Chemical additives in food and medicines marketed for children in the UK could cause hyperactivity, suggests a study by the Food Commission. The researchers analyzed
fifty drugs, including painkillers, antibiotics and syrups. They found that half of them have chemicals associated with lack of concentration and impulsivity. The additives were found in medicines containing paracetamol and antibiotics-based amoxicillin and erythromycin. According to research from the Food Commission, certain dyes found in foods such as Tartrazine, could also cause hyperactivity.
The Foods Standard Agency (FSA), UK government agency for food control, requested a study on artificial food colors and hyperactivity. The survey was completed in September 2007.
The study included 300 children, divided into three groups. Each group received a type of drink: a placebo, with no additive, with an additive in the average daily consumption and the other with a large amount of dyes and other additives. Before the consumption of beverages, the level of hyperactivity in children was measured, so that was compared to the same extent after consumption. As result, children who drank the liquid with a high content of additives and dyes began to act impulsively and showed decreased concentration.
With the results of this study, Great Britain Europe is to ban the use of dyes that affect children's behavior. The chairman of the FSA, Deirdre Hutton, said that the study showed enough evidence for that recommendation. The colors used for the research were E102 (tartrazine yellow), E104 (quinoline yellow), E110 (sunset yellow), E122 (azorrubina), E124 (ponceau 4R) and E129 (red 40). Since the ban means the shares of Union Union that could take several years, the temporary solution would be to pressure from British ministers for manufacturers to voluntarily withdraw the colors of their products, which is already being done by some companies. The FSA recommends that parents of children with hyperactivity are alert to the risk of the use of dyes.
The results presented, that the frequent ingestion of the diet composed of artificially colored foods, or chemical additives, increase by at least 5 times the odds of onset of symptoms of attention deficit hyperactivity in children aged 3 years. Likewise, the foods described above are correlated with elevation risk of behavioral changes, when consumed by children under 8 / 9 years. The
certain substances and chemical preservatives, artificial coloring the children's diet, are related to a ning rates of attention deficit hyperactivity disorder in this phase of life.
Although the effect on the behavior of these dyes is small, it can be removed from the child's diet without any risk, because they are substances that have no nutritional benefits. In addition to this recent study, it is proven that several artificial food dyes are causing allergies and food intolerance, especially tartrazine yellow.
Luzimar Teixeira, Milena Dutra
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