No scientific evidence found to link food colours and hyperactivity in children

In comments submitted to the US Food & Drug Administration (FDA) in advance of the hearing on food colours and hyperactivity in children, the International Food Information Council (IFIC) highlighted the lack of sound scientific evidence that links food colours and hyperactivity and provided consumer insights that show a low level of concern by the majority of Americans about food colours in the foods they purchase and consume.

According to David Schmidt, IFIC President and CEO, “Food colours add to our enjoyment of food by maintaining or improving their appearance. Without sufficient scientific evidence that a causal link truly exists between food colours and hyperactivity in children, communications that suggest a link could have unintended consequences, including unnecessarily frightening consumers about safe ingredients that are consumed every day. Misguided theories dilute the impact of advice from health professionals on methods that have been found through scientific research to be truly effective in treating AD/HD, such as medication and behaviour modification.”

In addition to the comments, the IFIC Foundation has several resources on food colours, including videos featuring Keith Ayoob, EdD, RD, FADA, Associate Clinical Professor of Pediatrics and Director Albert Einstein College of Medicine, discussing the limitations of the 2007 UK Southampton food colours study (McCann et al, 2007), which is the most recent study to spark debate on this issue.

Ayoob says: “At first glance, it appeared that the colouring was more associated with hyperactivity than the placebo in this study. However, when the groups were adjusted for factors such as the week during the trial, gender, maternal education level, their pretrial diet, socioeconomic status, and their global hyperactivity aggregate score in the pre-trial week - all significant factors to control - then another, more accurate picture emerges. The older children were more likely to exhibit symptoms at the higher dose but the younger children were more likely to show symptoms at the lowest dose. These results are inconsistent with what would be expected if colourings were truly the responsible agent.”

The FDA and the European Food Safety Authority (EFSA) have both reviewed the Southampton study, and each found that the study did not support a link between the colour additives that were tested and behavioural effects.