Harmful Effects of Artificial Food Colors You Must Know

Artificial food colors (colorants) are dyes, pigments, synthetic petroleum based substances that impart color to foods like candies, baked food products, sports beverages, some pickles, smoked salmon, salad dressings etc.

Why are colorants used

Colorants are used to make the food look appealing, appetizing and attractive as well as enhance natural colors by stabilizing the natural color variations. They retain the loss of color that occurs, over a period of time, due to exposure to light, temperature, air, moisture and storage. They give color to colorless foods that are easily identified like candy flavors/medicine dosages.

It is disheartening to note that most of these colorants are used in foods that are targeted to children consumers (candies, fruity snacks, drink mixes = ultra processed foods ) making them susceptible to health issues.

Natural food colors have been used since centuries, however, the first artificial food color was made from coal tar in 1856 !

Presently all colorants being used are tested for toxins given the rise of controversies regarding their safety for consumption. Colorants are used in commercial products, domestic cooking, pet food, as well as non-food applications like pharmaceuticals, cosmetics, home craft products and medical devices.

Common artificial food colors - USA

These are some of the commonly used colorants in the food manufacturing industry in USA.

Red No.3 (Erythrosine) – A cherry red color used for candy, popsicles, cake decorating gels.
Red no.40 (Allura Red) – A dark red color used in sports beverages, condiments, candy, cereals.
5 (Tartrazine) – A lemon yellow color and used in candy, soda, potato chips, popcorn, cereals
Yellow No.6 (Sunset Yellow) – An orange-yellow color used in candy, canned fruits, sauces and baked products.
Blue No.1 (Brilliant Blue) – A blue-green tinted color used in ice cream, canned peas, packaged soups, popsicles and frostings.
Blue No.2 (Indigo carmine) – A royal blue color used in candy, ice cream, snacks and cereals.

The FDA of USA is transitioning from the use of artificial colorants to natural colors by the end of 2026 by ending use of all artificial colorants (as mentioned above).

The Food Safety and Standards Authority of India (FSSAI) is the Government body responsible for the regulation of food colors in India. Certain synthetic and natural colorants are permitted in certain amounts for specific foods only like bakery, confectionery, ice cream, beverages, and candies. Colorants are banned from use in main dishes, side dishes like sauces, gravies and chutneys as the consumption of these foods is more as compared to the bakery and confectionery foods.

Colorants permitted in India

The Food Safety and Standard Act, 2006 of India permits the following eight colorants:

Red from Ponceau 4R, Carmoisine, Erythrosine
Yellow from Tartrazine, Sunset Yellow
Blue from Indigo carmine, Brilliant Blue FCF
Green from Fast Green FCF

The acceptable level is 100 ppm in fresh food and 200 ppm in microgram/gram color in canned food.

Harmful effects of artificial food colors (colorants)

It has been noticed that prolonged consumption of artificial food colors has the following harmful effects:

Some colorants can cause allergic reactions in children and adults alike.
Some colorants show signs of hyperactivity and learning disabilities in children.
Studies have shown the connection between artificial colorants and hyperactivity in children having attention deficit hyperactivity disorder (ADHD)
Some colorants may cause cancer, but more research is required.
Some colorants may cause brain tumor, but not enough research has been done to prove this.
Some colorants used in Indian sweets like jalebi, ladoo, and rice dish like biryani, a colorant metanil yellow is used, which is known to cause degenerative changes to the stomach lining, kidneys and liver.
A colorant Auramine used to color beverages is known to cause liver and kidneys issues.
Colorants like Sudan dyes used to color chilly powder / curry powder are known to cause liver and kidney damage as they are highly toxic.
Colorants may also cause gastrointestinal issues like nausea, diarrhea and vomiting and are unsuitable for patients having gastric issues.

Studies

A study carried out by the scientists of Indian Institute of Toxicology Research (IITR) the laboratory of the Council of Scientific Industrial Research (CSIR), on Indian sweets found that they contained banned dyes like Orange -II, Auramine, Rhodamine B, Blue VRS, Malachite Green, and Sudan III, which pose severe health risks; the Rhodamine B is known to cause cancer.

Caution

Always read the ingredients for natural colorants like beetroot, carrots, blueberry juice etc. extracted from fruits, vegetables, plants; prepare healthy meals at home; avoid foods with these artificial colorants listed on the labels – Blue 1 and 2, Citrus Red 2, Green 3, Red 40, Yellow 5 and 6 and if you are allergic or having gastric issues, avoid ultra-processed foods/fast food with colorants.