Toxicological and Health Implications of Synthetic Food Colorants

Abstract Synthetic food dyes are commonly added to food products in order to enhance their colour, to help restore the colour that has been lost in food processing or storage, and to ensure that the product has a uniform colour. They have been used in a wide variety of foods such as beverages, confections, bakery goods, desserts, snacks and processed foods, and there has been ongoing research into their potential toxicological and health effects. Authorised colourants are subject to safety evaluation but are considered to be safe when used correctly within the limits of their use; however, there are concerns surrounding high exposure, individual sensitivity, impurities, metabolic products, genotoxicity, behavioural effects and long-term effects. Several endpoints have been studied in toxicological investigations, such as oxidative stress, DNA damage, allergic/hypersensitivity effects, neurobehavioural effects, organ toxicity and carcinogenicity. The evidence, however, is often quite different for each colourant and the results of laboratory tests cannot be assumed to be equally valid when applied to humans. Colourants are evaluated by regulatory authorities (e.g. the U.S. Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) based on their toxicological profile and the estimated dietary exposure. New regulatory information is also available showing that safety evaluations can vary depending on additional information that becomes available. This review covers the classification and purposes of SFCs, the possible toxic mechanisms, health risks, exposure to SFCs, regulatory measures, and the need for further study and surveillance.