Allura Red AC (cl food red 17)

Allura Red AC is a synthetic red azo dye that is widely used in the food industry to impart a bright red colour to various products. It is also known as FD&C Red 40 and is one of the most common artificial colours approved for use in food, beverages and cosmetics. Its chemical composition is C18H14N2Na2O8S2 and it is soluble in water, producing a clear, bright red solution.

Origin

Allura Red AC is of artificial origin. It is produced by a series of chemical reactions based on aromatic hydrocarbons derived from petroleum. The process involves sulphonation, diazotization and coupling reactions to form the final compound azo dye.

Characteristics and uses in the food industry

• Vivid colour: Gives food and beverages a distinctive, bright red hue.
• Stability: Resistant to light, heat and acid conditions, making it suitable for a wide range of food products.
• Consistency: ensures uniform colouring in large‑scale food production.
• Cost‑effective: Cheaper than many natural dyes.
• Regulatory: Approved by various food safety authorities such as FDA, EFSA and others for use within established limits.

Use in ultra‑processed foods

Allura Red AC is widely used in ultra‑processed foods due to its distinctive color and stability. Its uses include:

• Confectionery: It adds an attractive red color to candies, gummies and jelly beans, making them more attractive to consumers, especially children.
• Beverages: It is used in soft drinks, sports drinks and flavoured waters where it adds a visually attractive red hue, often associated with flavours such as cherry, strawberry and raspberry.
• Baked good: It is added to frostings, cake mixes and baked goods to create vibrant colours that enhance the visual appeal of these products.
• Snacks: It is used in chips and other savoury snacks to achieve a red hue, often associated with spicy or savoury flavours.
• Dairy: It adds colour to flavoured yoghurts, ice creams and gelatines, making them more visually appealing.
• Processed Meat Products: Enhances the colour of sausages, hot dogs and other processed meat products to make them look more appealing.

Effects on human health

Although Allura Red AC is approved for use in many countries, there are several health aspects and potential risks associated with its consumption:

• Hyperactivity in children: some studies suggest a link between artificial food colours and hyperactivity or attention deficit hyperactivity disorder (ADHD) in children. The UK Food Standards Authority has advised parents to limit the consumption of certain artificial colours in their children, including Allura Red AC. There is also some evidence to suggest that artificial colours, particularly in combination with sodium benzoate (a preservative), may be associated with increased hyperactivity in children.
• Allergic reactions: A small percentage of the population may experience allergic reactions to Allura Red AC, including symptoms such as hives and asthma.
• Potential Carcinogenicity: Contamination with benzidine or p‑credine has been identified, both of which are considered carcinogenic.
• Regulatory limits: Red 40 (Allura Red AC) is banned in Norway and Iceland. It is not banned in the EU and UK but must carry warning labels about possible adverse effects on children's behaviour. To mitigate potential health risks, regulatory authorities such as the FDA and EFSA have set acceptable daily intakes (ADIs) for Allura Red AC that must not be exceeded in food products.

Sources

1. U.S. Food & Drug Administration, "Color Additives: FDA's Regulatory Process and Historical Perspectives," available at: FDA Website
2. European Food Safety Authority, "Scientific Opinion on the re‑evaluation of Allura Red AC (E 129) as a food additive," EFSA Journal, available at:EFSA Journal
3. McCann, D., et al. "Food additives and hyperactive behaviour in 3‑year‑old and 8/9‑year‑old children in the community: a randomised, double‑blinded, placebo‑controlled trial." The Lancet, 2007.
4. Venter, C., et al. "Prevalence and cumulative incidence of food hypersensitivity in the first 3 years of life." Allergy, 2008.
5. C Borzelleca, J.F., et al. "Chronic toxicity/carcinogenicity study of FD&C Red No. 40 in Sprague‑Dawley rats." Food and Chemical Toxicology, 1990.
6. Kobylewski, S., & Jacobson, M. F. (2012). Toxicology of food dyes. International Journal of Occupational and Environmental Health, 18(3), 220‑246. https://doi.org/10,1179/1077352512Z.00000000034
7. By understanding both the functional benefits and potential health risks associated with Allura Red AC, consumers and food manufacturers can make informed decisions about its use in food products.