Commonly used artificial colours and their hazards

Tartrazine (also known as "FD&C Yellow Number 5" or "E-102" in Europe) is a coal-tar derivative that is used to colour food products, cosmetics and other products. Tartrazine was one of the first synthetic pigments to be patented in 1884. Today, it is a common additive found in food products, beverages, medicines, vitamin supplements, cosmetics, toiletries and other non-food products. etc ¹

Tartrazine is now reputed to be a catalyst in hyperactivity, other behavioral problems, urticaria, angioedema, paresthesias, vomiting, migraine, rhinorrhea and nasal obstruction, coughing, asthma attacks and purpura. Behavioral changes like irritability, restlessness, and sleep disturbance are associated with the ingestion of tartrazine in some children. ^2,3,4,5,6,7

Most pharmaceutical industries use Sunset Yellow FCF as colourant. It causes side effects like urticaria, rhinitis, nasal congestion, allergy, abdominal cramps & oedema.⁸

Fast green is widely used, as food colourant. It is an immunotoxic agent.⁹

Carmoisine is associated with 'hyperactivity, or 'attention deficit disorder'.^10.11 Artificial colours showed hyperactive behaviour in children (Attention Deficit Hyperactivity disorder, ADHD). As per previous study, artificial colours like Quinoline Yellow (E 104) and Brilliant Black BN showed genotoxicity in human lymphocytes cellular model (in vitro).¹²

Erythrosine, Ponceau 4R, Allura Red, Sunset yellow, Tartrazine, Amaranth, Brilliant Blue, Fast Red E, Orange GGN and Scarlet GN these colours inhibits mitochondrial respiration.¹³

Most of the artificial food dyes in use today are of a class of chemicals that acts as carcinogens and are banned in some countries.^14.15

Commonly used artificial flavours and their hazards
A 'natural' flavouring agents (like strawberry, raspberry etc) should have been derived from a 'natural' source material of vegetable, animal or microbiological origin, but the process by which it is manufactured may be fairly artificial, using acids, microorganisms or enzymes.

Artificial flavours such as Monosodium Glutamate (MSG), guanosine and sodium 5-ribonucleotide produce headache, tightness in the chest, chronic vasomotor rhinitis, burning in the throat and MSG, also causes a burning sensation in the forearms and the back of the neck. These flavours find their way into most, if not all of children's snacks, crisps and food. ^18.19