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Health Complications of Cinsumers Due to Synthetic Colourants

Autor:   •  March 28, 2018  •  2,437 Words (10 Pages)  •  105 Views

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Food additives have been used for many generations to preserve food so it will last longer but the rise of synthetic colourants have stirred up many safety issues among consumers. The aim of the review is to determine the pros and cons of synthetic and natural food additives. The food additives were distributed in a table according to their type such as preservatives, nutritional additives, coloring agents, flavouring agents, texturizing agents, and miscellaneous agents. Then research was carried out to determine the effects according to reports from other researchers. The study showed stabilizers had a few reports on their toxic effects along with the same claims with emulsifiers but they have since been regarded safe. More caution is needed when taking synthetic colourants because the technology used can never remove all these molecules to be completely safe for consumers’ health.

This article was interesting because it is easier to understand and it considers every aspect of food additives in the market regardless if it is natural or synthetic. The research was done by considering the results of past studies based on food additives and simplifying it so others with no scientific background will understand the outcome. 3/5

References

Bell CC (2013) A Comparison of Daily Consumption of Artificial Dye-containing Foods by American Children and Adults, doi=10.1.1.676.6392

Carocho M, Barreiro MF, Morales P, Ferreira M (2014) Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives, Comprehensive Reviews in Food Science and Food Safety 13, 377-399

Eagle K (2014) ADHD Impacted by sulfotransferase (SULTIA) inhibition from artificial food colors and plant based foods, Physiology & Behaviour 135, 174-179

Mahfouz ME, Moussa EA (2015) The Impact of Curcumin Administration on the Food Colouring Sunset Yellow-Induced Damage in Testes and Liver of Male Rat: Gene Expression and Ultrastructural Studies, The Egyptian Journal of Experimental Biology (Zoology) 11, 43-60

Oyelakin O, Jaiteh L, Salisu MA, Adjivon A, (2015) An Investigation of the Health Hazards of Some of the Chemical Content of the Powdered Juice Sold in the Gambia, African Journal of Chemical Education 5, 2-12

ABSTRACTS

A Comparison of Daily Consumption of Artificial Dye-containing Foods by American Children and Adults

Children with developing nervous systems might be at greater risk for any potential

neurobehavioral effects of color additives widespread in many foods. This study thus

examined whether children consumed foods containing color additives more frequently

than adults. Twenty-one adults (aged 18-60) and parents of 14 children (aged 4-7) with

regular eating patterns kept detailed food records for five days. Diets were analyzed for

foods containing the dyes Red #3, Red #40, Yellow #5, Yellow #6, Blue #1, Blue #2 and

Green #3 by comparing ingredient labels found in grocery stores and online. The number

of daily dye exposures was significantly (P

exposures) than for adults (0.76 ± 0.15 exposures). Fruit and vegetable consumption was

inversely correlated (-0.63) to the number of dye exposures per day in children but not in

adults (0.18). Children habitually consume more brightly colored foods with additives in

lieu of nutrient dense foods.

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

The pressing issue to feed the increasing world population has created a demand to enhance food production, which has to be cheaper, but at the same time must meet high quality standards. Taste, appearance, texture, and microbiological safety are required to be preserved within a foodstuff for the longest period of time. Although considerable improvements have been achieved in terms of food additives, some are still enveloped in controversy. The lack of uniformity in worldwide laws regarding additives, along with conflicting results of many studies help foster this controversy. In this report, the most important preservatives, nutritional additives, coloring, flavoring, texturizing, and miscellaneous agents are analyzed in terms of safety and toxicity. Natural additives and extracts, which are gaining interest due to changes in consumer habits are also evaluated in terms of their benefits to health and combined effects. Technologies, like edible coatings and films, which have helped overcome some drawbacks of additives, but still pose some disadvantages, are briefly addressed. Future trends like nanoencapsulation and the development of “smart” additives and packages, specific vaccines for intolerance to additives, use of fungi to produce additives, and DNA recombinant technologies are summarized.

ADHD Impacted by sulfotransferase (SULTIA) inhibition from artificial food colors and plant based foods

Five recent reviews have analyzed trials on the association between artificial food colors and ADHD; the 50 underlying studies and the reviews in aggregate were inconclusive. Recent work has shown humanin vivo SULT1A inhibition leading to incremental catecholamines, and an inverted-U relationship between brain catecholamines and proper functioning of the prefrontal cortex where ADHD behavior can arise. Method:This study re-examined the same underlying trials for evidence that SULT1A inhibitors were in the placebos and other inactive foods, that these“inactive”materials were symptomatic, and that ADHD symptoms exhibited an inverted-U response to SULT1A inhibition.

Results:Nearly all the underlying diets, and many placebos and delivery vehicles, were found to contain SULT1A inhibitors. Eight publications provided evidence of ADHD symptoms caused by the“inactive”materials containing SULT1A inhibitors. Ten studies showed additional SULT1A inhibitors reducing the symptoms of some subjects.

Conclusion:SULT1A inhibitors in foods, including natural substances and artificial food colors, have a role in ADHD that can both worsen or improve symptoms. Mechanistically, SULT1A enzymes normally deactivate catecholamines,

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