Do the dangers derived from the use of chemicals in food production and preservation outweigh the advantages?

In today's world, foods in small stores or supermarkets have

chemicals

to improve production and ensure it lasts for longer.In my point of view, the potential dangers from

this

are greater than the benefits.

To begin

with the advantages, there are several reasons why

chemicals

are placed in

food

.

Firstly

, it is to increase the products and it can be so beneficial for the businessmen. Which has resulted in an

improve

Replace the word

improvement

show examples

in their businesses.

For example

, A recent survey in BBC News published that the rate of

food

production in 2020 has seen almost a %40 rise due to the chemical products. Another reason is to conserve the products and stay for a longer time. Because much of the

food

that we eat would not actually

last

that long if it is not contained

chemicals

.

However

, the main disadvantage of

such

additives is to destroy most of the useful nutrition

such

as vitamins, calcium, protein and so on. These are so beneficial to our body to work effectively. The lack of

such

nutrients leads to many serious diseases

such

as cancer and stroke.

For instance

, in a survey at Shar hospital in Erbil released the number of cancer cases has seen close to a %20 rise compared to the

last

2 years due to an increase in using additives in our meals.

Thus

, the use of

chemicals

in

food

causes many pressing issues. To sum up,

although

there are some benefits to placing additives in foods. There are

also

negative effects which are really dangerous for human health. After a thorough analysis on

this

subject, In my opinion, the governments hold the most responsibilities to control

this

problem.