OVERVIEW
Food colouring might make food more appealing, tastier and more exciting to eat, but studies have shown that food colouring may not be as colourful on the health front as it seems. Research has proven that these additives could potentially affect the health of people. Synthetic dyes have been shown to particularly have an ill effect on children. Even though a variety of these dyes have been approved of in the USA and other countries, and the amounts present in foods are controlled, they still could have a negative impact on human health. Due to these potential health implications from artificial food colouring, legislation has been put in place in many jurisdictions to protect the consumer by regulating what food colourings are allowed.
Health Implications
Combining food colourings
Individual food colourings that are present in foods and beverages are regulated for human consumption. However, the safe limits that are set for each dye do not take into account the effects when food colourings are combined. There was a study that was reported in 2009 that showed that the combinations of common colourings of tartrazine, Yellow 4, Yellow 5, Red 2, Red 40 and Blue 1 could have negative effects on the Central Nervous System. These combinations are commonly found in processed foods. Research has shown that the combination of Blue 1 and Yellow four (used to colour food green) can lead to a reduced generation of brain cells in animals.
Hyperactivity in children
Food dyes have been shown to affect children more than adults. Research over the years has shown that food colouring actually increases hyperactivity in children. The most recent study was conducted in 2007 by researchers in the University of Southampton. This study showed that these dyes when combines with sodium benzoate increased the symptoms of ADHD in both hyperactive as well as non-hyperactive children.
Individual food colourings that are present in foods and beverages are regulated for human consumption. However, the safe limits that are set for each dye do not take into account the effects when food colourings are combined. There was a study that was reported in 2009 that showed that the combinations of common colourings of tartrazine, Yellow 4, Yellow 5, Red 2, Red 40 and Blue 1 could have negative effects on the Central Nervous System. These combinations are commonly found in processed foods. Research has shown that the combination of Blue 1 and Yellow four (used to colour food green) can lead to a reduced generation of brain cells in animals.
Hyperactivity in children
Food dyes have been shown to affect children more than adults. Research over the years has shown that food colouring actually increases hyperactivity in children. The most recent study was conducted in 2007 by researchers in the University of Southampton. This study showed that these dyes when combines with sodium benzoate increased the symptoms of ADHD in both hyperactive as well as non-hyperactive children.
Carcinogenic potential
There are certain food colourings that have carcinogenic properties. The FDA commissioner in 1985 showed that Red 3 food colouring was known to cause cancer. Red 3 is commonly used in sausage casings, oral medication, maraschino cherries, baked goods, and candies. Yellow 5, yellow 6 and red 40 also have known carcinogens. These are commonly found in bakery goods, candies, cereals and desert powders.
There are certain food colourings that have carcinogenic properties. The FDA commissioner in 1985 showed that Red 3 food colouring was known to cause cancer. Red 3 is commonly used in sausage casings, oral medication, maraschino cherries, baked goods, and candies. Yellow 5, yellow 6 and red 40 also have known carcinogens. These are commonly found in bakery goods, candies, cereals and desert powders.
Regulatory responses
In response to the potential negative health and safety implications of incorporating food colouring into our foods, countries have legislated (for example, by the Food and Drug Administration (FDA) in the United States through the Federal Food, Drug, and Cosmetic Act, and the Agri-Food & Veterinary Authority of Singapore (AVA) in Singapore through the Food Regulations, Sale of Food Act) to regulate against unhealthy food colouring substances in four main ways:
1) Setting out an established and extensive positive list of permitted synthetic colours;
2) Reviewing and setting out a negative list of prohibited food colours;
2) Having precise and mandatory labelling requirements of food colourings on food labels; and
3) Having an extensive safety and testing procedures for food colours.
The precise manner, instruments and extent of penalties used to regulate food colourings varies from country to country. For example, Singapore does not stipulate mandatory warning labels, unlike in the European Union. However, the point of parity remains: extensive regulation is required and implemented in most countries in this sensitive area with adverse health and safety implications.
Click here to assess the list of permitted food colours in Singapore.
1) Setting out an established and extensive positive list of permitted synthetic colours;
2) Reviewing and setting out a negative list of prohibited food colours;
2) Having precise and mandatory labelling requirements of food colourings on food labels; and
3) Having an extensive safety and testing procedures for food colours.
The precise manner, instruments and extent of penalties used to regulate food colourings varies from country to country. For example, Singapore does not stipulate mandatory warning labels, unlike in the European Union. However, the point of parity remains: extensive regulation is required and implemented in most countries in this sensitive area with adverse health and safety implications.
Click here to assess the list of permitted food colours in Singapore.