Synthetic food coloring and behavior: A dose response effect in a double-blind, placebo-controlled, repeated-measures study

Rowe, Kathy; Rowe, Ken

doi:10.1016/s0022-3476(06)80164-2

Cited by 196 publications

(93 citation statements)

References 26 publications

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“…Tartrazine has been known to invoke allergic reactions, hyperactivity, restlessness, and sleep disturbance in children. It has also been reported to cause DNA damage in the colon of mice at doses close to the ADI (Rowe & Rowe, 1994). Tartrazine adversely altered the hepatic and renal parameters and induced oxidative stress by forming free radicals (Amin, Abdel Hameid, & Abd Elsttar, 2010).…”

Section: Introductionmentioning

confidence: 99%

Studies on the interaction of the food colorant tartrazine with double stranded deoxyribonucleic acid

Basu

Kumar

2015

Journal of Biomolecular Structure and Dynamics

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Interaction of the food additive tartrazine with double-stranded DNA was studied by spectroscopic and calorimetric techniques. Absorbance studies revealed that tartrazine exhibited hypochromism in the presence of DNA without any bathochromic effects. Minor groove displacement assay of DAPI and Hoechst 33258 suggested that tartrazine binds in the minor groove of DNA. The complexation was predominantly entropy driven with a smaller but favorable enthalpic contribution to the standard molar Gibbs energy. The equilibrium constant was evaluated to be (3.68 ± .08) × 10(4) M(-1) at 298.15 K. The negative standard molar heat capacity value along with an enthalpy-entropy compensation phenomenon proposed the involvement of dominant hydrophobic forces in the binding process. Tartrazine enhanced the thermal stability of DNA by 7.53 K under saturation conditions.

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Section: Introductionmentioning

confidence: 99%

Studies on the interaction of the food colorant tartrazine with double stranded deoxyribonucleic acid

Basu

Kumar

2015

Journal of Biomolecular Structure and Dynamics

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“…Colours such as SSYFCF, Tartrazine and Ponceau 4R are reported to provoke allergic reactions including urticaria, dermatitis, angioedema and exacerbation of asthma in sensitive individuals (World Health Organization (WHO) 1991). Tartrazine and SSYFCF have also been implicated to cause irritability, restlessness, sleep disturbance and hyperactivity in children (Feingold 1973(Feingold , 1985Harley et al 1978;Rowe 1988;Rowe and Rowe 1994;McCann et al 2007). Also, the use of non-permitted colours has been a matter of continued vigil for food regulators in India (Khanna et al , 1980(Khanna et al , 1985Khanna and Das 1991;Biswas et al 1994;Babu and Shenolikar 1995;Singh 1997;Bhat and Mathur 1998;Mathur 2000).…”

Section: Introductionmentioning

confidence: 99%

Usage pattern and exposure assessment of food colours in different age groups of consumers in the State of Uttar Pradesh, India

Dixit¹,

Purshottam²,

Gupta

et al. 2010

Food Additives & Contaminants: Part A

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The present study aims to investigate the nature and levels of colours in food items and to undertake risk assessment vis-a-vis intake among different age groups of consumers in the State of Uttar Pradesh, India. A total of 478 edible foodstuffs were analysed, and of six permitted colours, Sunset Yellow FCF (SSYFCF) and Tartrazine were most popular, and two non-permitted colours, namely Metanil Yellow and Rhodamine B, were encountered. The study showed a marked improvement in the trend of use of non-permitted colours over previous surveys, with 90% foods now resorting to approved food colours. However, 59% of foods employing permitted colours exceeded the maximum allowable limit, with average quantities crossing the threshold of 100 mg kg(-1) in most food commodities. The intake of SSYFCF exceeded the acceptable daily intake (ADI) for children and adolescents by 88% and 39%, respectively, and was statistically significant when analysed by error bars and distribution curves. In adults, SSYFCF saturated 59% of the ADI. For Carmoisine, Tartrazine and Ponceau 4R, saturation of ADI ranged from 27.4% to 90.3% in children and adolescents and from 10.8% to 47.6% in adult subjects. These results indicate that children and adolescents are more vulnerable to higher intakes of food colours compared with the adult population. Allowing a uniform level of all colours in foods under Indian rules, notwithstanding wide variations of 250-fold in their allocated ADIs, could be one reason for the higher intake and hence only technological need-based levels of individual colours are desired to be prescribed.

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“…For the humans Tartrazine is considered highly toxic and can act as catalyst in hyperactivity [11] and other behavioral problems [12]. It may also cause asthma, migraines, eczema, thyroid cancer and lupus [13][14][15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%

Adsorption isotherms, kinetics and column operations for the removal of hazardous dye, Tartrazine from aqueous solutions using waste materials—Bottom Ash and De-Oiled Soya, as adsorbents

Mittal

Kurup

2006

Journal of Hazardous Materials

168

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Synthetic food coloring and behavior: A dose response effect in a double-blind, placebo-controlled, repeated-measures study

Cited by 196 publications

References 26 publications

Studies on the interaction of the food colorant tartrazine with double stranded deoxyribonucleic acid

Studies on the interaction of the food colorant tartrazine with double stranded deoxyribonucleic acid

Usage pattern and exposure assessment of food colours in different age groups of consumers in the State of Uttar Pradesh, India

Adsorption isotherms, kinetics and column operations for the removal of hazardous dye, Tartrazine from aqueous solutions using waste materials—Bottom Ash and De-Oiled Soya, as adsorbents

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