HUMANS are always attracted by sweets and drinks bearing pleasant colours. Adding attractive colours can definitely enhance the appetising value of foods and drinks. Colour additives are not only being used by large manufacturers and street vendors but also at home to colour food and allied products, primarily to make them attractive and more appetising.

Certified colour additives are available for use in food products as either dyes or lakes. Dyes dissolve in water and are marketed as powders, granules and liquids. They can be used in beverages, baked goods, dry mixes, dairy products, confections, pet foods, and a variety of other products. Lakes are water insoluble and solubilised in oils. Lakes are more stable than dyes and are ideal for colouring products containing fats and oils or items lacking sufficient moisture to dissolve dyes. Typical uses include cakes, coated tablets, doughnut mixes, chewing gums and hard candies.

Besides, most of the consumers lack knowledge regarding artificial and natural colours. Artificial colours are originally derived from coal tar and petroleum sources whereas natural food colours are extracted and isolated from various plants and animals. Most of the artificial colours are considered hazardous for human health. Therefore, uses and public health hazards caused by some of the artificial colours are given here, in brief.

Blue 1 is used in beverages, candy and baked goods. It may lead to a small cancer risk. Blue 2 is used in pet food, beverages and candy. It may lead to brain tumours. Citrus red 2 is used in skin of some oranges only. It may lead to cancer by the use of peel. Green 3 is used in candy and beverages. It may lead to bladder cancer. Red 3 is used in cherries in fruit cocktail, candy and baked goods. It may lead to thyroid tumours. Red 40 is used in soda pop, candy, gelatin desserts, pastry, pet food and sausages. It is most widely used and its harm is not consistent. Yellow 5 is used in gelatin desserts, pet food and candy and baked goods. It is the second most widely used colour which causes mild allergic reactions, particularly in aspirin-sensitive persons. Yellow 6 is used in beverages, sausages, baked goods, candy and gelatin. It is the third most widely used colour which causes tumors of the adrenal gland and kidney.

Tartrazine yellow is used in sugar confectioneries. It is a permitted colour, causes irritability, restlessness and sleep disturbance in hypertensive children. Metanil yellow is used in sweets and sugar confectioneries. It is a frequently used non-permitted food colour which causes methaemoglobinaemia.

Mostly, natural colours have no harmful effect on human health so they can be used in any food in any amount. However, these colours are less stable, less bright, not uniform and very expensive. Despite of their widespread use, allergic reactions following ingestion of food products having carmine, annatto, curcumin, carotenoids, saffron, grape anthocyanin etc., in their composition, may occur.

Here are a few suggestions to tackle the hazardous caused by food colours of major concern.

Food manufacturers using colours in their products should submit their samples to analyse the established specifications in order to ensure public safety. Using chromatography and other sophisticated techniques, public analyst or an approved laboratory should test these submitted food samples in order to confirm that whether the colours used are safe or not. In case of any ambiguity, they must report to concerned authorities about such food manufacturers.

Moreover, colours should be used within permissible limit. For this purpose, government should take steps to frame a monitoring system for monitoring and investigations of all public complaints and reactions concerning to those foods having colours above permissible limit. Such a system should also ensure appropriate action against manufacturers of those foods.

Health department should consider the composition and properties of foods (having colour additives) being prepared in factories as well as by vendors, the amount likely to be consumed, its probable long-term effects and various safety factors. Regulations related to food colours should be implemented, including the type of foods in which these can be used, the maximum amount to be used in different foods and how they should be identified on food product’s labels.

The main aim for mentioning above hazards of food colours and their preventive measures, is to create public awareness especially in children, who relish so much sweets, chocolates, candies and related products.