Volume 13, Issue 4 (3-2026)
J Environ Health Eng 2026, 13(4): 357-366 |
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Ethics code: IR.SBMU.PHNS.REC.1401.140
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Fallahdar H, Bagheri A, Saeedi R. Occurrence of Natural and Artificial Colorants in Food Products: A Five-Year Survey in Tehran (2017–2021). J Environ Health Eng 2026; 13 (4) :357-366
URL: http://jehe.abzums.ac.ir/article-1-1148-en.html
URL: http://jehe.abzums.ac.ir/article-1-1148-en.html
1- MPH student, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2- Environmental and Occupational Hazards Control Research Center, Research Institute for Health Sciences and Environment, Shahid Beheshti University of Medical Sciences, Tehran, Iran ,bagheri.sbmu@gmail.com
3- Professor, Department of Environmental Health Engineering, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
2- Environmental and Occupational Hazards Control Research Center, Research Institute for Health Sciences and Environment, Shahid Beheshti University of Medical Sciences, Tehran, Iran ,
3- Professor, Department of Environmental Health Engineering, School of Public Health and Safety, Shahid Beheshti University of Medical Sciences, Tehran, Iran
Abstract: (123 Views)
Background: Today, food processing technologies—aimed at increasing shelf life or enhancing the appearance, composition, and color of food—have encouraged food operators to use natural and artificial colors to increase product attractiveness. Therefore, the current study aimed to investigate the prevalence of food colors used in food products offered by food vendors under the supervision of Shahid Beheshti University of Medical Sciences in Tehran.
Materials and Methods: This descriptive cross-sectional study involved a secondary analysis of data from 1742 food samples collected and tested by the health centers of Shahid Beheshti University of Medical Sciences between 2017 and 2021. Data were extracted from standard sampling forms and food laboratory reports. Statistical analyses, including Chi-square tests, cross-tabulations, logistic regression, and odds ratio estimations, were performed using SPSS software version 26. Ethical considerations were observed throughout the study.
Results: Out of the 1742 evaluated samples, artificial and natural colors were detected in 922 and 820 samples, respectively. Tartrazine was the most frequently used artificial color, predominantly found in grilled chicken samples. Furthermore, significant associations were observed between the use of artificial colors and the type of food establishment (p=0.001), theoperator’s gender (p<0.001), and the operator holding a health training certificate (p=0.002). Additionally, the linear-by-linear association test revealed a significant upward trend in the useof artificial colors over the studied years (p=0.007).
Conclusion: The results indicated a significantly increased trend over time in the use of artificial food colors. The continuation of this practice poses a threat to public health, highlighting the need for further studies and targeted interventions. Moreover, raising the awareness of producers and consumers regarding the adverse health effects of artificial colors, coupled with continuous legal monitoring and enforcement, can play an effective role in preventing the use of these unauthorized additives in food products.
Materials and Methods: This descriptive cross-sectional study involved a secondary analysis of data from 1742 food samples collected and tested by the health centers of Shahid Beheshti University of Medical Sciences between 2017 and 2021. Data were extracted from standard sampling forms and food laboratory reports. Statistical analyses, including Chi-square tests, cross-tabulations, logistic regression, and odds ratio estimations, were performed using SPSS software version 26. Ethical considerations were observed throughout the study.
Results: Out of the 1742 evaluated samples, artificial and natural colors were detected in 922 and 820 samples, respectively. Tartrazine was the most frequently used artificial color, predominantly found in grilled chicken samples. Furthermore, significant associations were observed between the use of artificial colors and the type of food establishment (p=0.001), theoperator’s gender (p<0.001), and the operator holding a health training certificate (p=0.002). Additionally, the linear-by-linear association test revealed a significant upward trend in the useof artificial colors over the studied years (p=0.007).
Conclusion: The results indicated a significantly increased trend over time in the use of artificial food colors. The continuation of this practice poses a threat to public health, highlighting the need for further studies and targeted interventions. Moreover, raising the awareness of producers and consumers regarding the adverse health effects of artificial colors, coupled with continuous legal monitoring and enforcement, can play an effective role in preventing the use of these unauthorized additives in food products.
Type of Study: Research |
Subject:
Special
Received: 2025/12/22 | Accepted: 2026/02/21 | Published: 2026/03/18
Received: 2025/12/22 | Accepted: 2026/02/21 | Published: 2026/03/18
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