Food color E120: carmine that can lead to allergies and anaphylactic shock

Cochineal dye E120 is present in a wide range of foods, although it may have adverse health effects

It is probably no secret that a product's color and attractive appearance are among the main factors in a customer's decision to buy a particular food product. Thus, if a product is not attractive and bright on its own, its producers decide to add dyes to help bring out a particular color. Natural or artificial coloring is an option in this process, but manufacturers usually take the easier route and use stable, longer-lasting, but often health-damaging dyes. One of these dyes is E120.

Carmine has been used as a natural dye since ancient times, primarily in South and Central America. It was introduced to Europe in the 16th century and became popular as a dye for textiles and luxury items such as carpets and tapestries. In the 19th century, carmine was discovered as a rebellious dye and was introduced into the food industry^[1].

E120 is a food coloring known to many by its slightly different names, carmine or cochineal. Carmine E120 is most commonly used in the meat industry, but it is also widely used in sweets, baked goods, beverages, dairy products, and more.

Foods such as sausages, gummies, industrial cakes, jams, sweets, syrups, canned vegetables, ice cream, various red or pink dairy products (e.g., strawberry or red fruit yogurts), fruit juices, and energy drinks are often supplemented with dye. In fact, almost everything on the shelves may contain E120.

However, while carmine is still a popular color, E120 should be avoided as there is constant talk of potential health risks. There are also ethical concerns, as this color is produced slightly differently than most food colors.

Carmine is made from insects and is therefore incompatible with a vegan diet

The color E120 is sometimes called cochineal for a reason. After all, cochineal is a species of insect native to Mexico and South America that is used to create natural carmine.

To produce the E120 dye, female cochineal insects are collected before they lay their eggs, which is when their color turns red. This dye is obtained by cleaning the insect shells internally, drying them and then boiling them in water to produce a solution of carminic acid. The resulting clear solution is then treated with potassium bitartrate, stannous dichloride, alum, or potassium hydrogen oxalate, and the substances are then precipitated^[2].

It is true that the production of carmine can vary depending on the methods used. For example, sometimes fish glue, gelatine or egg white is added to the solution. This is particularly important for people with allergies, as they may have an allergic reaction to the carmine itself and the impurities used to produce it.

It takes around 70,000 insects to produce one kilogram of natural cochineal. People who care about nature find this production unjustifiable and criticize the production of carmine because of its ethical implications. Cochineal insects are often grown in poor conditions, and many are killed during harvesting. This is why there is constant talk about insect welfare and lack of sustainability^[3].

There is also the issue of consumer awareness. Many consumers are not aware that E120 is derived from insects. If they find out about it, it is likely that some people would really want to give up such food. This is also evidenced by what happened with Starbucks. The company was accused of contributing to the destruction of the natural habitat of the cochineal insect from which carmine is made. "Starbucks eventually announced that it would switch to an alternative natural dye^[4].

However, it is not just a question of nature. Because it is extracted from insects, it is not compatible with a vegan or vegetarian diet. It is also unsuitable for some religious groups or simply for people who do not want to eat anything made with insects.

Harmful effects of E120: may cause anaphylactic shock, allergies, and adverse effects on children

Carmine has long been part of the debate about dyes that can have a negative impact on human health. In 2012, the European Food Safety Authority (EFSA) published a report stating that the use of carmine in food may pose a health risk to consumers due to the presence of low levels of toxic substances such as lead and arsenic. The report called for stricter regulations on the use of carmine in the EU.

Indeed, E120 has been linked to a range of health risks, including allergic reactions, asthma, and anaphylactic shock. Adverse skin reactions, facial swelling, and wheezing have been reported in rare cases.

Occupational asthma is also a very real potential problem for people working in factories that produce carmine. Food dyes trap harmful proteins from crushed insects, which can damage intestinal health. In addition, E120 has been found to contain low levels of toxic substances such as arsenic and lead^[5].

Some studies have also shown a link between E120 consumption and hyperactivity in children. This dye is believed to be much more likely to cause problems in children than in adults, so parents should try to avoid it in the food they give their children^[6].

It is true that parents, relatives, and guardians of allergic children may find it difficult to identify products containing this additive. E120 may be labeled as follows, depending on the country where you buy the food and where it was produced:

• 120
• E120
• cochineal
• Carmine (not to be confused with the artificial colors carmoisine 122 or indigo carmine 132)
• cochineal carmine
• carminic acid
• CI 75470

It should, therefore, be remembered that although E120 has been widely used as a food color for centuries, it has been associated with potential harm to human health and raises ethical questions about insect welfare and sustainability. There are a number of alternatives to E120 that are considered safer and more ethical. For example, beetroot juice, paprika, and other plant-derived dyes can be used to achieve a similar red or pink color in foods. Unfortunately, manufacturers still often prefer to use carmine and other colors, such as E110 or E107, rather than looking for healthier alternatives.