FNB News - Colours may enhance appearance, but cause ill-effects

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F&B SPECIALS

Colours may enhance appearance, but cause ill-effects

Saturday, 16 March, 2013, 08 : 00 AM [IST]

Sumit Pant & Tom Thomas

In hospitality, there is a saying that, “Guests eat with their eyes first.” This concept of adding vivacity to the plate to make it more attractive has been a great factor in giving birth to nouvelle cuisine. Nowadays, chefs are looking into the finer aspects of cooking and playing with colour and textures to give the consumer an experience to cherish.

Colourful food almost always attracts a person. We all are bedazzled by the colourful foodstuffs – especially desserts – present in the display counters, which makes our stomachs and eventually our pockets crave. We somehow need colour in food, because that is what good menu planning suggests. Moreover, all our senses contribute to the experience of eating.

The impression food makes on us is a melange of sensations, colour and surface appearance are amongst the most important. In our cuisine, colour has played a more important part than others. For example, saffron-coloured rice and lurid red of tandoori chicken.

Following are the types of colour permitted in foodstuffs:
Permitted natural colours
In India, Rule 26 of the Prevention of Food Adulteration Act (PFA), 1954, and the Prevention of Food Adulteration Rules, 1955 and 1999, permits the following colours, whether isolated from natural sources or produced synthetically in food items:

Beta-carotene;
Beta-apo-8' carotenal;
Methylester of Beta-apo-8, carotenoic acid;
Ethylester of Betaapo-8' carotenoic acid;
Canthaxanthin;
Chlorophyll;
Riboflavin (Lactoflavin);
Caramel;
Annatto;
Saffron;
Curcumin (or temetic)

In the preparation of annatto colour in oil, any permitted vegetable oil may be used either singly or in combination, and name of the oil should be mentioned on the label.

Rule 27 of the PFA prohibits the addition of inorganic matters and pigments in any article of food.

Permitted synthetic colours
According to the Rule 28 of Indian PFA, following synthetic colours can be used in food:

Rule 29 specifies the food items in which these synthetic colours are permitted. These include ice-cream, frozen dessert, flavoured milk, yoghurt, biscuits, peas, strawberries, cherries, custard powders, ice-candy, etc.

The maximum limit of the permitted colour (Rule 30) shall not exceed 100 or 200ppm of the final food or beverage for consumption.

The colours should be pure and free from any harmful impurities (Rule 31).

International acceptance
Natural colours are widely permitted throughout the world, but there is no universally accepted definition of colouring matter. Some countries exclude the species from their list which have both flavouring and colouring effect.

Spices like turmeric, paprika, saffron, sandalwood oil, etc., which have a secondary colouring effect, are not classified as colours, but have been declared as ingredients in the normal way.

The list of permitted natural food colours in the United States and the European Union is bigger than the Indian list. Apart from all 11 sources mentioned in the Indian PFR, it includes vegetable carbon, copper complexes of chlorophyll and chlorophyllins, paprika extracts, lycopene, lutein, beetroot red, anthocyanins, cochineal, carmine, cottonseed flour, etc.

As regards to synthetic permitted colours, legislations of different countries differ to some extent on particular colours. Some synthetic colours are permitted in one country but banned in others.

For example, Tartrazine (FD&C Yellow No. 5) is banned in Norway and Austria; Sunset Yellow FCF (Orange Yellow S) is banned in Norway; Yellow 7G is banned in Australia and the USA; Ponceau; 4R (FD&C No. 4) is banned in the USA and Norway; Erythrosine (FD&C Red No. 3) is banned in Norway; Brilliant Blue FCF (FD&C Blue dye No. 1) is banned in Belgium, France, Germany, Switzerland, Sweden, Austria and Norway; Indigotine-Indigo carmine (FD&C Blue No. 2) is banned in Norway; Green S is banned in Sweden, the USA and Norway; Red 2G is banned in Australia and many other countries except the UK; Vegetable carbon is banned in the USA, and Brown HT (Chocolate) is banned in Denmark, Belgium, France, Germany, Switzerland, Sweden, Austria, the USA and Norway.

As a regard to natural colours, Amaranth; FD&C No. 3, derived from the small herbaceous plant Amaranth is banned in USA, Russia, Austria and Norway.

At the international level, the following natural colours are produced by numerous companies and available in the market:

Annatto (Yellow/Orange);
Carotene (Orange);
Beetroot (Pink/blue/red);
Chlorophyll (Green);
Beta Carotene (Yellow/Orange);
Chlorophyllin (Green);
Capsanthin (Red/Orange);
Curcumin (Yellow);
Carmine (Red);
Lycopene (Reddish orange);
Carminic Acid (Orange/Red);
Lutein (Yellow);
Anthocynin (Red/Purple);
Vegetable carbon (Black);
Toxicity Of Food Colours

Although these shining and food colourful products do give a vivid experience, the use of chemicals in foodstuff is dangerous for health.

Following are the ill-effects of using food colour in food stuffs:
Hyperactivity
Certain food colourings have been linked to an increase in hyperactive behaviour. In November 1994, the Journal of Pediatrics linked increased food colouring consumption with an increased level of hyperactivity among children referred for potential ADHD diagnoses.

Some of these children were sensitive to food colourings and showed nervous-system-related symptoms, including sleep disturbance, irritability and restlessness after consuming these colourings. The colouring tartrazine caused similar symptoms in children without suspected ADHD.

Cancer
Certain food colourings have been linked to the development of cancer, although the carcinogenic properties of food colourings have not been conclusively proved in clinical trials with human subjects.

In 1985, the Food and Drug Administration's acting commissioner indicated that Red 3 food colouring was known to cause cancer. According to the Center for Science in the Public Interest, there are also known carcinogens in Yellow 5, Yellow 6 and Red 40.

Cancer affecting the brain, in particular, can cause serious nervous system symptoms, including seizures and problems with physical movement.

Metanil Yellow
Metanil yellow is commonly used as a food colouring in India, despite not being approved for human consumption.

An animal study reported in the January 1993 issue of the journal Food Chemistry and Toxicology found a link between long-term consumption of metanil yellow and the levels of serotonin, dopamine and noradrenaline in parts of the brain.

In rats, consistent consumption of metanil yellow slowed the brain's ability to learn new tasks.

The use of the following food colours has been banned on their toxicity observations on experimental animals.

These are

Auramine was found to cause dysfunction of liver and kidney
Rhodomine B was shown to cause retardation of growth and degenerative changes in liver in kidney
Malachite green caused decrease in appetite, growth rate and fertility rate
Yellow G provoked asthma
Allura red caused cancer in mice

A healthy alternative
Because of numerous health disadvantages the emphasis is now on the use of natural colour or dyes, which besides colouring food, also possess bioactive properties and can be used as therapeutic agents and as diagnostic tools.

Some of the dyes have following curative effects - analgesics, antibacterial, antifungal, antileprotic, antiviral and anti-inflammatory. Evidence showed that natural food dyes were used by ancient Romans and Egyptians.

Synthetic food colours replaced naturals in the 19th century, because they were less expensive to make and manufacturers were able to exercise greater control over the intensity of flavour and texture.

When concerns arose about safety, however, conscientious manufacturers returned to the use of natural foods pigments.

Overall, these pigments are safer and most provide a myriad of health benefits. But there are also side effects.

Below is a list of the benefits and side- effects of some of the frequently used natural food colour additives:

Turmeric
Turmeric powder is made from grinding the orange meat of the rhizomes of the Curcuma longa plant, which is native to South Asia.It is used in curries, soups, cheese, mustard, salad dressings, spices and baked goods.

Curcumin, the main ingredient, is said treat certain cancers, Alzheimer’s disease, cardiovascular afflictions, stomach ulcers, cirrhosis, and the flu. The powder is also used as an antiseptic.

Over-consumption or prolonged use, however, has been known to cause gastrointestinal diseases such as ulcers; interfere with blood clotting especially in patients on anticoagulants as Coumadin; decrease the effects of chemotherapy; interact poorly with non-steroidal anti-inflammatory drugs (NSAIDs) as ibuprofen and naproxen; induce premature labour and bleeding in pregnant women, and create adverse effects on nursing or breastfeeding moms.

Annatto
This food colour is made from the red seeds of the Bixa orellana or achiote tree, which is native to South America and the Caribbean. It provides yellow and red colours and flavours to dairy products, meats, salad dressings, and spices. It is used frequently in native South American and Caribbean cuisine.

Benefits include treatment for snake bites, burn blisters, epilepsy, sleep disorders, ear infections, coughs, flu, fevers, nausea, asthma, hypertension, hepatitis, venereal diseases, vaginal issues, and constipation. It is also used to enhance the efficacy of cancer treatments and as an insect repellent.

Side effects, on the other hand, include anaphylaxis (hives), swelling, shortness of breath, low blood pressure; exaggerated renal problems; diabetes (which lowers the blood’s glucose level); hypoglycemia; interference with anticoagulants, NSAIDs, blood pressure medication as chlorthalidone, pregnancy, and nursing.

Beetroot juice/ Beet juice
Though several parts of the beet plant are edible, the bulbous roots are most commonly used to make red colour. Powder or juice is added to beverages, dairy products, cereals, jams, jellies, ice cream, other desserts, candy, sauces, seasonings, and processed meats.

Beets are fibre-rich and have high concentrations of antioxidants, vitamin C, foliates, iron, manganese, and magnesium. As juice, it benefits patients with colon cancer, anaemia, liver and kidney ailments, cardiovascular diseases, immune deficiencies, and obesity. It is also used to cleanse the body.

Just as beets help patients with renal issues, it can also harm them. Its high concentration of oxalates can increase the severity of kidney stones. Additional side-effects include allergic symptoms, such as rashes, swelling, chills, fever, and heart palpitation.

Paprika
The dried fruits of the peppery shrub Capsicum annum are used to make paprika powder. It adds flavour, aroma, and red-orange colour to processed meats, dairy, sauces, salad dressings, other spices, and the traditional foods of Hungary and Serbia, where the plant originates.

Its high levels of antioxidants, beta-carotene, lutein, and vitamin A, makes it a good remedy for nausea, digestive afflictions, constipation, kidney ailments, cardiovascular disease, skin conditions and alcohol addiction.

The side-effects of paprika are allergic reactions, especially in people with low tolerance for peppers, and according to one study, latex, gastrointestinal diseases, colds, and the flu.

Saffron
It was one of the many natural food dyes used by the ancient Romans and Egyptians, who believed that brightly-coloured foods provided physical and spiritual healing.

The stigmas, styles, and bulbs of the Crocus sativas plant, which was discovered in a number of countries including Iran, Greece, Italy, and Spain, are pulverised into a bright yellow powder.

It adds colour to the same types of food as paprika. With healthy quantities of vitamins A, C, B2, B3, folic acid, and the minerals iron, zinc, copper, potassium, selenium, and calcium.

It provides therapies for patients with Alzheimer’s disease, cancer, digestive ailments, cardiovascular diseases, hemoptysis (spitting up blood), whooping cough, infections, insomnia, stress, dry skin, menstrual cramps, premature ejaculation, and flatulence.

High doses of saffron can cause allergies, poisoning, and miscarriages. There have also been reports of drowsiness, dizziness, anxiety, jaundice, worsened asthma, bloody urine and diarrhoea, nosebleeds, hyper-sexuality, and impulsive behaviours.

Caramel colouring
This additive is most widely used to colour our foods various shades of brown. It is produced from high-temperature caramelising of natural sugars and starches, and is divided into four classes depending on what, if any, chemical agent is used to assist the process.

Class I, plain caramel colour, contains the least amount of extra agents. Class II, sulphite caramel, contains sulphite. Class III, ammonia caramel contains ammonia. Class four, sulphite ammonia caramel, contains both sulphite and ammonia.

The last class raises the most concern. It is found in soft drinks, soups, cereals, breads, other baked goods, gravies, soy sauce, seasonings, processed meats and pet food. Caramel provides little or no health or nutritional benefits.

It is used purely for visual aesthetics and better textures. And there are important health concerns such as asthma, certain cancers, diabetes, immune deficiencies, celiac disease, allergies, and poor drug interactions.

Unless we grow and prepare everything we eat ourselves, it is impossible to avoid food additives natural or synthetic. In India, only reputed companies, hotels, bakery, confectionaries and sweet shops use the permitted colours in safe limits, whereas its status at small or rural level is highly unsatisfactory.

According to some reports, generally non-permitted colours are being used in the preparation of sweets, confectionery, bakery, ice-cream and other food items at the local level, especially in the rural areas.

The use of non-permitted colours and excess of permitted colours cause adverse effects on human and animals beings.

Our responsibility lies in the fact that we should limit our intake by reading ingredients on food labels carefully, researching the meaning of words and the processes we do not understand, consulting our healthcare professionals – doctors, nutritionists and dieticians, and most of all, consuming within reason.

In India, there is an urgent need to undertake the issue at national level and create awareness in public for the safe use of edible colours.

(The writers are assistant professors, Banarsidas Chandiwala Institute of Hotel Management and Catering Technology , New Delhi.)