In Vivo Comparison of Genotoxic Effects of Tartrazine and Curcumin in Golden Syrian Hamsters

Colorants are extensively used in the food, pharmaceutical, and textile industries. Synthetic azo dyes remain the most common colorants, despite concerns regarding their safety. This study aimed to compare the toxicological and genotoxic effects of the artificial yellow dye tartrazine with those of the natural yellow dye curcumin. Forty-five male Syrian golden hamsters were randomly allocated into three groups (n = 15 per group): a control group, a tartrazine-treated group, and a curcumin-treated group. Animals were orally exposed for 90 days to three dose levels equivalent to the acceptable daily intake, 10-fold, and 50-fold this value. Hepatic and renal functions were assessed by measuring serum levels of alanine aminotransferase, aspartate aminotransferase, urea, and creatinine. Genotoxic alterations in liver and kidney tissues were evaluated using the comet assay. Tartrazine caused a significant, dose-dependent increase in liver enzyme activities, renal function markers, and DNA damage. These elevations were evident even at the acceptable daily intake level, with the most pronounced alterations observed at 50 times the acceptable daily intake (p < 0.001). Tartrazine also induced marked DNA damage, as reflected by increased tail length and tail DNA percentage, with maximal effects at the highest dose. In contrast, curcumin produced values comparable with those of the control group at the acceptable daily intake level and only slight increases in biochemical and genotoxic parameters at higher doses. Overall, the findings indicate greater hepatic, renal, and genotoxic risks associated with tartrazine compared with curcumin.