Systemic absorption of FD&amp;C blue dye associated with patient mortality

Gaur, Sumit; Sorg, Timothy B.; Shukla, Vinay

doi:10.1136/pmj.79.936.602

Cited by 13 publications

(7 citation statements)

References 4 publications

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“…Of these, brilliant blue and patent blue are the most common additives, although patent blue is banned in the United States, and no permission was sought for brilliant black, while fast green is banned in the EU. These colorants are not readily absorbed by our bodies, in fact, 95% of them are present in feces, and there are no reports of deaths due to human improper absorption (Gaur and others ). Reports on changes in mitochondrial respiration have been described (Reyes and others ), as well as somatic mutation in Drosophila melanogaster wing spot test (25 mg/mL of patent blue, 12.5 mg/mL amaranth) (Sarikaya and others ; Tanaka and others ).…”

Section: Types Of Additivesmentioning

confidence: 99%

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

Carocho

Barreiro

Morales

et al. 2014

Comp Rev Food Sci Food Safe

606

382

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Abstract:The pressing issue to feed the increasing world population has created a demand to enhance food production, which has to be cheaper, but at the same time must meet high quality standards. Taste, appearance, texture, and microbiological safety are required to be preserved within a foodstuff for the longest period of time. Although considerable improvements have been achieved in terms of food additives, some are still enveloped in controversy. The lack of uniformity in worldwide laws regarding additives, along with conflicting results of many studies help foster this controversy. In this report, the most important preservatives, nutritional additives, coloring, flavoring, texturizing, and miscellaneous agents are analyzed in terms of safety and toxicity. Natural additives and extracts, which are gaining interest due to changes in consumer habits are also evaluated in terms of their benefits to health and combined effects. Technologies, like edible coatings and films, which have helped overcome some drawbacks of additives, but still pose some disadvantages, are briefly addressed.Future trends like nanoencapsulation and the development of "smart" additives and packages, specific vaccines for intolerance to additives, use of fungi to produce additives, and DNA recombinant technologies are summarized.

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Section: Types Of Additivesmentioning

confidence: 99%

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

Carocho

Barreiro

Morales

et al. 2014

Comp Rev Food Sci Food Safe

606

382

View full text Add to dashboard Cite

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“…In two recent studies by Gaur et al (2003) and Lucarelli et al (2004) three cases of refractory shock and metabolic acidosis in critically ill patients are reported. The patients received Brilliant Blue FCF added to enteral nutrition formulations in order to facilitate the detection of aspiration.…”

Section: Human Studiesmentioning

confidence: 99%

“…According to Lucarelli et al (2004), the dose did not exceed 0.7 mg/kg bw/day for the first patient and 2 mg/kg bw/day for the second one. The dose was not mentioned by Gaur et al (2003). Although in healthy subjects absorption of Brilliant Blue FCF appears to be limited, critically ill patients have increased gastrointestinal permeability to Brilliant Blue FCF secondary to enterocyte death and stress induced release of neuro-endocrine factors in the intestinal epithelium.…”

Section: Human Studiesmentioning

confidence: 99%

Scientific Opinion on the re-evaluation of Brilliant Blue FCF (E 133) as a food additive

2010

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 Brilliant Blue FCF (E 133). Brilliant Blue FCF has been previously evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 1970 and the EU Scientific Committee for Food (SCF) in 1975. Both committees established an ADI of 12.5 mg/kg bw/day. In 1984, the SCF revised the ADI to 10 mg/kg bw/day, based on new long‐term studies. The Panel concluded that the present dataset on the absorption, distribution, metabolism and excretion, genotoxicity, subchronic, reproductive, developmental and long‐term toxicity, and carcinogenicity give reason to revise the ADI of 10 mg/kg bw/day allocated by the SCF in 1984. The Panel considered that the NOAEL of 631 mg/kg bw/day from the chronic toxicity study in rat can be used to allocate a new ADI to Brilliant Blue FCF. By application of an uncertainty factor of 100, the Panel established a new ADI to Brilliant Blue FCF equal to 6 mg/kg bw/day. The Panel concluded that at the maximum reported levels of use of Brilliant Blue FCF, refined intake estimates (Tier 3) are lower than the ADI of 6 mg/kg bw/day. The Panel concluded that at Tier 2 the intake estimates are below the ADI at the mean for both adults and children and at the higher level for adults, but above the ADI at the higher level (95th percentile) for children.

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“…On the other hand, C15, C16, C18, C20, C14:1 and C18:2 were sharply increased more than control to 4.32, 47.92, 9.74, 9.09, 3.03 and 14.06%, respectively, but C17was greatly decreased from 50.50% in the control rat feces to 0.43% in treated rat feces. Data in Table (5) indicated that, the appearance or incriminate of some fatty acids in treated rat feces, may be due to form a new complex between them and synthetic flavourants more than 80% of food additives were secreted in rat feces (Gaunt et al, 1972, FAO/WHO, 1974, Phillips et al, 1980Maha, 1990;Gaur et al, 2003;Saad et al, 2005;Yoshikawa et al, 2011;Sarikaya et al, 2012).…”

Section: Synthetic Food Flavourantsmentioning

confidence: 99%

“…It must be born in mind that, with the exception of a few special cases of hypersensitivity to a variety of chemicals including certain additives, no direct evidence has emerged to incriminate any synthetic food additives among the factors responsible for serious illness in man (Lucova et al, 2013), about 20% of synthetic food colourants and more of synthetic food flavourants are absorbed from gut (Gaur et al, 2003;Sarikaya et al, 2012), moreover, they possess a wide range of biological and physiological effects on the metabolism of animals (FAO/WHO 1974;Abdel-Rahim et al, 1992;Tanaka 2006;Tanaka et al, 2008;Gao et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Biochemical Changes in Fatty Acids, Hydrocarbons and Sterols as well as Total Lipids of Albino Rats Ingested some Synthetic Colourants and Flavourants as Food Additives

El-Beltagi

Abdel-Rahim

2017

Not Sci Biol

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The present study was carried out to investigate the effect of ingested synthetic food colourants or flavourants on total lipids content feces. The feces of rats ingested synthetic food colourants or flavourants has more lipids than that of control feces. In treated rat feces some fatty acids were disappeared (C 19 ) or appeared (C 14 ) while the other were increased (C 15 , C 20 , C 18:2 ) or decreased (C 6 ) when compared with the control feces. Most of unsaturated fatty acids (un SFA) might bind with the synthetic food colourants or flavourants and secreted in feces, but less consumed than saturated fatty acids (SFA) which, observed on hydrocarbon components, but sterols including cholesterol were more secreted by synthetic food additives treatments. Generally, the increase of total lipids and lipid fractions in feces such as unsaturated fatty acids (un SFA), total sterols (TS) especially cholesterol maybe due to their abilities to bind with food additives and form complex which secreted in feces.

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Systemic absorption of FD&C blue dye associated with patient mortality

Cited by 13 publications

References 4 publications

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

Adding Molecules to Food, Pros and Cons: A Review on Synthetic and Natural Food Additives

Scientific Opinion on the re-evaluation of Brilliant Blue FCF (E 133) as a food additive

Biochemical Changes in Fatty Acids, Hydrocarbons and Sterols as well as Total Lipids of Albino Rats Ingested some Synthetic Colourants and Flavourants as Food Additives

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