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Artificial Food Colorings



Artificial colorings are added to foods to make them look more appealing. Rarely do these additives contribute to nutrition. Color additives are used in beverages, candy, cereals, ice cream, butter and cheese, sausage casings and meats, baked foods, snack foods, gravies, jams and jellies, nuts, salad dressings, and many other foods.

There are two major areas of concern with regard to the health implications of artificial colorings. One is their possible effect on the behavior of children; the other is their toxic nature, as revealed by experimental testing.

A connection between diet and hyperactivity in children has been suggested by Dr. Benjamin Feingold, a San Francisco allergist. His theory, implicating many food additives, has prompted numerous experimental studies. Results have been inconclusive, although hyperactive youngsters have shown improvement in their behavior when additives were eliminated from their diets. If you suspect that additives may be affecting your child's behavior, discuss the problem with your family doctor in order to decide if an additive-free diet would be wise.

Studies of the safety of artificial colorings contained in products already on the market have been underway for more than 20 years. The FDA allows these additives to be used by the food industry while testing continues. Completed studies indicate that some of the colors may be harmful, but they have not been removed from the market. In fact, many children will consume up to 3 pounds of food dyes by the time they are 12.