Survey Study On some Artificial Colors Intake by Children in Damietta

INTRODUCTION

The color plays a significant role in acceptability of food stuffs, but unfortunately not all coloring agents are harmless. However, there was an increase in the use of toxic synthetic colorants over the last 30 years (Sawaya et al., 2008).

In Egypt, there has been a sharp increase in the use of synthetic food colorants in the past few years (Amin et al., 2010; El- Sheikh; Al-Degs, 2013).

Food colorants (dyes) play vital role in the selection of food. They are used in food to improve appearance, enhance attraction, prevent loss of color when processing or storing foods, and stimulates psychological satisfaction (Amin et al., 2010).

     Food additives are substances added to food in order to retain or improve desirable characteristics or quality. In the last years many more additives have been introduced, of either natural or artificial origin. Many of which can be the cause of certain health conditions, such as E102 that can cause. Asthma   attacks and has links to thyroid tumors, 122 can cause bad reactions in asthmatics and people allergic to aspirin (Martin, 2007).

22FS%22RamHYPERLINK%2022D%26cauthor=true%26cauthor_uid=1168708122RamHYPERLINK%2022https://www.ncbi.nlm.nih.gov/pubmed/?term=Ram%20FS%BAuthor%D&cauthor=true&cauthor_uid=11687081" HYPERLINK "https://www.ncbi.nlm.nih.gov/pubmed/?term=Ram%20FS%BAuthor%D&cauthor=true&cauthor_uid=11687081"FS" HYPERLINK "D%26cauthor=true%26cauthor_uid=1168708122RamHYPERLINK%2022https://www.ncbi.nlm.nih.gov/pubmed/?term=Ram%20FS%BAuthor%D&cauthor=true&cauthor_uid=11687081" HYPERLINK "https://www.ncbi.nlm.nih.gov/pubmed/?term=Ram%20FS%BAuthor%Shafiquzzaman and Shaarani, (2016) reported that food dyes can be categorized into natural and synthetic color. Tartrazine (E102) which belong to the family of azo dyes and commonly used in food   industry. Tartrazine imparts positive and negative benefits as well, by giving attractive physical appearance and consumer acceptance for over centuries. However, excessively intake of food Tartrazine can cause toxicity and pathogenicity to human.  Latifa et al., (2017) showed that the current study aimed to evaluate the possible adverse effect of this coloring food additive on renal and hepatic structures and functions. Also, the genotoxic , the results showed that tartrazine intake may lead to adverse health effects. Kamal and Fawzia ,(2018) showed that Non-food products: Tartrazine may be found in non-food products like soaps, cosmetics, shampoos and other hair products, conditioners, pastels, crayons and stamp dyes. Medications: particular medical preparations comprise tartrazine as antiacids, vitamins, certain prescription medications and medical capsules. Accruing research has been performed on tartrazine and its effect on the health.

  (Yamjala et al.,2016)  carmoisine as an improvement  and attractive agent for clientage by making visually aesthetic or to reinstate the original appearance.( Salama et al.,2016) In recent years, food additives in general, and colors, in particular, have increasingly come under investigation for the evaluation of their safety in use .

Materials  and  Methods

This study was conducted on children of nurseries and primary schools, especially the first and second primary grades, and their ages ranged between 1-7 years, and this study began in August 2015 and ended in May 2021, and the target group was children from the age of 1 to 7 years in nurseries and primary schools in Damietta governorate.

1-    A questionnaire about artificial color

This questionnaire in includes the period of artificial color In foods includes the nutritional history from the age of 1year to 7years and the number of times this food contains artificial colors monthly ,weekly and daily

And the number of daily eating times one or more times ,twice or more , three times and more as well as weekly and monthly, and never at all the purpose the questionnaire was to evaluate the indicator of the intake of artificial colors in baby (appendix 1)

2- Weight

Weight /age were recorded using abeam scale. Subjects were weighted   To the nearest kilogram without shoes and in light clothes. The scale was calibrated before use. (Jelliffe ,1966)

3-Determination of food colorants using HPLC

Synthetic dyes of E 102 and E 122 were determined according to the method described by (Laurian et al., 2014) as follows: Synthetic dyes stock solutions were prepared in methanol at the concentrations of 1 mg/ml. While, working solutions were prepared by diluting specific volumes of stock solution with distilled water, yielding six standards with concentration ranged between 100 and 10000 ng/ml.

Jelly (2 g) was extracted using 20 ml methanol for 15 min under continuous stirring. Moreover, the obtained extract and other samples were degassed for 2 min in the ultrasonic bath, followed by filtration using syringe filter (0.22 μm). Then, the filtrate was diluted for specific volumes using distilled water.

The HPLC system (Jasco, Japan) with an UV detector was used for dye determination. For the separation, a reversed phase Agilent SB C18 analytical column, 250x4.5 mm, 5 μm particles was used (Agilent Technologies, USA) at 45 ºC. The mobile phase consists in a mixture The HPLC system (Jasco, Japan) with an UV detector was used for dye determination. For the separation, a reversed phase Agilent SB C18 analytical column, 250x4.5 mm, 5 μm particles was used (Agilent Technologies, USA) at 45 ºC. The mobile phase consists in a mixture of 100 mM ammonium acetate (A)/acetonitrile (B) gradient elution (beginning with 4% B, until 7 min 35% B, to 7.2 min 35% B, until 7.21 min 4 %B). The flow rate was 1 mL/min with injection volume of 20 μL. Additionally, E 102 and E 122 dyes were read at 420 and 520 nm, respectively

4- Chemical analysis hemoglobin of children:

Blood samples were taken from children from Kindergartens and primary schools in Damietta governorate 200samples from children 1to7 years old and the hemoglobin

Level was analyzed before eating (sweet children)foods added to it the industrial coloring(containing artificial colors, tartazine and carmoisine) and the proportion of hemoglobin after eating was analyzed the work of analysis of the hemoglobin (Hb) described according to method (Lee and Nieman, 1996).

Results and Discussion

Food history

Data   in table (1) and fig (1) showed that relative distribution of children in the research in items of consumption of baby (children) food according to the age group. Those children at the age of three years where it was found are the most consumed of food for children by percentage of 56.71%and then the percentage started to decline for the following age groups. The percentage of consumption of baby food in the second year of the age stage is 33.% and the percentage of consumption of baby food in the fourth year of the child's life stage is 12.95%  As for the percentage of consumption of baby food in the fifth year of the child's life stage, 12.95%, and this percentage is repeated As for the percentage of consumption of baby food in the sixth year of the child's age stage, 4.85%, and the consumption rate in the seventh year of the child's age stage is 12.91%.Elena, (2013) reported  that rapid growth and development occurs during the preschool years, ages 2 through 5. A child grows about 2 to 3 inches. Proper nutrition and opportunities to play and be physically active are critical to ensuring your child grows properly, learns to enjoy nutritious foods, and adopts healthy behaviors for maximum development and lifelong health.

Table (1): Relative distribution of children in the research in terms of consumption of baby (children) food according to the age group.

Data in table (2) shown that and Fig( 2 ) relative  distribution of children  in the research sample in terms of the number of baking meals . The cultivar TETE came stuffed with cream and Jelly with the flavor of Strawberries most eaten daily by (79.5%).Followed by  HOHOS by (69.5%).                                                       

Then come TETE with cream and lemon flavor by (66.9%) and orange by (66.5%).The HOHOS Chocolate cake by (63.2%)    and then the rest of the baked goods come according the percentage   Fig (2) illustrates

In terms of the number of times you eat baked foods daily, more than once a day and a week, more than once a week, monthly and absolutely.

Theseresultsareinagreementwiththose  reported by    Batada and Jacobson., (2016) showed that  artificial food colors (AFCs) in foods and beverages may be harmful to children. This study assesses the percentage of grocery store products marketed to children that contain AFCs, by category and company. -. (43.2%contained AFCs. The most common AFCs were Red 40 (29.8% of products), Blue 1 (24.2%), Yellow 5 (20.5%), and Yellow 6 (19.5%). Produce was the only category that did not have any AFCs. The highest percentage of products with AFCs was found in candies (96.3%), fruit-flavored snacks (94%), and drink mixes/powders (89.7%). Forty-one of the 66 companies marketed products containing AFCs. Given concerns about health effects of AFCs and high proportions of high-AFC categories, clinicians, parents, food companies, and the government can take steps to support children's healthy eating and development by reducing AFCs in children's diets.

Table  (2 ): Relative  distribution of children  in the research sample in terms of the number of baking meals .

Data in table 3 and illustrated graphically in Fig (3) showed that relative distribution of children in the research sample, in terms of the number of times to eat Sweets . The item Marbella come the most eaten daily by (78.3%) .Followed by Marbella a core by (75.6%) Then orange lollipop by (72%).Then come Alwan core gum by (70.2%).and then the rest of Sweets come according to the percentage.

These results are in agreement with those reported by  Ghoreishi et al.,(2012). Showed that Synthetic colorants are also widely used for coloration of food not only to improve appearance and color but also to maintain the natural color during processing or storage

Table (3) :  Relative distribution of children in the research sample ,in terms of  the number of times to eat sweets .

Data in  Table ( 4) and Fig( 4)showed that relative distribution of children in the research sample in terms of the number  of times to eat ice –cream and Jelly.

Relative distribution of children in the research sample in terms of the number  of times to eat ice –cream and Jelly. Relative distribution of children in the research sample in terms of the number of times to eat ice –cream and Jelly. The variety of Viola water melon came in the most daily intake by (77.3%)Followed by orange Jelly by (76.8%)Then Strawberries Jelly by (71.3%).  These results are in agreement with those reported by Asfaq and Masud, (2002) showed that according the data published in many countries it is showed that food intoxications are increasing. They are observed that colored food products are the major source for food intoxication. Adding attractive colors can enhance the appetizing value of foods and beverages. Therefore most food manufacturers use many colors in their products including confectioneries, fruit drinks, soft drinks, jams and jellies, etc.

Table (4):Relative distribution of children in the research sample in terms of the number of  times to eat ice-cream  and Jelly.

Data in Table 5 and Fig (5) showed that relative distribution of children for research sample in terms of the number of times.

A set   juices and drinks

The results showed in Table (5) and Fig (5) Fruit Juice, and found that the percentage of consumed daily is 32%, the rate of consuming it more than once a day is 9.5%, the rate of consuming it more than once a day is 14.5%, the rate of consuming it more than once a week is 26%, the rate of consuming it more than once a week, and the rate of consumption 9% Never 9%. 

Table( 5 ): Shows   The relative distribution of  children  for the research  sample  in terms of the number  Of times consuming Juices and drinks.

           Data in Table (6) and Fig (6) and Fig (7) showed that relative distribution of children for the research sample in Terms of the number of times children eat foods.

In the present study  it was noticed that The percentage of consuming the first group, which is Baked goods daily, is 38.50%, the rate of consuming more than once a day is 16.64%, the rate of consuming it more than once a day is 10.73%, the rate of consuming it more than once in a week is 17.86%, the rate of consuming it more than once in a week is 17.86%, the rate of eating it more than once a week is 10.41% and the rate of consuming it absolutely 5.86%

The percentage of consuming the third group, which is Ice cream daily and jelly, is 40.56%, the rate of consuming more than once a day is 18.18%, the rate of consuming it more than once a week is 9.85%, the rate of consuming it more than once a week is 11.97%, the rate of consuming it more than once in a week is 11.97%, the rate of consuming it more than once a week is 13.44%, and the percentage of eating it at all 6%.

The percentage of consuming the fourth group, which is Juices and drinks daily, is 37.50%the rate of consuming more than once a day is 15.50%the rate of consuming it more than once a week is 12.80%the rate of consuming it more than once a week is 11.97%, the rate of consuming it more than once in a week.17.20%the rate of consuming it more than once a week is 7.90%and the percentage of eating it at all 9.10%

The most delicious baked items came daily with a relative weight 64.53%

Weight followed by a set of ice cream and Jelly with a relative   64.44% then a candy group with a relative weight 64.13%

And finally a group of Juices and drinks with a relative weight 62.52%

Table ( 6 ): Shows the relative  distribution  of children for  the research  sample  in  Terms of the number of times children eat foods.

Results of tatrazine analysis (E 102)

Results of E 102 analysis using supercritical HPLC (Jasco)

Data  in Table (7) showed that the  results of analysis for the concentratioins of tatrazine (E102) in the foods that the children ate

From Table (7) it becomes clear that the average concentration of tartarzine (E 102) in the foods that the children ate (the research sample) was less than the  international  permissible(7.5 mg per kilogram of the human body)

Thisdisagreedwith  the  study of       pratima and  sudershan,( 2008)  the present study was an attempt to assess the risk of selected population to synthetic food colors. Children had high intakes of cultured solid (25? 465 g day−1) and liquid foods (25? 840 ml day−1) .The study showed the predominant consumption of two colors such as tartrazine and sunset yellow mainly from sweetmeats, beverages and fast foods The intakes of colors like tartrazine, erythrosine and sunset yellow were high among children due to ingestion of foods containing high concentrations of colors (9.45 and 4.0 mg). The study emphasized the need to evaluate the risk of the population to colors on a long-term basis. Also this disagreed with the  study  of  Sharma et al  ., (2009) showed that  the    Tartrazine is a water soluble synthetic lemon-yellow azo dye used as a food colorant with an acceptable daily intake (ADI) of 0-7.5mg/kg body weight

 Alsothis disagreed with the  study of    Zigmas , (2016)stated that  tartrazine is a synthetic orange powder or granules soluble in water, consisting of a minimum of 85 % "total coloring matters content" calculated as sodium salt. Tartrazine   in feeding stuffs  and water. Therefore the EURL cannot evaluate nor recommend any method for official control to determine Tartrazine in feeding stuffs and water

Table (7): shows the results of the analysis for the concentrations of tatarzine (E 102) in the foods that the children ate (the research sample).

Results of E 122 analysis using supercritical HPLC (Jasco)

From Table (8) it becomes clear that the average concentration of carmosine (E 122) in the foods that the children ate (the research sample) was less than the international permissible (4 milligrams per kilogram of the human body). From Table (8) it becomes clear that the average concentration of carmosine (E 122) in the foods that the children ate (the research sample) was less than the international permissible (4 milligrams per kilogram of the human body).

This disagreed with the study of   (Karen  et al., 2006; Martin, 2007 )

 Also, Synthetic food additive colors have been introduced in our food in order to give attractive colors to it. It has been noticed, however, that most of the applied synthetic food colors have properties similar to the

Synthetic food colors have properties similar to the mutagenic chemicals. Evidences have accumulated in the last years to indicate that a large number of synthetic food additives are capable of inducing genetic diseases to human.

Data   presented in Table (9)  figure (8) and figure(9) shows the level averages and standard deviations of hemoglobin level Before and after eating  children's food.

The table showed the table showed that there was an increase in the rate of the shows the level averages and standard deviations of hemoglobin level before and after eating children's food 

Results also showed that there was an increase in the rate of the hemoglobin Improvement rate after taking twice (-7.11%)Improvement rate after taking three times (-13.70%)

The rate of improvement after eating more than three times (-13.64%)

 Table (9) :The level averages and standard deviations of hemoglobin level Before and after eating  children's food.