Tartrazine (Artificial Color Yellow 5)

Ingredient Name: Tartrazine

Alternative Names: Tartrazine, FD&C Yellow No. 5, E102, Food yellow 4, artificial color (102), acid yellow 23, hydrazine yellow, tartrazol yellow, TARTRAZINUM, yellow 5, food colouring substance, EINECS number 217-699-5.
E-number: E102

Use in Food: The color yellow is often associated with happy, sunny freshness, and occurs naturally in many different foods. But how do processed foods such as Mountain Dew, Doritos, custards and cordials get their yellow sheen? The answer lies in synthetic food colorants, such as tartrazine.

Tartrazine is a synthetic, yellow, azo dye added to many different food types. It can be used on its own to create yellow hues, or mixed with Brilliant Blue FCF (E133) or Green S (E142) to create green shades, and is one of the cheapest and most prevalent artificial colorants used.

Tartrazine is added to many foods, especially confectionery, soft drinks (e.g. Mountain Dew), energy/sports drinks, cordials, instant puddings, flavored chips (e.g. Doritos, Nachos), biscuits, cereals (e.g. Corn Flakes), cake mixes, custard powder, sauces, mustard, pickles/pickled products, as well as many other processed products. In addition to its uses in foods, tartrazine is used as a dye in some cosmetic products, pharmaceuticals and vitamins. (Fed up with food additives, 2009; Standardcon Additives, 2009)

Below is a list from the FoodEssentials comparison tool highlighting the occurrence of tartrazine in children’s cereal:

Positive Effects: Tartrazine doesn’t really serve any purpose other than to make things yellow. While its addition to many foods remains controversial, the US FDA maintains that its negative effects are specific to individuals who have intolerance or an allergy to tartrazine, and its presence in a product must be advertised on the label. (FDA/IFIC brochure, 1992)

Negative Effects: Tartrazine has been linked to many negative health effects, causing allergic or intolerant responses in at least 360,000 Americans, or 0.12% of the US population (figure taken in 1992, has increased since then: FDA/IFIC brochure, 1992). Tartrazine sensitivity occurs mainly in asthma-sufferers, or those sensitive to NSAIDs and aspirin. (Virchow, et al. 1988). The mechanism of sensitivity is poorly understood, but thought to be complex and termed a “pseudoallergy”. Symptomatic responses include anxiety, migraines, weakness, skin rashes, sleep disturbance, and clinical depression. (Dipalma, 1990)

In 2007, a study conducted in Southampton examined the effects of combinations of six different food colorants, including tartrazine, on hyperactivity in children (McCann et al., 2007). The results showed that colorants, together with added sodium benzoate, were linked to an increase in hyperactive behavior. Colorants such as tartrazine have since been phased out in the UK and some parts of Europe, with alternatives such as beta carotene, annatto and malt color used to produce the yellow color instead. (BBC News, 2008). This action has been met with controversy, with some arguing that the Southampton study failed to effectively confirm links between synthetic colorants and children who did not already have intolerance to the products, or a predilection towards hyperactive behavior. (EFSA Assessment of results, 2008)

References:

BBC News (2008) Europe-wide food colour ban call. Viewed on May 16, 2009. Online: http://news.bbc.co.uk/2/hi/health/7340426.stm

Dipalma, JR. (1990) Tartrazine Sensitivity. Viewed on May 16, 2009. Abstract viewed online: http://www.ncbi.nlm.nih.gov/pubmed/2239641?dopt=Abstract

EFSA Assessment of the results of the study by McCann et al. (2008). Viewed on May 16, 2009. Online: http://www.efsa.europa.eu/cs/BlobServer/Scientific_Opinion/afc_ej660_McCann_study_op_en,2.pdf?ssbinary=true

FDA/IFIC brochure (1992). Food Additives. Viewed on May 16, 2009. Online: http://www.cfsan.fda.gov/~dms/qa-adf5.html

Fed up with food additives [Australian website] (2009). Viewed on May 16, 2009. Online: http://www.fedupwithfoodadditives.info/features/colours/colourfoods.htm

McCann D et al. (2007) Food additives and hyperactive behaviour in 3-year-old and 9/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial. Viewed on May 16, 2009. Excepted Online: http://www.feingold.org/Research/Stevenson2007.html

Standardcon Pct. Ltd. : Manufacturers of Lake and Food Colours. (2009). Tartrazine. Viewed on May 16, 2009. Online: http://www.standardcon.com/tartrazine.htm.

Virchow, Ch. et al. (1988) Intolerance to Tartrazine in Aspirin-Induced Asthma: Results of a Multicenter Study. Viewed on May 16, 2009. Online: http://www.pneumowestpfalz.de/PDF_22_09_06/Intolerance_to_Tartrazine.pdf

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