The metabolism and excretion of tartrazine in the rat, rabbit and man

Jones, R. Norman; Ryan, A. J.; Wright, Stephen E.

doi:10.1016/s0015-6264(64)80287-x

Cited by 81 publications

(19 citation statements)

References 9 publications

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“…Because it is a nitrous derivative (azo class) it is reduced in the organism to an aromatic amine which is highly sensitizing. Its main metabolite identified to date is sulfanylic acid (Jones et al, 1964;Roxon et al, 1967;Chung et al, 1992;Maekawa et al, 1987).…”

Section: Introductionmentioning

confidence: 99%

“…Some authors have studied the carcinogenetic and mutagenetic effects of tartrazine with variable results (Jones et al, 1964;Roxon et al, 1967;Patterson and Butler, 1982;Maekawa et al, 1987;Borzelleca and Hallagan, 1988;Collins et al, 1990Collins et al, , 1992Reyes et al, 1996;Koutsogeorgopoulou et al, 1998;Walton et al, 1999;Sasaki et al, 2002;). In this study we have investigated inflammatory, atrophic, atypical, metaplastic, dysplastic and carcinogenetic changes in the gastric mucosa of rats receiving tartrazine daily in their drinking water, for a prolonged period of time.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Prolonged use of the food dye tartrazine (FD&C yellow n° 5) and its effects on the gastric mucosa of Wistar rats

2007

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Tartrazine is one of the most widely used artificial foods, drugs and cosmetic dyes. It is a nitrous derivative and is known to cause allergic reactions such as asthma and urticaria, as well as having been the focus of studies on mutagenesis and carcinogenesis due to its transformation into aromatic amine sulfanilic acid after being metabolized by the gastrointestinal microflora. 45 male Wistar rats were assigned to a control group (A) or a treatment one (B). The treatment group received 7.5 mg.kg -1.day -1 of tartrazine daily in drinking water offered ad libitum for ten months from weaning to the age of twelve months. There was a significant increase in the number of lymphocytes and eosinophils of the gastric antrum mucosa. No carcinogenetic changes in any gastric area were observed during the study. As tartrazine belongs to the azo class, it is still a possible food carcinogen. Other studies with different doses and schedules, observing their effects associated to other carcinogens should be carried out if their safe use is to be recommended.Keywords: tartrazine, food dye, gastric mucosa, rats. Uso prolongado do corante alimentar tartrazina (FD&C yellow Nº 5)e seus efeitos em mucosa gástrica de ratos Wistar ResumoO corante artificial tartrazina é um dos mais usados em todo o mundo para corar alimentos, medicamentos e cosmé-ticos. É um derivado nitroso, sabidamente causador de reações alérgicas como asma e urticária, e tem sido alvo de estudos de mutagênese e carcinogênese por produzir a amina aromática ácido sulfanílico após ser metabolizado pela microflora gastrintestinal. Foram estudados 45 ratos Wistar, machos, divididos em grupo controle (A) e tratado (B). O grupo tratado recebeu o corante diariamente em água de beber ad libitum, na dose de 7,5 mg.kg -1.dia -1 por dez meses, do desmame aos doze meses de idade. Houve aumento significante do número de linfócitos e eosinófilos na mucosa do antro gástrico. Não foram observadas alterações carcinogênicas em nenhuma das regiões gástricas com a dose e o tempo utilizados. O corante tartrazina permanece entre os possíveis carcinógenos alimentares por ser da classe azo, devendo ter prosseguimento seus estudos; variando-se a dose e o tempo de administração e verificando-se seus efeitos quando associado a outros carcinógenos, para seu uso continuar sendo recomendado com segurança.Palavras-chave: tartrazina, corante alimentar, mucosa gástrica, ratos.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Prolonged use of the food dye tartrazine (FD&C yellow n° 5) and its effects on the gastric mucosa of Wistar rats

2007

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“…These metabolites are absorbed and appear in the urine and only a minor proportion of any oral dose of tartrazine is absorbed intact (Jones et al, 1964, Roxon et al, 1966, Ryan et al, 1969a, Ryan et al, 1969b). The enzymatic azo reduction of tartrazine has been shown to be dependent on gut microorganisms (Roxon et al, 1967, Ryan et al, 1969a, Ryan et al, 1969b).…”

Section: Resultsmentioning

confidence: 99%

“…After intraperitoneal administration of 2.4 mg/kg bw of 14C-tartrazine, between 64 and 96% of the dose was recovered unchanged in urine within 24 h in rats and rabbits and no other products were reported. At higher doses, free and conjugated sulphanilic acid begin to be detected in the urine (Jones et al, 1964). Based on these data, the catabolism of tartrazine is summarised in Supplementary Fig.…”

Section: Resultsmentioning

confidence: 99%

Hepatic effects of tartrazine (E 102) after systemic exposure are independent of oestrogen receptor interactions in the mouse

et al. 2017

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HighlightsSystemic exposure to tartrazine results in hepatic periportal recruitment of inflammatory cells, increased serum alkaline phosphatase activity and mild hepatic periportal fibrosis.Tartrazine, its sulphonated metabolites and a common contaminant of the food additive do not interact with murine oestrogen receptors.Systemic exposure does not have an oestrogenic effect in mouse in vivo.Tartrazine, its sulphonated metabolites and a common contaminant of the food additive inhibited sulphotransferase, which may account for its hepatic effects after systemic exposure.The hepatic effects of tartrazine do not occur in mice – with or without co-administration of alcohol – after oral exposure to tartrazine.

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“…However, when Yellow 5 labeled at the phenylazo group with 14 C was administered intraperitoneally in rats and rabbits, no radioactive sulfanilic acid was recovered in the urine. 52 In the same study, when Yellow 5 was administered orally to rats, rabbits, and humans, sulfanilic acid, but little or no unchanged dye, was recovered in the urine. Those results indicate that the reduction of Yellow 5 occurs via the GI flora.…”

Section: Metabolism and Metabolic Effectsmentioning

confidence: 94%

Toxicology of food dyes

Kobylewski

Jacobson

2012

International Journal of Occupational and Environmental Health

203

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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The metabolism and excretion of tartrazine in the rat, rabbit and man

Cited by 81 publications

References 9 publications

Prolonged use of the food dye tartrazine (FD&C yellow n° 5) and its effects on the gastric mucosa of Wistar rats

Prolonged use of the food dye tartrazine (FD&C yellow n° 5) and its effects on the gastric mucosa of Wistar rats

Hepatic effects of tartrazine (E 102) after systemic exposure are independent of oestrogen receptor interactions in the mouse

Toxicology of food dyes

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