Dose matters: acceptable daily intake of food additives Caramel
color in food additives Caramel colors are used in a large
number of processed food (candies, dairy products, breakfast
cereals, dried pasta, canned and preserved vegetable and fruits,
etc) and drinks, including beverages. Recent studies have found
carcinogenic effects associated with exposure levels much lower
than those levels previously considered acceptable. As a
consequence of these recent findings, changes in the legislation
in California, include the requirement of warning labeling
indicating potential carcinogenic effects of these products,
uneasy for manufacturers. Media attention has triggered a series
of request for clarification by Member States. Acceptable Daily
Intakes by different agencies Caramel colors are classified
according to the reactants used in their manufacture process, as
below specified. Derived constituents include 4-methylimidazole
(4-MI) and 2-Acetyl-4-tetrahydroxybutylimidazole (THI), both
under carcinogenic testing