Nutrition constitutes a fundamental subject within the domain of religions. Within the framework of their respective belief systems, religions establish normative principles that regulate dietary practices. In Islam in particular, nutrition is regarded as a matter directly related to faith. The concepts of lawful (ḥalāl) and unlawful (ḥarām) foods are outlined in the Qur’an through general principles and are elaborated in detail in the ḥadīth literature and classical fiqh sources.In the contemporary period, food production has undergone significant transformation due to technological advancements. Ready-made and packaged food products have become widely accessible and are increasingly preferred by consumers because of convenience, variety of taste, and affordability. However, during the production process, packaged foods are exposed to various physical and chemical treatments. Additives containing chemical substances are frequently used to extend shelf life, preserve freshness, and enhance flavor. Such practices render food products questionable not only in terms of health but also from a religious perspective.In this context, the significance of the concepts of ḥalāl and ṭayyib in relation to food becomes evident. From the perspective of believers, it is essential to refrain from unlawful (ḥarām) and doubtful (shubha) foods and to sustain oneself with ṭayyib foods within the limits of necessity (ḍarūrah). This study examines, from a juristic (fiqhī) perspective, the importance of adhering to ḥalāl and ṭayyib dietary principles within the framework of necessity.
C. J. Beyer (Wed,) studied this question.