Artificial food colorings, widely used in sweets, beverages, and processed foods, may be linked to molecular mechanisms involved in cancer development.
This is reported in an article published in the journal “Frontiers in Nutrition.”
Scientists focused on genes and proteins that food dyes can affect directly or indirectly. Analyses have shown that the most common dyes share molecular intersections with signaling pathways responsible for cell division and tumor cell survival, including the PI3K-Akt pathway.
Further experiments have confirmed the functional significance of these connections. Allura Red AC (E129), a synthetic red dye widely used in beverages, candies, and sauces, and tartrazine (E102), a yellow food dye used in sweets, baked goods, and carbonated drinks, have been found to alter genes associated with cancer prognosis. In animal studies, the use of these substances has been linked to faster tumor growth.
It is stated that the results do not prove the direct carcinogenicity of food dyes, but they indicate their potential involvement in biological processes crucial for cancer development.
According to the researchers, the findings could serve as a basis for re-evaluating approaches to assessing the long-term safety of food additives and stimulating future research. (Qafqazinfo)