Artificial Coloring Substances in Food, Soft Drinks Pose Health Threats

Three coloring substances in drinks and foods are posing a health risk for consumers and mostly for children.

The conclusion has been made following a new research conducted by PhD Georgi Miloshev, Director of the Laboratory on Molecular Genetics to the Bulgarian Academy of Sciences (BAN).

The research concerns coloring substances known as E-143 ( fast green), E-132 (indigo carmine) and E127 (erythrosine). Those are the most common additives used in cakes, candy and soft drinks.

According to EU research, when used in negligible amounts, the substances are harmless. However, as per the scientific investigation executed by our scientist, the substances have been proven to change DNA structure and pose a risk for people's health.

Soft drink producers in Bulgaria are already substituting E coloring substances with natural products, as stated by expert Georgi Djatov. In order for a red color to be obtained, an extract known as ''grape skin'' is used. This substance is in the group of the anti-oxidants, but is considerably more expensive the artificial additives.

The lemon-yellow color of lemonades has been obtained through the substance called tetrazine or E 102. Currently, the most commonly used substitute is carotene, known to be extremely harmful to human organisms in large amounts.

According to producers, natural coloring substances last over shorter periods. This would require for soft drinks to be reduced. This poses a dilemma in the light of producers and consumers.

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