Artificial dyes as food additives: know the divisions, the types used in Brazil and their possible harm

They have no nutritional value and can be harmful to health. Meet

artificial colors can be harmful to health

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Food colorings have been used for centuries to add color and make foods more attractive and flavorful. Initially, the dyes used were of natural origin (vegetable, animal or mineral), such as spices and condiments. Willian Henry Perkin was the first scientist to synthesize a dye - in this case, mallow or malvein, derived from coal.

Since then, there has been a great increase in the discoveries of new artificial or synthetic dyes and in their use by the industry, especially in food, with the main purpose of giving color and, in some cases, masking low quality products. The justification for the use of dyes is due to the fact that the acceptance of the food product by the consumer is directly related to the color.

Colorings are food additives defined as: any substance or mixture of substances that has the property of conferring, intensifying or restoring the food's own color. As additives are recognized and accepted by government agencies, the question remains: are artificial colors bad for health?

According to CNNPA Resolution No. 44, of 1997 of the National Commission of Norms and Standards for Food, of the Ministry of Health, the dyes are classified as:

Natural organic dye

The one obtained from a vegetable, or possibly from an animal, whose coloring principle has been isolated using an appropriate technological process.

Synthetic organic dye

The one obtained by organic synthesis using a suitable technological process.

artificial dye

It is the synthetic organic dye not found in natural products.

Natural Identical Synthetic Organic Dye

It is the synthetic organic dye whose chemical structure is similar to the active ingredient isolated from natural organic dye.

inorganic dye

The one obtained from mineral substances and submitted to processes of elaboration and purification suitable for its use in food.

Caramel

The natural coloring obtained by heating sugars above the melting point.

Caramel (ammonia process)

It is the synthetic organic dye identical to the natural one obtained by the ammonia process, as long as the content of 4-methyl, imidazole does not exceed 200 mg/kg (two hundred milligrams per kilo).

Artificial colors are a class of chemical additives with no nutritional value. From a toxicological point of view, several studies have been carried out to verify the harmful effects on humans, as these additives are not completely harmless to health. The replacement of natural dyes by artificial ones is mainly due to the greater dyeing power, stability, uniformity and lower cost of the latter, when compared to natural dyes. However, despite all these positive points, artificial dyes have been identified as harmful to health, being associated with the emergence of allergies, hyperactivity in children, carcinogenic action, respiratory and gastric problems, among other diseases.

The artificial colorings allowed in each country vary substantially, due to the fact that there is a wide variety of substances with coloring power. Currently, in the USA, only nine types of synthetic dyes are allowed, two of which are restricted. In Japan, according to its legislation, the use of eleven types of synthetic dyes is allowed. In the European Union, seventeen types of artificial colors are allowed, and countries like Norway and Sweden prohibit the use of artificial colors in food. In Brazil, according to resolutions No. 382 to 388, of August 9, 1999, of the National Health Surveillance Agency (Anvisa), the use of eleven types of artificial colorings is allowed, which will be presented below (E-numbers : numbers listed in the European Economic Community):

Tartazine - E102 (IDA 7.5 mg/kg of body weight)

It belongs to the class of azo dyes and gives shades of yellow. It is used in powdered foods (juice and soft drinks), ice cream, yogurt, cereal products, among others. This dye is said to be responsible for several adverse reactions, causing from urticaria to asthma. It is also allowed in Canada, the United States and the European Union.

Twilight Yellow - E110 (IDA 2.5 mg/kg body weight)

It belongs to the class of azo dyes and gives shades of yellow to orange. It is used in cereals, candies, caramels, toppings, syrups, chewing gum, among others. This dye, in some people, can cause allergies, producing hives and gastric problems. It is also allowed in the United States and the European Union.

Azorubin - E122 (IDA 4.0 mg/kg of body weight)

It belongs to the class of azo dyes and gives shades of red. It is used in foods based on red fruits such as blackberries, grapes, cherries and currants. This dye needs further studies on its metabolism. It is also allowed in the European Union.

Amaranth - E123 (IDA 0.5 mg/kg body weight)

It belongs to the class of azo dyes and gives shades of red. It is used in cereals, candies, jellies, ice cream, fillings, syrups, among others. Some studies are contradictory as to the carcinogenic safety of this dye. It is also allowed in the European Union.

Ponceau 4R - E124 (IDA 4.0 mg/kg of body weight)

It belongs to the class of azo dyes, gives shades of red, used in beverage syrups, fruit in syrup, candies, soft drinks, among others. Currently, there are few relevant studies carried out on its toxicity, related to the development of anemia and increased incidence of kidney disease. It is also allowed in the European Union.

Erythrosine - E127 (IDA 0.1 mg/kg body weight)

It belongs to the class of xanthene dyes, gives shades of pink and red, used in powders for gelatine, soft drinks, jellies, among others. There are studies of a possible association with thyroid tumors due to the probable release of iodine in the body, but these studies were not conclusive. It is also allowed in the United States and European Union.

Red 40 - E129 (IDA 7.0 mg/kg body weight)

It belongs to the class of azo dyes, gives shades of red, used foods based on cereals, candies, fillings, syrups for refreshment, among others. Metabolic studies show that this dye is poorly absorbed by the body and in mutagenicity studies it did not show carcinogenic potential. It is also allowed in the European Union.

Blue Patent V - E131 (IDA 15.0 mg/kg of body weight)

It belongs to the class of triphenylmethane dyes, gives shades of blue, used in isotonic drinks, gelatins, candies and colored chewing gum. This dye presents the need for more studies on its metabolism. It is also allowed in the European Union.

Indigotine Blue - E132 (IDA 5.0 mg/kg body weight)

It belongs to the class of indigoid dyes, gives shades of blue, used in chewing gum, yogurt, candies, caramels, powders for refreshments, among others. This dye can cause nausea, vomiting, hypertension and occasionally and allergies. It is also allowed in the European Union, United States and Japan.

Bright Blue - E133 (IDA 10.0 mg/kg body weight)

It belongs to the class of triphenylmethane dyes and gives shades of blue. Used in dairy products, candies, cereals, stuffing, gelatin, among others. This dye is associated with hyperactivity in children, eczema and asthma. It is also allowed in the European Union.

Fast Green - E144 (IDA 10.0 mg/kg body weight)

It belongs to the class of triphenylmethane dyes and gives shades of green. Used in sports drinks, jelly, candy and colored chewing gum. This dye is associated with the emergence of allergies. It is also allowed in the United States.

Pay attention to labels when buying food

The search for a healthier and more nutritious diet has been making consumers acquire greater knowledge about the substances that are used by the food industry. In the case of dyes, the frequent news that synthetics are bad for your health makes consumers more informed and attentive when choosing a product. Thus, the food industry has been forced to replace artificial colors with natural ones, which do not pose a risk to health, in order to meet the demands of consumers. Although many studies are still not conclusive about the harm that artificial dyes can cause, the best thing to do is to avoid excessive consumption of foods that contain these dyes in their constitution. Therefore, it is essential that, when shopping, consumers calmly read the ingredients shown on the product label.


Sources: Anvisa - Resolution - CNNPA nº 44, 1977; Artificial dyes in food; Food colorings; Food chemistry - fermented products and dyes


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