The food industry has a long history with food dyes, both synthetic and nature-derived. They are widely used because humans eat with their eyes. It’s important, however, to question and evaluate the safety of these synthetic food dyes. There are examples of food dyes widely used for years, then banned due to negative health effects, such as Orange 1. Today TellSpec is sharing the research on five synthetic food dyes possibly present in your food; with the exception of Orange 1, these are dyes that are currently approved as safe for use in noted nations.

Amaranth is a dark red to purple, synthetic azo dye derived from petroleum. Banned from use in US in 1976; banned in Austria, Russia, Norway. Allowed in UK, France, Italy. Carcinogenic and reproductive health effects in rats. Human gut bacteria can alter it to produce toxic byproducts. Found in: glace cherries, caviar, ice cream, fruit fillings, boxed cake mixes.

Other names: FD&C Red No. 2, E123, C.I. Food Red 9, Acid Red 27, Azorubin S, or C.I. 16185

Erythrosine is a synthetic cherry-pink dye. Second least common in US where Allura Red is favored. Heavily used in Europe where Allura Red is discouraged or banned. High doses associated with cancer, impaired liver function, body weight changes in animals. Considered safe in low doses. May interfere with white blood cells, may cause hyperactivity in children, associated with negative effects in asthmatic patients. Found in: candied fruit, processed meat, red pistachios, cake-decorating gels, chewing gum.

Other names: FD&C Red No. 3, E127, Food Red 14, C.I. Acid Red 51, C.I. 45430

Allura Red is a synthetic, orange-red azo dye derived from petroleum. Most commonly used red dye in the US, discouraged from use in EU, banned in Denmark, Belgium, France, Switzerland. Considered safe in low doses, animal studies of high doses showed no significant effects. In combination with benzoates (common preservatives), may cause hyperactivity in children. Contains human carcinogen benzidene. Found in: soft drinks, fruit juices, frozen desserts, processed seafood, candies, fruit fillings.

Other names: FD&C Red 40, E129, Allura Red, Food Red 17, C.I. 16035

Citrus Red is a synthetic orange-yellow dye. Permitted with restrictions in the US. Used only to colour the rind of non-organic Florida oranges that haven’t developed a rich enough colour, usually early in the harvest season. In mice, increased mortality and liver damage was seen within weeks with a diet containing 0.1% Citrus Red. In mice injected with the dye, tumors appeared more often and were more severe compared to controls. Classified as possibly carcinogenic to humans by the International Association for Research on Cancer.

Other names: Citrus Red No. 2, , E121, C.I. Solvent Red 80, C.I. 12156

Orange 1 is a synthetic orange dye derived from coal tar. It was one of the original seven dyes approved for use in the US in 1906. It was banned in 1956, after extensive use in candies and popcorn, following reports of children becoming ill. Studies in adults found that eating twelve hard candies at the time was sufficient to cause severe gastrointestinal symptoms; studies in animals showed effects ranging from weight loss to death. This event, which occurred in 1950, was the first to prompt the FDA to reinvestigate the safety of their approved dyes. No longer in use.

Other names: FD&C Orange No. 1, Acid Orange 20, Orange I

Trans fat. By this time, surely a pair of words that brings up thoughts of ill health, negative effects, and disease. Research within the past decades has brought to light the risks associated with intake of trans fats, to the point where labelling has become mandatory and many institutions have called for outright bans of trans fat. Today TellSpec will be discussing what trans fats are, exactly; what health effects are associated with intake; where they are found; and a brief discussion of artificial vs natural trans fats.

What is a trans fat? The word trans refers to the actual configuration of the fatty acid. Molecules of fat contain fatty acids, chains of carbon, hydrogen, and oxygen atoms; the arrangement and number of these atoms is what makes for different fatty acids. A trans fat contains one or more double bonds in trans geometric configuration—a technical description, but essentially it means that the fatty acid is straight. A straight fatty acid will align more closely with another straight fatty acid, meaning that that fat will be more solid at room temperature. So we can see why shelf-stable foods tend to contain more trans fats—manufacturers want fats that will stay solid at room temperature and have a longer shelf-life.

Hydrogenation is a term commonly linked to trans fats. Hydrogenated fats are straight-chained and solid at room temperature. Compared to butter, a solidified vegetable oi is much cheaper and less likely to go rancid. It is important to note that a hydrogenated fat is not the same as a trans fat—ideally a hydrogenated fat has been fully hydrogenated, that is, saturated with hydrogen atoms, so no carbon double bonds are present. As mentioned, trans fats have one or more double bonds. However, artificial trans fats are a commonly produced during the hydrogenation process; therefore hydrogenated and partially hydrogenated vegetable oils as ingredients will typically introduce trans fats into the product.
This is obviously a fairly technical description, but what does this all mean to the consumer?

Trans fats have been investigated heavily in the past few years. Particularly after the fiasco of hydrogenated vegetable oil margarines which contained trans fats being promoted as far healthier than butter with its high saturated fat. This came under fire with the discovery that the trans fats in those early brands of margarine were quite dangerous (as well as recent research that has taken saturated fat down from the position of indisputable villainy.) Most manufacturers have reformulated their spreads to contain minimal or no trans fats, however the nutrition and ingredients labels are the best guide. As far as whether margarine or butter is “superior”, the debate over each one’s pros and cons continues.
Consumption of trans fats is shown to increase risk of coronary heart disease: the ratio of good and bad cholesterols in the bloodstream is negatively skewed, the amount of triglycerides (fats) in the bloodstream is increased, and system-wide inflammation is encouraged. Trans fat intake impacts the body’s ability to utilize essential fatty acids such as Omega 3s. It has been shown to promote obesity and abdominal fat deposition in animals, even when fed the same number of calories as the control. Trans fat intake has also been associated with the development of Type 2 Diabetes, including studies showing abnormally increased insulin levels after eating a trans fat-containing meal. Furthermore, as trans fats are so commonly found in highly processed foods, the health risks associated with such a diet, which is likely high in overall fat, sugar, and sodium, are only compounded by the trans fat.

So where does the consumer look to locate trans fats? Among others: processed snack cakes, frostings, peanut butters, chocolates, candies, fried foods, chips, even bread. Ultimately however, it’s the ingredients label that is your best guide: key words include partially hydrogenated oil and hydrogenated oil. Pay particular notice to partially hydrogenated. Scanning the ingredients list is essential as certain labelling laws regarding trans fat vary. For example, in Canada trans fat labelling is mandatory even below 0.2g per serving. In Australia, the UK, France, and Germany labelling is entirely optional, whereas other countries such as Denmark, Austria, and Switzerland mandate that trans fats may not exceed 2% of the total fat content. In the US, labelling is mandatory, however foods containing less than 0.5g of trans fat per serving can be labelled as trans fat-free. As serving sizes are distorted and even trace trans fats are hazardous, consumers must take initiative.

Finally, trans fats can be found naturally occurring in animal products from ruminants such as cows, specifically meat and dairy. For example, 1 cup of 2% milk contains 0.2g of naturally occurring trans fat. These natural trans fats, rather than those artificially produced through hydrogenation, include vaccenic acid and conjugated linoleic acid (CLA). CLA is sold as a health supplement and has been promoted as able to aid in reduction of body fat. Vaccenic acid is itself a precursor to CLA and some studies have suggested it to have beneficial health effects. Overall, however, the research, particularly in humans, is limited and governing bodies maintain that all trans fat intake should be kept at a minimum.

Artificial sweeteners are ubiquitous and include aspartame, stevia, sucralose, and acesulfame potassium all of which are 200 to 600 times sweeter than traditional sugar. While often considered useful in reducing sugar cravings, hesitate to consume artificial sweeteners as they have been shown to influence and increase appetite – particularly in children. As these additives do not satiate the body’s demand for traditional carbohydrates, unsatisfied consumers search out additional food – causing problematic weight gain. In particular, studies on acesulfame potassium have found that fetal or infant exposure influences a child’s later sweetness preferences. Acesulfame potassium bears carcinogenic, mutagenic, and hormonal effects upon high levels of consumption making it especially essential to avoid.

References:
Europe PubMed Central
European Food Safety Authority
Journal of Ethnopharmacology
Chemical Senses

Manufacturers include artificial colorings in common food products to boost their appeal. However, many of these dyes have been found to be potentially carcinogenic in humans. Citrus Red 2, Fast Green FCF, Indigotine, Sunset Yellow FCF, and Tartrazine are just a few of the names to be avoided. Fast Green FCF, for example, disrupts bone marrow function and interferes with brain tissue DNA in animal studies. Food dyes have also been associated with diarrhea and gastrointestinal enlargement. Tartrazine, in particular, should be avoided as it has been shown to activate estrogen receptors – increasing the possibility of developing breast or uterine cancers. Because of the problems associated with artificial coloring, select dyes have been banned from the UK and even the EU.

References:
Toxicology
Toxicology Data Network
Food and Cosmetics Toxicology
Food and Cosmetics Toxicology 2
NEJM
The Journal of Pediatrics
Orthomolecular

Sodium benzoate is a food preservative produced from a reaction of sodium hydroxide with benzoic acid. This chemical inhibits bacterial and fungal development and is often found in salad dressings, carbonated drinks, jams, fruit juices, and condiments. Unfortunately, sodium benzoate has been linked to hyperactive behavior in children. Most problematically, sodium benzoate combines with ascorbic acid to form benzene – a known carcinogen. While foods containing the two chemicals, such as Coca Cola, have been found to have a safe dosage of benzene, heat, light, and shelf life can modulate the amount of benzene formed in food making this additive important to abstain from.

References:
FDA 1
FDA 2

Refined sugars include sucrose, or table sugar, as well as high fructose corn syrup (HFCS). Excessive intake of these ubiquitously found sugars has been shown to induce metabolic abnormalities including insulin resistance, colorectal cancer, and nutritional deficiency. Sugar intake may also increase the risk of pancreatic cancer. Excessive consumption of HCFS should be avoided at all costs as it has been found to induce additional metabolic issues including high blood pressure and can impair leptin – an appetite suppressing hormone. Consumers with a high-fructose diets have been shown to have increased cholesterol levels.

References:
Europe PubMed Central
The American Journal of Clinical Nutrition
The Journal of Pediatrics
American Heart Association
International Journal of Cancer
Journal of the National Cancer Institute

BHT (butylated hydroxytoluene) and BHA (butylated hydroxyanisole) are food preservatives used for their antioxidant capacities. Addition of BHA and BHT to foods like breakfast cereals, oats, processed meats and ready-to-eat meals prevents spoilage and rancidity of the fats and oils contained within the products. However, the use of BHT and BHA has been associated with increased cancer risk in addition to an increased risk of birth defects. Particularly, animal studies show that these chemicals interact with the liver to impair its function. It has been suspected that these chemicals act as toxicants to several bodily organs resulting in strict regulation of the usage of BHT and BHA by the EU and the Food and Drug Administration. Avoid BHT and BHA consumption whenever possible.

References:
American Oil Chemists’ Society
Carcinogenesis
Food and Chemical Toxicology
Food and Chemical Toxicology

The following three allergens, shellfish, fish and soy, are part of the top 8 allergens that affect 90% of allergic individuals worldwide. Though allergies to these foods are slightly less common than cow’s milk, egg, peanut and tree nut allergies, they are still ever present in many of the foods we eat today. Not only are they a hazard to allergic individuals, these 3 ingredients have been linked to sensitivities and various health conditions.

References:
Food Allergy Research and Education
Health Canada
Current Allergy and Asthma Reports
Clinical and Experimental Allergy
Alternative Therapies in Health and Medicine

Shellfish are a type of sea life that include molluscs, such as oysters and clams, and crustaceans, such as lobsters and crabs. They are commonly found in Japanese cuisine, coastal dishes, oyster sauce, fish sauce and Clamato juice. Shellfish allergies (found in 0.1% of North American children and 2.0% of adults) are fairly common and are often caused by the protein tropomyosin which is found in many different types of shellfish. These allergies generally present themselves at random as a person ages, though they can be brought on by constant exposure. For example, those who often handle shellfish are likely to get sensitized to it, causing contact dermatitis and asthma. It is also a common misconception that such reactions can also occur after the use of iodine and radiocontrast material in individuals allergic to shellfish, though this has not been proven. In fact, studies have shown that having a shellfish allergy has no affect on one’s risk of reaction to radiocontrast dye.

For those of us that can enjoy shellfish, we may have to be cautious around shellfish caught in the Pacific ocean in the future. Some would argue that due to leakage from the Fukushima power plant, sea life within the Pacific ocean is being exposed to radioactive material. This event has caused many to be concerned about consuming Pacific shellfish. As it stands now, the FDA has stated that they are actively testing foreign and domestic shellfish and have yet to find anything that would be a threat to public safety. The FDA has further stated that if they do happen to find any unsafe shellfish, they will remove it from the U.S. markets. Therefore, any shellfish currently available for sale today is safe to eat.

References:
Clinical and Experimental Allergy
Food Allergy Research and Education
Current Allergy and Asthma Reports
The Journal of Emergency Medicine
Food and Drug Administration

Fish are a common staple protein in many coastal countries and are classified by their fat content as whitefish (<1% fat) or oily fish (10%-25% fat). Fish are often found in Japanese cuisine, coastal dishes, Worcestershire sauce and Caesar salad dressing. Allergies to fish (affecting 0.1% of North American children and 0.4% of adults3), commonly caused by the protein parvalbumin, can arise not only with ingestion, but with skin contact and vapour inhalation as well. Such allergies are most prevalent in countries that consume a large amount of fish. Though parvalbumin is present in most fish, its levels are higher in white-muscled fish (like cod), than in dark-muscled fish (such as tuna). Although this protein’s characteristics do not change with cooking, the canning process has been shown to alter allergic responses to fish, possibly causing less severe reactions in allergic individuals when ingested.

As with shellfish, some believe that fish from the Pacific ocean are also at risk of accumulating radiation due to leakage from the Fukushima power plant. In response to these concerns, the FDA has been continuously testing foreign and domestic fish and they have yet to find anything that would be a threat to public safety. If they find any unsafe fish, the FDA has stated that they will remove it from the U.S. markets. Therefore, based on the FDA’s specifications, fish currently available is safe to eat. However, a recent study published in Environmental Science and Technology found that in 2011 and 2012, since the earthquake, there were increased levels of 134Cs in Albacore Tuna caught in the East Pacific Ocean. Given that the study did not find any detectable levels of 134Cs in fish caught in 2008, and found increasingly higher levels in fish caught in 2011 and 2012, it may be likely that fish, and possibly shellfish, could accumulate even greater levels of 134Cs in the future.

References:
Fish and Fish Products
Food Allergy Research and Education
Current Allergy and Asthma Reports
Pediatric Allergy and Immunology
Food and Drug Administration
Environmental Science and Technology

Soybeans are a species of legume (bean) that are used to produce oil, protein powder, tofu, tempeh, miso paste, soy sauce, tamari, and various other Asian foods. Soy allergy affects roughly 0.4% of children, with roughly 50% of children outgrowing the allergy by the age of 712. This allergy has been shown to cause rhinitis and atopic dermatitis, and has also been linked to cross-reactivity with birch pollen, almond, apple, apricot, buckwheat, and many other foods.

Today 85% of North American soy is genetically modified. Provided that certain soy allergens have been found to be 7 times more abundant in GM soy as compared to organic soy, there may be some association between GM soy and soy allergy. Regardless, studies have yet to demonstrate a causal link between GM soy and soy allergy prevalence.

References:
Food Allergy Research and Education
The Journal of Allergy and Clinical Immunology
The Doctors Laboratory
Hautarzt
GMO Compass
Biology of Nutrition in Growing Animals
Toxicology Letters