Biochemical processes mediating neurotoxicity induced by synthetic food dyes: A review of current evidence

Abstract

The extensive use of synthetic food dyes in the food industry, primarily due to their durability and cost-effectiveness compared to natural colorants, has raised significant health concerns. Of particular concern are the potential neurotoxic effects of six commonly used synthetic food dyes: Tartrazine (E102/FD&C Yellow No. 5), Erythrosine (E127/FD&C Red No. 3), Brilliant Blue FCF (E133/FD&C Blue No. 1), Allura Red AC (E129/FD&C Red No. 40), Sunset Yellow FCF (E110/FD&C Yellow No. 6), and Indigo Carmine (E132/FD&C Blue No. 2). This review delves into the metabolic pathways and neurotoxicity mechanisms of each dye, highlighting their effects on oxidative stress, neurotransmitter imbalances, mitochondrial dysfunction, and inflammatory responses. The evidence suggests that these dyes can significantly impact brain function and overall neurological health. This review underscores the importance of continued research in this field, as it is crucial to fully comprehend the neurotoxic processes of synthetic food dyes and to inform regulatory decisions that are crucial for safeguarding public health.

Keywords: Food dyes; Mitochondrial dysfunction; Neurotoxicity; Neurotransmitter imbalances; Oxidative stress.