Clinical Spectrum of Adverse Reactions to Tartrazine

Collins-Williams, C

doi:10.3109/02770908509073132

Cited by 31 publications

(13 citation statements)

References 16 publications

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“…• Challenge studies (Corder and Buckley, 1995;David, 1987;Devlin and David, 1992;GrzelewskaRzymowska et al, 1986;Hong et al, 1989;Jimenez-Aranda et al, 1996;Kemp and Schembri, 1985;Marques et al,1995;Montano and Orea, 1989;Morales et al, 1995;Rowe, 1988Rowe, ,1994Schulte-Korne et al, 1996;Timberlake et al, 1992;van Bever et al, 1989;Virchow et al, 1988;Wilson and Scott,1989) • Reviews (Collins-Williams, 1985;Simon, 1986;Wuthrich, 1993).…”

Section: Hypersensitivity and Intolerancementioning

confidence: 99%

Scientific Opinion on the re-evaluation Tartrazine (E 102)

Aguilar¹,

Charrondière²,

Dusemund³

et al. 2009

EFSA Journal

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The Panel on Food Additives and Nutrient Sources added to Food provides a scientific opinion re-evaluating the safety of Tartrazine (E 102). Tartrazine has been previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1966 and the EU Scientific Committee for Food (SCF) in 1975 and. Both committees established an Acceptable Daily Intake (ADI) of 0-7.5 mg/kg bw/day. The Panel was not provided with a newly submitted dossier and based its evaluation on previous evaluations, additional literature that became available since then and the data available following a public call for data. New studies included a study by Sasaki et al. from 2002 reporting effects on nuclear DNA migration in the mouse in vivo Comet assay, a study by McCann et al. from 2007 that concluded that exposure to a mixture including Tartrazine resulted in increased hyperactivity in 3-year old and 8-to 9-year old children and studies on neurodevelopment by Tanaka. The Panel notes that Tartrazine was negative in long-term carcinogenicity studies and that the effects on nuclear DNA migration observed in the mouse in vivo Comet assay are not expected to result in carcinogenicity. The Panel also concurrs with the conclusion from a previous EFSA opinion on the McCann et al. study that the findings of the study cannot be used as a basis for altering the ADI, and additionally considered that the Tanaka study can also not be used as a basis for altering the ADI. The Panel concludes that the present database does not give reason to revise the ADI of 7.5 mg/kg bw/day. The Panel also concludes that at the maximum reported levels of use, refined intake estimates are below the ADI. The Panel concludes that Tartrazine appears to be able to elicit intolerance reactions in a small fraction of the exposed population.The Panel also notes that sensitive individuals may react to Tartrazine at dose levels within the ADI. Tartrazine, FD&C Yellow No. 5, E 102, CAS 1934-21-0, 3-carboxy-5-hydroxy-1-(4'-sulphophenyl Tartrazine consists essentially of 3-carboxy-5-hydroxy-1-(4'-sulphophenyl)-4-(4'-sulphophenylazo) pyrazole trisodium salt and subsidiary colouring matters together with sodium chloride and/or sodium sulphate as the principal uncoloured components. Tartrazine is described as the sodium salt. The calcium and the potassium salts are also permitted (Directive 2008/128/EC). KEY WORDSThe purity is specified as not less than 85 % total colouring matters, calculated as the sodium salt. The remaining 15 % may be accounted for by sodium chloride or sodium sulphate (but this is never mentioned explicitly), water insoluble matter not more than 0.2 %, subsidiary colouring matters not more than 1.0 % and organic compounds other than colouring matters with a total not more than 0.5 % (4-hydrazinobenzene sulphonic acid, 4-aminobenzene-1-sulphonic acid, 5-oxo-1-(4-sulphophenyl)-2-pyrazoline-3-carboxylic acid, 4,4′-diazoaminodi(benzene sulphonic acid), tetrahydroxysuccinic acid).The absorption, distribution, metabolism and excretion of Tar...

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Section: Hypersensitivity and Intolerancementioning

confidence: 99%

Scientific Opinion on the re-evaluation Tartrazine (E 102)

Aguilar¹,

Charrondière²,

Dusemund³

et al. 2009

EFSA Journal

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“…Tartrazine is a yellow menace, whose wide use in industry and its water-soluble nature maximize its chances to be found as contaminant in industrial effluents. Tartrazine is also reputed to catalyze hyperactivity [21] and other behavioral problems [22], asthma [23][24][25][26][27], migranes, thyroid cancer [28], etc. Because of its hazardous health effects, foods and drinks containing Tartrazine are avoided.…”

Section: Introductionmentioning

confidence: 99%

Freundlich and Langmuir adsorption isotherms and kinetics for the removal of Tartrazine from aqueous solutions using hen feathers

Mittal

Kurup

Mittal

2007

Journal of Hazardous Materials

390

148

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Tartrazine, a yellow menace, is widely being used in cosmetics, foodstuffs, medicines and textile. It is carcinogenic and also catalyzes allergic problems. In the present work the ability to remove Tartrazine from aqueous solutions has been studied using waste material-hen feathers, as adsorbent. Effects of pH, concentration of the dye, temperature and adsorbent dosage have been studied. Equilibrium isotherms for the adsorption of the dye were measured experimentally. Results were analyzed by the Freundlich and Langmuir equation at different temperatures and determined the characteristic parameters for each adsorption isotherm. The adsorption process has been found endothermic in nature and thermodynamic parameters, Gibb's free energy ( G • ), change in enthalpy ( H • ) and change in entropy ( S • ) have been calculated. The paper also includes results on the kinetic measurements of adsorption of the dye on hen feathers at different temperatures. By rate expression and treatment of data it has been established that the adsorption of Tartrazine over hen feathers follows a first-order kinetics and a film diffusion mechanism operates at all the temperatures.

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“…For the humans Tartrazine is considered highly toxic and can act as catalyst in hyperactivity [11] and other behavioral problems [12]. It may also cause asthma, migraines, eczema, thyroid cancer and lupus [13][14][15][16][17][18].…”

Section: Introductionmentioning

confidence: 99%