Question

Which diseases are caused by artificial food colours?

Answer 1

We need to remember that the food dyes are chemical substances that have been produced by providing artificial colour to improve the appearance of food. For millennia, people have applied colourings to food, but the first artificial food colourings were made from coal tar in 1856.
We must know that the food dyes are made from petroleum nowadays. Hundreds of artificial food dyes have been produced over the years, but a majority of them have been found to be toxic since then. There are only a few artificial colourings that are still used in food.

Complete step by step answer:
As we know that the consumption of foods with artificial food colours can result in the development of diseases that can affect children, such as ADHD (Attention Deficit Hyperactivity Disorder).
As a cure for attention deficit hyperactivity disorder, the doctor initiated an elimination diet (ADHD). Along with a few other artificial additives, the diet excludes all artificial food colourings. One of the earliest research published in 1978, showed no improvements in the behaviour of children when a dose of artificial food colouring was administered.
A small yet significant association between artificial food dyes and hyperactivity in children has been identified in several studies since then (1Trusted Source). One clinical study showed that the elimination of artificial food colouring from the diet, along with a sodium benzoate preservative, substantially decreased hyperactive symptoms.

Note:
Now we see the authorised food colour for use by both the EFSA and the FDA as,
Red No. 3 (Erythrosine): A cherry-red colouring widely used in gels that decorate sweets, popsicles and cake.
Red No. 40 (Allura Red): a dark red dye used for sports drinks, sweets, seasonings and cereals.
Yellow No. 5 (Tartrazine): A yellow lemon colouring agent used in sweets, soft drinks, chips, popcorn, and cereals.
The greenish-blue colour in ice cream packaged soups brilliant blue is used.