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==Regulation== ===History: 19th and 20th centuries=== Concerns over food safety led to numerous regulations throughout the world. German food regulations released in 1882 stipulated the exclusion of dangerous "minerals" such as arsenic, copper, chromium, lead, mercury, and zinc, which were frequently used as ingredients in colorants.<ref>{{cite journal |last= Hastings |first= Robert W. |editor-last= Hamilton |editor-first= John B. |title= Human Food Laws |journal= Journal of the American Medical Association |volume= 30 |issue= 1–13 |pages= 419–421 |date= January–March 1898 |access-date= 17 Feb 2014 |url= https://books.google.com/books?id=ilIKAQAAMAAJ |doi=10.1001/jama.1898.72440600019002e}}</ref> In contrast to today's regulatory guidelines, these first laws followed the principle of a negative listing (substances not allowed for use); they were already driven by the main principles of today's food regulations all over the world, since all of these regulations follow the same goal: the protection of consumers from toxic substances and from fraud.<ref name="Arlt" /> In the United States, the [[s:Pure Food and Drug Act of 1906|Pure Food and Drug Act of 1906]] reduced the permitted list of synthetic colors from 700 down to seven.<ref>{{cite journal |last= Meadows |first= Michelle |title= A Century of Ensuring Safe Foods and Cosmetics |journal= FDA Consumer Magazine |issue= January–February |publisher= FDA |year= 2006 |volume= 40 |pages= 6–13 |pmid= 16528821 |url=https://www.fda.gov/AboutFDA/WhatWeDo/History/FOrgsHistory/CFSAN/ucm083863.htm |access-date= 21 Feb 2014 }}</ref> The seven dyes initially approved were [[Ponceau 3R]] (FD&C Red No. 1), [[Amaranth (dye)|amaranth]] (FD&C Red No. 2), [[erythrosine]] (FD&C Red No. 3), [[indigotine]] (FD&C Blue No. 2), [[light green SF]] (FD&C Green No. 2), [[naphthol yellow 1]] (FD&C Yellow No. 1), and [[orange 1]] (FD&C Orange No. 1). Even with updated food laws, adulteration continued for many years. In the 20th century, improved chemical analysis and testing led to the replacement of the negative lists by positive listings. Positive lists consist of substances allowed to be used for the production and the improvement of foods. Most prevailing legislations are based on positive listing.<ref name="Arlt" /> Positive listing implies that substances meant for human consumption have been tested for their safety, and that they have to meet specified purity criteria prior to their approval by the corresponding authorities. In 1962, the first [[Directive (European Union)|EU directive]] (62/2645/EEC) approved 36 colorants, of which 20 were naturally derived and 16 were [[Synthetic colorant|synthetic]].<ref>EEC: Council Directive on the approximation of the rules of the Member States concerning the coloring matters authorized for use in foodstuffs intended for human consumption OJ 115, 11.11.1962, p. 2645–2654 (DE, FR, IT, NL) English special edition: Series I Volume 1959–1962 p. 279–290</ref><ref>{{Cite web|url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=DD:I:1959-1962:31962L2645:EN:PDF|archiveurl=https://web.archive.org/web/20140316190346/http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=DD:I:1959-1962:31962L2645:EN:PDF|url-status=dead|title=62/2645/EEC|archivedate=March 16, 2014}}</ref> This directive did not list which food products the colorants could or could not be used in. At that time, each [[Member state of the European Union|member state]] could designate where certain colors could and could not be used. In Germany, for example, [[Quinoline Yellow WS|quinoline yellow]] was allowed in puddings and desserts, but [[tartrazine]] was not. The reverse was true in France.<ref name="cook" /> This was updated in 1989 with 89/107/EEC, which concerned food additives authorized for use in foodstuffs.<ref>Council Directive 89/107/EEC of 21 December 1988 on the approximation of the laws of the Member States concerning food additives authorized for use in foodstuffs intended for human consumption OJ L 40, 11.2.1989, p. 27–33 (ES, DA, DE, EL, EN, FR, IT, NL, PT)</ref><ref>{{Cite web|url=http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:1989:040:0027:0033:EN:PDF|title=89/107/EEC}}</ref> ===Status as of 2024=== Naturally derived colors, most of which have been used traditionally for centuries, are exempt from certification by several regulatory bodies throughout the world, such as the FDA.<ref name=fda23/> Included in the exempt category are colors or [[pigment]]s from vegetables, minerals, or animals, such as [[annatto]] extract (yellow), [[beet]]s (purple), [[beta-carotene]] (yellow to orange), and grape skin extract (purple).<ref name=fda23/> Synthetic food colorings are typically less expensive to manufacture, but require closer scientific scrutiny for safety and are certified for use in food manufacturing in the United States,<ref name=fda23/> United Kingdom,<ref name="fsa24">{{cite web |title=Food additives |url=https://www.food.gov.uk/safety-hygiene/food-additives |publisher=Food Standards Agency, UK Government |access-date=25 June 2024 |date=26 January 2024}}</ref> and European Union.<ref name="efsa24">{{cite web |title=Food colours |url=https://www.efsa.europa.eu/en/topics/topic/food-colours |publisher=European Food Safety Authority |access-date=25 June 2024 |date=18 January 2024}}</ref> ===Global market=== The global market for food coloring is anticipated to grow from $4.6 billion in 2023 to $6 billion by 2028. This expansion is primarily driven by increasing consumer demand for visually appealing food products. Home chefs, particularly those active on [[social media]], are seeking vibrant colors to enhance the aesthetic appeal of their homemade snacks and treats. Additionally, large food brands incorporate vivid colors into their products to stand out in a competitive market.<ref name="g100">{{cite web | last=Flood | first=Elizabeth | title=Ingredients in Focus: Food colorings | website=Food Dive | date=2024-10-03 | url=https://www.fooddive.com/news/ingredients-focus-food-colorings/728828/ | access-date=2024-10-05}}</ref> While the demand for food coloring is rising, there are growing concerns about its potential health implications. Some localities, such as [[California]], have implemented regulations restricting certain artificial dyes due to concerns about their impact on children's behavior.<ref name="g100" /> ===National regulations=== ====Canada==== Canada has published food and drug regulations covering food colorants.<ref name=canreg>{{cite web | title=Food and Drug Regulations (C.R.C., c. 870) | publisher=Consolidated federal laws of Canada| date=15 February 2023 | url=https://laws-lois.justice.gc.ca/PDF/C.R.C.,_c._870.pdf}}</ref> Food in Canada cannot be sold with more than:<ref name=canreg/>{{rp|section B.06.002, p.217}} * 100 ppm of fast green FCF or brilliant blue FCF. or any combination * 300 ppm of [[Allura Red AC|allura red]], [[Amaranth (dye)|amaranth]], [[erythrosine]], [[Indigo carmine|indigotine]], [[sunset yellow FCF]] or [[tartrazine]] and [[Fast Green FCF]] or [[brilliant blue FCF]] combined * 150 ppm of [[Scarlet GN|ponceau SX]] dye. ====European Union==== [[File:M&Ms Belgium.jpg|thumb|Due to European Union regulations on food coloring, European [[M&M's]] have darker colors than American M&M's.]] In the European Union, [[E number|E{{nbsp}}numbers]] are used for all additives, both synthetic and natural, that are approved in food applications. E{{nbsp}}numbers beginning with 1, such as E100 ([[turmeric]]) or E161b ([[lutein]]), are allocated to colorants.<ref>{{cite web |title=Current EU approved additives and their E Numbers |publisher=[[Food Standards Agency]] |date=26 Nov 2010 |url=http://www.food.gov.uk/safereating/chemsafe/additivesbranch/enumberlist#h_2 |access-date=20 Feb 2012 }}</ref> The safety of food colors and other food additives in the EU is evaluated by the European Food Safety Authority (EFSA). Color Directive 94/36/EC, enacted by the European Commission in 1994, outlines permitted natural and artificial colors with their approved applications and limits in different foods.<ref name="cook" /><ref>{{Cite web |url=http://ec.europa.eu/food/fs/sfp/addit_flavor/flav08_en.pdf |title=Color Directive 94/36/EC |access-date=February 22, 2014 |archive-date=May 9, 2016 |archive-url=https://web.archive.org/web/20160509062829/http://ec.europa.eu/food/fs/sfp/addit_flavor/flav08_en.pdf |url-status=live }}</ref> This is binding on all member countries of the EU; any changes have to be implemented into national laws by a specified deadline. In non-EU member states, food additives are regulated by national authorities, which usually, but not always, try to harmonize with EU regulations. Most other countries have their own regulations and list of food colors which can be used in various applications, including maximum daily intake limits. Permitted synthetic colorants in the EU include [[E Number#E100–E199 (colours)|E{{nbsp}}numbers]] 102–143 which cover the range of artificial colors. The EU maintains a list of allowed additives.<ref>{{Cite web| url=http://www.food.gov.uk/safereating/chemsafe/additivesbranch/enumberlist| title=Approved additives and E numbers|website=Food Standards Agency}}</ref> Some artificial dyes approved for food use in the EU include: * E104: [[Quinoline Yellow WS]] * E122: [[Carmoisine]] * E124: [[Ponceau 4R]] * E131: [[Patent Blue V|Patent Blue{{nbsp}}V]] * E142: [[Green S|Green{{nbsp}}S]] The three synthetic colors Orange{{nbsp}}B, Citrus Red No.{{nbsp}}2 and FD&C Green No.{{nbsp}}3 are not permitted in the EU, nor is toasted partially-defatted cooked [[cottonseed flour]].<ref>{{cite journal | last1=Lehto | first1=Sari | last2=Buchweitz | first2=Maria | last3=Klimm | first3=Alexandra | last4=Straßburger | first4=Raphaela | last5=Bechtold | first5=Cato | last6=Ulberth | first6=Franz |display-authors=3| title=Comparison of food colour regulations in the EU and the US: a review of current provisions | journal=Food Additives and Contaminants: Part A| volume=34 | issue=3 | date=20 January 2017 | issn=1944-0049 | doi=10.1080/19440049.2016.1274431|doi-access=free| pages=335–355| pmid=28004607 }}</ref> ====India==== The Food Safety and Standard Act, 2006 in India generally permits eight artificial colorings in food:<ref name="FSSA,2006">{{cite book |title=Food Safety and Standard Act, 2006,Rules 2011, Regulations 2011|page=483 |edition=14th |year=2015 |publisher=International Law Book Company, India |location=Delhi}}</ref> {| class="wikitable" |- ! SL No. !! Color !! Common name !! INS No. !! Chemical class |- | 1 || Red || Ponceau 4R || 124 || Azo |- | || || Carmoisine || 122 || Azo |- | || || Erythrosine || 127 || Xanthene |- | 2 || Yellow || Tartrazine || 102 || Pyrazolone |- | || || Sunset yellow FCF || 110 || Azo |- | 3 || Blue || Indigo carmine || 132 || Indigoid |- | || || Brilliant blue FCF || 133 || Triarylmethane |- | 4 || Green || Fast green FCF || 143 || Triarylmethane |} ====United States==== [[File:Margarine.jpg|thumb|The addition of food coloring, such as beta-carotene, gives naturally white [[margarine]] a yellow, butter-like color.<ref>Ian P. Freeman, "Margarines and Shortenings" Ullmann's Encyclopedia of Industrial Chemistry, 2005, Wiley-VCH, Weinheim {{doi|10.1002/14356007.a16_145}}</ref><ref>{{cite web|author1=Rupp R|title=The Butter Wars: When Margarine Was Pink|url=http://theplate.nationalgeographic.com/2014/08/13/the-butter-wars-when-margarine-was-pink/|archive-url=https://web.archive.org/web/20140923013541/http://theplate.nationalgeographic.com/2014/08/13/the-butter-wars-when-margarine-was-pink/|url-status=dead|archive-date=September 23, 2014|publisher=The Plate: National Geographic|access-date=10 November 2020|date=13 August 2014}}</ref>]] The FDA permitted colors are classified as subject to certification or exempt from certification in Code of Federal Regulations – Title 21 Part 73 & 74,<ref>[http://www.access.gpo.gov/nara/cfr/waisidx_01/21cfr73_01.html Code of Federal Regulations – Title 21 Part 73 & 74] {{Webarchive|url=https://web.archive.org/web/20081023193622/http://www.access.gpo.gov/nara/cfr/waisidx_01/21cfr73_01.html|date=October 23, 2008}}</ref> both of which are subject to rigorous safety standards prior to their approval and listing for use in foods.<ref name=fda23/><ref>{{cite magazine |last1= Barrows |first1= Julie N. |last2= Lipman |first2= Arthur L. |last3= Bailey |first3= Catherine J. |editor1-last= Cianci |editor1-first= Sebastian |title= Color Additives: FDA's Regulatory Process and Historical Perspectives |url= http://www.foodsafetymagazine.com/magazine-archive1/octobernovember-2003/color-additives-fdas-regulatory-process-and-historical-perspectives/ |magazine= Food Safety Magazine |publisher= Food Safety Magazine |issue= October/November 2003 |access-date= 24 July 2016 }}</ref> In the United States, [[Federal Food, Drug, and Cosmetic Act|FD&C]] numbers (which indicate that the FDA has approved the colorant for use in foods, drugs and cosmetics) are given to approved synthetic food dyes that do not exist in nature. Currently permitted synthetic colorants include the following seven artificial colorings (the most common in bold).<ref name="fda-ing">{{cite web |title=Types of Food Ingredients |url=https://www.fda.gov/food/food-additives-and-gras-ingredients-information-consumers/types-food-ingredients |publisher=US Food and Drug Administration |access-date=25 June 2024 |date=6 July 2023}}</ref> The [[Lake pigment|lakes]] of these colorings are also permitted except the lake of Red No. 3.<ref>{{cite web|url=https://www.fda.gov/ForIndustry/ColorAdditives/ColorAdditiveInventories/ucm106626.htm |title=US FDA Color Additive Status List |publisher=Fda.gov |access-date=2018-07-16}}</ref> The [[United States Secretary of Health and Human Services]] is looking to phase out all of these by 2026 (2027 for Red No. 3), and the [[Food and Drug Administration]] is planning on authorizing four new colorings before then.<ref>{{cite web|url=https://www.usatoday.com/story/news/politics/2025/04/22/rfk-jr-food-artificial-dye-food-supply/83211595007/# |title= Eight artificial dyes will be phased out of US food supply, Health Secretary RFK Jr. says| publisher=USA Today |access-date=2025-04-23}}</ref> * '''[[FD&C#Food coloring|FD&C]] Blue No. 1''' – [[Brilliant blue FCF]], E133 (blue shade) * FD&C Blue No. 2 – [[Indigo carmine|Indigotine]], E132 ([[indigo]] shade) * FD&C Green No. 3 – [[Fast green FCF]], E143 (turquoise shade) * FD&C Red No. 3 – [[Erythrosine]], E127 (pink shade, commonly used in [[glacé cherries]])<ref>{{cite web |url=https://www.fda.gov/bbs/topics/CONSUMER/CON00063.html |title=Red No. 3 and Other Colorful Controversies |access-date=2007-08-26 |quote=FDA terminated the provisional listings for FD&C Red No. 3 on January 29, 1990, at the conclusion of its review of the 200 straight colors on the 1960 provisional list. |publisher=FDA |archive-url= https://web.archive.org/web/20070809080710/https://www.fda.gov/bbs/topics/CONSUMER/CON00063.html <!-- Bot retrieved archive --> |archive-date = 2007-08-09}}</ref> * '''FD&C Red No. 40''' – [[Allura red AC]], E129 (red shade) * '''FD&C Yellow No. 5''' – [[Tartrazine]], E102 (yellow shade) * '''FD&C Yellow No. 6''' – [[Sunset yellow FCF]], E110 (orange shade) Two dyes are allowed by the FDA for limited applications: <!-- Not a typo. Orange B is red-colored and Citrus Red 2 is orange-colored. --> * [[Citrus red 2]] (orange shade) – allowed only to color orange peels. * [[Orange B]] (red shade) – allowed only for use in [[hot dog]] and [[sausage]] casings (not produced after 1978, but not delisted) Many dyes have been delisted for a variety of reasons, ranging from poor coloring properties to regulatory restrictions.<ref name=fdc>{{cite news |title=News of Food; U.S. May Outlaw Dyes Used to Tint Oranges and Other Foods |url= https://www.nytimes.com/1954/01/19/archives/news-of-food-u-s-may-outlaw-dyes-used-to-tint-oranges-and-other.html |quote=The use of artificial colors to make foods more attractive to the eye may be sharply curtailed by action of the United States Food and Drug Administration. Three of the most extensively used food colorants are being considered for removal from the Government's list of colors certified as safe for internal and external use and consumption. |newspaper=New York Times |date=January 19, 1954}}{{subscription required|s}}</ref> Some of these delisted food colorants are: * FD&C Red No. 2 – [[Amaranth (dye)|Amaranth]], E123 * FD&C Red No. 4 – [[Scarlet GN]], E125<ref name=eb/><ref>{{cite web|url=http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?FR=81.10 |title=CFR Title 21 Part 81.10: Termination of provisional listings of color additives |publisher=Accessdata.fda.gov |access-date=2018-07-16}}</ref> * [[Sudan II|FD&C Red No. 32]] was used to color Florida oranges.<ref name=fdc/><ref name=eb/><ref>{{Citation |editor-last= Deshpande |editor-first= S.S. |title= Handbook of Food Toxicology |publisher= CRC Press |series= Food Science and Technology |year= 2002 |chapter= 8.5.3 Toxicological Characteristics of Colorants Subject to Certification |page= 234 |isbn= 9780824707606|chapter-url=https://books.google.com/books?id=Mk-IdNTTJB0C&pg=PA234 }}</ref> * [[Orange 1|FD&C Orange Number 1]] was one of the first water-soluble dyes to be commercialized, and one of seven original food dyes allowed under the [[Pure Food and Drug Act]] of June 30, 1906.<ref name=fdc/><ref name=eb>{{cite encyclopedia|title=Food coloring |url=https://www.britannica.com/ebc/article-9034796|quote=Among the colours that have been "delisted," or disallowed, in the United States are FD&C Orange No. 1; FD&C Red No. 32; FD&C Yellows No. 1, 2, 3, and 4; FD&C Violet No. 1; FD&C Red No. 2; and FD&C Red No. 4. Many countries with similar food colouring controls (including Canada and Great Britain) also ban the use of Red No. 40, and Yellow No. 5 is also undergoing testing.|encyclopedia=[[Encyclopædia Britannica]]|access-date=2007-08-21 }}</ref> * [[FD&C Orange No. 2]] was used to color Florida oranges.<ref name=fdc/> * [[FD&C Yellow No. 1]], [[FD&C Yellow No. 2|2]], [[FD&C Yellow No. 3|3]], and [[FD&C Yellow No. 4|4]]<ref name=eb/> * [[FD&C Violet No. 1]]<ref name=eb/> ===Global harmonization=== Since the beginning of the 1960s, the [[Joint FAO/WHO Expert Committee on Food Additives]] has promoted the development of international standards for food additives, not only by its toxicological assessments, which are continuously published by the World Health Organization in a "Technical Report Series",<ref>{{Cite report|url=http://whqlibdoc.who.int/trs/WHO_TRS_960_eng.pdf |title=Technical Report Series 960: Evaluation of Certain Food Additives and Contaminants|publisher=World Health Organization|year=2011|archive-date=August 5, 2013 |archive-url=https://web.archive.org/web/20130805055059/http://whqlibdoc.who.int/trs/WHO_TRS_960_eng.pdf |url-status=dead}}</ref> but furthermore by elaborating appropriate purity criteria, which are laid down in the two volumes of the "Compendium of Food Additive Specifications" and their supplements.<ref>{{Cite report|url=http://www.fao.org/docrep/014/i2358e/i2358e00.pdf |title=Compendium of Food Additive Specifications|publisher=Food and Agriculture Organization|year=2011 |archive-date=August 10, 2013 |archive-url=https://web.archive.org/web/20130810075348/http://www.fao.org/docrep/014/i2358e/i2358e00.pdf |url-status=live }}</ref> These specifications are not legally binding but very often serve as a guiding principle, especially in countries where no scientific expert committees have been established.<ref name="Arlt" /> To further regulate the use of these evaluated additives, in 1962 the WHO and FAO created an international commission, the [[Codex Alimentarius]], which is composed of authorities, food industry associations and consumer groups from all over the world. Within the Codex organization, the Codex Committee for Food Additives and Contaminants is responsible for working out recommendations for the application of food additives: the General Standard for Food Additives.<ref>{{Cite report|url=http://www.codexalimentarius.net/gsfaonline/docs/CXS_192e.pdf|title=General Standard for Food Additives|year=1995|archive-date=November 7, 2013|archive-url=https://web.archive.org/web/20131107205707/http://www.codexalimentarius.net/gsfaonline/docs/CXS_192e.pdf|url-status=dead|id=CODEX STAN 192-1995}}</ref> In the light of the World Trade Organizations General Agreement on Tariffs and Trade ([[GATT]]), the Codex Standard, although not legally binding, influences food color regulations all over the world.<ref name="Arlt" /> ===Safety evaluation=== A 2023 update by the FDA on food colorants required safety assurances by manufacturers and restrictions on the types of foods in which colorants are used, their maximum amounts and labeling, batch certification, and the amount needed to attain the desired food coloring.<ref name="fda23">{{cite web |title=Color Additives in Foods |url=https://www.fda.gov/food/color-additives-information-consumers/color-additives-foods |publisher=US Food and Drug Administration |access-date=24 June 2024 |date=6 July 2023}}</ref> Scientific consensus regards that food color additives are safe under the restrictions for use, and that most children have no [[adverse effect]]s when consuming foods with color ingredients; some individual studies, however, indicate that certain children may have [[Allergy|allergic sensitivities]] to colorants.<ref name="fda-color23">{{cite web |title=How Safe Are Color Additives? |url=https://www.fda.gov/consumers/consumer-updates/how-safe-are-color-additives |publisher=US Food and Drug Administration |access-date=24 June 2024 |date=13 July 2023}}</ref> In October 2023, the state of California banned the colorant, [[Erythrosine|Red 3]], in food products starting in 2027.<ref>{{Cite magazine |magazine=Smithsonian Magazine |vauthors=Osborne M |title=What to Know About California's New Law Banning Food Additives, Including Red Dye No. 3 |url=https://www.smithsonianmag.com/smart-news/california-bans-food-additives-including-red-dye-no-3-180983082/|date=17 October 2023 |access-date=24 June 2024|language=en}}</ref> In the 20th century, widespread public belief that artificial food coloring causes [[ADHD]]-like hyperactivity in children originated from [[Benjamin Feingold]], a pediatric allergist from California, who proposed in 1973 that [[salicylates]], artificial colors, and artificial flavors cause hyperactivity in children.<ref>{{cite book |author=Feingold, B.F. |title=Introduction to clinical allergy |publisher=Charles C. Thomas |year=1973 |isbn=978-0-398-02797-1}}</ref> However, there is no [[evidence-based medicine|clinical evidence]] to support broad claims that food coloring causes [[food intolerance]] and ADHD-like behavior in children.<ref>Tomaska LD and Brooke-Taylor, S. ''Food Additives – General'' pp. 449–454 in Encyclopedia of Food Safety, Vol 2: Hazards and Diseases. Eds, Motarjemi Y et al. Academic Press, 2013. {{ISBN|9780123786135}}</ref>{{rp|452}}<ref name="KavaleForness1983">{{cite journal|author=Kavale KA, Forness SR |title=Hyperactivity and Diet Treatment: A Meta-Analysis of the Feingold Hypothesis |journal=Journal of Learning Disabilities |volume=16 |issue=6 |year=1983 |pages=324–330 |issn=0022-2194 |doi=10.1177/002221948301600604|pmid=6886553 |s2cid=41744679 }}</ref> It is possible that certain food colorings may act as a trigger in those who are genetically predisposed.<ref name=FDAdyecomm/><ref name=Peds2012>{{cite journal |author=Millichap JG, Yee MM |title=The diet factor in attention-deficit/hyperactivity disorder|journal=Pediatrics |volume=129 |issue=2 | pages=330–337 |date=February 2012 |pmid=22232312|doi=10.1542/peds.2011-2199 |s2cid=14925322}}</ref> Concerns were expressed again in 2011 that food colorings may cause ADHD-like behavior in children;<ref name=FDAdyecomm>FDA. [https://web.archive.org/web/20110331210358/https://www.fda.gov/downloads/AdvisoryCommittees/CommitteesMeetingMaterials/FoodAdvisoryCommittee/UCM248549.pdf Background Document for the Food Advisory Committee: Certified Color Additives in Food and Possible Association with Attention Deficit Hyperactivity Disorder in Children: March 30–31, 2011]</ref> a 2015 literature review found the evidence inconclusive.<ref>{{cite journal | last1 = Amchova | first1 = Petra | last2 = Kotolova | first2 = Hana | last3 = Ruda-Kucerova | first3 = Jana | year = 2015 | title = Health safety issues of synthetic food colorants | journal = [[Regulatory Toxicology and Pharmacology]] | volume = 73 | issue = 3| pages = 914–922 | doi = 10.1016/j.yrtph.2015.09.026 | pmid = 26404013 }}</ref> The UK Food Standards Agency examined the effects of [[tartrazine]], [[allura red]], [[ponceau 4R]], [[Quinoline Yellow WS|quinoline yellow]], [[sunset yellow]] and [[carmoisine]] on children. These colorants are found in beverages.<ref name=FDAdyecomm/><ref name=FSAguideline>Sarah Chapman of Chapman Technologies on behalf of Food Standards Agency in Scotland. March 2011 [Guidelines on approaches to the replacement of tartrazine (E102), allura red (E129), ponceau 4R (E124), quinoline yellow (E104), sunset yellow (E110), and carmoisine (E122) in food and beverages]</ref> The study found "a possible link between the consumption of these artificial colours and a sodium benzoate preservative and increased hyperactivity" in the children;<ref name=FDAdyecomm/><ref name=FSAguideline/> the advisory committee to the FSA that evaluated the study also determined that because of study limitations, the results could not be extrapolated to the general population, and further testing was recommended.<ref name=COT>{{Cite web|author=Committee of Toxicity|publisher=UK Food Standards Agency|date=September 2007|url=https://cot.food.gov.uk/sites/default/files/cot/colpreschil.pdf|title=Statement on the effects of mixtures of certain food colours and a preservative on behaviour in children|accessdate=24 June 2024 }}</ref><ref name=FDAdyecomm/> After continuous review as of 2024, the FSA stated that the above artificial food colors may induce hyperactivity in some children.<ref name=fsa24/> Food and drink products containing any of the six designated colors must warn consumers on the package labels, stating ''May have an adverse effect on activity and attention in children''.<ref name=fsa24/> The European regulatory community, with an emphasis on the [[precautionary principle]], required labeling and temporarily reduced the [[acceptable daily intake]] for the food colorings; the UK FSA called for voluntary withdrawal of the colorings by food manufacturers.<ref name=FDAdyecomm/><ref name=FSAguideline/> However, in 2009, the European Food Safety Authority re-evaluated the data at hand and determined that "the available scientific evidence does not substantiate a link between the color additives and behavioral effects" for any of the dyes.<ref name=EFSA2009>{{cite journal|author= EFSA Panel on Food Additives and Nutrient Sources added to Food | doi = 10.2903/j.efsa.2009.1330 | volume=7 | title=Scientific Opinion on the re-evaluation of Sunset Yellow FCF (E 110) as a food additive | year=2009 | journal=EFSA Journal| issue=11 | page=1330 | doi-access=free }}</ref><ref name=EFSA2009PR>{{cite journal|author=EFSA Panel on Food Additives and Nutrient Sources added to Food|url=https://www.efsa.europa.eu/en/efsajournal/pub/1328 |title=Scientific Opinion on the re-evaluation of Ponceau 4R (E 124) as a food additive|journal= EFSA Journal |year=2009|volume=7|issue=11|page=1328|doi=10.2903/j.efsa.2009.1328 }}</ref><ref name=EFSA2009Tart>{{cite journal| author= EFSA Panel on Food Additives and Nutrient Sources added to Food |date=November 2009 | title= Scientific Opinion on the re-evaluation Tartrazine (E 102)| journal = EFSA Journal| volume= 7| issue= 11| pages= 1331–1382| doi = 10.2903/j.efsa.2009.1331| url=http://www.efsa.europa.eu/en/efsajournal/pub/1331| doi-access= free}}</ref> ===Titanium dioxide=== In 2016, EFSA updated its safety assessment of titanium dioxide (E 171), concluding that it can no longer be considered safe as a food additive.<ref>{{Cite web |date=2021-05-06 |title=Titanium dioxide: E171 no longer considered safe when used as a food additive|publisher=European Food Safety Authority |url=https://www.efsa.europa.eu/en/news/titanium-dioxide-e171-no-longer-considered-safe-when-used-food-additive |access-date=2024-06-24 |language=en}}</ref> As of 2024, the FDA was evaluating a petition to exclude titanium dioxide from use in foods, beverages or cosmetics in the United States.<ref name="fda-td">{{cite web |title=Titanium Dioxide as a Color Additive in Foods |url=https://www.fda.gov/industry/color-additives/titanium-dioxide-color-additive-foods |publisher=US Food and Drug Administration |access-date=25 June 2024 |date=4 March 2024}}</ref>
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