A recent study conducted in the US by the Centre for Science in the Public Interest has found a link of artificial colours to cancer, which may also cause hyperactivity and allergic reactions in children.
The Food Standards Australia New Zealand has advised that once this data has been assessed and if confirmed, a banning of some food colourings will be looked at across the nation.
From Tuesday, European food manufacturers will have to put a warning on every product that contains the following food colourings - sunset yellow E110, Quinoline Yellow E104, Carmoisine E122, Allura red E124, Ponceau 4R E124, Tartazine E102. The warning is "this additive may have an adverse effect on activity and attention in children." Food Standards Australia New Zealand says they will not introducing these regulations. According to Sue Dengate from the Food Intolerance Network, the colours are found in 1154 products in Australia but no warning is required.
The following food colours to be aware of:
Yellow caused adrenal tumors in animals, though that is disputed by industry and the FDA. It may be contaminated with cancer-causing chemicals and occasionally supply.
Blue 2 cannot be considered safe given the statistically significant incidence of tumors, particularly brain gliomas, in male rats. It should not be used in foods.
Red 3 was recognized in 1990 by the FDA as a thyroid carcinogen in animals and is banned in cosmetics and externally applied drugs. All uses of Red 3 lakes (combinations of dyes and salts that are insoluble and used in low-moisture foods) are also banned. However, the FDA still permits Red 3 in ingested drugs and foods, with about 200,000 pounds of the dye being used annually. The FDA needs to revoke that approval.
Red 40, the most-widely used dye, may accelerate the appearance of immune-system tumors in mice. The dye causes hypersensitivity (allergy-like) reactions in a small number of consumers and might trigger hyperactivity in children. Considering the safety questions and its non-essentiality, Red 40 should be excluded from foods unless and until new tests clearly demonstrate its safety.
