Health & nutritional implications of food colours.
Article
in English
| IMSEAR
| ID: sea-16339
ABSTRACT
Colour is a vital constituent of food which imparts distinct appearance to the food product. Artificial colouring becomes a technological necessity as foods tend to lose their natural shade during processing and storage. Most of the food colours tested in the conventional toxicity experiments showed toxic effects at a very high level of intake i.e., 1-5 per cent in the diet. However, such levels of intake are not normally encountered. Human studies indicated that food colours, (natural or synthetic) can induce wide range of allergic reactions only in sensitive or atopic individuals. Most of the foodborne diseases reported are due to the consumption of non-permitted textile colours or abuse of colours. The Government is pressurised periodically to place a total ban on the use of food colours due to their possible ill effects. It should be realised that surveillance should go hand in hand with legal actions.
Full text:
Available
Index:
IMSEAR (South-East Asia)
Main subject:
Humans
/
Food Contamination
/
Nutrition Assessment
/
Diet
/
Food Coloring Agents
/
Food Handling
/
India
Type of study:
Prognostic study
Country/Region as subject:
Asia
Language:
English
Year:
1995
Type:
Article
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