By: Dr. Muhamad Hafiz Abd Rahim

Senior Lecturer Department of Food Sciences

Faculty of Food Science and Technology, UPM

Every time we open TikTok or Instagram, our feeds are invariably graced by short videos showing cheese being pulled to impossible lengths, thick chocolate overflowing from desserts, or the audible crunch of fried chicken smothered in bright red sambal. The "viral food" phenomenon has become a core part of modern Malaysian culture. Unfortunately, behind the mesmerizing visuals and thousands of likes, lies a health threat waiting to explode.

As a nation famous for being a food paradise, we are currently facing a culinary evolution that prioritizes "aesthetics" and "sensation" over nutrition. The question is: is a few minutes of pleasure on the tongue worth the burden of diseases that may be carried for years?

1. Melted Cheese and Chocolate Kunafa: A Caloric Time Bomb

The trend of adding "melted cheese" (keju leleh) to almost every dish—from fried bananas to nasi lemak—is a form of caloric madness. The cheese used is typically not high-quality natural cheese; instead, it is often a "cheese analog product" high in saturated fats, sodium, and preservatives used to maintain its liquid texture.

Another phenomenon grabbing headlines recently is the chocolate kunafa. Traditionally, kunafa is a Middle Eastern dessert with a balanced sweetness. However, the viral versions in Malaysia often involve an excessive deluge of milk chocolate, surplus butter, and extreme amounts of sugar syrup.

When we consume foods with high sugar and saturated fat simultaneously, our bodies undergo glycaemic shock. Blood sugar levels spike drastically, forcing the pancreas to work overtime to secrete insulin. If this habit persists, it doesn’t just lead to obesity; it opens the door wide to Type 2 Diabetes Mellitus.

2. Nasi Kerabu with Grilled Fat: Tainting a Heritage Treasure

Nasi Kerabu is traditionally one of the healthiest meals in Malaysia. It is rich in fiber from various raw herbs (ulam-ulaman), antioxidants from the butterfly pea flower, and protein from grilled fish or chicken. However, the "Grilled Fat" (Lemak Bakar) innovation has transformed this healthy dish into a hazard.

The addition of grilled fat (usually pure beef fat or chicken skin grilled until crispy) adds cholesterol and trans fats significantly. More worryingly, the process of charring animal fat until black produces carcinogenic compounds such as Polycyclic Aromatic Hydrocarbons (PAHs) and Heterocyclic Amines (HCAs). These compounds have long been linked to an increased risk of colorectal cancer. We have effectively traded a nutrient-dense herbal dish for one filled with dangerous lipids.

3. Ayam Geprek and Fried Cabbage: The Agony of Spice

The "god-level" spicy food trend, such as ayam geprek coated in a mountain of bird's eye chilies, is equally intense. For some, the heat is a source of satisfaction. However, from a biological standpoint, consuming capsaicin (the active component in chilies) in extreme quantities can cause irritation to the stomach lining (gastritis) and worsen Gastroesophageal Reflux Disease (GERD).

Yet, the true "silent killer" in an ayam geprek meal is often not the chicken itself, but the fried cabbage. Naturally, cabbage is a very healthy vegetable. However, when it is deep-fried, the layered structure of the cabbage leaves acts like a sponge, absorbing oil with incredible efficiency.

A small serving of fried cabbage can contain nearly as many calories as a plate of white rice simply due to its oil content. Worse still, the cooking oil in many stalls is often reused multiple times, leading to the formation of free radicals and trans fats that damage our heart arteries.

4. "FOMO" Culture and the Normalization of Unhealthy Eating

Why are we so obsessed with viral food? The answer lies in the psychology of FOMO (Fear of Missing Out). Social media creates social pressure where we feel the need to try something "trending" just to feel relevant.

This phenomenon is also normalized through mukbang videos (large-scale eating) that show individuals finishing massive portions of unhealthy viral meals in front of the camera. This gives a false perception to viewers, especially the youth, that such eating patterns are "normal" or "fun." In reality, what isn't shown in the video is the painful digestion process, the post-meal lethargy, and the worrying medical check-ups that follow.

5. The Hidden Cost of Cheap, Viral Food

Many viral foods are marketed at affordable prices. However, a low price tag often means the use of low-quality raw materials. The use of recycled cooking oil, sweetened creamer instead of fresh milk, and excessive artificial flavorings (MSG) are ways vendors maintain profit margins.

In the long run, the medical costs to treat Non-Communicable Diseases (NCDs) such as hypertension, heart disease, and kidney failure are far more expensive than the price of a viral meal set. Malaysia currently holds the title of the "most obese country in Southeast Asia," and the viral food trend is a major catalyst exacerbating these statistics.

Conclusion: A Return to Moderation

There is nothing wrong with occasionally trying a trending dish, but it should not become a staple in our daily diet. As smart consumers, we need "food literacy." We must distinguish between foods that provide nourishment and those that merely provide visual stimulation for social media.

Our health is our most valuable asset. Let us not gamble away our future for the sake of an Instagram post or a TikTok video. Return to the concept of balanced eating—Quarter-Quarter-Half (Suku-Suku Separuh)—and appreciate traditional cooking methods that are healthier without needing to be "melted" or "charred" excessively.

Remember, what we eat today is an investment in our bodies for the future. Choose to eat to live, not eat for the "viral."

Date of Input: 31/12/2025 | Updated: 31/12/2025 | nur_jasni