The basic definition of a food color additive is “any dye, pigment or substance which when added or applied to a food, drug or cosmetic, or to the human body, is capable (alone or through reactions with other substances) of imparting color.”

That’s pretty straight forward. Artificial food colors color food. However—why is coloring food important to begin with? With or without an additive color, the food to which it is applied has the same nutritional value. Well, it isn’t about nutritional value, but economic value. Foods without color simply don’t sell as well. Food companies recognized early on that food has to be appealing to look at as well as tasty, so food color additives, especially for processed foods, came into being.

As part of our healthy body focus, diet suggestions are included in our approach to individualized programs that we offer through Texas Spine & Wellness.

Let’s discuss food color additives, their place in the food chain, and how they can affect health.

The Why of Natural Food Colors

There is one word that describes what color has to do with diet (at least in terms of natural food): phytochemicals. These elements, whose only natural occurrence is in plants, provide additional health benefits past what you get from basic nutrients. And the interesting thing—some of those elements are indicated by the color of the food! The blue of a blueberry represents specific phytochemicals, and the belief is that those phytochemicals act in conjunction with the vitamins, minerals, and fiber inherent in fruits and vegetables to increase their health impact.

The Produce for Better Health Foundation (PBH) indicates that phytochemicals might perform as antioxidants, and may well work to neutralize substances that cause cancer. Just how everything works together hasn’t been determined, but it’s a good idea to incorporate a nice rainbow of foods into your diet to have a good variety of phytochemicals and nutrients.

The Why of Artificial Food Colors

Farmers markets and the produce sections of most grocery stores are picturesquely colorful with the foods they display. The kitchens of the health-minded boast some colorful edibles, as well. In fact, almost everything we eat or drink adds to the rainbow aspect of our diets.

Those health-minded folks already know that bright colored fruits and vegetables are about more than eye appeal, that they’re essential for promoting good health and lowering the risk of disease in the human body. But not all foods are colorful, especially processed foods.

People don’t find gray appetizing and brown isn’t much better. Pink generally makes people think of raw meat, while bluish colors aren’t popular at all. It’s believed that these colors actually depress appetite. By enhancing the appeal of colorless or off-colored foods, artificial food color additives make processed foods a viable commodity.

Another reason for the inclusion of artificial food colors is to replace color when it’s lost due to exposure to air, light, moisture, extremes in temperature, and poor storage conditions. Sometimes there are natural variations in color and the food company wants a specific product to have a standard color. Colas are expected to be brown, and margarine yellow, and that great mint ice cream must be green. Almost all processed foods are enriched with color additives.

And it works. Studies indicate that around 90% of American food budgets go toward processed foods that, after being butchered or harvested, have been altered in some way by treatment, stripping, or refining. Many of these foods don’t appear on the “what’s healthy?” list, but if it tastes and looks good, people buy and consume it with gusto!

Unfortunate Issues of Artificial Food Colors

While natural food colors are healthy and safe, the same can’t be said of all artificial food colors. Some of the issues attributed to artificial food color include increased hyperactivity in children, the possible worsening of asthma symptoms (Yellow No. 5), and cancer in test rats (Red Dye No. 2). FD&C Yellow No. 5 and sulfating agents can cause an allergic reaction (food intolerance) in some consumers. Blue No. 1 and No. 2, red No. 40, yellow No. 6, and yellow tartrazine are common artificial food dyes that have been banned in Europe. The suspected issues: brain and behavioral issues, thyroid and adrenal cancer, and chromosomal damage.

Europeans are far more cautionary regarding the use of artificial food colors, and in the mid-2000s they urged companies to remove the color additives from food products. However, in the United States the Food and Drug Administration (FDA) regulates all ood color additives to ensure 1) they’re safe to eat, 2) that they contain only ingredients the FDA has approved, and 3) that the additives are accurately labeled. In spite of the prevailing beliefs and standards in Europe, the FDA continues to approve the use of artificial color additives because they consider them safe as long as they are used properly. In the United States you’ll actually find these additives hidden in boxed macaroni and cheese, some sweet snacks, soda, cereal, energy drinks, and most ice cream.

Are There Alternatives to Artificial Food Colors?

It’s interesting to look at a couple of examples that show the differences between the artificialfood color additives used in the United States and the natural color choices the United Kingdom prefers.

• Fanta orange soda:
  U.S. Red 40 and Yellow 6 dyes
  U.K. pumpkin and carrot extract
• Kellogg’s Strawberry Nutri-Grain Bars:
  U.S. Red 40, Yellow 6, and Blue 1 dyes
  U.K. beetroot red, Annatto, and Paprika extract
• McDonald’s Strawberry Sundaes:
  U.S. Red 40 dye
  U.K. strawberries

Of course, these aren’t the healthiest foods to consume even when natural color additives are used. However, the comparison serves to show that there are options. Unfortunately, synthesized food dyes are easier and less expensive to produce than their naturally produced alternatives, and American food companies tend to focus more on the bottom dollar than on health concerns.

The FDA uses available science to determine whether or not there is “a reasonable certainty of no harm.” A reasonable certainty is not a certainty, but that’s the level of FDA safety coverage. The main regulation the FDA has managed is that artificial food color additives should be used only at their intended level and for their intended purpose.

Where to Go from Here?

Popular foods such as Froot Loops cereal, Pop-Tarts, Cheetos, Hostess Twinkies, and numerous other snacks use artificial food dyes. It’s difficult to cut out foods you enjoy. Whatever your favorite processed foods, start by cutting back and easing them out of your diet at a pace you’re comfortable with. If you don’t want to cut them out entirely, restrict yourself to only an occasional indulgence.

Check labels carefully and when you can, find a substitute food that either doesn’t contain the color additive you’re concerned about, or which appears to at least contain less of that given color additive. Some grocery chains, including Whole Foods Market and Trader Joe’s, make it easier by refusing to sell foods with artificial coloring.

The best approach, of course, is to eat only natural, whole foods. In most cases, it’s simply suggested that you add as much of those foods to your diet as you can. Just make sure to include “rainbow” fruits and vegetables to ensure a diet that supports good health. Talk to us at Garland Chiropractic Clinic, and in conjunction with any exercise rehabilitation, massage therapy, or other chiropractic measures your health requires, we’ll help you plan the best diet possible to achieve an active and fit lifestyle.

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