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CARAMEL COLOR

CARAMEL COLOR
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Overall CARAMEL COLOR is of lower concern in food.

The overall ingredient concern is determined by using a weight of evidence evaluation of the known safety or hazards. In calculating an overall ingredient score multiple findings of low concern may lead to an overall moderate concern rating, or multiple moderate concerns may lead to a high concern rating. For more details read EWG's ingredient concern methodology.

Specific concerns for CARAMEL COLOR

Concern
 
Level of Concern in Food
 
Source
Caramel food colorings contain carcinogenic impurities at unsafe levels.
 
lower
Michael F. Jacobson. 2012. Carcinogenicity and regulation of caramel colorings. International journal of occupational and environmental health 18(3), 254-9.

Concerns from impurities

Concern
 
Level of Concern in Food
 
Source
Impurity: FURAN
May cause cancer
 
lower
GHS Hazard Codes - EU GHS Hazard Labeling Codes
Impurity: IMIDAZOLE, 2-METHYL-
Known to cause cancer
 
lower
Prop 65 - CA Proposition 65
Impurity: 4-METHYLIMIDAZOLE
Known to cause cancer
 
lower
Prop 65 - CA Proposition 65
Impurity: FURAN
Known to cause cancer
 
lower
Prop 65 - CA Proposition 65
Impurity: FURAN
Suspected of causing genetic defects
 
lower
GHS Hazard Codes - EU GHS Hazard Labeling Codes
Impurity: FURAN
Reasonably Anticipated To Be Human Carcinogen
 
lower
NTP 12th RoC - National Toxicology Program (NTP)
Impurity: FURAN
May cause damage to organs through prolonged or repeated exposure
 
lower
GHS Hazard Codes - EU GHS Hazard Labeling Codes
Impurity: IMIDAZOLE, 2-METHYL-
Possibly carcinogenic to humans
 
lower
IARC 103 - IARC
Impurity: 4-METHYLIMIDAZOLE
Possibly carcinogenic to humans
 
lower
IARC 103 - IARC
Impurity: FURAN
Possibly carcinogenic to humans
 
lower
IARC 103 - IARC
Impurity: 2-FURALDEHYDE, 5-(HYDROXYMETHYL)-
EFSA: Safety under reevaluation in the light of new data on genotoxicity, subchronic toxicity and carcinogenicity.
 
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2011. Scientific Opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives. EFSA Journal 9(3), 2004.
 

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