Common Red Food Dyes Can Trigger Bowel Disease
The dangers of synthetic food dyes have been a topic of concern for decades. Some dyes have been linked to cancer, attention problems, and hyperactivity. Now there’s a new concern thanks to research at McMaster University (Ontario, Canada).
A study using an animal model showed that long-term consumption of FD&C Red 40 and Food Red 1 (Allura Red food dye) can potentially trigger inflammatory bowel diseases, Crohn’s disease, and ulcerative colitis.
Researchers found that continual exposure to these red dyes harms gut health and promotes inflammation. The dye directly disrupts gut barrier function and increases the production of serotonin, a hormone/neurotransmitter found in the gut, which subsequently alters gut microbiota composition, leading to increased susceptibility to colitis.
Khan said Allura Red is a common ingredient in candies, soft drinks, dairy products and some cereals. The dye is used to add color and texture to foodstuffs, often to attract children.
The use of synthetic food dyes such as Allura Red has increased significantly over the last several decades, but there has been little earlier study of these dyes’ effects on gut health.
“This study demonstrates significant harmful effects of Allura Red on gut health and identifies gut serotonin as a critical factor mediating these effects.
These findings have important implications in the prevention and management of gut inflammation,” said Dr. Khan.
“What we have found is striking and alarming, as this common synthetic food dye is a possible dietary trigger for inflammatory bowel diseases. This research is a significant advance in alerting the public on the potential harms of food dyes that we consume daily,” he said.
Khan said that environmental triggers for inflammatory bowel diseases include the typical Western diet, which includes processed fats, red and processed meats, sugar, and a lack of fiber. He added that the Western diet and processed food also include large amounts of various additives and dyes.
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Khan and his team published their findings in Nature Communications. Yun Han (Eric) Kwon, who recently completed PhD in Khan’s laboratory, is first author. The study was funded by the Canadian Institutes of Health Research.
To date In the USA, powerful food companies hold the upper hand. For a review of several popular synthetic dyes, see a summary from the Center for Science in the Public Interest, a consumer food safety organization.
