Title : A comparative study on the adverse effects of common food dyes
Abstract:
Artificial food dyes are widely used in processed foods to enhance the visual appeal, however growing evidence suggests the potential these dyes have to trigger adverse physiological and behavioural effects. This research is aimed to comparatively evaluate the toxicological impacts of four of the most frequently used synthetic food dyes: Tartrazine (Yellow 5), Allura Red (red 40), Sunset Yellow (Yellow 6), and Brilliant Blue (Blue 1). A literature-based comparative mythology was adopted, synthesising data from previously conducted studies, and parameters such as reactive oxygen species production, mitochondrial dysfunction, and organ specific specific toxicity were compared and evaluated in order to determine risk levels across these four dyes. Results indicated that tartrazine and Allura Red exhibited the highest amount of oxidative and mitochondrial toxicity, as well as causing side effects such as behavioural hyperactivity. Sunset Yellow showcased hepatic and renal side effects whereas Brilliant Blue was shown to have a comparatively lower cytotoxicity. It was also noted that excessive intake of these food dyes cause amplified inflammation. It is concluded that ado dyes such as Tartrazine and Allure Red have greater toxicological side effects as compared to non-ago dyes such as Brilliant Blue. These findings strongly highlight the need to regulate and decrease the usage of these food dyes in commonly consumed fast foods, as well as the need for greater public education in regards to the adverse effects which come with the consumption of these food dyes.
