Artificial food colors and attention-deficit/hyperactivity symptoms: conclusions to dye for.

The effect of artificial food colors (AFCs) on child behavior has been studied for more than 35 years, with accumulating evidence from imperfect studies. This article summarizes the history of this controversial topic and testimony to the 2011 Food and Drug Administration Food Advisory Committee convened to evaluate the current status of evidence regarding attention-deficit/hyperactivity disorder (ADHD). Features of ADHD relevant to understanding the AFC literature are explained: ADHD is a quantitative diagnosis, like hypertension, and some individuals near the threshold may be pushed over it by a small symptom increment. The chronicity and pervasiveness make caregiver ratings the most valid measure, albeit subjective. Flaws in many studies include nonstandardized diagnosis, questionable sample selection, imperfect blinding, and nonstandardized outcome measures. Recent data suggest a small but significant deleterious effect of AFCs on children's behavior that is not confined to those with diagnosable ADHD. AFCs appear to be more of a public health problem than an ADHD problem. AFCs are not a major cause of ADHD per se, but seem to affect children regardless of whether or not they have ADHD, and they may have an aggregated effect on classroom climate if most children in the class suffer a small behavioral decrement with additive or synergistic effects. Possible biological mechanisms with published evidence include the effects on nutrient levels, genetic vulnerability, and changes in electroencephalographic beta-band power. A table clarifying the Food and Drug Administration and international naming systems for AFCs, with cross-referencing, is provided.

Caramel colours--a historical introduction.

Caramel colours used in the manufacture of a wide variety of foods and beverages have been an item of commerce for more than one hundred years. The regulatory history of these additives in the US, the UK, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the EC is reviewed, and an introduction to the safety studies of caramel colours in this issue of Food and Chemical Toxicology is provided.

The approach of the European communities to the assessment of the carcinogenic risk of environmental chemicals, in particular, artificial colourings.

A brief outline is given of the rationale of the Environmental Research Programme of the European Economic Community and of its implementation. The major part of the programme is devoted to research on the exposure-effect relationships for mutagens and carcinogens and to the establishment of criteria. As a first step, a battery of test systems for mutagenicity screening is being established. These will be evaluated in a comparative test programme. The second part of the paper describes the specific legislative actions of the European Communities on food colourings. The historical background is given; and the criteria used by the Scientific Committee for Food for classifying and evaluating colouring matters are listed. Proposed regulatory action, on the basis of the report of the Committe, includes lists of colouring matters which are 'unacceptable', 'temporarily acceptable' and 'acceptable'.