Understanding the risks of artificial food colours in everyday products
Siddhartha Jana
The Karnataka Health Department banned artificial colours in chicken kebabs, fish, and vegetarian food due to unsafe levels of colours like Sunset Yellow and Carmoisine.
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Artificial food colours, derived from petroleum-based chemicals, enhance the visual appeal of food and are commonly used in products like chocolate bars, chips, and sauces.
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Dr. Jagdish Kathwate noted that these colours attract customers, especially children, but contain harmful chemicals.
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Chemicals, such as benzidine and 4-aminobiphenyl, can increase the risk of developing several types of cancers.
Source: Canva
Dyes like Red 40, Yellow 5, and Yellow 6 contain cancer-causing substances.
Source: Canva
Dyes like Blue 1 and Blue 2 can severely impact the digestive system and are linked to hyperactivity in children.
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Prolonged consumption of Yellow 5 can cause allergic reactions like rashes, inflammation, eczema flare-ups, and hives.
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To identify artificial colours in packaged food, check the ingredient list, and choose products with natural food colouring from sources like vegetables, fruits, and spices to avoid health risks.
Source: Canva
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