Synthetic colours in foods a toxic threat: Experts

Srinagar, May 9:  Mohammad Shafi, a shopkeeper by profession, had Wazwaan at a restaurant in Srinagar two weeks ago. Within an hour, he experienced severe digestive issues, throat irritation, a burning sensation, and fever.
Rushed to the hospital, Shafi, a resident of Batamaloo in Srinagar, was diagnosed with food poisoning due to the ingestion of coloring agents in the Wazwaan. He was discharged after two days.

Numerous incidents like this are emerging daily in Kashmir, where people suffer from food poisoning after eating traditional dishes such as Wazwaan, as well as snacks like Nadre Mounji, Biryani, and pickles.
Bashir Ahmad from Pampore said the prevalent use of chemicals in dishes like Wazwaan and grilled meats, resulting in a reddish hue.
Dr. Mohammad Shafi, a physician, warned about the widespread use of coloring agents in Wazwaan and other food items. “They often lead to liver cancer,” he said, advising people to refrain from using these additives.
Earlier the government had issued an advisory asking people not to allow chefs to use any artificial colorants while preparing the Wazwan.
“Consumers are advised to encourage use of safe and natural colour extracts like cocks comb, sun-dried red chillies and pure spices both at home and during functions and festivals,” the advisory said.
Javeed Ahmad, a chef from old city Srinagar, said that the government should completely ban the colourful food agents.
In 2014, the Jammu and Kashmir High Court also banned the use of artificial colours Carmoisine, Tartazine and sunset yellow, after a report submitted by Shar-e-Kashmir Institute of Medical Sciences (SKIMS), Soura.
The report had shown the presence of harmful colouring agents in samples collected from three food processing companies, and termed it “shocking and hazardous” for health.
Subsequently, the Srinagar Municipal Corporation (SMC) also warned the sellers of strict punishment under the FSS Act of 2006 if they used the banned colours in their products.
However, nine years later, the unhealthy practice is going on with food items.
The UK Food Standards Agency commissioned a study at Southampton University of the effect of six food dyes (Tartrazine, Allura Red, Ponceau 4R, Quinoline Yellow WS, Sunset Yellow and Carmoisine) on children. The study found “a possible link between the consumption of these artificial colours and a sodium benzoate preservative and increased hyperactivity”.
A senior official from the Food Safety Department stated that many hotels, eateries, and roadside vendors unknowingly incorporate coloring agents into their food, including Wazwaan, without understanding the potential consequences. The official said that the department has taken action against numerous cases of harmful coloring agent usage in food items.