Artificial
Food Dyes: Bad or Good?The connection between color and taste is logical. Even in
ancient times, natural ingredients like plants and herbs used to add color to
foods to improve their appearance. But can this illusion threaten our health?
Dyes are used in the food industry for many reasons,
replacing color loss due to exposure to light, heat, air, temperature, or
storage conditions. They also make foods more attractive and desirable for
consumers. After the industrial revolutions and effect of the increasing
population, the food industry started to use synthetic food colors, also known
as artificial food colors, rather than natural coloring. First artificial food
dye called “mauve” developed in 1856 from coal tar by Sir Henry William Perkin.
Nowadays, food dyes mainly make from petroleum - the same petroleum that we
used as fuel in our cars. The most popular dyes are used in the United States
are yellow5, red 40, yellow 6, and blue 2. Especially red 40, yellow 5, and
yellow 6 make up 90% of all dye used in the US.
Nevertheless, the safety of these dyes very controversial.
Regulatory agencies, the US Food and Drug Administration (FDA), and the
European Safety Authority (EFSA) settled that artificial food dyes do not show
significant health risks. But not everyone agrees with that settlement. Over the past few decades, some researches
show that these dyes have may long-term health problems. In 1973 a pediatric
allergist claimed that artificial food dyes could cause hyperactivity and
learning problems in children. He also suggested an elimination diet program
for treatment that eliminates all foods containing artificial dyes. Also,
Researchers at Southampton University found that consuming certain artificial
dyes with sodium benzoate increased hyperactivity in kids age 3-9. Despite
these studies, and many others, both the FDA and the EFSA have no shown no
conclusive evidence to connect the dyes to either ADHD or learning problems in
children. However, interestingly, in 2009, Great Britain asked its food companies
to stop using artificial dyes. As of 2010, they made the warning labels
required for every food that contains artificial dyes.
Another suspicious health risk is cancer. An animal study
about Blue 2 found a statistically significant increment in brain tumors than
the control group. But researchers also said that there was not enough data to
state Blue 2 causes brain tumors. Red 3, also known as Erythrosine, is the most
questionable dye. Male rats that Red 3 tested on had an increased risk of
thyroid tumors. Based on this study, the FDA announced a partial ban on Red 3
in 1990 but later removed it. They decided there is no direct relation between
Erythrosine and thyroid tumors. In the US, Red 3 has been mostly replaced by
Red 40, but it is still used in some products.
Additionally, Yellow 5, Yellow 6, and Red 40 may contain
contaminants known as cancer-causing substances like Benzidine and
4-Aminoazobenzene. Nevertheless, these contaminants are allowed in the dyes
because they are present low levels, that are presumed to be safe. Besides
these risks, like every food and food additive, they can cause critical
allergic reactions in every age group. Especially Blue 1, Red 40, Yellow 5, and
Yellow 6.
To sum up, artificial food dyes are likely not dangerous for
most people, but they also have no nutritional benefit. Therefore, avoiding
processed foods that contain artificial food dyes can improve your overall
health.
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CONTENT: Seyda Nur Açıkgöz
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