According to experts, the presence of chemicals known to cause cancer is found in cotton candies! Physicians and other specialists advise using caution. The Pioneer’s Shikha Duggal discusses the health risks associated with cotton candy in this week’s health talk as she speaks to experts in the field!
A popular childhood, in fact many children’s to-date favourite delicacy, cotton candy is no longer allowed in a few states because it contains the hazardous pigment rhodamine-B. Long-term ingestion of rhodamine-B can result in health problems such as cancer or liver damage, as well as symptoms including nausea, vomiting, and skin rashes. It is said that this dye has been discovered to be used by several establishments, prompting store closures and seizures. After receiving a quality certificate from the food safety division, sellers are free to continue, but what about the enemy and the harm it can or has already brought to health? Physicians and other specialists advise using caution. Let’s talk about the healthfulness of cotton candy in this week’s health talk!
According to Pradeep Mehta, founder of Samsara Wellness, colour is arguably the most significant intrinsic sensory signal found in products when it comes to determining our expectations for the flavour and taste of food and beverages. Sharing his views, he said, “A substantial amount of laboratory research has shown that altering the colour or intensity of a wide range of food and drink items can occasionally have a dramatic effect on consumers’ expectations and, consequently, their subsequent experiences. If the hue does not correspond with the flavour, however, this could lead to a disconfirmation of expectations that is negatively balanced. Food colours can have a variety of connotations, which can lead to varying expectations among age groups and cultural contexts.”
It seems like older generations are reminded of many ancient recollections by their source. But over time, preservative colours have risen to the front, and natural colours have fallen back. Many chemicals are added to these hues during production to give them flavour and make them appear vivid. It is extremely detrimental to human health. The wellness advocate continued, “Cotton candy’s high sugar content can quickly raise blood sugar levels, resulting in an energy boost and subsequent collapse. If a balanced diet and active lifestyle are not maintained, frequent consumption of high-calorie, sugary foods like cotton candy can lead to weight gain and an increased risk of obesity.”
Wondering if it is really that difficult to digest? We have holistic nutritionist Vriti Shrivastav to share her piece of advice: “The food regulation authority permits the use of some food colours at acceptable levels. While children’s high-sugar diets have long been a cause for worry, current studies have begun to examine the impact of adulterated colouring on the body and how it affects candies. It is well recognised that some food colouring commonly used in candy, like tartrazine yellow, affects the absorption of zinc and causes children’s brain hyperactivity. Nonetheless, cotton candy has been around for a while and is available in a variety of colours.”
According to a study, food colouring that is allowed above recommended limits should not be used in cotton candy, nor should colours that are prohibited be used in it! Out of the total examined samples, which were drawn from 16 major states in India, only 87.8% contained approved colours, of which 48% contained permitted colours within the set limitations. For many years, there has been concern about the use of food colours — both approved and restricted—in foods intended for children, particularly when the amounts are higher than recommended. The cotton candy check was overdue, and today’s approach is constructive. Furthermore, in light of published studies on their impacts, the food committee should reassess the list of approved food colours and their consumption limits.
“This substance is employed as an adulterant in foods other than cotton candy. Research has revealed that it can be found in sweet potatoes and chilli powders, where vendors have added it for aesthetic purposes. The gastrointestinal tract may become unwell from a foodborne illness caused by the use of prohibited textile colours in food,” added Vriti, the holistic dietician.
Furthermore, numerous studies have also demonstrated that youngsters who consume food colours become hyperactive! Food colouring is solely used to make food look prettier to kids; it has no nutritional value. Yellow 5, which is tartrazine, is also linked to restlessness, anxiety, irritability, and trouble falling asleep. Additionally, it has been reported to trigger allergic reactions, including hives and asthma.
On the other hand, Dr. Raj Nagarkar, Chief of Surgical Oncology at HCG Manavata Cancer Centre and Hospitals, feels the number of cancer diagnoses has alarmingly increased in recent years, cementing the disease’s position as the primary cause of death. The doctor shared, “Even though several elements lead to this increase, it is still difficult to identify a single explanation. Since lifestyle modifications are increasingly linked to the development of cancer, more research is required to fully understand the disease’s intricacies and reach a conclusion because cancer aetiologies are becoming more common in humans. However, rhodamine B, the synthetic dye with a reputation for being carcinogenic, is one such etiological factor that is being investigated! Even though it shouldn’t be consumed by humans, rhodamine B is used illegally as a colouring agent in candies, drinks, and snacks.”
Research reveals a link between the ingestion of rhodamine B and increased risks of thyroid and liver cancer! It attributes this carcinogenic potential to DNA damage caused by oxidative stress and genetic abnormalities, which in turn leads to carcinogenesis. Regulatory agencies such as the FDA and EFSA have prohibited the use of rhodamine B in food products due to the associated dangers. This highlights the need for consumers to exercise caution and steer clear of products that use artificial colouring. All that glitters is not gold!
According to Pradeep Mehta, founder of Samsara Wellness, colour is arguably the most significant intrinsic sensory signal found in products when it comes to determining our expectations for the flavour and taste of food and beverages. Sharing his views, he said, “A substantial amount of laboratory research has shown that altering the colour or intensity of a wide range of food and drink items can occasionally have a dramatic effect on consumers’ expectations and, consequently, their subsequent experiences. If the hue does not correspond with the flavour, however, this could lead to a disconfirmation of expectations that is negatively balanced. Food colours can have a variety of connotations, which can lead to varying expectations among age groups and cultural contexts.”
It seems like older generations are reminded of many ancient recollections by their source. But over time, preservative colours have risen to the front, and natural colours have fallen back. Many chemicals are added to these hues during production to give them flavour and make them appear vivid. It is extremely detrimental to human health. The wellness advocate continued, “Cotton candy’s high sugar content can quickly raise blood sugar levels, resulting in an energy boost and subsequent collapse. If a balanced diet and active lifestyle are not maintained, frequent consumption of high-calorie, sugary foods like cotton candy can lead to weight gain and an increased risk of obesity.”
Wondering if it is really that difficult to digest? We have holistic nutritionist Vriti Shrivastav to share her piece of advice: “The food regulation authority permits the use of some food colours at acceptable levels. While children’s high-sugar diets have long been a cause for worry, current studies have begun to examine the impact of adulterated colouring on the body and how it affects candies. It is well recognised that some food colouring commonly used in candy, like tartrazine yellow, affects the absorption of zinc and causes children’s brain hyperactivity. Nonetheless, cotton candy has been around for a while and is available in a variety of colours.”
According to a study, food colouring that is allowed above recommended limits should not be used in cotton candy, nor should colours that are prohibited be used in it! Out of the total examined samples, which were drawn from 16 major states in India, only 87.8% contained approved colours, of which 48% contained permitted colours within the set limitations. For many years, there has been concern about the use of food colours — both approved and restricted—in foods intended for children, particularly when the amounts are higher than recommended. The cotton candy check was overdue, and today’s approach is constructive. Furthermore, in light of published studies on their impacts, the food committee should reassess the list of approved food colours and their consumption limits.
“This substance is employed as an adulterant in foods other than cotton candy. Research has revealed that it can be found in sweet potatoes and chilli powders, where vendors have added it for aesthetic purposes. The gastrointestinal tract may become unwell from a foodborne illness caused by the use of prohibited textile colours in food,” added Vriti, the holistic dietician.
Furthermore, numerous studies have also demonstrated that youngsters who consume food colours become hyperactive! Food colouring is solely used to make food look prettier to kids; it has no nutritional value. Yellow 5, which is tartrazine, is also linked to restlessness, anxiety, irritability, and trouble falling asleep. Additionally, it has been reported to trigger allergic reactions, including hives and asthma.
On the other hand, Dr. Raj Nagarkar, Chief of Surgical Oncology at HCG Manavata Cancer Centre and Hospitals, feels the number of cancer diagnoses has alarmingly increased in recent years, cementing the disease’s position as the primary cause of death. The doctor shared, “Even though several elements lead to this increase, it is still difficult to identify a single explanation. Since lifestyle modifications are increasingly linked to the development of cancer, more research is required to fully understand the disease’s intricacies and reach a conclusion because cancer aetiologies are becoming more common in humans. However, rhodamine B, the synthetic dye with a reputation for being carcinogenic, is one such etiological factor that is being investigated! Even though it shouldn’t be consumed by humans, rhodamine B is used illegally as a colouring agent in candies, drinks, and snacks.”
Research reveals a link between the ingestion of rhodamine B and increased risks of thyroid and liver cancer! It attributes this carcinogenic potential to DNA damage caused by oxidative stress and genetic abnormalities, which in turn leads to carcinogenesis. Regulatory agencies such as the FDA and EFSA have prohibited the use of rhodamine B in food products due to the associated dangers. This highlights the need for consumers to exercise caution and steer clear of products that use artificial colouring. All that glitters is not gold!
Case study
A case study found a connection between artificial food colouring and children’s impulsivity, hyperactivity, irritability, and sleep problems. India frequently uses artificial food colouring, such as azo dyes, which are outlawed in industrialised nations. Recently, a thorough assessment of food joints located in Hyderabad’s urban and rural districts were done. The results indicated that the consumption of artificial food colouring, including tartrazine, erythrosine, and sunset yellow, exceeded the permitted limit of 100 parts per million.
A case study found a connection between artificial food colouring and children’s impulsivity, hyperactivity, irritability, and sleep problems. India frequently uses artificial food colouring, such as azo dyes, which are outlawed in industrialised nations. Recently, a thorough assessment of food joints located in Hyderabad’s urban and rural districts were done. The results indicated that the consumption of artificial food colouring, including tartrazine, erythrosine, and sunset yellow, exceeded the permitted limit of 100 parts per million.
