How many of us have taken the time to look at the ingredient list of the foods we buy? In our rush for time, we may just locate what we need at the supermarket, put the products into our carts and check out. But we need to hold on a second here! As much as fresh, unprocessed and natural foods need to be part of our diets, we invariably end up eating processed foods at least once in a while. Many times, these convenience foods are advertised to show only the ‘positive’ things about the product. Words like- ‘all natural’, ‘fat free’, ‘sodium free’, ‘no sugar’ etc, are what catch our eye. We think we have made a healthy purchase.

But have we ever stopped to think of the other additives that go into a processed food. Why are things like preservatives, flavour enhancers and colours even there? During processing of these foods, most of the nutrients, fiber, flavours, texture and colour is lost, making the food into an unappealing mess. To make up for this, the manufacturers need to add nutrients (which are synthetic), artificial flavouring, texture (emulsifiers) and colour, to make the food look appealing again. Think of those brightly coloured sports drinks, packaged corn puffs, juices, soft drinks etc. Most often these foods are targeted towards children and teens who equate these colours with ‘fun’ and ‘cool’ food choices. However, as parents and consumers, we need to step back and remember that these outrageous colours are not natural and neither our children nor we should be eating/ drinking them.

Food dyes come under various names such as- Brilliant Blue, Indigo Carmine, Green, Red and Yellow (Tartrazine, Sunset Yellow). Some of these dyes also find their way into cosmetics and medications. Foods that commonly contain these colours include- bakery products, juices, candy, dessert powders (gelatine desserts), cough syrups and medications. These colours when ingested on a regular basis are known to cause problems like cancer, chromosomal damage, brain and bladder tumours, allergies, asthma, sleep disturbances, hyperactivity in children, attention deficit hyperactivity disorder (ADHD), tumours of the kidney and adrenal gland.

When you walk into a bakery or attend a child’s birthday party, the colourful foods ranging from the birthday cake to juice and candy all are bound to contain a certain amount of food colouring. Even while eating our favourite palak paneer or butter chicken in a hotel, we may have noticed that after washing our hands, there is a slight tinge of colour that remains. We may have not given these clues a second thought, but we need to be aware of the damage that these food dyes can result in, long term. These can cause damage in children who are in the growth phase.

What can be done instead?

Make safer colouring alternatives at home. Your Nutritionist may have encouraged to eat a rainbow of different coloured fruits and vegetables. Natural colours found in foods are a much healthier alternative. Some vegetables like beetroot can be used as a natural vegetable dye. You can liven up a child’s plate of food by using a variety of fresh fruit and vegetables. Have a look below:

•    Blue- Blueberries
•    Purple- Purple cabbage, Black grapes
•    Pink/ Maroon- Beetroot, Pomegranate, Watermelon
•    Green- Spinach, Mint, Coriander leaves
•    Yellow- Mangoes, Yellow Capsicum
•    Orange- Papaya, Carrots, Pumpkin
•    Red- Strawberries, Red Capsicum, Tomatoes

In addition, it is important to focus on clean eating. Avoid processed foods with long ingredient lists and difficult to pronounce names. 

Eat whole foods cooked in a healthy way. Junk and processed food should not be introduced to children at an early age. Parents need to steer their child towards healthy choices. It is also important for the government to regulate the excessive marketing of unhealthy food choices to children. Meanwhile, children should be taught the importance of healthy eating. This will benefit a future generation to live a vibrant and healthy life!

With inputs from:
1.    http://www.eatingwell.com/article/16442/the-hidden-health-risks-of-food-dyes/
2.    http://www.doctoroz.com/article/food-dyes-are-they-safe
3.    https://www.nestle.in/nhw/nutrition-basics/foods/food-colours
4.    https://www.livestrong.com/article/457555-the-side-effects-of-artificial-colors/
5.    https://articles.mercola.com/sites/articles/archive/2011/02/24/are-you-or-your-family-eating-toxic-food-dyes.aspx
6.    https://www.healthline.com/nutrition/food-dyes#section9
7.    https://www.special-education-degree.net/food-dyes/
8.    http://www.foodmatters.com/article/the-dark-side-of-food-colors-plus-natural-coloring-alternatives
9.    https://en.wikipedia.org/wiki/Food_coloring
10.    http://undergroundhealthreporter.com/red-food-dye-dangers/
11.    http://www.stopkillingmykids.com/the-side-effects-of-tartrazine/
12.    https://www.globalhealingcenter.com/natural-health/4-dangers-of-food-dyes/
13.    http://www.foodnetwork.com/healthyeats/healthy-tips/2010/06/artificial-colors-are-they-safe
14.    https://cspinet.org/sites/default/files/attachment/food-dyes-rainbow-of-risks.pdf