Canthaxanthin
Score impact
-0.30
points/product
Description
Canthaxanthin (E161G) is a food additive belonging to the colorant category. It is a natural carotenoid present in certain fungi, algae, crustaceans, and fish, although it is also produced synthetically for industrial use. Industrially, canthaxanthin is obtained by chemical synthesis from compounds such as β-ionone, or by fermentation of yeasts like Phaffia rhodozyma.
It is a crystalline powder ranging from dark red to violet, insoluble in water but soluble in oils and organic solvents. Its main function is to impart a red-orange color to foods, mimicking the natural hue of salmon or egg yolk.
Historically, it was approved in the European Union as a food additive in the 1990s, although its use has been subject to review. The European Food Safety Authority (EFSA) and the World Health Organization (WHO) have evaluated its safety. EFSA established an Acceptable Daily Intake (ADI) of 0.03 mg per kg of body weight, based on studies of retinal deposits in animals. However, WHO/JECFA set an ADI of 0.03 mg/kg in 1995, but in 2019 EFSA reduced the ADI from 0.03 to 0.03 mg/kg (no change) after a re-evaluation.
The overall safety assessment is controversial: although it is considered safe at authorized doses, some studies have shown accumulation in the retina, which has led to restrictions on its use. On labeling, it must appear as "canthaxanthin" or "E161G". The food safety of this additive continues to be monitored by European authorities.
Canthaxanthin is mainly used in the European Union to color foods such as smoked salmon, trout, fish roe, egg yolks, and some pastry products.
In the Spanish market, it is found in smoked salmon, fish pâtés, and eggs from hens fed canthaxanthin (to intensify yolk color). According to EC Regulation 1333/2008, authorized limits vary: for smoked salmon and trout, up to 30 mg/kg; for hen eggs, up to 8 mg/kg; for other products, such as alcoholic beverages, up to 10 mg/kg. In the United States, the FDA allows its use in foods for salmon and trout with similar limits, but not in eggs. In Japan, its use is more restricted, permitted only in some fishery products. The comparison shows that the EU is more permissive in certain foods, although the doses are low.
Documented adverse effects of canthaxanthin focus on its accumulation in the retina of the eye, especially in people who consume high doses chronically. Animal studies have shown crystalline deposits in the retina, although no significant retinal toxicity has been demonstrated in humans at authorized doses.
The biological mechanism involves canthaxanthin binding to lipoproteins and depositing in lipid-rich tissues, such as the retina. Sensitive populations include people with pre-existing eye diseases or high exposure to sunlight. No interactions with medications have been reported. EFSA concluded that dietary exposure to canthaxanthin is below the ADI and does not pose a risk to general health, although it recommends caution in supplements.
WHO/JECFA also considers it safe at authorized doses. However, controversy persists due to the possibility of retinal deposits, which has led some countries to restrict its use in food supplements.
- Canthaxanthin
- Synthetic canthaxanthin
- Natural canthaxanthin
- C.I. 40850
- β-carotene-4,4'-dione
- Canthaxanthin
- Rose carmine
- Food orange 8
- Red carotenoid
- 4,4'-dioxo-β-carotene
- Canthaxanthin extract
- Red pigment from fungi
- Biologically derived canthaxanthin
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