Food Dyes: Do They Cause Cancer?
Posted by Lynne Eldridge MD at 7/10/2007 8:00 AM 
Categories: Nutrition, Environment, cancer prevention, Food Dyes
Categories: Nutrition, Environment, cancer prevention, Food Dyes
Several food dyes have been listed as probable human carcinogens, and several have been banned. If food dyes are present in the foods we eat, can we rest assured of their safety in products we give our children?
Aside from being present in foods of low nutritional value, studies continually emerge questioning the safety of food dyes currently in use. Examples of food dyes listed under www.oehha.ca.gov http:>California">www.oehha.ca.gov/prop65.html">California Proposition 65 (which lists chemicals thought to cause cancer in humans) include citrus dye red 2, D&C orange 17, D&C red 8, D&C red 9 and D&C red 19. According to a new study published by the www.efsa.europa.eu/en/press_room/press_release/pr_red2g.html">www.efsa.europa.eu>www.efsa.europa.eu/en/press_room/press_release/pr_red2g.html"> a> size=2>European Food Safety Authority (EFSA) the red 2G food color, which is added to some breakfast sausages and burger meat, may cause cancer. This is the first opinion in a series of re-evaluations EFSA is currently undertaking on the safety of food additives, including colors, authorized in the European Union (EU).
Instead of risking poor nutritional quality foods dyed red for appearance, chose foods naturally red in color (tomatoes, red apples, red bell peppers, strawberries, raspberries and cherries) with cancer prevention benefits as well.
For more information on food dyes see page 193 of Avoiding Cancer One Day At A Time.
For more information on food dyes see page 193 of Avoiding Cancer One Day At A Time.
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