Tartrazine

[tahr-truh-zeen, -zin]

Tartrazine (otherwise known as E number E102 or FD&C Yellow 5 or C.I. 19140) is a synthetic lemon yellow azo dye used as a food coloring. It is water soluble and has a maximum absorbance in an aqueous solution at 427±2 nm.

Tartrazine is a very commonly used color all over the world - mainly because it is one of the least expensive synthetic colors - obviously used for yellow, but can also be used with Brilliant Blue FCF (FD&C Blue 1, E133) or Green S (E142) to produce various green shades.

Products containing tartrazine

Foods

Many foods contain tartrazine in varying proportions, depending on the manufacturer or the cook in charge, although nowadays the trend is to avoid it or substitute a non-synthetic dyeing substance such as annatto, malt color, or betacarotene (see Sensitivities & Intolerance, below).

Products including tartrazine commonly include confectionery, cotton candy, soft drinks, instant puddings, flavored chips (Doritos, Nachos, etc), cereals (corn flakes, muesli, etc.), cake mixes, pastries, custard powder, soups (particularly instant or "cube" soups), sauces, some rices (like paella, risotto, etc.), Kool-Aid, Mountain Dew, Gatorade, ice cream, ice pops, candy, chewing gum, marzipan, jam, jelly, gelatins, marmalade, mustard, horseradish, yogurt, noodles, pickles and other pickled products, certain brands of fruit squash, fruit cordial, chips, tim tams, and many convenience foods together with glycerin, lemon and honey products.

Non-food products

Soaps, cosmetics, shampoos and other hair products, moisturizers, crayons and stamp dyes.

Medications

Vitamins, antacids, medicinal capsules and certain prescription drugs.

Sensitivities and intolerance

Tartrazine appears to cause the most allergic and intolerance reactions of all the azo dyes, particularly among asthmatics and those with an aspirin intolerance. Symptoms from tartrazine sensitivity can occur by either ingestion or cutaneous exposure to a substance containing tartrazine.

A variety of immunologic responses have been attributed to tartrazine ingestion, including anxiety, migraines, clinical depression, blurred vision, itching, general weakness, heatwaves, feeling of suffocation, purple skin patches, and sleep disturbance. Some claim to experience symptoms of tartrazine sensitivity even at extremely small doses, and up to 72 hours after exposure. In children, asthma attacks and hives have been claimed, as well as supposed links to thyroid tumors, chromosomal damage, and hyperactivity.

The mechanism of sensitivity is obscure and has been called pseudoallergic. The prevalence of tartrazine intolerance is estimated at roughly 360,000 Americans affected, about 0.12% of the general population. According to the FDA, tartrazine causes hives in fewer than 1 in 10,000 people, or 0.01%.

Some researchers have linked tartrazine to childhood obsessive-compulsive disorder and hyperactivity.

It is not clear to what extent these problems can be specifically linked to tartrazine in affected individuals. The existence of a sensitivity reaction is well-known, but the existence of more extreme effects remain controversial. The incidence of tartrazine intolerance is fairly low as indicated above, and there is much controversy about whether tartrazine has ill effects on individuals who are not clearly intolerant.

Total avoidance is the most common way to deal with tartrazine sensitivity, but progress has been made in reducing people’s tartrazine sensitivity in a study of people who are simultaneously sensitive to both aspirin and tartrazine.

Possible health effects

On 6 September 2007, the British Food Standards Agency revised advice on certain artificial food additives, including E102.

Professor Jim Stevenson from Southampton University, and author of the report, said: "This has been a major study investigating an important area of research. The results suggest that consumption of certain mixtures of artificial food colours and sodium benzoate preservative are associated with increases in hyperactive behaviour in children.

"However, parents should not think that simply taking these additives out of food will prevent hyperactive disorders. We know that many other influences are at work but this at least is one a child can avoid."

The following additives were tested in the research:

Sunset yellow (E110) - Coloring found in squash drinks
Carmoisine (E122) - Red coloring in jellies
Tartrazine (E102) - New coloring in lollies, fizzy drinks
Ponceau 4R (E124) - Red coloring
Sodium benzoate (E211) - Preservative
Quinoline yellow (E104) - Food coloring
Allura red AC (E129) - Orange / red food dye

On 10 April 2008, the Food Standards Agency called for a voluntary removal of the colors (but not sodium benzoate) by 2009. In addition, it recommended that there should be action to phase them out in food and drink in the European Union (EU) over a specified period.

The EFSA (European Food Standards Agency) has reviewed the Southampton Study and found the tests inconclusive and recommended no action in the EU pending further studies on colorants.

Dr. Ben Feingold implicated this colorant in a 1973 hypothesis on hyperactivity, but was cleared of this effect after extensive testing by the colorant manufacturing industry.

Regulation

Because of the problem of tartrazine intolerance, the United States requires the presence of tartrazine to be declared on food and drug products (21 CFR 74.1705, 21 CFR 201.20) and also the color batch used to be pre-approved by the FDA. The FDA regularly seizes products found to be containing undeclared tartrazine or if declared but not tested by them or even if labelled other than FD&C yellow 5, these have often included Chinese "egg noodles."

The use of tartrazine is banned in Norway, and was also banned in Austria and Germany until the ban was overturned by a European Union directive.

The United Kingdom's Food Standards Agency called in April 2008 for a voluntary phase-out of tartrazine along with five other colorings, due to a reported link with hyperactivity in children.

Organic foods typically use beta carotene as an additive when yellow color is desired and more use has been made of annatto (E160b) for non-organic foods.

Myths

Rumors began circulating about Yellow 5 in the 1990s regarding a link to its consumption and adverse affects on male potency, testicle and penis size and sperm count. There are no documented cases supporting the claim that Yellow 5 will shrink a man's penis or cause it to stop growing.