Side Effects of Color Additives:
Color additives or food coloring are substances that are added to food items or beverages to give it a certain color. It may be used in commercial food preparations as well as in domestic use. Food coloring is available widely and as such is used extensively. Color additives may also be used in other applications such as craft work projects. Particular colors are associated with certain flavors and as such may have an effect on the flavor that is perceived in certain food items. Sometimes food coloring may also be used to create a certain effect. Foods that are unnaturally bright or artificial in color are known to contain food coloring. However, natural foods such as fruits and salmon too may sometimes carry dyes in them. Natural variations in color may occur in foods in addition to effects of storage and processing, and as such manufacturers see an advantage in using dyes to mask these changes and to present the foods as appealing to customers. Other reasons why food coloring is used are to give an identity to certain food stuffs, to preserve the vitamins and flavor and prevent damage from light and weather conditions and for decorative purposes.
There have been claims of attention deficit, hyperactivity and behavioral disturbances occurring in children due to consumption of certain food additives and food coloring agents. Studies have shown that allergies result from certain food dyes. A great deal of research finds definite connections between behavioral problems and hyperactivity in children. Other effects on health from food dyes are allergies, headache, asthma, fatigue, nausea, concentration problems, agitation and nervousness. In addition to this, there may also be an increased risk of developing Hodgkin’s disease, multiple myeloma and lymphoma.
Food Dyes Health Risks:
The following food dyes have been known to have side effects; red 3, which causes thyroid related tumors in animals; D&C red 33, which causes cancer in human beings and genetic problems in animals; Red 40, which has mutagenic and carcinogenic properties; asorubine or carmoisine – used in certain sweets, which causes allergies in people suffering from asthma; blue 1 – used in dairy products and drinks, which has been known to carry a risk for cancer; blue 2, which carries links with brain tumors in animals and may also cause rash, nausea and allergies; citrus red 2 – used commonly in fruits such as oranges, which may also cause cancer; green 3, which has carcinogenic links; green S - used in cake mix, canned peas and jellies, which may cause allergic reaction; FD & C yellow 5 – used in jams, sweets and cereals, which may cause cancer, breathing problems and asthma attacks; FD & C yellow 6, which may cause kidney damage, allergic reactions and genetic damage; annatto, which may cause nervous system malfunctioning and gastrointestinal damage.
