The word chemical often evokes fear, as if it were synonymous with danger. Supermarkets and beauty brands capitalise on this perception, labelling products as ‘chemical-free’ or ‘all-natural’ to reassure consumers of their safety. Their message is clear: NATURAL is GOOD, and CHEMICALS are BAD. This simplistic belief has become deeply embedded in our social consciousness, reinforced by marketing strategies and widespread misinformation.

In recent years, food companies and the media have fuelled chemophobia (the irrational fear of chemicals) by proudly announcing the removal of certain ingredients from their products. These decisions are rarely based on safety concerns; rather, they stem from the idea that scientific names sound intimidating. While consumers have every right to choose what they eat, fear should not be the primary factor in their decision. The reality is that all food components are strictly regulated by government agencies such as Malaysia’s Ministry of Health (MOH) and the Food Safety and Quality Division (FSQD), which ensure that food and consumer products meet stringent safety standards.

However, the fundamental issue is that everything is composed of chemicals. Water is a chemical. Oxygen is a chemical. Your morning orange juice contains chemicals. Your bones, muscles and DNA are entirely composed of chemicals. The notion that a product can be ‘chemical-free’ is not just misleading but scientifically impossible.

 

So why does chemophobia persist?

The answer lies in misunderstanding. The way chemicals are presented to the public influences their perception of these substances. Ingredients with complex, scientific names appear artificial and intimidating, even when they are completely harmless. For example, (5R)-5-[(1S)-1,2-dihydroxyethyl]-3,4-dihydroxy-2,5-dihydrofuran-2-one may sound concerning, but it is simply vitamin C, an essential nutrient found in citrus fruits like oranges. Meanwhile, words like ‘natural’ create a false sense of security. Some of the most toxic substances on Earth, including botulinum toxin, ricin and arsenic, are entirely natural. At the same time, synthetic compounds such as insulin and aspirin have saved millions of lives. The distinction between natural and synthetic is not a safety measure; dosage truly matters.

In toxicology, a crucial principle is that the dose makes the poison. Oxygen is essential for survival, but too much can damage the lungs. Water is vital, yet excessive consumption can be fatal. Even caffeine in coffee and tea can be harmful in large amounts.

 

So, how do we address chemophobia?

The first step is education. Fear of chemicals thrives on misinformation, and the best antidote is scientific literacy. Instead of accepting marketing claims at face value, we should ask critical questions: What does this ingredient do? Is it genuinely harmful or simply unfamiliar?

A long, scientific name does not automatically indicate danger. The next time you read an ingredient list, take a moment to research rather than react.

Not recognising an ingredient should spark curiosity, not fear. Food and cosmetic safety in Malaysia is rigorously evaluated by the Ministry of Health (MOH) through regulations such as the Food Act 1983 and the Food Regulations 1985. For instance, food labels in Malaysia must list all ingredients used, which is why something as simple as baking powder might appear to contain diphosphates, sodium carbonates, and cornstarch. Hence, the more complex the food, the longer the list of ingredients. However, this does not mean the product is unsafe; it still follows labelling laws.

Understanding chemistry allows us to make informed choices rather than emotional ones. Preservatives in cosmetics, for example, prevent the growth of harmful bacteria and ensure products remain safe for use. The presence of a chemical does not inherently make something harmful; context matters.

Don’t let fear dictate your response the next time you encounter an unfamiliar ingredient. Instead, base your research upon reputable, peer-reviewed scientific sources, not marketing slogans or social media myths. Don’t let chemophobia limit your choices or prevent you from enjoying the foods you love.

Science is not the enemy; it is the tool that helps us live safer, healthier lives.

Prepared by:

Dr Magaret Sivapragasam

The author also recommends the following additional reading:

Chemophobia, a chemists’ construct

Revisiting Chemophobia through a Social Justice Lens