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.