You may have heard of Synthetic Food Colours, but what are they? These chemicals are produced by chemical synthesis and are added to food to increase their appeal. However, the use of these dyes is not without risk. In addition to increasing the factor of foods, synthetic colours can also cause hyperactivity and skin irritation. We will discuss the possible health effects of Synthetic Food Colours and their alternatives. Read on to find out what you should do about them.
Synthetic Food Dyes are Chemicals that are Produced by Chemical Synthesis
The major analytical methods used to detect synthetic food dyes are HPLC, reverse-phase chromatography, and ion exchange. HPLC uses two separate phases, a mobile phase and a stationary phase. Different dyes have different adsorption affinities in the stationary phase, mainly due to differences in mass, structural space, and functional groups. Many of the dyes have been studied using liquid chromatography based techniques, with the most common ion-exchange mode coupled to UV-Vis, PDA, and MS detectors.
Some of the most common artificial food dyes include Yellow No. 5, or Fast Green, which is approved by the FDA but is banned in the EU. Other examples of artificial food dyes include Yellow 5 and Blue No. 1, which are used to colour foods, including ice cream and canned peas. The FDA and EFSA approve the use of these colours, but there are also concerns over potential risks for sensitive individuals.
Synthetic Food Colours can cause Skin Irritation
Food additives such as artificial colours, artificial flavourings, and preservatives are used to add colour, flavour, and nutrition to our food. Although the food industry and government have long denied any connection between artificial dyes and skin irritation, recent research suggests a possible link between certain foods and allergic reactions. Some studies have even shown that these foods can trigger asthma. Synthetic food dyes are used in thousands of products, and a few of them may cause allergic reactions in people with certain conditions.
A synthetic coal-tar dye blue is used in many food products, including dairy and sweets. This chemical can cause rashes, hyperactivity, and chromosomal damage in humans. Another synthetic coal-tar dye is added to pharmaceutical drugs for medical diagnostic purposes. In certain studies, it has been related to high blood pressure, skin rashes, and nausea.
Synthetic Food Colours can Cause Hyperactivity
Although no conclusive evidence has been found linking artificial food colours and ADHD, some studies have found a link between the substances and children’s behaviour. Some significant studies have even found a decrease in hyperactivity. However, there are many other studies with conflicting results. There are even warnings that state that the chemicals in food may influence children’s attention and activity levels.
Synthetic Food Colours Increase the Appetizing Value of Foods
Many food manufacturers use synthetic colours to enhance the appetizing value of their products. These chemicals are found in many products, including beverages and confectioneries. They are known to cause health problems and have been linked to early-onset colorectal cancer. Globally, the incidence of colorectal cancer is increasing, with rates expected to increase by 90% and 124% by 2030.
In addition to influencing taste buds, food colours also serve as an advertisement tool. Blue beverages may evoke a blueberry flavour, whereas red drinks are perceived as red raspberry. Foods with red and yellow hues are perceived as sweeter and more appetizing when they are compared to those in the absence of these colours. In addition, foods with brightly coloured packaging tend to sell faster than those without these colours.
Synthetic Food Colours are Approved in Some Countries
Food manufacturers use various types of artificial colourings in their products to enhance their appeal and consumer acceptance. In some countries, synthetic food colours are used in place of natural ones because of their low cost, improved appearance, uniformity, and colour intensity. However, some foods contain chemicals and additives that have been found to pose serious health risks. Non permitted synthetic colours may also be found in some foods, while excessive use of permitted colours may result in mutations, cancer, and decreased haemoglobin concentrations.
The regulation of synthetic food colours is different in the United States and the European Union. While European Union regulations use the precautionary principle, the USFDA requires credible evidence of a harmful effect before taking regulatory action. The FDA has specific use restrictions for certain synthetic colourings, such as Citrus Red, grape colour and grape skin extract, and mica-based pearlescent pigments. However, there are still many restrictions on their use in foods.
Synthetic Food Colours can Mislead Consumers
Food colouring has a long history and is used for many purposes, including masking the blemishes of inferior food. The use of natural food colours dates back to at least 400 BC in Egypt. During this time, food colourants were found in foods like saffron, turmeric and paprika. Synthetic food colours, on the other hand, are created through chemical reactions. Synthetic food colours are less expensive and can are used in much smaller quantities than their natural counterparts.
The Bottom Line
According to food regulations, manufacturers must warn consumers on the label that artificial colourants are harmful to their health. In addition to affecting the colour of food, synthetic food dyes have been linked to serious health problems including low haemoglobin concentration, allergic reactions and cancer. Children who are exposed to synthetic food dyes may also have hyperactivity and poor learning ability. Even though synthetic food dyes add little or no value to the food, they pose serious health risks.
