RSVP: St. Patrick's Day and the Effects of Food Dye

In light of today being St. Paddy's day and all of the different green foods and drinks being circulated,  I have decided to write this blog entry about added food dyes at restaurants.  Added food coloring is chemical compounds made from coal-tar derivatives to enhance color.

 

Who consumes food dye?

 

• Everyone.  If you have been eaten green eggs while out to eat on St. Patrick's day or have just eaten a bag of Cheetos you have consumed some sort of added food dye.  Children are the number one target for restaurant's when it comes to consuming food dye.  Food industries want their food to look colorful and appetizing for the child so they want to come back.  This especially holds true if you have eaten out at a fast food restaurant at any point in your life.  Although, restaurants don't have quite as much food dye in their foods as compared to the kinds of foods found at the grocery stores and super markets.  

 

What can happen if too much food dye is consumed?

 

• Artificial food dyes and additives are often not meant to be absorbed by the body so it weighs heavily on the bowel which causes it to suck water into the bowels, resulting in diarrhea.
• Food dye is also related to allergic reactions, asthma, skin rashes, hyperactivity, and headaches. 

Where can food dye be found?

 

• Restaurants  have dyed anything from beer to  ketchup green on St. Patrick's day.  But, several food dyes can be found in kids' menu items, such as: lemonade, sugar-free lemonade, caramel dip, chips, pickles, rice, sauces, condiments, cookies, frozen yogurt, ice cream, "fruit" punch, and juice. Also, it is warned to be cautious of water taps that do double duty with highly dyed soda.   
• These specific food items tend to have a high amount of food dyes:
• cereals
• chips and salty snacks
• cookies and baked goods
• candies and confections
• dairy products
• energy drinks and soda
• fruit punch and juices

When was food dye approved and banned?

 

• A good amount of the artificial dyes used today were approved by the F.D.A.  FDA in the 1930s were made of coal tar.  They are now made with petroleum. In 1950, many children became ill after eating Halloween candy, which contained Orange Dye #1. In 1976 the F.D.A. finally banned Red Dye #2 because it was "suspected" to be carcinogenic. 

• The following artificial dyes have been banned in the U.S. because they have been found to be either carcinogenic or nerve toxins:
• Red No2
• Red No4
• Red No32
• Orange No1
• Orange No2
• Yellow No 1, 2, 3, 4
• Violet No1

How to avoid food dye?

Artificial Food Dye	The Potential Dangers*	The Natural Alternatives**3-11
Red No. 40	Possible Carcinogen  Potential Hyperactivity (kids)  Potential Behavioral Problems (kids)	Annatto Beet Juice  Pomegranate Juice  Saffron Paprika   Cochineal
Red No. 3	Possible Carcinogen  Reported Thyroid Problems	Annatto Beet Juice  Pomegranate Juice  Saffron Paprika Cochineal
Yellow No. 5	Reported Allergies  Reported Thyroid Problems  Potential Asthma (kids)  Potential Hyperactivity (kids)	Turmeric Dried Mustard Seed Powder
Yellow No. 6	Possible Carcinogen  Reported Allergies  Reported Thyroid Problems  Potential Asthma (kids)	Turmeric Dried Mustard Seed Powder
Green No. 3	Possible Carcinogen	Chlorella
Blue No. 1	Potential Asthma (kids)	Butterfly pea Elderberry Juice
Blue No. 2	Potential Asthma (kids)	Butterfly pea  Elderberry Juice
Yellow No.11	Reports of Dermatitis	Turmeric Dried Mustard Seed Powder
Orange B	Reported Allergies  Potential Asthma (kids)	Annatto   Saffron + Turmeric
Citrus Red 2  (red-orange)	Cancer in Animals	Saffron + Turmeric  Saffron Paprika

References: http://www.ift.org/Knowledge-Center/Focus-Areas/Product-Development-and-Ingredient-Innovations/Food-Additives.aspx
http://www.justaddgoodstuff.com/safe-food-coloring-alternatives/