Food Dyes: Mental Health; Diet and Nutrition: The Artificial Food Dye Blues

The Truth News — Thu, 16 Dec 2021 09:25:54 +0000

Food Dyes: Mental Health; Diet and Nutrition: The Artificial Food Dye Blues

Food Dyes: Harmless or Harmful?

Artificial food dyes are responsible for the bright colors of candy, sports drinks and baked goods.

They’re even used in certain brands of pickles, smoked salmon and salad dressing, as well as medications.

In fact, artificial food dye consumption has increased by 500% in the last 50 years, and children are the biggest consumers (1Trusted Source, 2Trusted Source, 3Trusted Source).

Claims have been made that artificial dyes cause serious side effects, such as hyperactivity in children, as well as cancer and allergies.

The topic is highly controversial and there are many conflicting opinions about the safety of artificial food dyes. This article separates the fact from fiction.

What Are Food Dyes?

Food dyes are chemical substances that were developed to enhance the appearance of food by giving it artificial color.

People have added colorings to food for centuries, but the first artificial food colorings were created in 1856 from coal tar.

Nowadays, food dyes are made from petroleum.

Over the years, hundreds of artificial food dyes have been developed, but a majority of them have since been found to be toxic. There are only a handful of artificial dyes that are still used in food.

Food manufacturers often prefer artificial food dyes over natural food colorings, such as beta carotene and beet extract, because they produce a more vibrant color.

However, there is quite a bit of controversy regarding the safety of artificial food dyes. All of the artificial dyes that are currently used in food have gone through testing for toxicity in animal studies.

Regulatory agencies, like the US Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA), have concluded that the dyes do not pose significant health risks.

Not everyone agrees with that conclusion. Interestingly, some food dyes are deemed safe in one country, but banned from human consumption in another, making it extremely confusing to assess their safety.

BOTTOM LINE:Artificial food dyes are petroleum-derived substances that give color to food. The safety of these dyes is highly controversial.

Artificial Dyes Currently Used in Food

The following food dyes are approved for use by both the EFSA and the FDA (4, 5Trusted Source):

Red No. 3 (Erythrosine): A cherry-red coloring commonly used in candy, popsicles and cake-decorating gels.
Red No. 40 (Allura Red): A dark red dye that is used in sports drinks, candy, condiments and cereals.
Yellow No. 5 (Tartrazine): A lemon-yellow dye that is found in candy, soft drinks, chips, popcorn and cereals.
Yellow No. 6 (Sunset Yellow): An orange-yellow dye that is used in candy, sauces, baked goods and preserved fruits.
Blue No. 1 (Brilliant Blue): A greenish-blue dye used in ice cream, canned peas, packaged soups, popsicles and icings.
Blue No. 2 (Indigo Carmine): A royal blue dye found in candy, ice cream, cereal and snacks.

The most popular food dyes are Red 40, Yellow 5 and Yellow 6. These three make up 90% of all the food dye used in the US (3Trusted Source).

A few other dyes are approved in some countries, but banned in others. Green No. 3, also known as Fast Green, is approved by the FDA but banned in Europe.

Quinoline Yellow, Carmoisine and Ponceau are examples of food colorings allowed in the EU but banned in the US.

BOTTOM LINE:There are six artificial food dyes that are approved by both the FDA and the EFSA. Red 40, Yellow 5 and Yellow 6 are the most common.

Food Dyes May Cause Hyperactivity in Sensitive Children

In 1973, a pediatric allergist claimed that hyperactivity and learning problems in children were caused by artificial food colorings and preservatives in food.

At the time, there was very little science to back up his claim, but many parents adopted his philosophy.

The doctor introduced an elimination diet as a treatment for attention deficit hyperactivity disorder (ADHD). The diet eliminates all artificial food colorings, along with a few other artificial ingredients.

One of the earliest studies, published in 1978, found no changes in children’s behavior when they were given a dose of artificial food dyes (6Trusted Source).

Since then, several studies have found a small but significant association between artificial food dyes and hyperactivity in children (1Trusted Source).

One clinical study found that removing artificial food dyes from the diet, along with a preservative called sodium benzoate, significantly reduced hyperactive symptoms (7Trusted Source).

A small study found that 73% of children with ADHD showed a decrease in symptoms when artificial food dyes and preservatives were eliminated (8Trusted Source).

Another study found that food dyes, along with sodium benzoate, increased hyperactivity in both 3-year-olds and a group of 8- and 9-year-olds (9Trusted Source).

However, because these study participants received a mixture of ingredients, it is difficult to determine what caused the hyperactivity.

Tartrazine, also known as Yellow 5, has been associated with behavioral changes including irritability, restlessness, depression and difficulty with sleeping (10Trusted Source).

What’s more, a 2004 analysis of 15 studies concluded that artificial food dyes do increase hyperactivity in children (11Trusted Source).

Yet it appears that not all children react the same way to food dyes. Researchers at Southampton University found a genetic component that determines how food dyes affect a child (12Trusted Source).

While effects from food dyes have been observed in children with and without ADHD, some children seem much more sensitive to dyes than others (1Trusted Source).

Despite this, both the FDA and the EFSA have stated there is currently not sufficient evidence to conclude that artificial food dyes are unsafe.

Their regulatory agencies work on the premise that a substance is safe until proven harmful. However, there is certainly sufficient evidence to raise some concern.

Interestingly, in 2009 the British government began encouraging food manufacturers to find alternative substances to color food. As of 2010, in the UK a warning is required on the label of any food that contains artificial food dyes.

BOTTOM LINE:Studies suggest there is a small but significant association between artificial food dyes and hyperactivity in children. Some children seem to be more sensitive to dyes than others.

Do Food Dyes Cause Cancer?

The safety of artificial food dyes is highly controversial.

However, the studies that have evaluated the safety of food dyes are long-term animal studies.

Interestingly, studies using Blue 1, Red 40, Yellow 5 and Yellow 6 found no evidence of cancer-causing effects (13Trusted Source, 14, 15Trusted Source, 16Trusted Source, 17, 18Trusted Source, 19Trusted Source).

Nevertheless, other dyes may be more concerning.

Concerns About Blue 2 and Red 3

An animal study on Blue 2 found a statistically significant increase in brain tumors in the high-dose group compared to the control groups, but the researchers concluded there was not enough evidence to determine whether Blue 2 caused the tumors (20Trusted Source).

Other studies on Blue 2 found no adverse effects (21Trusted Source, 22Trusted Source).

Erythrosine, also known as Red 3, is the most controversial dye. Male rats given erythrosine had an increased risk of thyroid tumors (23Trusted Source, 24Trusted Source).

Based on this research, the FDA issued a partial ban on erythrosine in 1990, but later removed the ban. After reviewing the research, they concluded that the thyroid tumors were not directly caused by erythrosine (24Trusted Source, 25, 26Trusted Source, 27Trusted Source).

In the US, Red 3 has mostly been replaced by Red 40, but it is still used in Maraschino cherries, candies and popsicles.

Some Dyes May Contain Cancer-Causing Contaminants

While most food dyes did not cause any adverse effects in toxicity studies, there is some concern about possible contaminants in the dyes (28Trusted Source).

Red 40, Yellow 5 and Yellow 6 may contain contaminants that are known cancer-causing substances. Benzidine, 4-aminobiphenyl and 4-aminoazobenzene are potential carcinogens that have been found in food dyes (3Trusted Source, 29Trusted Source, 30Trusted Source, 31Trusted Source, 32Trusted Source).

These contaminants are allowed in the dyes because they are present in low levels, which are presumed to be safe (3Trusted Source).

More Research is Needed

Artificial food dye consumption is on the rise, especially among children. Consuming too much food dye containing contaminants could pose a health risk.

However, with the exception of Red 3, there is currently no convincing evidence that artificial food dyes cause cancer.

Nevertheless, note that most of the studies evaluating the safety of food dyes were performed decades ago.

Since then, the intake of dyes has dramatically increased and often multiple food dyes are combined in a food, along with other preservatives.

BOTTOM LINE:With the exception of Red 3, there is currently no conclusive evidence that artificial food dyes cause cancer. More research needs to be done based on the increasing consumption of food dyes.

Do Food Dyes Cause Allergies?

Some artificial food dyes can cause allergic reactions (28Trusted Source, 33Trusted Source, 34Trusted Source, 35Trusted Source).

In multiple studies, Yellow 5 — also known as tartrazine — has been shown to cause hives and asthma symptoms (36Trusted Source, 37Trusted Source, 38Trusted Source, 39Trusted Source).

Interestingly, people who have an allergy to aspirin seem to be more likely to also be allergic to Yellow 5 (37Trusted Source, 38Trusted Source).

In a study conducted in people with chronic hives or swelling, 52% had an allergic reaction to artificial food dyes (40Trusted Source).

Most allergic reactions are not life-threatening. However, if you have symptoms of an allergy, it may be beneficial to remove artificial food dyes from your diet.

Red 40, Yellow 5 and Yellow 6 are among the most commonly consumed dyes, and are the three most likely to cause an allergic response (3Trusted Source).

BOTTOM LINE:Some artificial food dyes, particularly Blue 1, Red 40, Yellow 5 and Yellow 6, may cause allergic reactions in sensitive individuals.

Should You Avoid Food Dyes?

The most concerning claim about artificial food dyes is that they cause cancer.

However, the evidence to support this claim is weak. Based on the research currently available, it is unlikely that consuming food dyes will cause cancer.

Certain food dyes cause allergic reactions in some people, but if you do not have any symptoms of an allergy, there is no reason to eliminate them from your diet.

The claim about food dyes that has the strongest science to back it up is the connection between food dyes and hyperactivity in children.

Several studies have found that food dyes increase hyperactivity in children with and without ADHD, although some children seem to be more sensitive than others (1Trusted Source).

If your child has hyperactive or aggressive behavior, it may be beneficial to remove artificial food dyes from their diet.

The reason dyes are used in foods is to make food look more attractive. There is absolutely no nutritional benefit of food dyes.

Nevertheless, there is not enough evidence to support that everyone should be avoiding artificial food dyes.

That said, it always helps to eat healthy. The biggest sources of food dyes are unhealthy processed foods that have other negative effects on health.

Removing processed foods from your diet and focusing on healthy whole foods will improve your overall health and drastically decrease your intake of artificial food dyes in the process.

BOTTOM LINE:Food dyes are likely not dangerous for most people, but avoiding processed foods that contain dyes can improve your overall health.

Healthy Whole Foods Are Naturally Free of Dyes

The best way to remove artificial food dyes from your diet is to focus on eating whole, unprocessed foods.

Unlike processed foods, most whole foods are highly nutritious.

Here are a few foods that are naturally dye-free:

Dairy and eggs: Milk, plain yogurt, cheese, eggs, cottage cheese.
Meat and poultry: Fresh, unmarinated chicken, beef, pork and fish.
Nuts and seeds: Unflavored almonds, macadamia nuts, cashews, pecans, walnuts, sunflower seeds.
Fresh fruits and vegetables: All fresh fruits and vegetables.
Grains: Oats, brown rice, quinoa, barley.
Legumes: Black beans, kidney beans, chickpeas, navy beans, lentils.

If you want to avoid all dyes in your diet, always read the label before you eat a food. Some seemingly healthy foods contain artificial food dyes.

BOTTOM LINE:Most whole foods are highly nutritious and naturally free of artificial dyes.

Take Home Message

There is no conclusive evidence that food dyes are dangerous for most people.

Nevertheless, they may cause allergic reactions in some people and hyperactivity in sensitive children.

However, most food dyes are found in unhealthy processed foods that should be avoided anyway.

Instead, focus on eating nutritious whole foods that are naturally dye-free. source

read the facts not just from doctors;
but the Government hides the info on their own sites just not advertised you must look

Diet and Nutrition: The Artificial Food Dye Blues – UNSAFE Coloring

In 2008 the Center for Science in the Public Interest (CSPI) in Washington, DC, petitioned the Food and Drug Administration (FDA) to ban artificial food dyes because of their connection to behavioral problems in children.1 Two years later a new CSPI report, Food Dyes: A Rainbow of Risks, further concludes that the nine artificial dyes approved in the United States likely are carcinogenic, cause hypersensitivity reactions and behavioral problems, or are inadequately tested.2

Artificial dyes derived from petroleum are found in thousands of foods.3 In particular breakfast cereals, candy, snacks, beverages, vitamins, and other products aimed at children are colored with dyes. Even some fresh oranges are dipped in dye to brighten them and provide uniform color, says Michael Jacobson, executive director at CSPI.

According to the International Association of Color Manufacturers, a trade association for food dye makers and users, artificial color additives enhance and correct natural colors and “provide a colorful identity to foods that would otherwise be virtually colorless,” as well as compensating for natural color loss during storage and providing a way to quickly identify pharmaceuticals and dietary supplements.4 Food dye consumption per person has increased fivefold in the United States since 1955, with three dyes—Red 40, Yellow 5, and Yellow 6—accounting for 90% of the dyes used in foods.2

For its report CSPI reviewed published studies and “found some surprises,” says Jacobson. For example, most chemical carcinogenicity studies use relatively small numbers of animals, do not include in utero exposures, and last two years, the rodent equivalent of about 65 human years.5 Because cancers may not show up until a rodent’s third year of life, corresponding to the time when cancers also are more likely to appear in humans, the two-year time frame for standard bioassays may reduce the likelihood a carcinogenic chemical will be identified, says James Huff, associate director for chemical carcinogenesis at the National Institute of Environmental Health Sciences.

Red 40, Yellow 5, and Yellow 6 contain benzidene, a human and animal carcinogen permitted in low, presumably safe levels in dyes.2 The FDA calculated in 1985 that ingestion of free benzidine raises the cancer risk to just under the “concern” threshold (1 cancer in 1 million people).6 Bound benzidene also has been detected in dyes in much greater amounts than free benzidene,7,8 but routine FDA tests measure only free contaminants, overlooking the bound moiety.2 Intestinal enzymes release bound benzidene, “so we could be exposed to vastly greater amounts of carcinogens than FDA’s routine tests indicate,” says Jacobson—especially considering today’s children are exposed to multiple dyes and flavoring agents and other added chemicals in foods.9

FDA policy is not to comment on topics that are currently under review. This includes CSPI’s open 2008 petition, whose docket of evidence now includes the new report. Ira R. Allen of the FDA Office of Public Affairs did say, “We appreciate the report from CSPI and are reviewing it. We take our commitment to protecting children seriously.” In a statement released after the publication of A Rainbow of Risks, the International Association of Color Manufacturers highlighted its adherence to current FDA protocols, noting, “The FDA has repeatedly stated that these colors are safe based on the available safety data.”4

Food manufacturers still use plant-based colorings in some countries. For example, in the United Kingdom Fanta orange soda is colored with pumpkin and carrot extracts while the U.S. version uses Red 40 and Yellow 6. McDonald’s strawberry sundaes are colored only with strawberries in Britain, but Red 40 is used in the United States. With many U.S. consumers desiring fewer synthetic additives, “companies may be better off switching to [plant-based colors],” Jacobson says.

“Natural alternatives may present less of a risk, but I still would like to see their toxic potential assayed before we give them to kids,” says Bernard Weiss, a professor of environmental medicine at the University of Rochester. Weiss argued 30 years ago there was evidence linking artificial food dyes to behavioral problems in children.10 Yet the FDA still does not require manufacturers to test dyes for developmental neurotoxicity. “Their inaction amounts to approval of an ongoing experiment with children,” Weiss says.

Meanwhile, in Europe, as of July 2010 most foods that contain artificial dyes must carry labels warning they may cause hyperactivity in children.11 Jacobson says, “This warning may be the death knell for [artificial] food dyes in Europe, especially for foods commonly eaten by children.”

REFERENCES AND NOTES

1. CSPI. Petition to Ban the Use of Yellow 5 and Other Food Dyes, in the Interim to Require a Warning on Foods Containing these Dyes, to Correct the Information the Food and Drug Administration Gives to Consumers On the Impact of These Dyes on the Behavior of Some Children, and to Require Neurotoxicity Testing of New Food Additives and Food Colors. Washington, DC: Center for Science in the Public Interest; [[accessed 15 Sep 2010]]. Available: http://tinyurl.com/yk9ghx8 [Google Scholar]

2. CSPI. Food Dyes: A Rainbow of Risks. Washington, DC: Center for Science in the Public Interest; 2010. [[accessed 15 Sep 2010]]. Available: http://tinyurl.com/2dsxlvd [Google Scholar]

3. See list at http://tinyurl.com/287p2xz [accessed 15 September 2010].

4. IACM. International Association of Color Manufacturers Reaffirms Safety of Food Dyes [press release] Washington, DC: International Association of Color Manufacturers; Jun 29, 2010. [[accessed 15 Sep 2010]]. Available: http://tinyurl.com/2dlu9h2 [Google Scholar]

5. Huff J, et al. Environ Health Perspect. 2008;116(11):1439–1442. doi: 10.1289/ehp.10716. [PMC free article] [PubMed] [CrossRef] [Google Scholar]

6. FD&C Yellow No. 5; Agency: Food and Drug Administration. Action: Final rule, removal of stay. Fed Reg. 1985;50:35774–35783. [Google Scholar]

7. Peiperl MD, et al. Food Chem Toxicol. 1995;33(10):829–839. doi: 10.1016/0278-6915(95)00051-3. [PubMed] [CrossRef] [Google Scholar]

8. Lancaster FE, Lawrence JF. Food Additives Contaminants Part A. 1999;16(9):381–390. doi: 10.1080/026520399283867. [PubMed] [CrossRef] [Google Scholar]

9. In August 2010, the U.S. Environmental Protection Agency announced it planned to initiate rulemaking to regulate 48 benzidene-based dyes under the Toxic Substances Control Act. The act has authority for nonfood uses of these dyes in products such as textiles and inks. For more information see http://tinyurl.com/25ta7pg [accessed 15 Sep 2010].

10. Weiss B. Environ Health Perspect. 2000;108(suppl 3):375–381. [PMC free article] [PubMed] [Google Scholar]

11. Food Standards Agency. Compulsory Warnings on Colours in Food and Drink [press release] London: Food Standards Agency; Jul 22, 2010. [[accessed 15 Sep 2010]]. Available: http://tinyurl.com/2d44wlz [Google Scholar]

Articles from Environmental Health Perspectives are provided here courtesy of National Institute of Environmental Health Sciences
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2957945/

Food Coloring and Mental Health

In the United States, the Food and Drug Administration (FDA) permits nine artificial food colorings (AFCs) in the food supply. Red 40, Yellow 5, and Yellow 6 are the three most widely used.

Since the early 1970s, researchers have suggested that these additives contributed to behavioral problems in children. Some studies have labeled these substances “neurotoxic chemicals” and point to them as agents aggravating mental health problems, most notably attention disorders. Research found academic performance increased and disciplinary problems decreased in student populations with attention disorders when artificial ingredients, including AFCs, were eliminated from school food programs.

The amount of AFCs allowed by the FDA has increased five-fold; from 12 mg/capita/d in 1950 to 62 mg/capita/d in 2010. In 2011, the FDA cited research that indicated AFCs cause behavioral problems in some children, but there was no change in policy. Due to public awareness, a number of companies removed AFCs from a portion of their foods. These companies included Kraft, General Mills, Frito-Lay, and Pepperidge Farm. Since 2010, the United Kingdom and the European Union have required warning labels on most foods with AFCs, which effectively eliminated their use.

A new study from Purdue University, published in Clinical Pediatrics in April, was the first of its kind to measure the amount of AFCs in processed foods and beverages. Researcher concluded that the levels being consumed by children in the U.S. were considerably higher than previously thought. As an example of their findings in common foods, the researchers discovered that popular breakfast cereals had up to 41 milligrams of AFCs. Candy had up to 33.3 mg per serving and beverages had to 52.3 mg. Behavioral tests found as little as 30 mg can cause adverse reactions. The research conducted in the 1970s and 1980s that found as association between AFCs and behavioral problems gave children around 26 mg servings.

One of the first scientists to study the effects of AFCs in children was Benjamin Feingold. In 1973, Feingold, a pediatric allergist from California, proposed that AFCs, artificial flavors and salicylates caused hyperactivity in children, particularly those with a genetic predisposition. To treat or prevent this condition, Feingold suggested a diet that was free of such chemicals. Through the 1970s, Feingold published a series of studies in which he claimed that a diet free of these agents results in a remission of symptoms in 30 to 50% of children diagnosed as hyperactive.

A number of studies have suggested that attention disorders may be related to food allergies. A low-allergen diet, also known as an elimination diet or a hypoallergenic diet, is often recommended for people with suspected food allergies to find out if avoiding foods that commonly trigger allergies will provide relief from symptoms. The low-allergen diet eliminates foods and food additives considered to be common allergens, such food coloring as well as wheat, dairy, eggs, corn, soy, citrus fruits, nuts, peanuts, tomatoes, preservatives, coffee, and chocolate.

The low-allergen diet is not a treatment for people with food allergies. Rather, it is a diagnostic tool used to help discover which foods a person is allergic or sensitive to. Unlike diets that are permanent change, the low-allergen diet is maintained only until a reaction to a food or foods has been diagnosed or ruled out. For parents concerned that AFCs may be affecting their children, the Feingold diet or hypoallergenic diet may be the best way to find out.

References

Feingold, B.F. (1975). Hyperkinesis and learning disabilities linked to artificial food flavors and colors. Am J Nurs,75(5):797-803.

McCann, D., et al. (2007). Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial. Lancet, Nov 3;370(9598): 1560-7. doi: 10.1016/S0140-6736(07)61306-3

Schoenthaler, S.J., Doraz, W.E., Wakefield, J.A. (1986). The impact of a low food additive and sucrose diet on academic performance in 803 New York City public Schools. Int J Biosocial Research, 8(2): 185-95.

Stevens, L.J., Burgess, J.R., Stochelski, M.A., Thomas Kuczek, T. (2014). Amounts of Artificial Food Dyes and Added Sugars in Foods and Sweets Commonly Consumed by Children. Clinical Pediatrics, Apr 24, doi: 10.1177/0009922814530803

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Food Dyes Children Archives - Good Shepherd News - Fastest Growing Religious, Free Speech & Political Content

Food Dyes: Mental Health; Diet and Nutrition: The Artificial Food Dye Blues

Food Dyes: Mental Health; Diet and Nutrition: The Artificial Food Dye Blues

Food Dyes: Harmless or Harmful?

Concerns About Blue 2 and Red 3

Some Dyes May Contain Cancer-Causing Contaminants

More Research is Needed

read the facts not just from doctors; but the Government hides the info on their own sites just not advertised you must look

Diet and Nutrition: The Artificial Food Dye Blues – UNSAFE Coloring

REFERENCES AND NOTES

Food Coloring and Mental Health

References

read the facts not just from doctors;
but the Government hides the info on their own sites just not advertised you must look