ARE SOME FOOD DYES TOXIC?

You eat with your eyes first” is a well-known saying among chefs. To make their food as attractive as it appears in advertising, they often add food dyes to improve its appearance. That does not pose a problem as long as the additives used are natural and safe. But in many cases food is “enhanced” with artificial dyes— some of which are anything but harmless. In Europe they hide behind “E numbers”; in the U.S. they’re identified by a name and number assigned by the Federal Food, Drug, and Cosmetic (FD&C) Act. If you find FD&C Yellow No. 5 (aka E102) on the label, the food has been colored with tartrazine, a synthetic yellow azo dye. Like a number of other food dyes, tartrazine is made from petroleum products. Contrary to a long-held belief, there is little evidence that it causes allergic reactions in humans, but studies with rats have shown it to be a neurotoxin that causes behavioral problems in young rats. It is unclear if it causes similar issues in children. Rats subjected to prolonged exposure are also more likely to develop cancer. Tartrazine is commonly found in processed foods with an artificial yellow or green color. It is added to candy and desserts, drinks, snacks, condiments, spreads, pickles, some brands of cheddar cheese, rice dishes (paella, risotto)—even corn flakes. To protect yourself, read labels and choose products that are colored naturally (with turmeric, for example) or not at all.