Michelle from michellejaelin.com wrote an article about artificial colours and the questions comes to mind: Is Artificial Food Coloring Safe? Find answers below as well as more interesting facts about food colours.
Colourful cookies and cakes stand out on baking blogs, with their rainbow sprinkles and diverse, beautiful colours of frostings. As humans, we are drawn to colour. A bright blue sky symbolizes a beautiful day ahead, a rainbow formed after a rainstorm turns heads as we watch in awe.
Not surprisingly, we are also particular when it comes to colours in our food. We choose the reddest strawberries because they signify the juiciest berries at the grocery store. We know bananas are ready and ripe to eat when their skins turn from green to yellow, and overripe when they turn brown. As logical humans, we also associate certain colours with certain foods. Red is supposed to taste like strawberries or cherries, yellow like bananas or lemons, and this is both with natural and artificial colours.
But aren’t artificial colours dangerous?
Before the evolution of food science and technology, natural food dyes were used to colour food. Some of these include turmeric, anthocyanins, and carotenoids - both types of antioxidants. However, archaic technology did not allow many colour enhancements to occur with our food. Natural food activists argue that foods should go back to the way it once was, all natural. But let’s discuss why artificial colours are used.
Cost and shelf life
One of the reasons for artificial food dyes is because they can be produced at a high volume at a fraction of the cost. The other issue is shelf life. Natural colours do not have the same shelf life as ones produced in a lab. Again, based on our learned experiences with food, we as a species are very particular about the colours of food we eat. Health Canada has a list of permitted colouring agents for food, which contain both synthetic and natural additives.
Note that all these substances, both natural and synthetic are used throughout the food supply, from confectionary (candy) to cheese, bread, and fish. Some of these, ie. lycopene, an antioxidant found in red produce such as tomatoes are used in dry beverage mixes and frostings. Riboflavin (vitamin B2) is often used to give foods a yellow-orange colour, but it’s also added to packaged foods like breakfast cereal for vitamin and nutrient fortification.
But isn’t “natural” always safer?
No, this is a common misconception. “Natural” substances can pose health risks. Some of these which are considered natural food dyes include cochineal extract, annatto and saffron to which allergic reactions and health risks have been reported. Have you also heard of the dangers of dihydrogen monoxide? With any substance, and this includes colours in our food supply, it’s the dose that makes the poison.
As a licensed registered dietitian who works in science communication, I find this argument interesting because it’s often used in food marketing to sell certain food products as more superior to others. Claims like “made with no artificial colours” is often used in food advertising to appeal to natural food evangelists and every day, concerned parents trying to do the best for their families. When these messages are used, the product can be sold at a higher price mark up because of these marketing claims. When shopping, ask yourself, is this statement appealing to my fear/misunderstanding of chemicals or, to my parent-guilt often used to emotionally sway a purchase for my kids? Remember, you as a human, is also made of chemicals.
But aren’t artificial colours like red dye 40 linked to hyperactivity in children?
The evidence in this area is inconclusive. Studies that suggested there was a link between the two were often done on rat studies and in vitro, aka in test tubes (as opposed to in vivo, in humans). There is not enough evidence to conclude children and adults who are diagnosed with ADHD should avoid all synthetic colours and dyes.
Brands want to keep consumers loyal and happy
For context, the push towards “all natural colours” based on consumer trends is not new. In 2015, General Mills announced they would no longer use artificial colours in Trix cereal, reducing the fruit flavours from six to four, removing blue and green to only orange, yellow, red and purple flavours. In 2017, due to consumer complaints, they announced the re-introduction of the original, synthetic variety back onto grocery store shelves. Brands will always listen to feedback from their valued customers. Even if it means massive change or shifting back to previous product variations, costing them millions of dollars in product development and marketing.
Bottomline - Are Artificial Food Coloring Safe?
Artificial colours used in food in Canada are safe and regulated. To actively try to avoid all synthetic colour in our food supply produces unnecessary consumer food restriction, fear and
anxiety. Life is short, don’t let misinformation stop you from occasionally enjoying those beautifully coloured macarons or rainbow gummy bears!
Michelle Jaelin is a digital media & TV nutrition expert, award-winning registered dietitian, Asian food content creator and health writer. Learn more about her services at michellejaelin.com and follow her on social media @michellejaelin.
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