Can cake from your local bakery give you cancer? Karnataka govt’s warning explained

Do you love treating yourself to a visually stunning cake from your local bakery? You might want to think twice before your next bite.

In a recent warning, the Karnataka Food Safety Department highlighted the use of potentially cancer-causing ingredients in cakes made by local bakeries. These cakes were found to contain artificial colours, more than the prescribed limits, which pose a serious threat to one’s physical and mental health, the department said in a statement on Thursday.

So, what does this mean for your go-to desserts? Let’s explore the risks and the recent safety actions taken.

Cakes fail safety test

During a recent inspection, the Karnataka Food Safety and Quality Department tested cake samples from various Bengaluru bakeries.

While 223 out of 235 samples were considered safe for consumption, the remaining 12 contained dangerous levels of cancer-causing artificial colours, particularly those seen in visually appealing treats like red velvet and black forest cakes.

“The 12 samples have revealed the presence of artificial colours such as Allura Red, Sunset Yellow FCF, Ponceau 4R, Tartrazine and Carmoisine in more than the prescribed limits,” Food Safety Commissioner Srinivas K. was quoted as saying in The Hindu.

Sunset yellow is an orange-yellow dye commonly used in candy, sauces, baked goods, and canned fruit. Whereas, carmoisine, a red food dye gives an appearance of red to maroon shade in food items.

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According to the  Food Safety and Standards Authority of India (FSSAI) guidelines, most artificial food colourings should be 100mg per kg in quantity. Allura Red, Sunset Yellow FCF, Ponceau 4R, Tartrazine, and Carmoisine should be added to food items with a maximum amount of 100mg per kg, but the tested samples far surpassed this limit.

“These chemicals, often used to enhance the visual appeal of cakes such as red velvet and black forest, have been linked to cancer and other serious health risks. Overuse of these additives could also have negative impacts on mental and physical health,” the official said.

As per law, these additives are strictly regulated under the Food Safety and Standards Act of 2006 and related food safety regulations from 2011. The food safety commissioner further warned that violating these guidelines can lead to severe fines, including imprisonment for up to seven years and fines of up to Rs 10 lakh.

This warning is part of a broader crackdown by the department, which has also targeted the use of artificial colours in other foods like kebabs and pani puri sauces.  

Earlier in March, the Karnataka government also banned the use of Rhodamine-B, a synthetic industrial dye found in popular dishes like Gobi Manchurian and cotton candy. Health Minister Dinesh Gundu Rao stated that strict penalties would be enforced against vendors found violating this ban.

What are the health risks?

Artificial food dyes are chemicals added to enhance the appearance of food. Though colouring food dates back centuries, the first synthetic dyes were developed from coal tar in 1856. Today, these dyes are primarily derived from petroleum. While many artificial dyes have been developed over the years, most have been found to be toxic.

A study in Environmental Health Perspectives noted that Sunset Yellow and three other common dyes are likely to trigger allergic reactions, including skin swelling, hives, and breathing issues, particularly among asthmatics. Asthmatics are 52 per cent more likely to react to these dyes.

Another colourant, Tartrazine, commonly referred to as Yellow 5, has also faced scrutiny regarding potential health risks.

Additionally, a 2021 study from the University of Berkeley and University of Davis confirmed that exposure to food dyes can lead to hyperactivity and neurobehavioural issues in children.

Nutritionist at Fortis Hospital, Deepti Khatuja, told India Today, “Food adulteration with synthetic colours can lead to serious health issues like diarrhoea, nausea, eyesight problems, liver disorders, and even cancer.” She highlighted chemicals like metanil yellow, often used to enhance the colour of food like pulses and turmeric, as posing carcinogenic risks.

Khatuja also warned that regular consumption of adulterated products, such as powdered sugar mixed with washing soda, can cause digestive and intestinal problems.

Can it lead to cancer?

While a definitive link between artificial food colours and cancer has not been established, many studies have raised concerns about their potential carcinogenic effects, particularly at high doses.

For example, some animal studies have associated Carmoisine with thyroid tumours, leading to restrictions on its use in cosmetics, although it is still allowed in food products.

It’s important to note that the high doses used in these animal studies do not necessarily indicate a similar risk for humans, as the amounts of colourants consumed by humans are significantly lower.

“Artificial colouring becomes a technological necessity as foods tend to lose their natural shade during processing and storage. Most of the food colours tested in conventional toxicity experiments showed toxic effects at a very high level of intake,” Khatuja stated in an interview with India Today.

Thus, while there is currently no conclusive evidence directly linking these dyes to cancer in humans, experts advise consuming them within prescribed limits to minimise any associated risks.

With input from agencies