Synthetic food additives effect on Human Health

Recently, the progressive use of synthetic food additives increase the attention paid to their benefit and toxicity in food, especially for the young. One of these additives is artificial azo dyes tartrazine and artificial food additives. This study aimed to provide an outline of the existing evidence on the benefits and side effects of food additives with special reference to tartrazine on different organ health.
 

The types of food additives and products containing tartrazine and focused on the effect of tartrazine on the liver, kidney function, lipid profile, oxidative stress biomarkers, nervous system, hyperactivity, behaviour, cancer, reproductive and developmental toxicity and some bio element levels of tartrazine.
 
Tartrazine is an artificial lemon yellow azo dye, recognized as E102 or C.I. 19140 or FD&C Yellow 5 and used for the colouring of food. It is water soluble, derived from coal tar.

 
 
Several studies were identified and some investigated the advantages and disadvantages of tartrazine and the potentially harmful effects of tartrazine on the liver, renal function, lipid profiles, behaviour and carcinogenicity.
 

This review gives a broad evaluation of the safety and various toxicity effects of tartrazine. It can be concluded that there is a need for professional assistance for consumers regarding food safety issues. Cumulative indications have been increased, demonstrating the potential danger of tartrazine, and the possibility to avoid its consumption.