Cross Talk between Synthetic Food Colors (Azo Dyes), Oral Flora, and Cardiovascular Disorders

Abstract

Synthetic food colors are important ingredients in the food industry. These synthetic food colorants are azo dyes, majorly acidic in nature such as Allura red and Tartrazine. They are present in sweets, carbonated drinks, meat products, and candies to attract the consumers. This review article is an attempt to explain the adverse effects of azo dyes and their association with oral cavities and cardiovascular disorders. These synthetic dyes (azo dyes) have staining effects on dentin. Poor dental care accelerates the bacterial accumulation on the dental crown (Gram-negative bacteria P. gingivalis, T. denticola, and T. forsythia and Gram-positive bacteria Strep. Gordonii), causing the washing of enamel, forming dental plaque. Bacterial pathogens (P. ginigivalis and F. nacleatum) release different chemicals (FadA and Fap2) that bind to protein on the cell by producing an inflammatory response through different line-host defenses, such as Gingival epithelial cells (ECs), Hemi-desmosomes, and desmosomes, which helps the bacterium migration from the cell–cell junction. This makes the junctions slightly open up and makes the whole vessel permeable, through which the bacterium enters into the blood stream line. This leads to different major arteries, such as the carotid artery, and causes the accumulation of plaque in major cardiac arteries, which causes different cardiovascular disorders. These bacterial species present in gums cause cardiovascular diseases, such as ischemic heart disease, coronary artery disease, heart attacks and strokes, and arrhythmias, which can lead to death.

Dietary exposure assessment of artificial food colours

“…The natural colour of food tends to decrease during storage and processing, making synthetic food colours a technological necessity. They are mainly azo colours and are used in confectionery products, beverages, meat products and more (Aroba J., 2022).…”

Assess the antioxidant and antimicrobial activity of herbal popsicles prepared by Hibiscus sabdariffa L. and Clitorea ternatea floral waste

“…For decades, synthetic colourants have been widely used in food processing. However, recent reports have highlighted the harmful effects of these synthetic food colourants, such as hyperactivity, depression, hives, asthma, Attention Deficit Hyperactivity Disorder (ADHD), and brain tumours (Khanavi et al 2012;Dey and Nagababu 2022;John et al 2022). As a result, scientists have been developing new cost-effective and nutritious food colourants that enhance food flavours and are safe to use.…”

“…They can interfere with the process of photosynthesis, inhibit the growth of aquatic plants (Yang et al 2011;Hussain et al 2020;Slama et al 2021), and also cause biomagnification after entering the food chain (Shivani et al 2020;Alsukaibi 2022). Additionally, numerous reports have highlighted the hazardous effects of these synthetic food colourants, such as hyperactivity, depression, hives, asthma, and brain tumours (Bora et al 2019;Dey and Nagababu 2022;John et al 2022). Therefore, scientists face the challenge of developing new, cost-effective, nutritious food colourants that enhance food flavours and are safe to use.…”

Antimicrobial Activities of Extracts of <i>Macrosphyra longistyla</i> against Gram-Positive Oral Biofilm-Formers from School Children in Southwestern Nigeria and Toxicity Studies Using Brine Shrimps

“…The presence of Streptococcus in the oral cavities of schoolchildren in two different states, supports its abundance in studies on the oral cavities of pupils from this region. The presence of Streptococcus in oral biofilms presents a concern in its treatment and complications arising from the actions of this bacterium present a global health threat [32] [33] [34]. Staphylococcus is commonly isolated as a contaminant in nosocomial and environmental samples [35] [36] [37].…”