Introduction of Tartrazine
Yellow dye number 5, also known as Tartrazine, was first synthesized in 1916. It quickly gained popularity due to its vibrant color and stability.
1916
1969
FDA Approval
The U.S. Food and Drug Administration (FDA) officially approved the use of yellow dye number 5 in food products, marking a significant milestone in its regulatory history.
1975
First Reports of Allergic Reactions
Reports began to surface linking yellow dye number 5 to allergic reactions, prompting initial studies into its safety and potential health impacts.
1980
A study published in the 1980s suggested a possible link between yellow dye number 5 and hyperactivity in children, leading to increased scrutiny and further research.
1983
The European Economic Community (EEC) issued regulations on the use of yellow dye number 5, setting maximum allowable concentrations in food products.
1990
The FDA mandated that all food products containing yellow dye number 5 must list it on their ingredient labels, enhancing consumer awareness.
1994
The Feingold Diet, which excludes artificial colorings including yellow dye number 5, gained popularity as a treatment for hyperactivity and ADHD in children.
2007
A study conducted by the University of Southampton linked artificial food colorings, including yellow dye number 5, to increased hyperactivity in children, influencing regulatory reviews in the EU.
2008
Following the Southampton Study, the European Union required warning labels on foods containing yellow dye number 5, indicating potential adverse effects on activity and attention in children.
2010
The FDA conducted a comprehensive review of the available scientific literature on yellow dye number 5, concluding that it is safe for consumption at approved levels but acknowledging sensitivity in some individuals.
2011
The Codex Alimentarius Commission, which sets international food standards, included guidelines for the use of yellow dye number 5 in its food additive provisions.
2013
Consumer advocacy groups continued to push for more stringent regulations and clearer labeling of yellow dye number 5, citing ongoing health concerns.
2015
The food industry began to explore and implement natural alternatives to yellow dye number 5 in response to consumer demand for cleaner labels and fewer artificial additives.
2018
Several countries updated their food additive regulations, tightening the permissible limits of yellow dye number 5 in food and beverages to ensure consumer safety.
2022
Research into the health effects of yellow dye number 5 continued, with studies examining its impact on gut health and potential links to chronic diseases.
2024
As of 2024, the use of yellow dye number 5 remains a topic of active research and regulatory interest, with ongoing debates about its safety and the push for more natural food colorings.
