Levels of FD&C certified food dyes in foods commonly consumed by children
Arlie L. Lehmkuhler, Mark Miller, Asa Bradman, Rosemary Castorina, Mary-Ann Chen, Tonya Xie, Alyson E. Mitchell
Abstract
Studies support a relationship between food dye exposure and adverse behavioral outcomes in children. The amount of Food, Drug, & Cosmetic (FD&C) dyes used in commercial food products is proprietary information and can only be determined through the direct analysis of foods. Herein FD&C dyes were quantified in ten categories of foods previously identified as commonly consumed by children. Dyes were isolated using solid phase extraction (SPE) and quantified by high performance liquid chromatography (HPLC). Significant in-lot and between-lot variability was observed in some brands. FD&C Red No. 40 was the most prevalent dye identified in all food categories. The maximum exposure levels of FD&C dyes for an average-weight six-year-old to ten-year-old are all below 10 % of the US ADI for each food category based upon one serving per day. Red No. 40 accounted for 7–9 % of the maximum value of the US ADI in the drink categories for one serving. When the azo dyes are considered together, they contribute 10–22 % of the ADI in the drink categories and 8 % in the fruit snack/candy category based upon one serving. For an average weight six-year to ten-year old child, Red No. 40 is the most significant source of food dye in their diet.