Too Colourful To Be Healthy: The Hidden Risks Of Synthetic Food Dyes - Part 1

1. Popsicles
2. Jellies
3. Chewing gums
4. Sport drinks
5. Syrups and flavoured drinks
6. Cake icings, toppings and decorating gels
7. Cream biscuits
8. Candies and condiments
9. Candied cherries
10. Tinned or glazed fruits
11. Veg and non-veg preparations in restaurants and by street vendors.
12. Alcoholic beverages (Cocktails), etc  

B) Pharmaceuticals: 

1.  As a coating in a pill (E.g. Ibuprofen tablet) and
   
2. To give bright colour to a medication in a syrup/suspension form (E.g. Sucralfate).  

C) Cosmetics:

(For a range of bright pink and red shades)

1. Lipsticks
2. Lip-glosses
3. Blushes
4. Nail Polishes

A) Thyroid gland Dysfunction:
According to studies, Erythrosine contains iodine; its excess or chronic consumption can disrupt the normal regulation of the thyroid hormone and develop thyroid gland diseases, including thyroid tumours in severe cases.  

B) Behavioural Effects in Children:
Behavioural changes such as ADHD-LIKE symptoms (restlessness, Irritability, lack of focus or attention, hyperactivity, etc) can be noted in children who consume this synthetic food colour regularly through food. It interferes with neurotransmitters function and disrupts brain signals, leading to behavioural changes.

C) Cancer Risk:
Oxidative stress & free radicals built up inside our body due to chronic consumption of erythrosine can have a damaging effect on the DNA, which increases the risk of developing malignancy. The risk is more in:     

1. Children (higher exposure per body weight, developing organs)
   
2. Frequent consumers of dyed food (candies, snacks, bakery items)
3. Individuals with thyroid disorders
4. Those with a family history of cancer

D) Damage to blood cells:
Oxidative stress and free radicals, generated by erythrosine consumption, can have a damaging effect on DNA and negatively impact the functioning of blood cells, leading to further health complications and illnesses.

A) Food Products:  

1. Soft drinks (Orange or Fruit punch flavour), energy drinks, powdered drink mixes. 
   
2. Confectioneries like Candies, jellies, Chewing gum, lollipops, gummies, etc.  
   
3. Cakes, cake icings and decorations, cookies, pastries, etc.   
   
4. Processed food like Coloured chips, namkeens, etc.  
   
5. Flavoured yoghurts, Ice-creams, frozen desserts  
   
6. Instant Jelly Mix/Ready-to-Eat Jelly Cups.  
   
7. Coloured cereals/fruit loops
   
8. Sauces and condiments such as Tomato ketchup, Chili Sause, salad dressings  
   
9. Veg and Nonveg preparations in Restaurants and Street vendors.  

B) Pharmaceuticals:  

1. Syrups (like cough syrups and vitamin tonics).
   
2. Chewable and coated tablets (to help identify or differentiate medicines).
   
3. Capsules (especially gelatine capsules).
   
4. Lozenges and medicated candies.
   
5. Oral rehydration salts and powders.

C) Cosmetics: (To create pink, red and coral shades)  

1. Lipsticks, Lip-glosses and lip-balms 
2. Blushes, Foundations with reddish undertones 
3. Highlighters
4. Eyeliners
5. Nail polishes
6. Body lotions, Creams and Shower gels  
7. Hair colourants, Colour-depositing shampoos and conditioners  
8. Tattoo inks.

A) Hyperactivity and Behavioural Changes:
Chronic/excess ingestion of this food colour can increase the risk of developing ADHD-LIKE symptoms (Irritability, hyperactivity, agitation, inability to focus) and behavioural changes in children, according to scientific studies. The multiple mechanisms behind it can include dysregulation between neurotransmitters (dopamine and serotonin), Excess release of Histamine, depletion of zinc, Iron, and magnesium levels, alterations in gut flora causing inflammation, and disruption of the gut-brain axis.

B) Allergic Reactions:
Chronic or sometimes even acute exposure to this food colour can result in allergic reactions in sensitive individuals, ranging from Mild symptoms, such as hives, itching, and skin rashes, to severe symptoms, including flushing, wheezing, asthma-like symptoms, nausea, and contact dermatitis. The mechanisms behind it can include the release of Inflammation-producing chemicals like histamine, prostaglandins, leukotrienes, etc, and disruption of intestinal barrier function (Leaky Gut), allowing other foreign antigens to enter and develop an allergic response.

C) Risk of Triggering Migraine: 
Consumption of this food colour can trigger migraines in susceptible individuals through several mechanisms, including the dilatation of blood vessels in the brain due to histamine release, increased activity of glutamate (an excitatory neurotransmitter), and the release of inflammation-producing chemicals other than histamine. 

D) Food Intolerance:  
In some cases, its consumption may cause symptoms suggestive of food intolerance, such as an upset stomach, nausea, and abdominal cramps. The mechanisms behind it can include alterations in the composition of gut bacteria, i.e., a greater number of harmful bacteria. Excessive oxidative stress damages cellular function and promotes the development of inflammation by activating the immune system. 

E) Risk of Inflammatory Bowel disease:  
According to some animal studies, chronic consumption of Allura Red food colour can cause alteration in the gut bacterial flora. In addition, it can trigger the release of pro-inflammatory chemicals, increasing the risk of developing inflammatory bowel diseases (E.g., Ulcerative colitis and Crohn's disease).  

A) Food products:  

1. Candies and confectioneries
   
2. Baked food  
   
3. Sauces and condiments  
   
4. Soups  
   
5. Desserts  
   
6. Fondant  
   
7. Soft drinks  
   
8. Alcoholic and non-alcoholic beverages  
   
9. Veg and Nonveg preparations in Restaurants and Street vendors.  

B) Pharmaceuticals: (To give a red or pinkish hue)  

1. Tablet coatings
2. Capsule shells  
3. Paediatric syrups, Cough syrups and multivitamin syrups  
4. Antacid Suspensions  
5. Creams, ointments and gels.  
6. ORS solutions 

C) Cosmetics:  

1. Lipsticks, lipliners, lip-glosses and lip-balms
   
2. Foundation, Blushes  
   
3. Eyeshadows, eyeliners  
   
4. Nail polishes  
   
5. Tinted Moisturisers, Body lotions, Shower gels 
   
6. Tinted sunscreens  
   
7. Colour-depositing shampoo and conditioners, Hair colours and dyes 
   
8. Soaps (Transparent and Glycerine based)  

A) Allergic Reactions 
Its consumption is associated with allergic reactions in sensitive individuals, which can range from Hives (Urticaria) and itching to more severe forms, such as difficulty breathing, wheezing, and asthma-like symptoms. In very severe cases, it can lead to life-threatening conditions like anaphylaxis. The mechanism responsible for allergy can be the sensitisation of the Immune system by azorubine food dye molecules, which are mistakenly identified as a virus or bacteria by our immune system, thus activating an attacking response against them by releasing pro-allergic and inflammatory chemicals, such as histamine.  

B) Gastrointestinal issues
Carmoisine/Azorubine consumption can be associated with the development of gastrointestinal issues, such as bloating, malabsorption, nausea, and diarrhoea. The mechanisms can include oxidative stress-induced DNA damage in gastrointestinal tract cells and tissues, disruption of the structure and function of gastrointestinal tract microvilli, affecting the digestion of certain nutrients, and irritation and inflammation of the intestinal tract by the breakdown products of Carmoisine (E.g., toxic aromatic amines).

C) Behavioural problems in children
Increased incidence of ADHD-like symptoms (Irritation, inattention, restlessness) and behavioural problems, especially in children, was found to be associated with carmoisine consumption, as evidenced by some studies. The mechanism behind it can be Disruption in the balance between neurotransmitters (chemicals) within the brain, oxidative stress-induced damage to brain cells, the release of neurotoxic metabolites during the metabolism of Carmoisine in the gastrointestinal tract, etc.

D) Risk of Malignancy 
Excess consumption of this food colour can increase the risk of suffering from malignancy. The mechanisms behind it can be multiple, such as metabolic products of carmoisine being known carcinogens (Aromatic amines), excess inflammation, and oxidative stress-induced DNA and cellular damage.  

E) Liver and Kidney Injury: 
Excess and chronic consumption of this food colour can damage our vital organs like the kidneys and liver by mechanisms such as oxidative stress and free radicals induced damage to cells and tissues of the liver and kidneys, disrupting the liver's ability to metabolise fats and other nutrients, the potential to cause accumulation of bile acids in the liver due to blockage of its secretion into small intestines (Cholestasis) which can damage its function. 

F) Negative effect on the Female Reproductive System
Some scientific studies suggest that carmoisine food colour may create a hormonal imbalance in the female reproductive system. It may potentially lead to irregular menstrual cycles and infertility.

1. Soft drinks, Squashes, Fruit punches, syrups, etc.
   
2. Alcoholic beverages (E.g. Wine)  
   
3. Candies, lollipops. Chewing gums and jellies.   
   
4. Cakes, pastries, decorative icings, frosting and other desserts to create appealing colours.  
   
5. Ice creams, Desserts, flavoured yoghurts, fruit milk drinks (E.g. Flavoured milk)   
   
6. Various sauces.  
   
7. Soups, custards, instant noodles seasoning.  
   
8. Canned fruits.  
   
9. Chips and namkeen  
   
10. Processed meat and Sausages   
    
11. Veg and Nonveg preparations in Restaurants and Street vendors  

B) Pharmaceuticals: (To enhance the aesthetic appeal and facilitate identification) 

1. In granules and powders used in reconstitution of suspension.
   
2. Syrups (Cough syrups, vitamin tonics, Iron supplements)  
   
3. Tablet coatings and capsule shells.  
   
4. Oral Drops (Paediatric formulations)  
   
5. Throat lozenges  
   
6. Ointments and creams  
   
7. Toothpaste (Specially made for kids), Mouthwashes and Gargle solutions, etc.  

C) Cosmetics: (For Red, Pink or Coral shades)  

1. Lipsticks, lip-glosses, Lip-Balms
   
2. Blushes and Rouges
   
3. Eyeliners and Eyeshadows
   
4. Nail Polishes
   
5. Temporary hair colour sprays

A) Allergic Reactions:  
Consumption of food products, medicines, or application of cosmetics containing Ponceau 4R to the skin in sensitive individuals can result in an allergic reaction ranging from skin rashes, hives, and eczema to breathlessness and asthma-like symptoms. The mechanism behind it can include the release of histamine and the triggering of allergic reactions in people sensitive to azo compounds (Ponceau 4R is an azo compound). Interaction of this food dye with other additives and substances can amplify the allergic response.

B) Aluminium Toxicity:
Ponceau 4R food colour contains aluminium salts; excess or chronic consumption of it can increase the risk of aluminium toxicity.  

C) Behavioural Effects in Children: 
Like other synthetic food colours, excessive consumption of ponceau 4R can also lead to ADHD-like behavioural changes (Inattention, hyperactivity, irritation, etc.) In children. The mechanism behind this can include oxidative stress-induced disruption in the production and function of neurotransmitters (dopamine and norepinephrine), which are crucial for attention, focus, and impulse control. It can also lead to negative effects on the development of brain structure and function, as well as Interference with the absorption of essential nutrients, such as Iron and magnesium.

D) Decrease in Red blood cell counts and Haemoglobin levels:
According to some scientific studies, excessive consumption of Ponceau 4R can hurt the level of haemoglobin and red blood cell count in the blood. The mechanisms can include a direct negative impact on blood cells, the development of chromosomal abnormalities, which can potentially affect the generation of red blood cells, and an indirect effect through injury to the liver and kidneys (Vital organs).

E) Carcinogenicity:  
Consumption of Ponceau 4R food colour increases the risk of DNA damage and the increased risk of developing malignancy. The mechanisms behind DNA damage can include the damaging effect of aromatic amines formed during Ponceau 4R metabolism, the detrimental impact of excess oxidative stress and reactive oxygen species, and the excess entry of aluminium into the body through Ponceau 4R consumption, among others.