Looks can be deceptive! Alarming truth about artificial colouring

Bengaluru: Do you find yourself drawn to the scrumptious red velvet cupcake or the glow of freshly grilled chicken kebabs? These eye-catching colours certainly make food more appealing, but have you ever wondered what gives them their vivid appearance?

In many cases, it is artificial food colouring. Despite knowing this, we often consume these brightly dyed foods without much thought. Synthetic dyes are everywhere, not just in obvious treats like candy, baked goods, soft drinks, and breakfast cereals, but also in surprising places like salad dressings and marinades.

Some of the most common culprits you will find on ingredient lists include Red 40, Yellow 5, and Yellow 6. “Looks can be deceiving, just because something looks good does not mean it is healthy,” said S Saroopa, senior nutritionist and founder of Diet Mojo.

Emphasising the importance of understanding which foods are beneficial and which can be harmful to our health, she went on to highlight the negative effects candies can have on children.

“The colouring in gummies, cakes, and other sweets can contribute to Attention Deficit Hyperactivity Disorder (ADHD) in children,” she explained. While these food colourings may be approved for use, Saroopa stressed that they should be consumed in moderation, a guideline often ignored by children.

“Kids do not know how to control their sugar cravings or limit their intake, and they often end up consuming far more than recommended. This could lead to decreased learning capacity, while in adults it may trigger migraines,” she said.

Health experts are urging the public to make healthier food choices and stay informed about the risks associated with consuming artificial additives and unsafe food.

“While certain additives like food colouring may be approved by health authorities, the safety limits are often unclear. Ultimately, it comes down to how much of these substances we are consuming,” said Ranjani Raman, chief dietician and founder of Nutrition Tattva.

She emphasised the serious health risks posed by low-cost, unhealthy food products that contain harmful ingredients. “Such foods can lead to a range of health issues such as bloating, skin problems, digestive disorders, and even cancer,” she warned.

Ranjani also noted that when patients present with these symptoms, food colouring is rarely the first suspect. “Most people assume the issue lies with spoiled vegetables or poor quality spices, rather than artificial additives,” she said.

Saroopa echoed these concerns, adding, “These additives can completely disrupt gut health by damaging the microbiome. In some cases, they can even trigger allergic reactions or contribute to the development of cancer, especially in individuals unaware of what is going into their food.”

While many street vendors may unknowingly use harmful additives in an effort to sustain their livelihood, Ranjani emphasised the need for education in this sector.