Are those jalebis, sharbat and tandoor chicken safe? Your brightly coloured food has a dark side

medium nocaption120734844Jalebi! Just the word is enough to give one a sugar rush. But ever thought what gives it that orange-yellow hue? No, it’s not saffron since that’s quite pricey; it’s often a food colour called Sunset Yellow FCF.Sunset Yellow (also known as Yellow 6) is a petroleum-based azo dye, a class of synthetic dyes with nitrogen in their molecular structure that make up more than half of the commercial dyes used globally. It’s also one of eight dyes the US decided to ban last week. FDA commissioner Dr Marty Makary noted that American kids fed on candies, cereals and beverages that contain such dyes “have been increasingly living in a toxic soup of synthetic chemicals”.In India too, the food colour market has exploded. It’s there not just in packaged goods but in restaurant dishes like tandoori chicken and spices. Last year, Karnataka banned the use of artificial dyes after it found Rhodamine B, usually used for garments, in gobi Manchurian and cotton candy. Tamil Nadu followed suit after lab tests found the same toxic textile dye in cotton candy and other food items. medium nocaption120733323“Increased consumption of processed and packaged foods over recent decades has expanded the food colourant market globally and in India. These additives are there in most packaged foods and are frequently used by street vendors, restaurants and small food establishments to enhance the visual appeal of food,” says Dr Monita Gahlot from the gastroenterology and human nutrition unit of the All India Institute of Medical Sciences (AIIMS), New Delhi.“Colour remains one of the most important visual cues for the sensory aspect of food,” says Dr Gahlot, adding that, apart from visual appeal, research indicates that food colouring greatly influences flavour expectations in our brain before we taste food. Besides, synthetic colours can be manufactured in large quantities and at lower costsm m compared to natural alternatives.COLOURS TO BE WARY OFThese cheap additives have no nutritive value and can cause long-term health risks that we are only now beginning to fathom, says Dr Parmeet Kaur, head of the dietetics department at AIIMS. “Red 40, Yellow 5 and Yellow 6 trigger allergic responses and potentially harbour cancer-causing impurities. Research also indicates possible toxic implications from Blue 1 and Blue 2,” she adds.Dr Suranjit Chatterjee, senior consultant, internal medicine, Indraprastha Apollo Hospitals, says Red 40, Yellow 5 and Yellow 6 are dyes that carry the highest risk, especially if consumed excessively. “Children, pregnant women, and those with allergies or asthma are particularly vulnerable to these risks. The risk level increases with chronic exposure, as seen in populations with high processed food consumption,” he adds.HAVE WHOLE FOODS INSTEADThe Food Safety and Standards Authority of India (FSSAI) does regulate the use of food dyes, specifying permissible colours and maximum allowed concentrations. “But enforcement and monitoring remain inconsistent, with reports of non-permitted dyes and adulteration still occurring, especially in unorganised sectors and street foods,” says Dr Chatterjee, adding that while large manufacturers generally comply with regulations, smaller producers often skip the rules. “We need stricter surveillance, regular testing, and public awareness campaigns to ensure the quality and safety of food dyes in the Indian market,” he says. ShowQuotesDr Amit Miglani, director and head of gastroenterology at Asian Hospital, notes that FDA and the European Food Safety Authority (EFSA) guidelines notwithstanding, the combined impact of multiple synthetic dye-containing products poses clear health risks with frequent consumption, especially among kids. “Some dyes need to be banned immediately, including Red 3 (linked to animal carcinogenicity), Red 40 and Yellow 5 (causing hyperactivity in kids). It’s difficult to agree with the industry’s claim that dyes are safe within FDA’s acceptable daily intake (ADI) limits. Govt regulators need to consider phasing out these dyes now, just like the US, and urgently warn the public about their harmful effects,” says Dr Arvind Aggarwal from Sri Balaji Action Medical Institute.So, should one avoid all coloured foods? A small amount of that brightly coloured icing on the cake or that odd jalebi is unlikely to cause major harm but the thing to keep in mind is that almost all these foods also come loaded with sugar. Dr Shikha Singh, senior clinical nutritionist at Fortis Gurugram, recommends scrutinising product labels, selecting items containing natural colourants, and switching to whole, unprocessed foods. “Removing artificial dyes from the diets of kids diagnosed with Attention-Deficit Hyperactivity Disorder (ADHD) or behavioural challenges may lead to improved symptom management. Whole, minimally processed foods will safeguard the well-being of children and adults alike,” she says.