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- W2321451038 abstract "3814 Synthetic food dyes are present at high levels in many foods. The average American consumes over 10 grams of these food additives each day. There is considerable public interest in potential adverse health effects of synthetic food dyes. Extensive research has been conducted to ensure that the currently approved food dyes do not cause cancer. However, the possibility that these agents might inhibit cancer has not yet been addressed. Based on their chemical structures, we hypothesized that certain synthetic food dyes may form complexes with planar chemical carcinogens and inhibit carcinogen uptake in a manner similar to that of the successful cancer chemopreventive agent chlorophyllin (CHL). Five food dyes were compared in vitro for their ability to modulate dibenzo[a,l]pyrene (DBP) and aflatoxin B1 (AFB1)-induced mutagenicity. FDA approved (FD&C) Blue No. 2 (Blue 2) and Red No. 40 (Red 40) each inhibited mutagenicity of DBP and AFB1 in bacterial reverse mutation assays. The concentration of Blue 2 producing 50% inhibition of mutagenicity (IC50) towards DBP was 12 nmol/plate. The IC50s for AFB1-induced mutagenicity were 49 and 58 nmol/plate for Red 40 and Blue 2, respectively. Blue 2 and Red 40 were then tested towards AFB1-induced carcinogenicity. Rainbow trout fry were fed diets containing 40 ppb AFB1 alone or in combination with one of the food dyes (at 2000 or 4000 ppm) for one month. Nine months later trout were sampled and livers examined for the presence of tumors. AFB1-induced tumor incidence was significantly inhibited by co-treatment with either Red 40 (2000 ppm) or Blue 2 (2000 or 4000 ppm). Protection provided by the food dyes was comparable to that provided by 2000 ppm CHL. These results suggest that the synthetic food dyes Blue 2 and Red 40 may be effective cancer preventive agents." @default.
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- W2321451038 date "2008-05-01" @default.
- W2321451038 modified "2023-09-23" @default.
- W2321451038 title "Cancer prevention by synthetic food dyes" @default.
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