition Science Department, Noakhali Science and Technology University, Sonapur, Noakhali-3814, Bangladesh. Nusrat Jahan Jhily Student of Food Technology and Nutrition Science Department, Noakhali Science and Technology University, Sonapur, Noakhali-3814, Bangladesh. Nusrat Parvin Student of Food Technology and Nutrition Science Department, Noakhali Science and Technology University, Sonapur, Noakhali-3814, Bangladesh. Md. Mahedi Hasan Shampad Student of Food Technology and Nutrition Science Department, Noakhali Science and Technology University, Sonapur, Noakhali-3814, Bangladesh. Jilon Hossain Student of Food Technology and Nutrition Science Department, Noakhali Science and Technology University, Sonapur, Noakhali-3814, Bangladesh. Sujan Chandra Sarkar Student of Food Technology and Nutrition Science Department, Noakhali Science and Technology University, Sonapur, Noakhali-3814, Bangladesh. Md. Maminur Rahman Student of Food Technology and Nutrition Science Department, Noakhali Science and Technology University, Sonapur, Noakhali-3814, Bangladesh. Md. Ashiqul Islam Student of Food Technology and Nutrition Science Department, Noakhali Science and Technology University, Sonapur, Noakhali-3814, Bangladesh. 2022 04 09 2023 01 17 Even though food has many health advantages, people nowadays struggle with several health problems as a result of food adulteration. The use of essence, industrialization, and the price of development all contribute to the prosperity of civilization and the adulteration of food. It is a result of corporate unbridled consumerism and selfishness, which does so intentionally to maximize gain. Food adulteration lowers food quality and has a variety of detrimental effects on human health. The table in this study highlights adulteration in about 50 food products and shows that there are nearly 55 adulterants present. Some of these, such as heavy metals, some synthetic colorants, brick dust, calcium carbide, melamine, DDT, formaldehyde, urea, etc., seriously affect human health. These adulterants have the potential to cause a slew of fatal diseases, wreaking havoc on public health. Food adulteration has a variety of acute and chronic effects on the human body, including inflammation, digestive issues, urinary issues, non-carcinogenic hazards, carcinogenic hazards, and so on. Among these are several diseases that can be fatal. https://jfsh.tums.ac.ir/index.php/jfsh/article/view/369 https://jfsh.tums.ac.ir/index.php/jfsh/article/download/369/201