Check the Nutrition Label, Cancer May Be Listed

Check the Nutrition Label, Cancer May Be Listed

Zhang, Q., Chumanevich, A. A., Nguyen, I., Chumanevich, A. A., Sartawi, N., Hogan, J., Khazan, M., Harris, Q., Massey, B., Chatzistamou, I., Buckhaults, P. J., Banister, C. E., Wirth, M., Hebert, J. R., Murphy, E. A., & Hofseth, L. J. (2023). The synthetic food dye, Red 40, causes DNA damage, causes colonic inflammation, and impacts the microbiome in mice. Toxicology reports, 11, 221–232. https://doi.org/10.1016/j.toxrep.2023.08.006

Have you ever had sweet candy such as Starbursts and Sour Patch? Or a daily product like flavored milk and yogurt? Well, all of these products contain a deadly cancer-causing compound called Red 40. Red 40’s use in food substances increased as a result of the prevalence of “westernized” diets consisting of highly-processed foods. Its primary function is to serve as a food colorant and is found in a variety of foods, ranging from candies to baked goods. In fact, the consumption of Red 40 is so high that roughly 94% of individuals above the age of 2 in the US have ingested Red 40. Although other food dyes exist, Red 40 is by far the most common. Red 40’s prevalence is a major issue because of its correlation with a variety of ailments. Numerous studies have reported that Red 40 contributes to the development and progression of ADHD in young children. Other scientists have found that autism may also branch from Red 40 consumption. 

Some researchers have been looking into Red 40 as a carcinogen, or a cancer-causing agent, for colorectal cancer. Diets rich in red meats, hydrogenated fats, and processed meats will significantly increase the likelihood of colorectal cancer developing. In contrast, healthier diets with more whole grains, fruits, vegetables, calcium, and antioxidants have been correlated with a decreased risk of colorectal cancer. Based on these studies, it’s clear that colorectal cancer is linked with diet. So, the goal of the researchers was to analyze if and how Red 40 impacts the development of colorectal cancer.

The scientists gave mice Red 40 through their drinking water and supplied them with a diet that paralleled a western diet with foods high in fat. Then, they collected various blood, stool, and cell samples from the mice. The researchers found that Red 40 degenerated segments of DNA and caused genetic alterations to a crucial gene that prevents the development of tumors. In addition, their studies also demonstrated that the size of the spleen, liver, and kidney increased, though this was likely a result of the high-fat diet rather than the implementation of Red 40. Another result of Red 40 and the high-fat diet was an increase in the growth of foci, or precancerous lesions, in the colon. Then, the scientists analyzed how Red 40 would impact the microbiome, or the microorganisms living within the gut. They noticed that Red 40 significantly reduced the population of beneficial bacteria that help with digestion and boost the immune system. Yet, it raised the population of negative, disease-causing bacteria. 

Based on their results, the researchers concluded that Red 40 has adverse effects on the digestive system. The increase in precancerous lesions shows signs of a link between colorectal cancer and Red 40, while the reduction of beneficial microorganisms shows a decrease in the health of the gut. The scientists suggested cutting out Red 40 from the diet of all individuals, especially the youth and the elderly. However, due to Red 40’s prevalence, this may be difficult. But many countries have already taken steps to remove Red 40. In the EU, UK, Australia, and Saudi Arabia, Red 40 has already been banned and replaced with healthier alternatives. In fact, states in the US have even passed legislation to remove Red 40. It is possible that in the future, we’ll be free of Red 40, and possibly colorectal cancer. 

Works Cited:

Batada, A., & Jacobson, M. F. (2016). Prevalence of Artificial Food Colors in Grocery Store Products Marketed to Children. Clinical pediatrics, 55(12), 1113–1119. https://doi.org/10.1177/0009922816651621

Kim, J. H., Kim, J. Y., Lee, J., Jeong, G. H., Lee, E., Lee, S., Lee, K. H., Kronbichler, A., Stubbs, B., Solmi, M., Koyanagi, A., Hong, S. H., Dragioti, E., Jacob, L., Brunoni, A. R., Carvalho, A. F., Radua, J., Thompson, T., Smith, L., Oh, H., … Fusar-Poli, P. (2020). Environmental risk factors, protective factors, and peripheral biomarkers for ADHD: an umbrella review. The lancet. Psychiatry, 7(11), 955–970. https://doi.org/10.1016/S2215-0366(20)30312-6 

Zhang, Q., Chumanevich, A. A., Nguyen, I., Chumanevich, A. A., Sartawi, N., Hogan, J., Khazan, M., Harris, Q., Massey, B., Chatzistamou, I., Buckhaults, P. J., Banister, C. E., Wirth, M., Hebert, J. R., Murphy, E. A., & Hofseth, L. J. (2023). The synthetic food dye, Red 40, causes DNA damage, causes colonic inflammation, and impacts the microbiome in mice. Toxicology reports, 11, 221–232. https://doi.org/10.1016/j.toxrep.2023.08.006