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February 10, 2012
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Nutrition Article
FOOD COLORING IS AN ADDITIVE
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In NUTRITION, baby boomers receive healthy eating tips from health reporters and dietitians, many of whom are boomers, too.  Judy Swancutt Registered Dietitian |
 jelly beans use many colors |
(50PlusPrime) SOUTHFIELD, MICHIGAN --
The color of food makes it “edible to the eye.’ Did you know that margarine is actually white and beta-carotene is added to make it yellow, or that the skins of tree-ripened oranges are actually a natural brownish-orange or green?They are sprayed with a red coloring to conform to what people’s perception of an orange should look like. There are seven artificial food colorings and many natural colorings used to offset color loss due to storage conditions, correct natural variations in color and to provide this visual appeal that is necessary to increase marketability of foods such as ice cream, sherbet, cakes, cookies, candies, and pop. Are they safe?
The Food and Drug Administration (FDA) must approve the use and certify the safety of all artificial food colors before a coloring can be used. However, it is the safety of these artificial colorings that have been regularly questioned by special interest groups, and during the past 50 years over 12 colorings have been removed from the market when they were proven to cause or contribute to illness in humans or animals. No additive receives permanent approval, as absolute safety cannot be quarantined. These additives are reviewed periodically based on new scientific information
Natural food colorings do not have to be certified as they are from natural components such as vegetable, fruit or animal sources. One such natural pigment used to color foods pink, red or purple is obtained from the eggs of the Cochineal Beetle. This coloring has caused allergic reactions in susceptible people but as of yet there is no notice warning of this possible problem. It could also be of concern for vegetarians as it is often used in fruit juices, candies, cakes, cookies and ice cream. The ingredient list on the label will read carmine or cochineal extract when this coloring is used.
Artificial food colorings are preferred over natural coloring as they are more stable, add no flavor to the product, are less expensive, blend more easily and can be used in smaller amounts than many natural coloring. Most synthetic food colorings are molecules derived from petroleum and coal tar. Some say that they are the most intensely investigated of all additives while others hold these colorings suspect and question whether adequate testing has been done. The FDA does require that the label read what food coloring have been used. Examples of how to identify on the ingredient label are FD & C red no. 40 or FD & C blue No 1.
One thing is positive; most colorings especially the artificial food colorings are used in foods that are of low nutritional value and therefore should be limited in the meal plan anyway. Providing a diet of whole fruits, vegetable and whole grains does reduce the amount of any of the colorings that may pose a problem and in this instance less may be best.
