In 1900, many foods available in the U.S. were artificially colored. However, not all of the coloring agents were harmless and some were being used to hide inferior or defective foods. A careful assessment of the chemicals used for coloring foods at the time found many blatantly poisonous materials such as lead, arsenic, and mercury being added. In many cases, the toxicities of the starting materials for synthesizing coloring agents were well known and could be toxins, irritants, sensitizers, or carcinogens. To determine how much dye is safe to use, toxicologists take the highest dose that did not cause any adverse effect in animal tests and divide it by 100. The resulting number is the Acceptable Daily Intake (ADI)—the amount any human can ingest every day for a lifetime without experiencing problems. Most foods containing dyes have only a tiny fraction of the ADI.
Risks include hyperactivity in children, cancer (in animal studies), and allergic reactions. In 2008, because of the problem of hyperactivity, the Center for Science in the Public Interest petitioned the Food and Drug Administration to ban the use of these dyes. The British government has taken actions that are virtually ending the use of dyes throughout Europe.
Current Seven Food Dyes
Blue No.1- Brilliant Blue
Blue No. 2- Indigotine
Green No. 3- Fast Green
Red No. 40- Allura Red
Red No. 3- Erythosine
Yellow No. 5- Tartazine
Yellow No. 6- Sunset Yellow
http://www.cspinet.org/fooddyes/
http://www.fda.gov/Forindustry/ColorAdditives/default.htm
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