Recently , I recalled how certain food sellers used to deliver chilled beverages with various colors to my school after classes ended when I...
Recently, I recalled how certain food sellers used to deliver chilled beverages with various colors to my school after classes ended when I was in primary school.
For the first time, let's examine food colorings.
Food colorings are materials, typically artificial, utilized to improve color differences and make food items more visually appealing.
In 1856, the first artificial dye, mauveine, was created by Sir William Henry Perkin, and by the start of the 20th century, unregulated food colorings had become widespread across Europe and the United States in various popular food products.
Initially, these were referred to as coal-tar dyes because the raw materials came from bituminous coal. Today, they are produced from petroleum.
For many years, hundreds of synthetic food colorings have been created, but most have later been discovered to be harmful.
Government organizations, such as the U.S. Food and Drug Administration and the European Food Safety Authority, have determined that the colorings are not a major health threat, although there is disagreement about this finding.
Interestingly, certain food colorings are considered safe in one nation but prohibited for human use in another, leading to significant confusion regarding their safety.
They are incorporated into food for various purposes:
- They enhance the visual appeal or desirability of food.
- They counteract color fading over time caused by exposure to light, air, temperature fluctuations, humidity, or storage environments.
- They stabilize inherent color variations.
- They add hue to colorless dishes.
- They visually indicate a taste, like yellow for citrus or red for heat.
Certain synthetic colorings utilized in food products today include:
- Red No. 3 (Erythrosine)
- Red No. 40 (Allura Red)
- Yellow No. 5 (Tartrazine)
- Yellow No. 6 (Sunset Yellow)
- Blue No. 1 (Brilliant Blue)
- Blue No. 2 (Indigo Carmin)
As stated in a detailed report released in 2021 by California’s Office of Environmental Health Hazard Assessment, which is part of the California Environmental Protection Agency, the seven most commonly used artificial food colorings—Blue 1, Blue 2, Green 3, Red 3, Red 40, Yellow 5, and Yellow 6—may trigger or worsen neurobehavioral issues in certain children.
The study discovered that ingesting artificial food colorings may result in increased hyperactivity, difficulty focusing, agitation, and additional behavioral problems among some children.
A study involving animals showed a statistically significant rise in brain tumors among the high-dose group when compared to the control groups. However, the researchers stated that there was insufficient evidence to confirm that Blue 2 was responsible for the tumors.
Erythrosine, also referred to as Red 3, is the most debated coloring agent. Studies on male rats indicated a higher likelihood of developing thyroid tumors when exposed to erythrosine.
According to this study, the FDA imposed a limited ban on erythrosine in 1990, but later withdrew the action. Following a reassessment of the data, the organization determined that the thyroid tumors were not directly linked to erythrosine.
Amid these conflicting findings, worries remain regarding possible harmful substances present in synthetic colorings. Red 40, Yellow 5, and Yellow 6 might include materials that are linked to cancer. Benzidine, 4-aminobiphenyl, and 4-aminoazobenzene, which are all possible cancer-causing agents, have been identified in certain food colorings.
Some synthetic colorings may also lead to allergic responses. Research indicates that Yellow 5 (tartrazine) can result in hives and asthma-related issues.
Notably, individuals with an aspirin allergy tend to have a higher chance of reacting to Yellow 5. A study on people suffering from chronic hives or swelling found that 52 percent experienced an allergic reaction to artificial food colorings.
Speaking about artificial colorings, Dr David Berger, a paediatrician at Wholistic Paediatrics & Family Care, stated: “These are man-made, derived from oil, and offer no nutritional value at all.”
An Associate Professor and head of the Nutrition Programs at the University of South Florida's College of Public Health, Lauri Wright, stated, “The health impacts of food dyes typically develop over time and are more pronounced in vulnerable individuals. It is always advantageous to shift towards more whole, minimally processed, and naturally colored foods such as fruits, vegetables, and whole grains. This approach can help lower your risk of various diseases.”
A research paper titled "Toxicology of Food Dyes" authored by Sarah Kobylewski and colleagues revealed that all nine food dyes approved in the United States pose some level of health risks.
Red 3 has been shown to cause cancer in animals, and there is evidence that other dyes might also be carcinogenic. Three specific dyes, Red 40, Yellow 5, and Yellow 6, have additionally been discovered to be tainted with benzidine or other cancer-causing substances.
A separate research paper titled "Natural Bio-colourants and Pigments: Sources and Applications in Food Processing" authored by Tripti Singh and others, found that biocolours lack artificial preservatives, thus enhancing food safety and quality.
This year, the U.S. Food and Drug Administration issued a significant statement, which included the following: “Today, we take a major step toward making America healthier. For too long, our food system has depended on synthetic, oil-derived colors that provide no nutritional benefits and present unnecessary health dangers. We are eliminating these dyes and authorizing safe, natural substitutes to safeguard families and encourage better dietary decisions.”
We can achieve the same! Nature has provided us with colorful fruits, vegetables, and spices that can act as natural food colorings.
Here are some more nutritious options:
- Replace orange food coloring with carrot powder.
- Rather than using brown food coloring, opt for cocoa powder.
- Rather than using red food coloring, try pomegranate powder.
- Replace green food coloring with matcha powder.
- Replace the yellow food coloring with turmeric powder.
- Replace pink food coloring with dragon fruit powder.
Here are several methods to reduce consumption of synthetic food colorings:
- Get creative.
When preparing baked goods at home, avoid artificial food dyes and colored decorations. Incorporate fruits or nuts to achieve natural hues and added texture.
- Read labels.
Dyes are frequently referred to as "Red No. 3" or "Yellow No. 5." At times, their chemical names, like tartrazine (Yellow No. 5), are substituted.
- Avoid ultra-processed foods.
They are more likely to include synthetic colorings and usually have a high sugar content with few nutrients.
- Buy organic fruits.
Though it may seem unusual, certain fruit peels are artificially colored to achieve that vivid, almost traffic cone-like color. Pay attention to where you purchase your fruits.
- Don’t avoid colours.
Fruits and vegetables, which are naturally vibrant in color, contain high levels of antioxidants. Let your plate display a spectrum of colors.
This is one of the reasons I don't enjoy velvet cakes. These artificial colors only provide hue to foods and beverages; they contribute no nutritional value.
You might have come across the phrase that we eat with our eyes initially. Indeed, colors enhance the appeal of food, but you should learn to go beyond the artificial shine of processed items and their man-made colorings.
It's similar to looking at a spectrum of dangers!
Provided by SyndiGate Media Inc.Syndigate.info).
