Scientific Opinion on the re-evaluation Tartrazine (E 102) (original) (raw)
Related papers
Brief Overview about Tartrazine Effects on Health
Eur. Chem. Bull, 2023
Background: Tartrazine (E 102) is an artificial azo dye derived from coal tar. It is orangecolored powder known as synthetic lemon yellow. It is used worldwide as food additives to color several foods, drugs, and cosmetics. Human can be exposed to tartrazine through oral & dermal exposure, oral exposure includes food products, drugs, cosmetics, and pharmaceuticals. In food, Tartrazine used in soft drinks, juices, jellies, candies, cakes, cereal, soups, and other products. The safety and efficacy of increasingly common synthetic food additives have been under increased scrutiny in recent years, particularly in relation to their impact on developing bodies. Tartrazine, an artificial azo colour, is one of these ingredients. This research set intended to summarise the findings of previous studies on the effects of food additives like tartrazine on human health, focusing on the many systems in the body. Studies were conducted on the effects of tartrazine on the liver, kidney function, lipid profile, oxidative stress biomarkers, nervous system, hyperactivity, behaviour, cancer, reproductive and developmental toxicity, and some bioelement levels, as well as a description of the types of food additives and products containing tartrazine. Tartrazine's benefits and drawbacks were the subject of several of the studies uncovered. Potentially adverse effects of tartrazine on the liver, renal function, lipid profiles, behaviour, carcinogenicity, and recommendations for future research are summarised in the study's conclusion. This article provides a comprehensive assessment of tartrazine's safety and numerous adverse consequences. We can draw the conclusion that customers require expert guidance on matters of food safety. Indications have accumulated to show that tartrazine is harmful, and that avoiding it could be a good idea.
A thirteen week ad libitum administration toxicity study of Tartrazine in Swiss mice
AFRICAN JOURNAL OF BIOTECHNOLOGY
Tartrazine is a colorant widely used in food products, drugs and cosmetics. The current study evaluates the effect of sub-chronic ingestion of tartrazine in drinking water at doses of 0, 0.1, 0.45, 1 and 2.5% for 13 weeks in mice. Our results show that female body weight gain and food consumption decreased in all treated groups, while fluid consumption increased. The red blood cell count, hemoglobin and hematocrit were increased in male 2.5% treated groups and the white blood cell count decreased in all treated groups. In both sexes of the 2.5% doses groups, total proteins, albumin, creatinine, urea, uric acid, total bilirubin, alkaline phosphatase and transaminases were higher. Histological examinations showed brain, liver and kidney damages in animals treated with 1 and 2.5% doses. We concluded that at doses of 1 and 2.5% in drinking water, tartrazine induces weight depression and adverse effects on brain, liver and kidney.
Tartrazine Exposure Assessment by Using Food Frequency Method in North Jakarta, Indonesia
Food and Nutrition Sciences, 2011
Stipulating maximum level of food additives in food should be conducted to anticipate excessive usage, guarantee food safety, and as reference in food inspection. However, to support adequate stipulating, information about food additives exposure assessment must available. In fact, this information is stills very few in Indonesia. Tartrazine is one of food additives that most frequently used in food product. The objective of this research was to conduct the exposure assessment of tartrazine from food products which have enlisted in National Agency for Drug and Food Control (NADFC) of Indonesia by using food frequency method with respondent from North Jakarta. The steps of research were survey preparation, food consumption survey from 150 respondents representing groups of children, adolescents and adults, data processing, and data analysis. The result showed that mean value of food consumption containing tartrazine by all respondents was 306.38 g/person/day. The highest mean of consumption in total population groups was by children due to higher food consumption frequency and portion. The five highest food containing tartrazine which were consumed by all respondents were instant noodles, powdered drink, non-carbonated drink, carbonated drink and biscuits. All exposure assessment in this research did not exceed the Acceptable Daily Intake (ADI) for tartrazine. The mean value of exposure by all respondents was 231.24 μg/kg BW (3.08% ADI). The highest mean value of exposure in total population groups was by children due to their higher food consumption and lower body weight. The major contributing foods to tartrazine exposure were instant noodles, non-carbonated drink, powdered drink, biscuits, and snacks. Instant noodles had the highest mean value of consumption and tartrazine exposure for all respondents in North Jakarta. Respondent which had the highest mean value of consumption and tartrazine exposure was by children. Snacks were relative low consumed but high tartrazine exposure.
Toxicology research, 2018
The use of food colorings has a long-recorded history. Tartrazine (TRZ) is a dye that confers a lemon-yellow color to food and is widely used in the manufacture of numerous food products, as well as in pharmaceuticals and cosmetics. However, few studies have addressed the toxicology of TRZ in human cells or tissues. Considering the frequent consumption of the TRZ dye in food products and the lack of toxicological data, the present study aimed to evaluate the cytotoxicity and genotoxicity of the TRZ dye in human leukocyte cultures and perform theoretical studies to predict its toxicity . Leukocyte cultures were treated with TRZ at concentrations of 5, 17.5, 35, 70, 100, 200, 300, 400, and 500 μg mL. All groups were assayed in triplicates. The mutagenicity was evaluated using the micronucleus test, the nuclear division index, and the nuclear division cytotoxicity index, and the chromosomal instability was quantitatively evaluated by band cytogenetics. Genotoxicity was evaluated using ...
Journal of Recent Advances in Medicine
Background: Monitoring and evaluation of adverse effects of food additives as extensively used compounds is of crucial value to lower the expected harmful effects on human health. Tartrazine is a synthetic food dye that is very popular in Egypt. Objective: to investigate tartrazine toxicity and the potential of vitamin E to alleviate tartrazine hepato-renal and cardiovascular toxicity in experimental rats. Methodology: 24 adult male albino Wistar rats were included in the study. Tartrazine (300 mg/kg/day orally) was used alone and along with vitamin E (100 mg/kg/day orally) for 30 days. Body and organ weights, arterial blood pressure and ECG were recorded then the rats were sacrificed, and blood was drawn and tested for a variety of serological indicators. including kidney functions (creatinine, urea and uric acid) liver functions (AST&ALT) and lipid peroxidation indicator (MDA). In addition, histopathological analysis was done for liver and kidney tissues. Results: throughout the experiment, no mortality or behavioral changes were observed, vitamin E used in the current study mostly reversed tartrazine's harmful effects in rats. Vitamin E decreased creatinine, urea, and uric acid levels by 23%, 33% and 13% respectively. In addition, ALT, AST, and MDA levels were improved by 17%, 40% and 42% respectively. Significant reduction in arterial blood pressure and improvement in ECG changes also was observed after vitamin E treatment. Conclusion: Vitamin E has a potential protective effect as an antioxidant in ameliorating the toxic effects caused by tartrazine.
Sub-acute toxicity study on tartrazine in male albino rats
Dutse Journal of Pure and Applied Sciences
The study aimed to compare the sub-acute toxicity of tartrazine azo dyes that is used extensively as food colorant at low and high dose on biochemical parameters, lipid profiles and histological abnormalities. Twelve male albino rats were grouped into 3 groups of 4 rats each. Group 1 was fed normal diet and water, Group 2 was administered tartrazine 7.5mg/kg body weight and Group 3 was administered tartrazine 75mg/kg body weight. The albino rats were sacrificed after 7 weeks; tissue and blood samples were collected to assess the histopathological changes, lipid profiles and biochemical parameters of the liver and kidney. The findings revealed significant elevation (P < 0.05) in serum total cholesterol (TC) (4.88±0.31mg/dl to 8.18±0.45 mg/dl), triglyceride (TG) (0.92±0.05 mg/dl to 1.63±0.14 mg/dl), low density lipoprotein cholesterol (LDL) (3.59±0.26 mg/dl to 7.05±0.39 mg/dl), urea (42.35±2.43 mg/dl to 50.53±2.96 mg/dl) and creatinine (0.97±0.05 mg/dl to 1.46±0.17 mg/dl), alanine ...
Health Risk Assessment of Synthetic Tartrazine Dye in some Food Products in Qom Province (Iran)
Current nutrition & food science, 2024
Background: There is extensive evidence of tartrazine dye being used in foodstuff of Qom markets in Iran. Objective: This study evaluates the synthetic tartrazine dye in some food products and the health risks caused by tartrazine consumption in Qom province. Methods: The study has two stages: First, 125 food product samples, including confectionary products (e.g., candy (Nabat), Poolaky, Charkhandi, cream, and non-cream sweets) and restaurant products (barbecued chicken), were tested. In the second stage, the risk of exposure to tartrazine was evaluated. Results: The results showed that 36.8% of samples in confectionery products (15.8 ± 5.1 mg/kg) and 41.3% of samples in restaurant food (41.5±7.9) were colored with tartrazine dye. Based on the obtained results, all values of tartrazine levels in the food samples had not exceeded the maximum tartrazine limit (mg/kg) in food products. Also, the results of exposure estimation and hazard quotient of tartrazine in age groups revealed that the HQ for age groups was smaller than 1. Therefore, they show no considerable risk for tartrazine dye intake according to the food samples in Iran's market. The probability of total risk (95%) was calculated using Monte Carlo simulation. Finally, the mean risk calculated for childhood (5-12) and adult years (36-55) were determined as 9.35 E-5 and 9.24 E-5, respectively. Conclusion: This study showed the nonsignificant health risk of exposure to tartrazine in all study groups according to the amount and frequency of exposure. However, it is recommended to raise awareness among people concerning the health risks of artificial dye (especially tartrazine in food), conduct more research for risk assessment of tartrazine, and monitor related data.
Effects of tartrazine on proliferation and genetic damage in human lymphocytes
Toxicology Mechanisms and Methods, 2017
The colour additive, tartrazine (TRZ), is widely used in food products, drugs and cosmetics. Genotoxicity of TRZ and its metabolites has not been investigated in the presence and absence of a metabolic activator (S9 mix) in human in detail. Therefore, the aim of this study is to investigate the cytotoxic and genotoxic effects of TRZ and its metabolites on cultured human lymphocytes by using chromosome aberration (CA) and micronucleus (MN) tests. Cultures were treated with 625, 1250 and 2500 µg/ml of TRZ in the presence and absence of S9 mix. TRZ showed cytotoxic activity at the highest concentration due to significant decrease in mitotic index (MI) in the absence of S9 mix when compared with solvent control. TRZ and metabolites significantly increased the CAs and aberrant cells in the presence and absence of S9 mix at the higher concentrations. Increased MN values in cultures with and without S9 mix were found to significantly at the highest concentration tested. Our results indicated that while both TRZ and its metabolites have genotoxic potential on human
EFSA Journal, 2016
Following a request from the European Commission, the EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP) was asked to deliver a scientific opinion on the safety and efficacy of tartrazine (E 102) for cats and dogs, ornamental fish, grain-eating ornamental birds and small rodents. Tartrazine (E 102), an authorised food colourant, is intended to be used as a feed additive for cats, dogs, ornamental fish, grain-eating ornamental birds and small rodents. The following tartrazine concentrations in complete feed were considered safe for cats: 433 mg/kg; for dogs: 520 mg/kg; for ornamental birds: 63 mg/kg; for ornamental fish: 1,924 mg/kg; and for small rodents: 2,000 mg/kg. Inhalation exposure of tartrazine is regarded as hazardous. Tartrazine is considered as a skin sensitiser. In the absence of data, the FEEDAP Panel cannot conclude on the irritancy potential of tartrazine to skin or eyes. Tartrazine is effective in adding colour to feedingstuffs.
Toxicology letters, 2017
Tartrazine is a food colour that activates the transcriptional function of the human oestrogen receptor alpha in an in vitro cell model. Since oestrogens are cholestatic, we hypothesised tartrazine will cause periportal injury to the liver in vivo. To test this hypothesis, tartrazine was initially administered systemically to mice resulting in a periportal recruitment of inflammatory cells, increased serum alkaline phosphatase activity and mild periportal fibrosis. To determine whether an oestrogenic effect may be a key event in this response, tartrazine, sulphonated metabolites and a food additive contaminant were screened for their ability to interact with murine oestrogen receptors. In all cases, there were no interactions as agonists or antagonists and further, no oestrogenicity was observed with tartrazine in an in vivo uterine growth assay. To examine the relevance of the hepatic effects of tartrazine to its use as a food additive, tartrazine was orally administered to transge...