LIVER AND KIDNEY IMPAIRMENTS: THE NEED TO AVOID FOOD DYES
TABLE OF CONTENTS
Title Page – – – – – – – – – i
Certification – – – – – – – – – ii
Dedication – – – – – – – – – iii
Acknowledgements – – – – – – – iv
Table of Contents – – – – – – – – v
CHAPTER ONE
1.0 INTRODUCTION – – – – – – – 1
CHAPTER TWO
2.1 Food Dyes – – – – – – – – 4
2.2 Classification of Food Dyes – – – – – 4
2.2.1 Natural Food Dyes – – – – – – – 5
2.2.2 Synthetic Food Dyes – – – – – – 5
2.3 Types of Food Dyes – – – – – – 6
2.3.1 Acid Dyes – – – – – – – – 6
2.3.2 Basic Dyes – – – – – – – – 6
2.3.3 Direct or substantive Dyeing – – – – – 7
2.3.4 Mordant Dyes – – – – – – – 7
2.3.5 Vat Dyes – – – – – – – – 8
2.3.6 Disperse Dyes – – – – – – – 8
2.3.7 Reactive Dyes – – – – – – – 9
2.3.8 Azotic Dyeing – – – – – – – 10
2.3.9 Sulfur Dyes – – – – – – – – 10
CHAPTER THREE
THE NEED TO AVOID FOOD DYES
3.1 Effect of Food Dyes on the Liver – – – – 11
3.2 Effect of Food Dyes on the Kidneys – – – – 12
CHAPTER FOUR: SUMMARY AND CONCLUSION
4.1 Summary – – – – – – – – 15
4.2 Conclusion – – – – – – – – 17
References
CHAPTER ONE
1.0 INTRODUCTION
Dye is a substance or mixture of substances other than the basic: stuff which is present in food as a result of any aspect of production, processing, treatment, packaging storage or transportation of food (Muller, 2007).
Direct food dyes are those that are added to a food for a specific purpose to that food. Food dyes perform a variety of useful functions in food that consumers often take for granted. Some could be eliminated if consumers were willing to grow their own. food, harvest and grind it, spend many hours cooking and canning, or accept increased risks of food spoilage. According to (Ernest et al., 2003) food dyes are sued to maintain or improve safety and freshness preservatives slow product spoilage cause by mold, air, bacteria, fungi or yeast, in addition to maintain the quality of the food, they help to control contamination that can cause food borne illness, including life threatening botulism. (Sparingenberg et al., 2003) explains that food dye can also be used to improve taste, texture and appearance. There are also food colours which maintain stabilizers and thickeners which give food the texture and consistency consumers expect.
Food colours or colour additives are dye pigments or substances that attract colours to food or drink. They come in many consisting of liquids, powders, gels and paste. Food colouring is used in commercials food production and in domestic cooking, due to its safety and general availability, food colouring is also use in a variety of non-food implications including cosmetics, pharmaceuticals, home craft projects and medical devices. Many food colours are certified for use while others are natural (Borrow et al, 2009).
Certified colours are synthetically produced (or human made) and used widely because they impact an intense, uniform colour are less expensive and blend more easily to create a variety of lives. Colours that are exempt from certification include pigments derived from natural sources such as vegetables, minerals or animals. Nature derived colour additives are typically more expensive than certified colours and may add unintended flavours to foods. Examples of exempt colour include annatto extract (yellow), dehydrated beets (bluish-red to brown), caramel (yellow to tan), beta-carotene (yellow to arrange) and grape skin extract (red, green) (Barrow et al., 2009).
