The danger of ‘yellow dyes’ (tartrazine) to allergic subjects

Neuman, I; Elian, R.; Halperin, Nahum; Shaked, P.; Creter, D

doi:10.1111/j.1365-2222.1978.tb00449.x

Cited by 31 publications

(8 citation statements)

References 11 publications

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“…There have also been reports linking the sulphonamides with both polyarteritis nodosa (Symmers, 1958) and a systemic lupus-like syndrome (Lee and Siegel, 1968), and more recently Thomas et al (1974) described a combined bronchial and alveolar response to the sulphonamide component in salazopyrine. Azo dyes have also been responsible for producing sensitisation reactions in both allergic and non-allergic subjects (Ferris et al, 1977;Alanko et al, 1978;Neuman et al, 1978). In fact azo compounds have for a long time been used for their immunogenic properties in animal research work.…”

Section: Discussionmentioning

confidence: 99%

Hypersensitivity pneumonitis in a technician using Pauli's reagent.

Evans¹,

Seaton²

1979

Thorax

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Section: Discussionmentioning

confidence: 99%

Hypersensitivity pneumonitis in a technician using Pauli's reagent.

Evans¹,

Seaton²

1979

Thorax

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“…In the 1970s, several cases of Tartrazine sensitivity were reported, most frequently in the form of urticaria and asthma. 64 Neuman et al 65 reported that 26% of patients with a variety of allergic disorders had a positive allergic reaction 10-15 minutes after ingesting 50 mg of the dye. Those reactions included heat-wave, general weakness, blurred vision, increased nasopharyngeal secretions, a feeling of suffocation, palpitations, pruritus, angioedema, and urticaria.…”

Section: Hypersensitivitymentioning

confidence: 99%

Toxicology of food dyes

Kobylewski

Jacobson

2012

International Journal of Occupational and Environmental Health

207

107

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This review finds that all of the nine currently US-approved dyes raise health concerns of varying degrees. Red 3 causes cancer in animals, and there is evidence that several other dyes also are carcinogenic. Three dyes (Red 40, Yellow 5, and Yellow 6) have been found to be contaminated with benzidine or other carcinogens. At least four dyes (Blue 1, Red 40, Yellow 5, and Yellow 6) cause hypersensitivity reactions. Numerous microbiological and rodent studies of Yellow 5 were positive for genotoxicity. Toxicity tests on two dyes (Citrus Red 2 and Orange B) also suggest safety concerns, but Citrus Red 2 is used at low levels and only on some Florida oranges and Orange B has not been used for several years. The inadequacy of much of the testing and the evidence for carcinogenicity, genotoxicity, and hypersensitivity, coupled with the fact that dyes do not improve the safety or nutritional quality of foods, indicates that all of the currently used dyes should be removed from the food supply and replaced, if at all, by safer colorings. It is recommended that regulatory authorities require better and independent toxicity testing, exercise greater caution regarding continued approval of these dyes, and in the future approve only well-tested, safe dyes.

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“…However, tartrazine has not been observed to inhibit the prostaglandin pathways (47). There is some evidence that leukotrienes (13), bradykinin (106), and leucocyte inhibition factor (151) may be involved in adverse reactions to food additives.…”

Section: Pharmacological and Other Mechanismsmentioning

confidence: 99%

Hypersensitivity reactions to food additives

Hannuksela

Haahtela

1987

Allergy

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Only seldom have food additives been shown to cause true allergic (immunologicjil) reactions. Adverse effects due to various pharmacological or other mechanisms are much more common. The individual tolerance may be decreased for one reason or another, and may fluctuate from time to time. Many patients suffering from food additive reactions have atopic constitutions and such clinical symptoms as fiexural dermatitis, rhinitis and asthma. The most important skin symptoms caused by food additives are urticaria, angioneurotic edema, and contact urticaria. Azo dyes, benzoic acid and several other common food additives may aggravate or, more rarely, even cause urticaria. Spices are one of the most common causes of immunological contact urticaria. Non-immunological contact urticaria is produced by numerous spices, benzoic acid, sorbic acid, cinnamic acid, and many essential oOs. Asthma and rhinitis are the main hypersensitivity symptoms in the respiratory tract, and azo dyes, benzoic acid, and sulfitic food additives are the most common causative agents. Systemic and respiratory reactions to food colorants and benzoates have been claimed to occur more frequently in acetylsalicylic acid-(ASA-)sensitive patients than in non-reactors. Hypersensitivity reactions in organs other than the skin and respiratory tract are rare or poorly documented. Psychological factors play an essential role in both food and food additive reactions.

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The danger of ‘yellow dyes’ (tartrazine) to allergic subjects

Cited by 31 publications

References 11 publications

Hypersensitivity pneumonitis in a technician using Pauli's reagent.

Hypersensitivity pneumonitis in a technician using Pauli's reagent.

Toxicology of food dyes

Hypersensitivity reactions to food additives

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