Europe Sees Red Over Food Coloring

AnilineThe artificial food coloring known as Red 2G (E128, in the European Union) could soon be banned because of concerns about its safety and a purported risk of cancer arising from its aniline metabolite. The European Food Safety Authority (EFSA) recently reviewed food additives and recommended this week that the maximum safe limit for this compound should be removed. It did not go as far as to ban Red 2G, but advises that the bureaucratic wing of the EU, the European Commission, should make the decision on whether or not to ban the additive from processed meats, burgers, and sausages.

The additive is already banned in Japan and other countries, and the Irish food authority has opted to ban it as a precautionary measure.

Of course, the latest results on the metabolite, aniline, were obtained in the lab by injecting mice with a huge dose of this compound and sitting back to watch the tumors grow. They really say nothing of the effects of microscopic quantities of the precursor compound added to some meat products that a person may or may not eat on a regular basis. I don’t want to defend colorants too strongly, I’d rather eat nice freshly prepared food than processed myself. That said, not everyone has that choice, but worrying about tiny quantities of a compound that will not actually be 100% metabolized to a potential carcinogen seems an overblown response. The risk pales into insignificance compared with the far greater threat to health of eating vast quantities of saturated fat and red meat, artificially dyed or otherwise.

InChI: InChI=1/C6H7N/c7-6-4-2-1-3-5-6/h1-5H,7H2

Author: spinneret

This post originally appeared in full in David Bradley's hosted Spinneret blog (geddit?). Hopefully, any molecular structures and links are hooking up to the Chemspider database correctly, please let us know if you have problems with mol files, InChI code etc

3 thoughts on “Europe Sees Red Over Food Coloring”

  1. On the same concern, just thought that a bottle of vodka may result in headache next morning while a couple of shots would rather help sleeping well. It’s all about the purpose.

  2. In this household we are challenged by the “reactions” to colorings for one of our twins. It appears that reds and blues are catalysts for asthmatic responses and we desperately try to stay away from anything that looks like it would “glow in the dark”. Meanwhile, mom has gluten intolerance, lactose intolerance and a response to 16/27 tests in an allergen panel. Eating is a matter of focusing on as many healthy, organic, non-irradiated, non-colored foods as possible. So, we’re healthy and nearly bankrupt instead. Life’s a balance…

  3. Interesting point Tony, yes. There are obviously many people who unfortunately suffer more than others from specific compounds in food, both natural and synthetic. I myself suffer from mild asthma as well as allergic rhinitis, but I did a food intolerance panel of 96 food stuffs and came up negative on all of them. So, I cannot run an exclusion diet to help me get out of the atopy trap. I certainly don’t advocate additives, particularly not colorants, but it does worry me that vast quantities of taxpayers’ money is expended on tests and legislation to reduce the use of specific compounds used in almost trace quantities that are loosely linked to health issues when little is done to mass consumption of processed carbohydrates and saturated fats.

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