Food Color Additives in Hazardous Consequences of Human Health: An Overview

Author:

Sultana Sharifa1,Rahman Md. Mominur1,Aovi Farjana Islam1,Jahan Farhana Israt1,Hossain Md. Sakhawat2,Brishti Shadia Afrin3,Yamin Md.1,Ahmed Muniruddin1,Rauf Abdur4,Sharma Rohit5ORCID

Affiliation:

1. Department of Pharmacy, Faculty of Allied Health Sciences, Daffodil International University, Dhaka, 1207, Bangladesh

2. Pharmaceutical Sciences Research Division, BCSIR Dhaka Laboratories, Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-I-Khuda Road, Dhanmondi, Dhaka, 1205, Bangladesh

3. General Directorate of Posts Dak Bhavan, Agargaon, Dhaka, 1207, Bangladesh

4. Department of Chemistry, University of Swabi, Anbar, Anbar, Khyber Pakhtunkhwa, Pakistan

5. Department of Rasashastra and Bhaishajya Kalpana, Faculty of Ayurveda, Institute of Medical Sciences, Banaras Hindu University, Varanasi, 221005, Uttar Pradesh, India

Abstract

Abstract: Food color additives are used to make food more appetizing. The United States Food and Drug Administration (FDA) permitted nine artificial colorings in foods, drugs, and cosmetics, whereas the European Union (EU) approved five artificial colors (E-104, 122, 124, 131, and 142) for food. However, these synthetic coloring materials raise various health hazards. The present re-view aimed to summarize the toxic effects of these coloring food additives on the brain, liver, kid-ney, lungs, urinary bladder, and thyroid gland. In this respect, we aimed to highlight the scientific evidence and the crucial need to assess potential health hazards of all colors used in food on human and nonhuman biota for better scrutiny. Blue 1 causes kidney tumor in mice, and there is evidence of death due to ingestion through a feeding tube. Blue 2 and Citrus Red 2 cause brain and urinary bladder tumors, respectively, whereas other coloring additives may cause different types of cancers and numerous adverse health effects. In light of this, this review focuses on the different possible adverse health effects caused by these food coloring additives, and possible ways to mitigate or avoid the damage they may cause. We hope that the data collected from in vitro or in vivo studies and from clinical investigations related to the possible health hazards of food color additives will be helpful to both researchers and the food industry in the future.

Publisher

Bentham Science Publishers Ltd.

Subject

Drug Discovery,General Medicine

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