As urbanisation increases and more people enter the workforce, frozen foods have become popular in urban households. The convenience of ready-to-cook and ready-to-eat meals saves time and effort in cooking and cleaning. However, these foods also pose several health risks. According to the CDC (Centers for Disease Control and Prevention), more than 70 per cent of the sodium consumed by a person comes from processed and pre-prepared foods, like frozen foods. Consuming more sodium increases the risk of high blood pressure, heart disease, and strokes. Partially hydrogenated oil is present in many frozen foods, particularly pizzas, and other pies, which is very harmful for the heart. It can clog the arteries, resulting in muscle cramps, heart attacks, strokes, and any such problems. Many frozen foods are low calorie, like frozen fruits and vegetables, chicken, fish patties, pizza crust, etc., for “weight conscious” people. But they contain fewer calories for many individuals as needed by their bodies and are recommended by nutritionists. Due to a lack of sufficient calories, the energy needed by the body for different tasks and metabolic processes is not available, hence muscles start getting used. Even the body’s fat deposits start getting depleted to fulfill the need for more energy. The net result is that the individual starts losing weight. Because of a lack of satiety and fear of losing more weight, they start eating more. Frozen foods contain a high amount of trans fats, which increase the risk of harmful cholesterol, blocked blood vessels, and heart problems and strokes. One key advantage of ready-to-eat or pre-prepared frozen foods is that one does not have to cook for themselves. But this is a big disadvantage as well. Studies have shown that people who cook for themselves, experience more intense positive emotions, less worry, and negative emotions, as compared to those who do not cook. Scientific studies have revealed that frozen foods contain about or more than 2,000 chemicals that harm health in multiple ways. They are added to enhance taste or colour or as a preservative. Some chemicals like butylated hydroxyanisole (BHA), and butylated hydroxyanisole (BHA), are potential carcinogens (cancer-producing substances). They are also known to cause hormonal disorders and or neurotoxicity. Monosodium glutamate (MSG) is used to enhance flavour and is used commonly in restaurant foods, canned vegetables, soups, deli meats (meats that are sliced and prepared for sandwiches and other light dining options), etc. MSG has been implicated in causing obesity, liver disorders, reproductive malfunctions, etc. During pregnancy, deli meats can reduce the immunity of a woman, making her more vulnerable to infections, including listeria. It is also harmful to an unborn baby. Any one of these chemicals can cause allergies in individuals. This manifests as skin rashes, cold, cough, breathlessness, one or more of these manifestations. Attacks of asthma are aggravated in vulnerable individuals. These are just some examples of health hazards caused by chemicals present in frozen or ready-to-eat fast foods. As these foods contain less fibre, as compared to fresh food, they can cause constipation and flatulence. As such, freezing food substances at 0°F inactivates microbes, whether bacteria, yeast, or molds. However, improper handling, thawing, or refreezing of frozen foods can lead to the reactivation and growth of harmful bacteria such as Salmonella and Listeria. These bacteria can cause foodborne illnesses, leading to symptoms like nausea, vomiting, diarrhoea, and, in severe cases, hospitalisation. Freshly cooked food should be used as it is always better. But it is not that one should not use frozen food at all. It does help sometimes, when needed, like when someone is very busy or sick. However, the instructions regarding storage, thawing, etc.., should be followed carefully. Dr Rachna Pande is a specialist in internal medicine.