Two artificial food colours – sunset yellow and carmoisine – have been banned by the Karnataka Government. Read on to know why
In its latest move towards supporting healthy food habits, the Karnataka government has banned artificial food colour from being used to coat kebabs, fish, chicken and even vegetarian dishes. Earlier, the state government had banned the use of these dyes for a beloved street food, Gobi Manchurian, and the evergreen sweet delight cotton candy as well. Two artificial food colours – sunset yellow and carmoisine – have been specifically banned, after 8 food items out of 39 food samples that were collected by the state health department were found to be toxic due to food dyes. Many of these had been coloured with the two artificial colours that have been banned now. Read on to know the harmful effects of artificial food colours, and why they must not be used.
Food dyes are substances used to impart colour to food and beverages. “They can be synthetic or natural, with synthetic dyes being chemically manufactured and natural dyes being derived from plant, animal, or mineral sources,” says dietitian Kejal Shah. Artificial food colours are added to candies, drinks, salad dressings, baked goods, and just about anything.
A study published in the Alternative Therapies in Health and Medicine, states that the use of food dyes has increased by 500 per cent in the last 50 years.
The use of artificial food dyes can harm us in many ways.
Some synthetic dyes, such as tartrazine (Yellow No. 5), can cause allergic reactions, especially in individuals with aspirin sensitivity or asthma. A study published in the American Family Physician, states that tartrazine can cause skin reactions called Urticaria as well as Asthma. It also states that many cases of tartrazine sensitivity were reported in the 1970s.
Artificial food dyes are used in edible products for children such as candies. It is believed that these can increase hyperactivity and behavioural issues in children. A study, published in Neurotherapeutics, analysed the behavioural effect of artificial food colours. A significant increase in hyperactivity in kids was observed.
Certain dyes, such as Red 40 and Yellow 6, have been found to contain contaminants that are potential carcinogens. They may contain cancer-causing agents such as Benzidine, 4-aminobiphenyl and 4-aminoazobenzene, states this study, published in Food and Chemical Toxicology.
Artificial food dyes can lead to hypersensitivity reactions, including skin rashes and headaches. This study, published in the International Journal of Occupational and Environmental Health, lists four dyes, namely Blue 1, Red 40, Yellow 5, and Yellow 6 that can cause hypersensitivity reactions. The study adds that these dyes must be banned as they don’t increase nutritional content in food in any way.
While some artificial food colours are allowed in some countries, there are some do’s and don’ts that must be followed while using these dyes.
The acceptable daily intake (ADI) of food colours varies by dye and is established by regulatory bodies like the Food and Drug Administration and The European Food Safety Authority. “For example, the ADI for Red 40 is 3.2 mg/kg body weight per day. It’s essential to adhere to these guidelines and use food colours within the recommended limits,” explains Shah.
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While some artificial food colours are allowed, there are many natural ways to make your food look vibrant and colourful. Here are some of these:
The use of artificial food colours has come under the scanner once again with the Karnataka government banning two specific shades. Various studies indicate that food dyes may contain cancer-causing agents, besides potentially causing rashes and headaches. Using natural food colours not only enhances the visual appeal of food but also can add nutritional benefits.
This article was originally published on healthshots.com.
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