The allure of liquid nitrogen in culinary arts lies in its ability to create visually stunning and dramatic food presentations. From instant ice creams to smokey cocktails, its applications in molecular gastronomy have become a trend. However, the dangers associated with liquid nitrogen far outweigh its benefits, making a strong case for banning its use in restaurants.

Recently, one such case came to light where a 12-year-old girl in Bengaluru had a hole in her stomach after eating liquid nitrogen Paan.

She was taken to the hospital as she complained of stomach pain and on examination, a 4×5 cm hole was found in her abdomen and a complicated surgery was performed. In the surgery, the infected part of the girl’s stomach was removed. She is now in good health after being discharged from the hospital. Seeing this case of liquid nitrogen, we asked several experts from various fields who have voiced their concerns, and recent incidents have underscored the urgent need for stringent regulations. Take a look. Health risks of liquid nitrogen
Shruti Naidu, a Nagpur-based dietitian specializing in Lifestyle Disorders and Diabetes Management, highlights the significant health risks associated with liquid nitrogen. She emphasises that “Direct consumption can cause severe burns and internal injuries, necessitating complete evaporation before ingestion. Additionally, inhaling the gas can lead to breathing difficulties or even asphyxiation.” Naidu explains that “Improper handling during food preparation can result in cryogenic burns or injuries, and inadequately thawed food poses a risk of internal harm. Consuming products treated with liquid nitrogen, such as certain frozen desserts or cocktails, can lead to frostbite upon skin or mouth contact and internal burns in the mouth, oesophagus, and stomach. These items offer minimal nutritional benefits and may disrupt the digestive system, potentially reducing nutrient absorption.”

Eashan Kaul, Corporate Chef at Fraterniti Foods Pvt Ltd, also voices concerns about the improper storage and handling of liquid nitrogen. He points out that “Using improper containers, like cheap metal containers instead of dewars, can cause spillage and related problems. Moreover, the lack of proper apparatus such as gloves and protective glasses, combined with inadequate knowledge of handling, can lead to accidents.” Kaul also notes that small kitchen spaces or production areas at high temperatures can have inflammable properties, leading to fire hazards. Furthermore, he warns that “The consumption of liquid nitrogen foods can lead to stomach ulcers, and some studies have indicated traces of carcinogenic properties in such foods.”

Sidhharrth S Kumaar, a pharmacist turned life coach, describes liquid nitrogen in restaurants as a double-edged sword. It not only puts the person consuming it at risk but also endangers the safety of the entire restaurant, its staff, and the surrounding area. He recounts “Personal anecdotes where people have sought emotional rejuvenation after witnessing incidents involving liquid nitrogen. Kumaar stresses that liquid nitrogen is extremely cold and requires specialized handling and storage by trained staff. Any mishandling can lead to explosions or tragedies, potentially resulting in a public disaster on the scale of the Bhopal Gas Tragedy.”

Expert opinions on the ban
Vidushi Sharma, Chef-owner at Mensho Tokyo, Delhi, criticises the trend of using liquid nitrogen as a gimmick in restaurants. She believes that the risks far outweigh the benefits and that restaurants should focus on delivering high-quality food and flavours without resorting to such dangerous practices. In her own words, “Proper training and precautions are often overlooked in many establishments, putting customers’ lives at risk.”

Shriya Nayak, owner of Mamba Restobar, believes that the use of liquid nitrogen in food preparation poses significant risks that outweigh its benefits. She acknowledges its role in creating visually stunning presentations but stresses the importance of customer safety. Nayak supports measures to ban its use in restaurants to prevent accidents and promote safer dining experiences.

Providing a medical perspective on the issue, “Dr. Shruthi Badarinath Pranav, a Consultant Pediatric and Pediatric Gastroenterology at Sparsh Hospital, RR Nagar, Bengaluru, says that “Liquid nitrogen can cause severe and potentially irreversible damage to the mouth, oesophagus, and stomach, particularly in children.” Pranav points out that “Children are more vulnerable to these risks because their tissues are more delicate and they might not recognize the dangers.” She also mentions the risks of frostbite and respiratory issues from inhaling nitrogen vapours, advocating for stricter compliance and reconsideration of its use in restaurants.
Sadaqath Ali, Head of Facilities at Byg Ventures, addresses the risks of using liquid nitrogen in brewery operations. While acknowledging the benefits of liquid nitrogen, Ali insists on “The necessity of strict regulations, comprehensive training, and proper handling protocols to mitigate risks while finding a balance between innovation and safety to ensure the well-being of employees and consumers.”

Sharing insights from a culinary point of view, Shamsul Wahid, the Group Executive Chef at Impresario Entertainment & Hospitality Pvt. Ltd says, “Liquid nitrogen as a tool of food preparation in the making of quick ice creams or granitas is definitely a spear in the chef’s armoury but it should not be used directly for serving and presentation. Chefs need to be well trained as to how to use it in the kitchen but proper precautions need to be maintained. We don’t use LN2 In any of our kitchens as it is very volatile and requires special handling. And for us, the health and safety of our consumers is paramount. With 60+ outlets including popular brands like SOCIAL, Smoke House Deli, BOSS Burger, Lucknowee, and more, we understand the role we play in our guests lives and we do everything we can to ensure their experience is safe and memorable.”

Udit Bagga, Founder of Zylo by Kakapo, Mehrauli, Delhi, lists several significant health and safety concerns associated with liquid nitrogen. Bagga highlights that one can have severe injuries from contact with skin, inhalation hazards, internal damage from ingestion, explosion risks, and a lack of regulation and training. He advocates for a ban on liquid nitrogen in restaurants due to these risks, emphasising the need for proper knowledge and precautions to prevent accidents.

Another restaurateur who supports this ban against liquid nitrogen is Satish Bhatia, Co-Founder of The Malabar Coast by The Appumm House, Noida. He also said “As a restaurateur, I would want a ban of both liquid nitrogen and dry ice in my restaurants. As these substances can make food unsafe for customers and pose health and safety issues.” Bhatia recommends banning their use due to the difficulty in handling and training staff. He advises using gloves and tongs for handling dry ice and avoiding its use in drinks and food to prevent damage to the skin and internal organs.
While liquid nitrogen can create visually impressive food presentations, the potential for severe injuries, respiratory issues, and other health hazards outweigh its benefits. Strict regulations, comprehensive training, and proper handling protocols are essential to ensuring the safety of consumers and staff. In many cases, a complete ban on the use of liquid nitrogen in restaurants may be the most effective way to protect public health and promote safer dining experiences.

What do you think about putting a ban on liquid nitrogen? Do let us know in the comment box.