Volume 7, Issue 4 (Journal of Clinical and Basic Research (JCBR) 2023)                   jcbr 2023, 7(4): 23-24 | Back to browse issues page

Ethics code: Not applicable
Clinical trials code: Not applicable

XML Print

Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Khan I A. The advantages of halal food for health and well-being. jcbr 2023; 7 (4) :23-24
URL: http://jcbr.goums.ac.ir/article-1-425-en.html
Department of Community Medicine, BRD, Medical College, Gorakhpur, UP, India , ikhan0046@gmail.com
Abstract:   (215 Views)
Background: The literal meaning of halal is "permissible" in Arabic, which refers to a mandatory set of dietary guidelines and Islamic law principles. Halal food is made following the Islamic dietary regulations, ensuring specific standards of cleanliness, hygiene, animal welfare, and the prohibition of the inclusion of harmful chemicals. The emphasis on cleanliness, animal welfare, prohibition of harmful substances, nutritional value, and ethical sourcing contributes to a healthier and more sustainable food system.
Methods: An extensive online literature search for articles was performed using various search engines and databases with keywords halal food, food hygiene, and Islamic dietary principles. The reference lists of all the retrieved publications were also explored.
Results: Our search was limited to English articles that seemed relevant to this review, and the draft was prepared. 
Conclusion: The health benefits of halal eating extend beyond religious grounds. Halal food consumption provides a safer option and minimizes the potential for food contamination and the associated health risks. By adhering to halal dietary guidelines, individuals can make conscious choices that promote their well-being while fostering a sense of responsibility towards animals, the environment, and the community at large. Halal food offers a holistic approach to nutrition and health, providing safer, balanced, and ethical food choices.
Full-Text [PDF 294 kb]   (114 Downloads) |   |   Full-Text (HTML)  (42 Views)  
Article Type: Review | Subject: Health

1. Al‐Teinaz YR. What is Halal Food? The halal food handbook. 2020:7-26. [View at Publisher] [DOI] [Google Scholar]
2. Halal Food Global Market Report 2023. [View at Publisher]
3. President Republic of Indonesia, "Law No. 33 of 2014 regarding Halal Product Assurance," in Minister of Justice and Human Rights of The Republic of Indonesia, Indonesia, 2014. [View at Publisher]
4. Rezai G, Mohamed Z, Shamsudin MN. Can halal be sustainable? Study on Malaysian consumers' perspective. Journal of Food Products Marketing. 2015;21(6):654-66. [View at Publisher] [DOI] [Google Scholar]
5. Al-Mahmood O, Bridges WC, Jiang X, Fraser AM. A longitudinal study: Microbiological evaluation of two halal beef slaughterhouses in the United States. Food Control. 2021;125:107945. [View at Publisher] [DOI] [Google Scholar]
6. Khan R, Guo H, Raza SH, Rahman A, Ayaz M, Linsen Z. Halal slaughtering, welfare, and empathy in farm animals: a review. Trop Anim Health Prod. 2018;50(8):1733-8. [View at Publisher] [DOI] [PMID] [Google Scholar]
7. Zulkifli I, Wakiman Z, Sazili AQ, Goh YM, Jalila A, Zunita Z, et al. Effect of shackling, electrical stunning and halal slaughtering method on stress-linked hormones in broilers. South African Journal of Animal Science. 2019;49(3):598-603. [View at Publisher] [DOI] [Google Scholar]
8. Barrasso R, Bonerba E, Ceci E, Roma R, Alò A, Mottola A, et al. Evaluation of the animal welfare during religious slaughtering. Ital J Food Saf. 2020;9(1):8387. [View at Publisher] [DOI] [PMID] [Google Scholar]
9. Cook MA, Phuc PD. Review of biological and chemical health risks associated with pork consumption in Vietnam: Major pathogens and hazards identified in Southeast Asia. Journal of Food Quality. 2019;2019. [View at Publisher] [DOI] [Google Scholar]
10. Ibrahim SM, Abdelgadir MA, Sulieman AM, Adam AB. Influence of Halal and non-Halal slaughtering on the quality characteristics of broiler chicken burger. Int J Food Sci Nutr Eng. 2014;4(5):113-7. [View at Publisher] [DOI] [Google Scholar]
11. Ratanamaneichat C, Rakkarn S. Quality assurance development of halal food products for export to Indonesia. Procedia Soc Behav Sci. 2013;88:134-41. [View at Publisher] [DOI] [Google Scholar]
12. Khan IA, Bashri G. Environment and Health: Need to Rebuild and Maintain Balance. Indian Pract. 2022;75(9):28-9. [View at Publisher] [Google Scholar]
13. Al‐Teinaz YR, Al‐Mazeedi HM. Halal certification and international Halal standards. The Halal Food Handbook. John Wiley & Sons; 2020. p.227-51. [View at Publisher] [DOI] [Google Scholar]
14. Mohammad W, Diva AF. Marketing the Halal Way: Insights from De Buruan House-Food and Coffee Shop with A Quranic Approach. Himeka: Journal of Interdisciplinary Social Sciences. 2023;1(1):30-8. [View at Publisher] [Google Scholar]
15. Ahmed Osman O. Fraud on Halal Food: Principles, Quality Challenges, and Safety Concerns. In Halal and Kosher Food: Integration of Quality and Safety for Global Market Trends. Cham: Springer International Publishing; 2023. p131-44. [View at Publisher] [DOI] [Google Scholar]
16. Abdullah R, Sabar R, Mustafar M. Green Halal supply chain in Malaysian halal food companies: A conceptual framework. Int J Sup Chain Mgt. 2018;7(5):502-10. [View at Publisher] [Google Scholar]

Add your comments about this article : Your username or Email:

Send email to the article author

Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.

© 2024 CC BY-NC 4.0 | Journal of Clinical and Basic Research

Designed & Developed by : Yektaweb

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International (CC BY-NC 4.0).