Approximately 90 percent of the dyes used in foods are Red 40, Yellow 5, and Yellow 6. Even there are cases when fresh oranges are dipped in dyes to brighten them and provide a uniform color.
Red 40: This is one of the most common artificial food dyes used in foods processing. According to studies, Red 40 can contain p-Cresidine which is classified as a potential carcinogen. It also has been proven to cause immune-system tumors in animals and allergic and hyperactive reactions in children.
Red 3: According to studies, the food dye Red 3 may affect the function of the thyroid gland and increase the risk of breast and thyroid cancer. In another study, Red 3 was shown to have estrogen-like activity in the body, which also could be a risk factor for the development of breast cancer.
Yellow 5: According to studies, Yellow 5 can be contaminated with the carcinogen benzidine. This food dye also has been linked to organ damage and affect the gastric mucosa in experimental animals.
Yellow 6: Tests showed that Yellow 6 may be contaminated with benzidine and 4-aminobiphenyl. Both substances have been shown to increase the risk of testicular and adrenal tumors. One study published in the Journal Toxicology found that Yellow 6 has an estrogen-like effect in the body, which has been shown to increase the risk of breast cancer and biliary cirrhosis.
Blue 1: This artificial food dye can affect how the body reacts to inflammation and the stability of cell development. According to one 2016 study, Blue 1 has a potential risk in the development of cancer and affect the nervous system.
Blue 2: This food additive is commonly found in colored sodas, candies, and other foods. Some studies even indicate that Blue 2 increases breast tumors and brain gliomas in rats.
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