Karnataka's food safety warning: Can cake from your local bakery cause cancer?

Karnataka's food safety authority has urged Bengaluru cake shops to closely monitor the use of food colourants in their baked goods as over 12 cake samples were found to contain cancer-causing chemicals.

Cancer-causing agents were recently found in cake samples by Karnataka's food regulator. During the crackdown, the state's Food Safety and Quality Department warned local bakeries about selling cakes that contain excessive amounts of artificial colourants.

The health officials found 223 out of 235 cake samples to be safe for consumption while 12 samples contained cancer-causing elements, mostly artificial dyes like Allura Red, Sunset Yellow FCF, Ponceau 4R, Tartrazine, and Carmoisine, among others. These dyes were present in varieties like red velvet and black forest.

In a statement, the state's food safety and quality regulator said that the high use of artificial colours not only increases cancer risks but may also harm mental and physical health.

Food Safety Commissioner Srinivas K also warned bakeries against using harmful chemicals and artificial colourings in their cakes, which were added more than their prescribed standard by the Food Safety and Standards Authority of India (FSSAI).

According to the FSSAI guidelines, most of the food colourings should be 100mg per kg. Allura Red, Sunset Yellow FCF, Ponceau 4R, Tartrazine, and Carmoisine should be added to food items with a maximum amount of 100mg per kg.

This alert comes after the health officials banned food sellers from adding Rhodamine-B in cotton candy and 'gobi manchurian'. A violation of this ban could result in imprisonment for up to 7 years and a fine of up to Rs 10 lakh.

"Consumption of snacks containing these artificial colours may pose long-term health risks, including cancer. Therefore, the health department has taken this necessary action. I urge the public to prioritise health and hygiene above all else," the Karnataka Health Minister wrote in a post on X in March.

WHAT ARE ARTIFICIAL FOOD COLOURS?

Artificial food colours are synthetic dyes made from chemicals, often derived from petroleum. They are used to enhance the appearance of food, making it more visually attractive.

Common artificial food colourants include:

• Allura Red AC (Red 40)
• Tartrazine (Yellow 5)
• Sunset Yellow (Yellow 6)
• Brilliant Blue (Blue 1)
• Carmoisine
• Ponceau 4R (Red 7)

These colours are approved by food safety authorities worldwide, including the US Food and Drug Administration (FDA), the European Food Safety Authority (EFSA) and even India's FSSAI.

However, debates continue over their long-term health effects.

CAN ARTIFICIAL COLOURS CAUSE CANCER?

Chemicals found in food colours are increasingly showing their effect on human health.

Artificial food colours are widely used in a variety of processed foods, from candies and soft drinks to cereals and baked goods. While these additives make food look more appealing, concerns have been raised about their potential link to cancer.

Over the years, several studies have examined whether consuming artificial food colours can increase cancer risk, with mixed findings.

While no direct link between artificial food colours and cancer has been definitively proven, several studies raise concerns about potential cancer-causing effects, especially at high doses.

For example, in some animal studies Carmoisine has been linked to thyroid tumours, leading to restrictions on cosmetics but not in food.

Studies from the 1970s found that high doses of certain artificial colours, such as Erythrosine, led to thyroid tumours in rats. This prompted regulatory bodies like the FDA to restrict its use in certain products.

However, these high-dose animal studies do not directly translate to human risk because of the large amounts of colourants used compared to human consumption which is much lower.

"Artificial colouring becomes a technological necessity as foods tend to lose their natural shade during processing and storage. Most of the food colours tested in the conventional toxicity experiments showed toxic effects at a very high level of intake," said Deepti Khatuja, clinical nutritionist, Fortis Memorial Research Institute, Gurugram.

One study found that Red 40 might lead to DNA damage in mice, a precursor to cancer. However, regulatory agencies still consider it safe at current usage levels based on the available evidence.

Tartrazine (Yellow 5) Tartrazine, also known as Yellow 5, has been scrutinised for potential health risks.

Most human studies have focused on broader health concerns, such as hyperactivity in children, rather than cancer. For example, the Southampton Study in 2007 suggested that certain artificial colours, including Red 40 and Yellow 5, could cause hyperactive behaviour in children, leading to restrictions in some countries.

However, no direct connection between these dyes and cancer in humans has been conclusively proven.

Global health organisations, including the World Health Organisation (WHO), regularly review the safety of food additives, including artificial colours.

The acceptable daily intake (ADI) for Red 40 is set at 7 mg per kg of body weight per day by the FDA. Based on current research, consuming artificial food colours within these limits is considered safe for most people.

SHOULD YOU BE WORRIED?

While there is some evidence that high doses of artificial food colours may cause cancer in animals, research on humans is not enough. However, high consumption of cakes and other baked goods in general can increase the risk of several diseases, including cancer.

"Food adulteration with synthetic colours can lead to serious health issues like diarrhoea, nausea, eyesight problems, liver disorders, and even cancer. Chemicals such as metanil yellow, used to enhance the colour of food items like pulses and turmeric, pose carcinogenic risks. Regular consumption of adulterated products, including powdered sugar mixed with washing soda, can also cause digestive and intestinal problems," added nutritionist Deepti Khatuja.

Regulatory agencies continue to monitor and evaluate the safety of these additives. With the growing burden of cancer in India, choosing foods that contain fewer artificial chemicals and lower amounts of sugar can benefit the body.