The Science of Snack Fatigue: How Packed Foods Impact Your Long-term Health.

On a daily basis, many of us consume snacks like Kurkure, chips, cookies, puffs, and other packed foods without much thought. We often assume that because these foods are packaged, they must be hygienic—and somewhere in our mind, we even believe they are safe or “not that bad” for our health. Unfortunately, that belief is far from the truth.

In this article, I’m going to share a list of specific ingredients which, if you spot them on any packed food label, you should seriously consider avoiding that product. I could directly name popular brands, but that can create legal issues. So instead, I’ll give you something far more powerful—the ingredient knowledge that allows you to judge any snack on your own.

If you ask me personally, I’ve stopped consuming packed foods like chocolates, chips, ice creams, cold drinks, and similar items altogether. Because once you truly understand how these products silently damage your health, a simple realization hits you hard:
the money you’re earning today may tomorrow be spent trying to fix the health problems these foods create.

And trust me—when that realization sinks in, your cravings start disappearing on their own.

What Is “Snack Fatigue”?

Snack fatigue is what happens when your body is repeatedly exposed to ultra-processed foods—snacks engineered for taste, shelf life, and addiction, not nourishment.

At first: You feel energized, Mood lifts and Cravings satisfied

Over time: Blood sugar spikes and crashes, Gut health weakens, Inflammation rises and You feel tired even after eating

According to The Lancet (2025) series on ultra-processed foods, regular consumption is linked to 12 chronic conditions, including obesity, diabetes, heart disease, depression, and even cognitive decline.

Ingredients you should fear, not brands I won’t name brands—for legal reasons.
But I will give you the ingredient red flags. If you see these on a label, walk away.

Maltodextrin: The Sugar That Pretends to Be Healthy

Maltodextrin sounds harmless. Even scientific.
But don’t be fooled.

• What it does: Spikes blood sugar faster than sugar itself
• GI level: 105–135 (sugar is ~65)
• Where found: Chips, Kurkure-type snacks, biscuits, protein bars, “health” drinks

A 2019 study published in Cellular and Molecular Gastroenterology and Hepatology found that maltodextrin damages the gut mucus layer, increasing the risk of leaky gut and inflammatory bowel diseases.

Palm Oil & Fractionated Palm Oil

Palm oil is everywhere because it’s:

• Cheap
• Shelf-stable
• Profitable

But nutritionally? A disaster.

• High in saturated fat
• Raises LDL (bad cholesterol)
• Increases heart disease risk

WHO and cardiologists warn that the shift from traditional oils to palm-oil-based ultra-processed foods is a major reason heart attacks are rising among young people.

If the label says Palm Oil, Palmolein, or Fractionated Palm Oil—consider it a warning sign.

TBHQ (E319), BHA & BHT – Preservatives That Keep Food “Alive” Too Long

These chemicals stop oil from going bad. But they don’t stop damage inside your body. Research published in Foods (2022) and reviewed on PubMed shows:

• Potential DNA damage
• Immune system disruption
• Cytotoxic effects at higher or repeated exposure

Even regulatory bodies allow them only in tiny amounts. The problem? You don’t eat them once. You eat them repeatedly.

INS 627 & INS 631 – The Addiction Switch

INS 627 and INS 631 are powerful flavor enhancers, often used alongside MSG, but their real purpose goes far beyond improving taste. These additives are designed to overstimulate the brain’s reward system, making food unnaturally addictive and pushing you to overeat.

That’s why one small packet rarely feels enough—the urge to keep eating isn’t hunger, it’s chemical stimulation. In sensitive individuals, especially those exposed from a young age, these enhancers can trigger symptoms such as headaches, excessive sweating, and heart palpitations. Your brain interprets this stimulation as craving or hunger, but in reality, it’s being subtly manipulated.

Excess Sodium

One small snack packet can contain 30–50% of your daily salt limit. According to the Indian Council of Medical Research (ICMR), excessive sodium from packaged foods is directly linked to:

• Hypertension
• Kidney strain
• Stroke risk

And the scary part? You don’t even taste how salty it really is.

Acrylamide – The Chemical That Forms While Frying

Acrylamide isn’t added. It forms when starchy foods are fried or baked at high temperatures.

• Found in chips, biscuits, crackers
• Classified by IARC as a probable human carcinogen (Group 2A)
• Linked to DNA damage in animal studies

That deep brown, extra-crispy look? That’s where acrylamide hides.

Some ingredients don’t scream danger—but whisper it.

• Potassium Bromate: Linked to cancer; banned in many countries
• High-Fructose Corn Syrup / Invert Sugar: Drives fatty liver and insulin resistance
• Phosphate additives: Harm kidneys and weaken bones
• Artificial colors (Red 40, Yellow 5): Linked to hyperactivity and allergies

Europe mandates warning labels for some of these.

A Simple Rule That Can Save Your Health

If a product: Has more than 5 ingredients, and You can’t pronounce half of them, That’s not food.
That’s a chemical formulation. Doctors globally now emphasize ingredient awareness over calorie counting.

Call to Action

Next time you’re in a store, flip the packet and actively look for “Palm Oil” and “Maltodextrin.”
That one small habit can change your long-term health more than any diet trend ever will.

Disclaimer: I am not a food or medical expert. This article is shared purely for educational awareness based on available research. Please do your own research and consult a qualified professional before making dietary decisions.