Consumption of synthetic food colours during festivals in Hyderabad, India

British Food Journal

Volumn 107, Issue 5, 2005, Pages 276-284

  Rao, Pratima ^a   Bhat, Ramesh V ^a   Sudershan, R V ^a   Prasanna Krishna, T ^a  

^a NATIONAL INSTITUTE OF NUTRITION   (India)

Author keywords

Colour; Food additives; Food and drink products; India

Indexed keywords

FOOD ADDITIVE; TARTRAZINE;

ADOLESCENT; ADULT; AGE DISTRIBUTION; BEVERAGE; CHILD; CULTURAL ANTHROPOLOGY; FOOD COLOR; FOOD INTAKE; GOVERNMENT; HOUSEHOLD; HUMAN; INDIA; INTERVIEW; LEISURE; LOWEST INCOME GROUP; QUESTIONNAIRE; REVIEW; SOCIOECONOMICS; URBAN AREA;

EID: 20544432657     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070700510596875     Document Type: Article

References (23)

1. Achaya, K.T. (1998), Indian Food – A Historical Companion, Oxford University Press, New Delhi.
2. Babu, S. and Shenolikar, I. (1995), “Health and nutritional implications of food colours”, Indian Journal of Medical Research, Vol. 102, pp. 245-9.
3. Bhat, R.V. and Mathur, P. (1998), “Changing scenario of food colours in India”, Current Science, Vol. 74, pp. 198-202.
4. Chandra, S.S. and Nagaraja, T. (1987), “A food poisoning outbreak with chemical dye – an investigation report”, Medical Journal Armed Forces India, Vol. 43, pp. 291-3.
5. Clydesdale, F.M. and Walford, J. (1984), Developments in Food Colours, Elsevier Applied Science, London.
6. Food and Environmental Hygiene Department (1999), Risk Assessment Studies. Use of Preservatives and Colouring Matter in Chinese New Year Foods. An Evaluation of Food Surveillance Findings 1996-1999, Chemical Hazards Evaluation, Food and Environmental Hygiene Department, Hong Kong.
7. JECFA (1996), Summary of Evaluations Performed by the Joint FAO/WHO Expert Committee on Food Additives, 1956-1996, FAO/IPCS/WHO, Geneva.
8. Kiple, K.F. and Ornelas, K.C. (2000), “Contemporary food-related issues”, The Cambridge World History of Food, Part VII, Cambridge University Press, Cambridge.
9. Maga, J.A. (1974), “Influence of colour on taste thresholds”, Chemical Senses & Flavour, Vol. 1, pp. 115-20.
10. National Institute of Nutrition (1994), “Studies on newer adulterants and contaminants”, Annual Report 1993-94 of the National Institute of Nutrition, Indian Council of Medical Research, New Delhi.
11. Ollikainen, T.H. (1982), “Pleasantness of colourless and coloured soft drinks and consumers' attitudes to artificial food colours”, Appetite, Vol. 3, pp. 369-73.
12. Pangborn, R.M. (1960), “Influence of colour on the discrimination of sweetness”, American Journal of Psychology, Vol. 73, pp. 299-306.
13. Potty, V.H. (1995), “Trends in food consumption and food industry developments – a global perspective”, Indian Food Industry, Vol. 14, pp. 36-48.
14. Ranganna, S. (1986), Handbook of Analysis and Quality Control for Fruits and Vegetable Products, McGraw-Hill, New Delhi.
15. Rao, P., Bhat, R.V., Sudershan, R.V., Prasanna Krishna, T. and Naidu, N. (2004), “Exposure assessment of synthetic food colours in a selected population in Hyderabad”, Food Additves and Contaminants, Vol. 21 No. 5, pp. 415-21.
16. Toteja, G.S., Mukherjee, A., Mittal, R. and Saxena, B.N. (1990), Manual Methods of Analysis for Adulterants and Contaminants in Foods, Indian Council of Medical Research, New Delhi.
17. Vinning, G. and Crippen, K. (1999), Asian Festivals and Customs. A Food Exporter's Guide, Rural Industries Research and Development, Kingston.
18. Wess, J.A. and Archer, D.C. (1982), “Disparate in vivo and in vitro immunomodulatory activities of Rhodamine B”, Food and Chemical Toxicology, Vol. 20, pp. 9-14.
19. Downham, A. and Collins, P. (2000), “Colouring our foods in the last and next millennium”, International Journal of Food Science and Technology, Vol. 35, pp. 5-22.
20. Mead, B. and Rosen, S. (1996), “Income and diet differences greatly affect food spending around the globe”, Food Review, pp. 39-44.
21. Rao, P. (2003), “Dietary intake of synthetic food colours”, doctoral thesis, Osmania University, Hyderabad.
22. Rao, P., Bhat, R.V. and Naidu, A.N. (2002), “Situation analysis of the availability of foods with added colors in Hyderabad vis-à-vis the Prevention of Food Adulteration Act”, Indian Food Industry, Vol. 21 No. 4, pp. 41-3.
23. Shaw, A., Mathur, P. and Mehrotra, N.N. (1993), “A study of consumers' attitude towards processed food”, Indian Food Industry, Vol. 47, pp. 29-41.