Question

which diseases are caused by artificial food colours
please give me total answer

Answer 1

Synthetic dyes are coal or petroleum-based and at times are not even purified chemicals. These chemicals have a deleterious effect on your health and some of these chemicals are also carcinogenic in nature.

The Prevention of Food adulteration Act (PFA) has permitted the use of certain colours to be added to food items but their concentration has been limited to 100 parts per million (ppm) and it has been made mandatory for manufacturers to specify the use of colours on their packages.

The common permitted food colours in India are:

ColourCommon NameAcceptable daily intake (mg/kg of body weight)RedPonceau 4R0-4Carmoisine0-4Erythrosine0-0.1YellowTartrazine0-7.50-2.5Sunset Yellow FCFBlueIndigo Carmine0-5Brilliant Blue FCF0-12.5GreenFast Green FCF0-2.5

Apart from synthetic dyes, various natural dyes permitted for use are annatto, caramel, turmeric, betanin, chlorophyliin, carmine, lycopene, saffron, etc., which are derived from natural sources, such as vegetables and fruits.

Despite stringent regulations, a number of non-permitted colours like auramine (yellow), metanil yellow, lead chromate, rhodamine (pink), sudan III & IV (red) and orange II are used for colouring many food items.