Neurotoxicity of food colorants: Gut dysbiosis and reduced short-chain fatty acids disrupt the enteric nervous system and lead to neurological disability

Abstract

For centuries, the practice of adding color to food has become deeply ingrained in culinary traditions, evolving into an indispensable aspect of food production today. Major food manufacturing companies extensively use colorants to enhance the visual appeal of their products. However, recent years have seen an increasing number of studies by researchers who have uncovered various health risks associated with food color additives. These studies have predominantly linked food colorants to severe health conditions such as cancer and allergies. Beyond these issues, further investigations have revealed that excessive use of food colorants can also lead to neurological disorders. Specifically, food colorants such as Tartrazine, Allura Red, Indigotine, Erythrosine, and Titanium Dioxide have been identified as significant contributors to bodily harm. Research indicates that these colorants do not directly affect the brain but impact the gut microbiome. They destroy beneficial gut bacteria, creating a pathway for neurological issues. While the direct mechanisms through which these colorants damage the gut and subsequently affect brain health are not yet fully understood, this paper aims to elucidate these pathways. Through comprehensive analysis, we demonstrate how these food colorants compromise gut health and lead to neurological impairments. By highlighting these interactions, this paper seeks to raise awareness and stimulate further research within the scientific community. Such research could pave the way for significant discoveries, providing deeper insights into the long-term effects of food colorants and leading to more informed regulatory decisions and safer food production practices in the future.