Yesterday the Center for Science in the Public Interest continued its campaign against food dyes or colors by issuing a new report that suggests food dyes “pose risks of cancer, hyperactivity in children, and allergies.” Although the report is 58 pages long it does not present any new previously un-reviewed scientific research. CSPI itself notes that the cancer link is tenuous at best.
The fact is that colors are an important component of confections providing distinguishing characteristics, flavor recognition and appeal. All certified colors used in food production in the U.S. meet stringent FDA requirements and are safe for human consumption. For more information, read this FDA brochure on “food ingredients and color” safety.
CSPI’s goal appears to be to create alarm among consumers thus bringing public pressure to bear, in an attempt to force the Food and Drug Administration to review their position that food colors (and indeed other ingredients in food) are safe.
All food additives, like colors, are carefully regulated by FDA and various international organizations to ensure that foods are safe to eat and are accurately labeled. In fact today, food and color additives are more strictly studied, regulated and monitored than at any other time in history.
It’s always smart to understand what ingredients are used in the food products you eat and to be informed about your health, and it’s good to know that the some of the top scientists in the world at FDA are helping us learn what is safe and good to eat.
Colour Wheel by Tiny_Packages
