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There is much convincing observational and well substantiated
clinical evidence that food additives, flavourings and colours can
lead to hyperactivity. A randomized, double-blinded, placebo-
controlled trial reported in Lancet 2007 has provided further proof
of this undesirable relationship. In summary, the study found a
strong case that food additives exacerbate hyperactive behaviours
– inattention, impulsivity, and over excitability – in childhood.
The study showed that adverse behaviours from additives was not
restricted to children with ADHD, but could also be seen in the
general population.
The following is a list of the more common additives used in this
study which are still permitted in some Australian products.
- E211, sodium benzoate, a preservative used to extend shelf life
of drinks and foods. When mixed with vitamin C in soft drinks,
sodium benzoate forms benzene, a carcinogenic substance, which
can cause damage and inactivate parts of the cellʼs DNA.
- E102, tartrazine, a yellow food dye used in ice-cream, soft drinks
and fish sticks. This chemical is banned in Europe and is still
a common ingredient in lollies such as bananas, jelly beans.
It is immunosuppressive and capable of causing skin eruptions
in children.
- E104, quinoline yellow, a yellow food dye used in soft drinks,
cosmetics and medications.
- E110, sunset yellow, a dye used in yoghurts and sweets.
- E122, carmoisine, a coal tar derivative used in sweets and
yoghurts.
- E124, ponceau red, a dye used in soft drinks and bubble gum.
We need to be aware too of the inclusion of many of these
colourants and additives in pharmaceutical drugs. Some of the
adverse effects of drugs are in fact due to the colours uses in the
drug and not the drug itself. Tartrazine is for example, widely used
in analgesic, antihistamine, decongestant, cough, cold and
antidiarrheal preparations, as well as antibiotics.
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