GREENFIELD, Mass. (July 1, 2010): In response to a call from the Center for Science in the Public Interest (CSPI) to ban synthetic dyes to color foods, the Organic Trade Association (OTA) today reminded consumers that they can already avoid such dyes in the marketplace by choosing to purchase organic foods.
CSPI’s latest report entitled “Food Dyes: A Rainbow of Risks” outlines health concerns posed by the nine currently approved dyes used on conventionally produced foods. According to CSPI, the dyes present “a rainbow of risks,” including allergic reactions, hyperactivity, and even cancer.
“Organic handlers do not use any synthetic dyes in organic food products,” OTA’s Executive Director Christine Bushway pointed out, noting, “It is another one of the benefits of choosing organic foods where you shop.” No synthetic dyes are allowed in organic handling, as regulated by national organic standards under the U.S. Department of Agriculture’s National Organic Program.
According to CSPI, the dyes present “a rainbow of risks,” including allergic reactions, hyperactivity, and even cancer
Bushway added, “The good news for consumers is that already the many organic foods available in the marketplace contain no synthetic dyes.”
Other attributes of certified organic foods are that they are produced and processed without the use of toxic and synthetic pesticides, antibiotics, synthetic nitrogen fertilizers, synthetic growth hormones, genetic engineering, irradiation, artificial flavors or preservatives, or sewage sludge. In addition, they are subject to third-party inspections and must clearly trace their ingredients from their source to the consumer.
For more information on the benefits of consuming organic foods, go to OTA’s consumer website, http://www.OrganicItsWorthIt.org.