Artificial colors are additives used to enhance the visual appeal of food and personal care products. Natural colors come from foods such as beets (reds) and turmeric (yellows). Artificial colors are most often derived from petroleum, acetone, or coal tars. Historically one additive after another has been found to have negative side effects. In the early 1970s Red Dye #2 was banned because it was found to be a carcinogen. In the mid-1980s, Yellow Dye #5 (tartrazine) was found to be an allergen affecting a small group of sensitive people by causing itching and hives. The additive was not banned but strict labeling of all products containing tartrazine was mandated in the US by the FDA.
In April, 2008 the UK Food Standards Agency called for the removal of six color additives—tartrazine (E102), quinoline yellow (E104), sunset yellow (E110), carmoisine (E122), ponceau 4R (E124) and allura red (E129). Among other harmful effects, these colors are linked to childhood Attention Deficit Hyperactivity Disorder. Side effects associated with artificial color additives include neurotoxity, cancer risk, skin irritation, and rash. The association is largely statistical. The statistics imply causal linkages, but these are as yet undiscovered.
(Photo credit: Matthew Bland, Flickr)
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