What are the harmful chemicals in biscuits?

November 5, 2025 •

4 min read

According to the World Health Organization (WHO), industrially produced trans fats found in many baked goods, including biscuits, cause over 278,000 premature deaths globally each year. This raises serious questions about what are the harmful chemicals in biscuits and how they impact our health.

Quick Summary

This article explores the common harmful ingredients lurking in mass-produced biscuits, such as trans fats, refined flours, and artificial additives. It details how these components are linked to serious health issues, including heart disease, obesity, and insulin resistance, and provides practical advice for choosing healthier snack alternatives.

Key Points

Identify Trans Fats: Look for 'partially hydrogenated oil' on the ingredient list, which indicates the presence of heart-damaging trans fats.
Avoid Refined Ingredients: Be aware of products listing 'refined wheat flour' (maida) or various sugar syrups, as they offer little nutrition and can cause blood sugar spikes.
Beware of Additives: Artificial flavors, colors, and preservatives like BHA and BHT are often used to extend shelf life but provide no health benefits.
Recognize Process Contaminants: Chemicals like acrylamide and AGEs are formed during high-heat baking and have been linked to serious health issues.
Read Labels Carefully: Start with the first few ingredients on the list, as they constitute the bulk of the product. Prioritize options with whole grains and natural fats.
Choose Healthier Alternatives: Opt for homemade snacks or biscuits made with whole grains, natural sweeteners, and healthy fats like ghee or cold-pressed oils.
Practice Moderation: Even healthier biscuits can be high in calories. Portion control is essential for preventing weight gain and other issues.

Biscuits are a popular snack, but many commercially produced varieties contain ingredients that can be detrimental to health when consumed regularly. While often marketed as wholesome or convenient, a closer look at the ingredient list reveals a cocktail of chemicals and processed components designed to enhance shelf life, taste, and texture, often at the expense of nutritional value. Understanding these harmful constituents is the first step toward making healthier dietary choices.

The Culprits in Your Cookie Jar

Trans Fats and Hydrogenated Oils

One of the most concerning ingredients in many mass-produced biscuits is industrially produced trans fat, created through a process called hydrogenation. This turns liquid vegetable oils into solid fats like shortening or margarine to improve texture and shelf life. However, trans fats have no known health benefits and are considered the worst type of fat for health. They increase 'bad' LDL cholesterol while lowering 'good' HDL cholesterol, leading to a buildup of plaque in arteries. This significantly raises the risk of heart disease, stroke, and obesity. Many manufacturers have reduced their use of trans fat, but some products may still contain small amounts.

Refined Flours and Sugars

Most commercial biscuits use refined wheat flour (maida), which has been stripped of its most nutritious parts: the bran and germ. This leaves a flour that is low in fiber, vitamins, and minerals, but high in easily digestible carbohydrates. The result is a quick spike in blood sugar, similar to what happens when you consume refined sugar. This can contribute to weight gain, insulin resistance, and an increased risk of type 2 diabetes. Furthermore, many biscuits are loaded with multiple forms of refined sugar, such as glucose syrup and high-fructose corn syrup, which contribute to excess empty calories and can negatively impact liver health.

Artificial Additives and Preservatives

To achieve a long shelf life and consistent taste, biscuits are often filled with artificial additives and preservatives. These chemicals serve various functions, but provide no nutritional value and can accumulate in the body over time.

Preservatives: Chemicals like BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are used to prevent spoilage. Some studies have linked these to potential health concerns, including carcinogenic effects in animal studies, though amounts are generally considered safe. When sodium benzoate is combined with Vitamin C, it can form benzene, a carcinogenic substance.
Emulsifiers: Ingredients such as lecithin, mono- and diglycerides, and polysorbates are added to stabilize the oil and water mixture, improving texture. Some of these have been flagged as potentially problematic for long-term health.
Flavor Enhancers: MSG (monosodium glutamate) is sometimes used in savory crackers to enhance taste and increase cravings.

Contaminants from the Manufacturing Process

Beyond the intentionally added ingredients, biscuits can also be exposed to harmful chemicals during processing.

Acrylamide: This substance forms during high-temperature baking (above 120°C) through the Maillard reaction between reducing sugars and the amino acid asparagine. It is a neurotoxin and potential carcinogen. Regulations have been put in place to limit its content, but studies show some biscuits still exceed benchmark levels.
Advanced Glycation End-products (AGEs): These compounds also form during the heating process and are linked to insulin resistance, chronic inflammation, and other degenerative diseases.

Comparison: Standard Commercial Biscuits vs. Natural Alternatives


Feature	Standard Commercial Biscuit	Natural or Homemade Alternative
Flour Type	Primarily refined wheat flour (maida), low in fiber and nutrients.	Whole grain flours (e.g., oats, whole wheat, millet), retaining fiber and nutrients.
Sweeteners	Refined white sugar, high-fructose corn syrup, liquid glucose.	Natural sweeteners (e.g., dates, honey, jaggery), often used sparingly.
Fats	Hydrogenated or partially hydrogenated vegetable oils (trans fats), palm oil.	Healthier fats like ghee, cold-pressed oils, or butter, without trans fats.
Additives	Synthetic flavors, colors, preservatives (e.g., BHA, BHT).	Minimal or no artificial additives; relies on real ingredients for flavor.
Processing	Ultra-processed, baked at high temperatures, increasing acrylamide and AGEs.	Minimally processed, allows control over baking temperatures and ingredients.
Nutritional Value	High in calories, low in vitamins, minerals, and fiber (empty calories).	More nutritionally dense, providing fiber, healthy fats, and some micronutrients.
Shelf Life	Extended shelf life due to preservatives and processing.	Shorter shelf life, prioritizing freshness over longevity.

Health Impacts of Harmful Biscuit Chemicals

The regular consumption of biscuits laden with unhealthy chemicals can have several negative consequences for health. The combination of refined flour and sugar causes significant blood sugar spikes, which stress the insulin response over time and can increase the risk of insulin resistance and type 2 diabetes. The high content of industrially produced trans fats directly harms cardiovascular health by negatively affecting cholesterol levels and promoting inflammation and arterial plaque buildup. For children, these additives are particularly harmful during crucial developmental stages, potentially affecting brain function and behavior. Furthermore, the lack of fiber and high-calorie density in many biscuits contribute to weight gain and obesity, increasing the risk of associated metabolic disorders. The accumulation of toxins from preservatives and other processing contaminants can also strain organs like the liver and kidneys. Switching to healthier options or enjoying these treats in strict moderation is crucial for mitigating these health risks.

Conclusion

While a biscuit might seem like an innocent treat, the widespread use of certain harmful chemicals and industrial processes in their mass production presents significant health risks. From heart-damaging trans fats and blood sugar-spiking refined ingredients to potentially carcinogenic contaminants like acrylamide, the long-term effects of regular consumption are considerable. Being a conscious consumer involves reading labels carefully to identify red-flag ingredients like 'partially hydrogenated oil' or 'refined wheat flour'. Choosing whole-grain alternatives, or better yet, opting for homemade snacks made with natural, unprocessed ingredients, is a powerful way to protect your health and well-being. For further information on the global effort to eliminate trans fats, you can visit the World Health Organization website.

Frequently Asked Questions

Trans fats are created when liquid vegetable oils are hydrogenated to create a solid fat, like shortening. They are added to biscuits and other baked goods to improve texture and significantly extend shelf life. However, trans fats raise bad cholesterol and lower good cholesterol, dramatically increasing the risk of heart disease.

Not necessarily. Labels can state 'zero trans fat' if the amount per serving is below a certain legal limit. However, if the ingredients still list 'partially hydrogenated oil,' small, cumulative amounts of trans fat may still be present. It's a marketing claim that can be misleading.

Acrylamide is a chemical compound that forms naturally during high-temperature cooking, such as baking biscuits. It is a result of the Maillard reaction between reducing sugars and the amino acid asparagine. Acrylamide is a potential carcinogen and neurotoxin, which is why regulatory bodies set limits for its presence in food.

Yes, refined flour, or maida, is unhealthy because the refining process strips away most of the dietary fiber and essential nutrients. This causes a rapid spike in blood sugar, provides empty calories, and can lead to digestive issues and weight gain.

While regulated, artificial preservatives like BHA and BHT have raised health concerns based on animal studies. They have no nutritional value and regular, long-term consumption could lead to an accumulation of toxins in the body, placing a burden on organs like the liver and kidneys.

Look for biscuits made with whole grains, such as oats or whole wheat flour, and natural sweeteners like dates or jaggery. Always check the label for natural fats like ghee or cold-pressed oils, and avoid products with a long list of unfamiliar additives.

Generally, yes. Homemade biscuits allow for complete control over ingredients, enabling you to use healthier flours, natural sweeteners, and wholesome fats. This eliminates concerns about additives, high trans fat content, and contaminants like acrylamide from high-heat industrial processing.