By: Edris Formuli
Many food dyes have been banned throughout global history due to their adverse effects on human health. Some food dyes that are still in use across North America have been regulated or banned in other countries after studies revealed carcinogenicity, genotoxicity, and adverse behavioral effects upon consumption. Who knew that added colors to food and beverages aren’t always as innocent as they seem?
Skittles, M & M’s, and Mike and Ikes. These are the names of popular candies in North America that are enjoyed by many. But what do these candies have in common? They all contain artificial food colourants that give them their vibrant, delicious-looking appeal. But what exactly are artificial food colourants? Food dyes (also known as artificial food colourants) are synthetic chemical substances that are added to food in order to enhance the appearance of food. Nowadays, food dyes are made from petroleum. Why do we need to enhance the appearance of food? A study conducted by Martins et. al (2016) reveals that the colour of food affects food selection and acceptance by consumers. In other words, added color of food captures the attention of customers by making the food more appealing. Think about it - would you enjoy a dull green gumball or a dark green, shiny gumball? In addition, the colour of food psychologically influences the taste of food as well. In relation to the psychology of the taste and colour of food, Spence (2015) states, “Colour is the single most important product-intrinsic sensory cue when it comes to setting people’s expectations regarding the likely taste and flavour of food and drink”
There are 2 categories of food dyes. Synthetic dyes are developed in labs. Examples of these dyes include Brilliant Blue FCF and Sunset Yellow FCF. Natural dyes derive from nature; whether that be microbial, vegetal, animal or mineral. Examples of these dyes include carotenoids, chlorophyll, anthocyanin, and turmeric. But why are synthetic dyes used so often in processed foods, rather than natural ones? One reason is shelf-life. Synthetic dyes allow foods and beverages to have longer shelf lives than natural ones. Another reason is cost - it is more economical to mass produce synthetic dyes than natural dyes. A final reason is there is no limit to the variety of colors that can be produced artificially in a lab.
All 7 synthetic food colors approved by the US Food and Drug Administration. Retrieved from ACS, Chemistry for life (n.d.).
The Government of Canada currently permits 28 food colors, natural and synthetic included. Some of these food colorants, such as Allura Red (Red 40) Erythrosine (Red 3) Tartrazine (Yellow 5) and Sunset Yellow FCF (Yellow 6) are critiqued by some studies claiming the potential and/or causative health effects of these colorants. The Centre for Science in Public Interest (CSPI) reveals that “commonly used food dyes, such as Yellow 5 and Yellow 6, and Red 40, pose risks including hyperactivity in children. Some also pose a risk of cancer (like Red 3) and allergic reactions”. The CSPI further states that considering the adverse health effects of these chemicals on children, these colorants should be banned in Canada and the United States of America. However, these chemicals are still in use in the US and in Canada. On the other hand, the British Government and the EU have taken action on ending most of the use of these harmful food dyes throughout Europe. Cleveland Clinic states that studies have linked artificial food dyes to hyperactivity including ADHD, behavioural changes such as depression and irritability, hives, asthma, and tumor growth. (three of the primary food dyes contain benzene, a known carcinogen). These studies are further mentioned by the National Institute of Health.
In Canada, manufacturers have the option of declaring colours by name or by the general term “colour”. In the European Union, foods and beverages with certain food dyes must carry the following warning label: “may have an adverse effect on activity and attention in children.”
“[A] study published in the British Journal Lancet assessed food additives and hyperactive behaviour in two different age groups of children: three-year-olds and eight- to nine-year-old children using what’s called the gold standard of research, a randomized, double blind, placebo-controlled trial. This kind of research means that no one, including the researchers, parents, teachers or children, was aware of who received the drinks with colouring and who did not. The study’s conclusion was that artificial colours or a sodium benzoate preservative (or both) in the diet result in increased hyperactivity in both the age groups in children in the general population” (Schwartz, 2014).
Following this study, the British Government discouraged the consumption of the specific food colorants outlined in this study. For foods and beverages which contain Red 40, Yellow 5 or Yellow 6, the product label must contain the following warning: “May have an adverse effect on activity and attention in children.” Yellow 5, 6 and Red 40 have all been banned in Norway and Austria.
“Red 3 causes cancer in animals, and there is evidence that several other dyes also are carcinogenic. Three dyes (Red 40, Yellow 5, and Yellow 6) have been found to be contaminated with benzidine or other carcinogens. At least four dyes (Blue 1, Red 40, Yellow 5, and Yellow 6) cause hypersensitivity reactions. Numerous microbiological and rodent studies of Yellow 5 were positive for genotoxicity (Damage to DNA)” (Kobylewski & Jacobson, 2012).
To conclude, Canada has yet to further regulate the food colorants Yellow 5, Yellow 6 and Red 40 despite studies revealing carcinogenicity, genotoxicity and behavioural problems in humans and/or other animals in laboratory settings. The British Government discourages the consumption of these colorants. The EU has mandated the following warning label on all foods and beverages with Yellow 5, 6 or Red 40 :“may have an adverse effect on activity and attention in children,” following studies revealing the linkage between food colorants and behavioural issues in children. Norway and Austria have banned Red 40, Yellow 5 and Yellow 6.
More readings on food dyes and psychology: