Instead of consuming products with artificial colors that can be harmful, we can replace them with juices and drinks made from fruits and vegetables that, in addition, will provide us with vitamins and minerals
Artificial food colors have been in use since before the 19th century. Originally, plant extract pigments were used and later mineral pigments began to be used, but these were toxic. For this reason, they quickly began to be replaced when organic pigments were synthetically obtained in the mid-19th century.
It was then that the artificial coloring of food gained great importance in the industry. Currently, artificial colors are a group of additives formulated with various chemical products.
Artificial dyes
In many countries, they have been approved for human consumption, although in others there are unsubstantiated controversies about their possible negative effects on health. Most of these products are soluble in water, so their use, as well as their manufacture, is cheaper, easier and faster than dyes of natural origin.
You can find them in the form of sodium salts, liquids and pasty materials. They are also used as insoluble lacquers for solid products, preventing them from fading, such as some sweets.
The advantages they have over natural dyes, in addition to being cheaper, easier to produce and use, are that they are more resistant to heat treatments. For this reason, they offer some advantages such as:
- They can be used in products that must be heated or cooked before packaging,
- They withstand more extreme pH levels.
- They have greater resistance to light, with the exception of erythrosine, indigo and lysamine green.
Artificial dyes make food look prettier, full of bright, fun colors. However, they are neither necessary nor nutritious and could put our health at risk.
Harmful effects of artificial colors
The bright blue FCF dye can, in high doses, accumulate in the kidneys and lymphatic vessels. This is present in soft drinks, confectionery or ice cream.
For its part, dyes such as Red3 or erythrosine, have caused more controversy. In studies done in male rats, this substance increased the risk of thyroid tumors.
However, research on dyes and cancer is limited and not sufficient to demonstrate their relationship. Despite this, the general recommendation is to avoid them.
As for Yellow 5, a colorant used in cereals, jams and instant noodles, it can cause:
- Allergic reactions,
- Asthma crisis,
- Migraines,
- Vision problems,
- Disorders in behavior.
Possible link to hyperactivity in children
Since 2011, the United States Food and Drug Administration has been studying the relationship that could exist between the consumption of artificial colors and hyperactivity in children.
Another coloring called Red 40 used in potato chips could be an incentive for irritability and hyperactivity in children.
Here it should be noted that although some dyes are still allowed for use in food, different types of artificial dyes have historically been banned. Especially since 1950, the year the # 1 orange coloring was banned after it sickened numerous children at that year’s Halloween celebration.
Since then, various efforts have been made to have other types of dyes also banned. However, some large food companies continue to file their opposition to this. They argue that, as long as these dyes are not proven to be bad for health, they can be consumed.
Make low-nutritional food more appealing to the eye
Another criticism that many nutritionists express is about the use made by food manufacturing companies of artificial colors.
It has been criticized for wanting to make non-nutritious foods more palatable to children, using attractive colors. Also, many times an attempt is made to imitate the natural color of some fruits and vegetables, although in reality the food sold does not present or include the fruit or vegetables whose color it is intended to imitate.
In this way, one of the best solutions to this question, regarding the possible health risks of the artificial colors that are still used, is to take advantage of the natural color of the food.
Instead of offering a child sweets or drinks that use artificial colors, they can be offered fruit salads or other foods that contain equally colorful fruits. Combined properly, they are equally colorful and vastly richer in nutrients.