Artificial coloring is a serious problem in fast food and fake food. A recent petition by the Center for Science in the Public Interest, a consumer advocacy group, has called for a ban on the use of artificial dyes in food. The group has targeted its petition at the U.S. Food and Drug Administration, seeking the phasing out of eight artificial food dyes linked to serious health risks. While they have made their case based on the risks to children, I have no doubt these artificial colors are wreaking havoc on adults as well.
While the names of the dyes are meaningless to most people (yellow 5 or tartrazine, which is derived from coal tar, and blue 2 or indigotine, for example), their effects are not. These toxins are commonly found in concentrated fruit juices, condiments, and some cheeses, to name a few. An article in the Globe and Mail reported that many popular snacks such as Smarties, Froot Loops, Cheetos, Doritos, and Reeses’ Pieces simply list colors without defining whether they are from a natural or artificial source.
A Carcinogen by Any Other Name
Blue dye number 1 and 2 are linked with cancer in animal tests, while red dye number 3 causes thyroid tumors in rats. Green dye number 3 is linked to bladder cancer, and yellow dye number 6 is linked to tumors of the kidneys and adrenal glands. While these colors are readily used in most processed, prepared and packaged foods, what bothers me the most is that they are commonplace in the diets of children.
Most candy, cakes, cupcakes, baked goods, maraschino cherries, fruit cocktail, gelatin desserts, and soft drinks contain these harmful substances, which serve no other purpose than to make so-called food look “pretty” and attract children whose bodies are particularly sensitive to them during the developmental years.
While those in the natural health and nutrition fields are aware of the dangers of these dyes, it appears a 2007 study in The Lancet, a reputable, mainstream medical journal, brought wider attention to this health concern. Health Canada, the federal government health department in Canada has stated that it has begun to require the lebeling of colors in food using the specific name, but that doesn’t get the toxins out of the food. Knowing what it is doesn’t make it less dangerous, only avoidable for those who both read the label and know what to look out for. And, I don’t see too many eight-year-olds reading labels. Not many adults do either.
The food industry must be accountable for the ingredients they use and strong disincentives are needed to keep dangerous additives and artificial colors out of the food supply, particularly as many are known carcinogens.
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