Exposure to food colorants occurs during a majority of the meals that people consume every day, and these colorants can have certain effects on the human body. Many consumers do not show signs of being affected by food colorants; however, some specific diseases and disorders, such as ADHD, can be aggravated by colorants in addition to general ailments such as nausea, headaches, and irritability (Walford, 1984). Both natural and synthetic colorants can cause reactions, and approximately fifty years ago strict regulations on color additives and their certification were implemented due to different studies on colorants and several cases of severe allergic reactions (Vargas & Lopez, 2003). Not all food colorants are detrimental to bodily health, however. The development of food additives that are nutritionally beneficial is an area of science that is quickly advancing. Although many food colorants can be disparaging on human health, nutritionists are becoming more familiar with the advantageous properties of colorants, and the prospect of consuming healthier diets is encouraging (Downham & Collins, 2000).
When determining whether a food colorant is safe to be used as a food additive, tests must be performed to determine its toxicological effects. Many food colorants have been shown to induce certain diseases and carcinogenic or allergic reactions in animals and humans. By the 1960s, experiments had displayed results that initiated regulations that restricted the use of these colorants (Vargas & Lopez, 2003). However, some natural colorants, which are those pigments retrieved from living organisms, are believed to have fewer adverse effects on consumer health and have fewer restrictions on their usage than synthetic colorants,...
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...35(1): 5-22. Retrieved March 5, 2014, from http://dx.doi.org/10.1046/j.1365-2621.2000.00373.x.
Eigenmann, PA; & Haenggeli, CA (2004). Food colourings and preservatives—allergy and hyperactivity. In: The Lancet, 364(9437): 823-824. Retrieved March 5, 2014, from http://dx.doi.org/10.1016/S0140-6736(07)61643-2.
Rowe, KS; & Rowe, KJ (1994). Synthetic food coloring and behavior: A dose response effect in a double-blind, placebo-controlled, repeated-measures study. The Journal of Pediatrics, 125(5): 691-698. Retrieved March 5, 2014, from http://dx.doi.org/10.1016/S0022-3476(06)80164-2.
Vargas, F; & Lopez, O (2003). Natural colorants for food and nutraceutical uses. CRC Press, Boca Raton pp. 35-49, 257-277.
Walford, J (1984). Adverse reactions to food additives and colours. In: Developements in Food Colours—2. Elsevier Applied Science Publishers LTD, New York pp. 207-209.
Pollen discusses the aspects of a popular fast food chain, McDonalds. To sum up the substance of the ingredients shortly, corn. He asked a friend to run the contents of his meal through a mass spectrometer and found that the amount of corn contained in them were “soda (100 percent corn), milk shake (78 percent), salad dressing (65 percent), chicken nuggets (56 percent), cheeseburger (52 percent), and French fries (23 percent)” (Pollen 117). Despite knowing this, the likeliness of anyone, more specifically me, to halt eating this completely is improbable. Because of this Pollen, describes the ones eating this industrial food as “corn’s koala” (Pollen 117). In addition, another “alarming ingredient in a Chicken McNugget is tertiary butylhydroquinone, or TBHQ” (Pollen 113) which is found in either the nugget itself or the box one is given the nuggets in. TBHQ is also a form of butane and if even five grams ingested would be enough to kill you. It is surprising to believe that hints of lighter fluid is found on such a deliciously corn induced, chicken nugget. However, the TBHQ found on ...
P-Cresidine, also known as Red No. 40 Food coloring, is everywhere and in almost everything, yet people do not realize the risks that come along with today's tastefully colored foods. Red No. 40 food dye is the most commonly used of all the other artificial dyes. The dye is used in countless everyday foods and drinks. Unfortunately, like all good things have a bad side, all food dyes have certain risks linked to their intake. When mixed, food dyes can become very risky to the health of the individual. Mixing food dyes is very common and used in many occasions to produce the correct colors. Despite the fact that Red No. 40 is banned in many places for reasons regarding health, the United States still produces and uses the substance religiously. Most people know what artificial food coloring is and enjoy its use for creating delightfully colored, appetizing foods, however, only few know what artificial food dyes actually have the capability of doing. Aside from creating candy colored foods, artificial food dyes, p-cresidine in specific, is capable of causing all kinds of problems from hyperactivity, to genotoxicity, to even various types of cancers; yet people don’t know and even worse the majority of the people out there don't care.
Acrylamide is not a concern when food is boiled, microwaved, or steamed. The food and drug admini...
Stoppler, Melissa C., and William C. Shiel. "Food Allergy." Medicinenet.com. N.p., n.d. Web. 17 Mar. 2014.
...and MEA. These chemicals are said to be linked with breast cancer, skin rashes, estrogenic, hormone disruptor, linked to liver and kidney cancer, and irritates the eye.
These synthetic dyes are preferred more than any other dye by companies for the intensity of brightness of color and the uniformity it gives the food unlike some natural dyes would give. These dyes are derived from other food like grapes, potent fruit, spices like saffron, paprika and vegetables like carrots, beets and algae. Of course the natual dyes can also cause a discussion if they are safe or not. In 1998 some natural food dyes were made out of female beetles to replace unnatural red dye. (stevens, Beil)
13 (3), 524. Retrieved from Healthy Child Care Library of Articles: http://healthychild.net/NutritionAction.php?article_id=524. Sorte, J., Daeschel, I., Amador, C. (2011). Nutrition, Health, and Safety for Young Children. (Ashford University, ed.).
Based on the findings that one has discovered in life itself, in essence, color helps with the flows of life in a way that it can determines your thoughts, emotions, and decisions. In my research I gained a vast amount knowledge and from what I’ve learned; now I can explain colors in depth, with a great amount of detail. If colors were non-existent, then, there would be a very grey look upon life. Colors brings forth light, and the light brings forth living. The world displays colors for a reason and it’s very important to life.
This study will enable individuals to get more precise, specific details on how color is developing in early infants. By making this information available to the public, it could help parents further understand their child and what changes are going on in the developmental stages. It could also help the consumer production by producing stimulating child toys at different stages of color development.
Food coloring is typically used in food and drink products. Another term used for food coloring is artificial color. It is added to give the product a certain colored appearance. Food coloring can come as a gel, paste, liquid, or powder. Food coloring contains various chemicals but is often based from petroleum
Chemical: Acids in foods and beverages such as citrus fruits, spices, wines and carbonated beverages; acids produced by acidogenic bacteria following carbohydrate exposure; acids from gastric regulation. (Wilkins, BS, RDH, DMD, 2013)
According to the The Columbia Electronic Encyclopedia, a dye is a “synthetic or natural coloring used to color various materials.” Today, many dyes are used in foods all around the world. As of January 2014, the United States Food and Drug Administration certifies nine different dyes-Blue 1, 2; Green 3; Red 3, 5, 6, 40; Yellow 5 and 6 (Beil). Blue dyes are usually found in ice creams, blueberry-flavored foods, and baked goods. Red dyes are often in candies, cookies, and chips. Cheeses and buttered treats contain yellow dyes while green dyes are not as common in food products but are in fruit-flavored candies. Natural colored foods could be strawberries or ketchup. Even though artificial colorings are allowed, the amount used in foods is limited. European countries have conducted research and banned all dyes from being added to their foods. These countries believe dyes pose as a health threat. Some citizens from the United States have said dyes are not necessary in foods and others wish that dyes will still be used in their favorite foods. However you look at it, dyes being used in foods is a very controversial health problem today.
Food has been a common source of necessity in our everyday lives as humans. It helps gives us nutrition and energy to live throughout our life. Over several decades, the development of making foods has evolved. They have changed from natural to processed foods in recent years. Nowadays natural ingredients are barely used in the making of foods like bread, cheese, or yogurt. The food industry today has replaced natural food making with inorganic ingredients. The cause of this switch is due to processed foods being easier, cheaper and faster to make. Artificial nutrition and processed foods have been proven to last longer in market shelves then natural foods. Also, due to artificial additives in processed foods they help satisfy consumers taste more than natural ingredients. The method of producing processed foods is common in today's food industry and helps make money faster and efficiently for companies. Examples of this can be found in all markets that distribute food. Even though processed foods may be easier and faster to make, they are nowhere near as healthy for consumers compared to natural foods. Natural foods are healthier, wholesome, and beneficial to the human body and planet then processed foods.
Food is “composed of synthetic chemical additives, such as colorings, preservatives, sugar substitutes and trans-fats” (Fitzgerald, 2006, p.72). Fitzgerald reported that by the “1970s most meats and dairy products that were factory farmed were laced with growth hormones, antibiotics and a range of pesticides” (p.72). Furthermore, food that is frozen, packaged and canned is considered processed food. A brief explanation of the chemical additives in processed food. 1.
There is a clear link between the food consumption and human life span, with food manufacturers in the middle of that relationship. Food manufacturing is of great significance in a society because they produce majority of the food that individuals eat. Excess amount of consummation require food manufacturers to produce great amount of product in a short period of time which also makes food manufacturing quite lucrative. Considering the lack of regulation by authorities and other factors, food manufacturers are receding on the information about the amount of chemical used in food processing. Food manufacturers claim that the use of these excessive amounts of chemical such as antibiotics, steroid, and spray in food manufacturing process is for the benefit of the consumer’s health. Despite their claim this does not erase the fact that excessive use of chemicals in food processing is because of huge economical profit, to respond to high demand by consumers and poor control of food.