The bright colors in our food often draw attention, with hopeful joy and diversity, but can they hide secrets and have unforeseen effects on our health? As we wander through the aisles of colorfully wrapped food, many of us still don’t know that Red 40, a common food dye, may pose a risk beyond its visual appeal. With the significant increase in early-stage colorectal cancer (EOCRC) in the younger generation, researchers are investigating the underlying causes behind this worrying pattern. Could the culprit live in everyday items that fill our shopping carts and dining?
In this age, our diet is increasingly dominated by processed foods, tinting our meals and potentially affecting our health has attracted attention. Among them, Red 40 is a synthetic food dye first approved by the FDA in 1971 and is known for its vibrant tone, which does not attract people’s attention, not because of its aesthetic appeal, but because of its potential Health risks attract people’s attention. Dr. Alexander Chumanevich from the University of South Carolina, along with a dedicated team, recently conducted groundbreaking research illuminates the disturbing link between Red 40 consumption and the rise in EOCRC, which A situation is shockingly shocking at the growth of the young population. This important study published in the Toxicology Report explores the deep effects of this widely used food additive.
Colorectal cancer, especially its early onset form, presents an increasingly serious challenge with increasing prevalence among people under the age of 50. Despite progress in understanding the health effects of lifestyle and diet, the link between EOCRC and the rise of modern eating habits, especially the consumption of super-severe foods rich in synthetic dyes (such as Red 40), remains investigated. Key areas. Dr. Chumanevich and his team began to seek to uncover the mysteries of Red 40, delving into its impact on DNA damage, colon inflammation and the gut microbiome.
“In the past 40 years, the use of synthetic food colors in this food has increased, including the common synthetic food dye allura hilura red AC (Red 40), coincides with the rise of early onset of colorectal cancer.” This correlation highlights the urgent need to understand potential dangers in potential foods and the importance of reviewing additives that have become commonplace in our diets.
Their discoveries have attracted attention. Red 40 proves to cause DNA damage in vitro and in vivoprompts a direct link to genetic changes that may make an individual susceptible to cancer. Furthermore, the study shows that a high-fat diet combined with red 40 consumption exacerbates colon inflammation and disrupts the balance of the gut microbiome, known to lead to the development of colorectal cancer.
To rigorously test these hypotheses, the team’s research strategies have been carefully designed to mimic real-world consumption patterns. This requires a controlled transition in vitro (Cell Culture) experiment, direct cellular effects of red 40 were observed to comprehensive in vivo Research involving the use of red 40 mice with the mice mimicking human consumption. This dual approach allows for examination of the wider physiological effects of RED 40 in the living system, reflecting the interaction of the compound with human biology. Through innovative methodologies, researchers have tried not only to explore the direct effects of Red 40, but also to explore its long-term health effects, especially in relation to colorectal cancer.
“Our results show that red 40 damages DNA both in vitro and in vivo,” Dr. Chumanevich noted, highlighting the potential of additives as carcinogens. He further added: “This evidence supports the hypothesis that Red 40 is a dangerous compound that causes major players involved in the development of EOCRC to lose their dysregulation. . “These findings have implications beyond the lab. They highlight the urgent need for a reassessment of safety in the food industry for Red 40s and call for public health policies that prioritize consumer safety over aesthetic considerations. As we explore diet and When it comes to the complexity of health, it is crucial that the research conducted by Dr. Chumanevich and his team remind you of the importance of making informed dietary choices and advocating transparency and safety in food production.
Journal Reference
Zhang, Alexander A. Chumanevich et al. “The synthetic food dye of Red 40 can cause DNA damage, cause colon inflammation, and affect the microbiome of the mice.” Toxicology Report, 2023.
doi: https://doi.org/10.1016/j.toxrep.2023.08.006.
About the Author
Dr. Alexander Chumanevich, Assistant Professor at the School of Pharmacy has worked with Dr. Lorne Hofseth for more than a decade, at the University of South Carolina. Dr. Chumanevich, a graduate of Belarus State University, holds a Ph.D. From the Institute of Bioorganic Chemistry, National Academy of Sciences, Belarus. Over the past decade, his research has focused on finding causes and presumptive targets for inflammation-driven cancer.
Dr. Lorne Hofsethreceived his PhD in 1996 from Simon Fraser University in British Columbia, Canada. As a professor at the University of South Carolina School of Pharmacy, he is director of the Center for Colon Cancer Research and serves as associate dean of research. Dr. Hofseth’s research has over 100 publications and a large number of NIH grants, focusing on understanding the role of diet, complementary and alternative drugs, as well as the role of drugs in inhibiting low-grade tissue-specific and systemic inflammation to prevent colorectal cancer. Recently, Hofseth and Chumanevich labs have focused on identifying the pro-inflammatory and anti-inflammatory properties of dietary ingredients and their impact on policy and personal health. Specifically, they investigated the effects of synthetic food dyes on the occurrence of colon cancer and presented the results of these research activities in this paper.
Dr. Zhang Zhang Leading most of the experiments detailed in this study, the findings were included in her doctoral research paper, thus successfully completing her PhD. She set out from the University of South Carolina in 2021. Currently, she holds a postdoctoral research position at the Institute of Children’s Hospital in Los Angeles.
