“…ErB was also recently also shown to cause genotoxicity at concentrations ≥50 μM using a hepatocellular carcinoma HepG2 cell line (Chequer et al ., ). Hence, an obvious concern related to this promiscuous inhibitory activity is the possibility of toxic side effects in humans, especially as a number of possible behavioral alterations and food allergies have been often – and controversially – linked to food colorants (MacGibbon, ), and this is likely to become an increasingly important issue because, for example, in the US, the use of food dyes increased about fivefold since 1955 and currently about 100 t of ErB are produced annually and certified by the FDA (Kobylewski and Jacobson, ). The current acceptable daily intake (ADI) for ErB is 0.1 mg/kg body weight/day (Gardner et al ., ; JECFA, ; EFSA, ), already considerably lower than that of any other FDA‐approved food color (e.g., 7 mg/kg body weight/day for allura red or 7.5 for tartrazine; Glória, ).…”