The aim of this research was to investigate the role of the social demographic parameters of the people in charge of the facilities producing pastry, poolak (a type of coin-shaped candy) and rock candy in the consumption of food colors and to determine color type by thin layer chromatography in Shahr-e-kord city in 2011. This research was an interventional-analytical study and its target population is the people in charge of the facilities producing pastry, poolak and rock candy in Shahr-e-kord city. Social demographic data of the participants were collected using checklists and 720 samples of pastry, poolak and rock candy weighing at least 250 gr were randomly taken over a period of 10 months. With respect to color additives, the samples were analyzed by Thin Layer Chromatography (TLC) in four groups: natural colors permitted artificial colors, forbidden artificial colors and without colors. 48.47% contained food color and 6.52% contained forbidden artificial food color. Sunset Yellow was the color the most consumed among the colors used. Regarding the results obtained, there is a high rate of consumption of artificial colors (41.22%), sunset Yellow being the most consumed. Therefore, it is of great importance to raise the awareness and change the attitude of the people in charge in these jobs as well as the consumers with regard to the side effects of artificial colors, which can be done through the mass media and NGOs.

Background: The color of food products is one of the most important factors proposed by the consumer. Therefore, incorporation of coloring agents into food dates back to ancient times. Nowadays, various types of synthetic dyes are produced and widely used as part of formulations of food products to increase customer’s interest As the safety of this material is questionable, many of them are banned, or the level of their use is limited by the authorities. Among them, saffron is the only food color permitted for use in Nabat as a traditional rock candy which is mostly consumed in Iran. Therefore, the current investigation was aimed to determine the levels of artificial colors in traditional hard candy (Nabat) manufactured by organized and unorganized sectors distributed in Tehran. Methods: In this regard, 137 samples, (68 samples from unorganized sector and 69 samples from the organized sector), were collected in summer 2016. Analysis of samples was done according to the Iranian national standard through thin layer chromatography method. Also, the High-performance thin layer chromatography was used for reanalyzing five samples. Results: Findings showed that 64.7% of unorganized rock candy contained artificial food colors that 26.53% of these dyes are banned. About 5.8% of samples from the organized sector contained synthetic dyes that 25% of them are forbidden. The most commonly used color in both groups was defined as quinoline yellow. Conclusion: The high percentage of synthetic food color usage in unorganized sectors urges the necessity to control them, especially the incorporation of synthetic food dyes in Nabat. Therefore, the training providers and consumers and the monitoring of the production, have encouraged the manufacturers to develop and deploy health professionals and health license.