Abstract
Colorants, which have an important place in food additives, are defined by the International Food Codex Commission as "a substance that regulates the color of food or is added to give color". The Joint FAO/WHO Expert Committee on Food Additives (JECFA) affiliated with the Codex Alimentarius Commission (CAC) formed by the World Health Organization (WHO) and the Food Agriculture Organization (FAO) as part of the United Nations (UN) organization, is an authority that makes suggestions and recommendations on all matters concerning the additives. Different opinions have emerged in studies evaluating food additives in terms of health risks involved. In various studies investigating colorants in foods, it has been reported that the permitted colorants are used in high amounts and also that non-permitted colorants are encountered. In various epidemiological studies, it is stated that colorants cause diseases such as asthma, hypersensitivity, skin rashes, premature childbirth, migraine, cancer, thyroid, tumor, and chromosome damage in humans.
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