The use of Allura Red AC (Red dye 40) in the food industry and potential health risks

GARABA, Evelina

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dc.contributor.advisor	PROZOR-BARBALAT, Liliana
dc.contributor.author	GARABA, Evelina
dc.date.accessioned	2023-09-19T08:24:49Z
dc.date.available	2023-09-19T08:24:49Z
dc.date.issued	2023
dc.identifier.citation	GARABA, Evelina. The use of Allura Red AC (Red dye 40) in the food industry and potential health risks. In: Conferinţa tehnico-ştiinţifică a studenţilor, masteranzilor şi doctoranzilor, Universitatea Tehnică a Moldovei, 5-7 aprilie 2023. Chișinău, 2023, vol. 4, pp. 407-410. ISBN 978-9975-45-956-3. ISBN 978-9975-45-960-0 (Vol. 4).	en_US
dc.identifier.isbn	978-9975-45-956-3
dc.identifier.isbn	978-9975-45-960-0
dc.identifier.uri	http://repository.utm.md/handle/5014/24087
dc.description.abstract	Allura Red AC or Red dye 40 is a synthetic red food colouring that is frequently used in the food industry to make food more visually appealing to consumers. In order to avoid excessive use of Red Dye 40, numerous countries have installed laws and regulations to control the allowed amounts of Allura Red in food and drinks, however, despite that, it represents a major health risk. Ingestion of Allura Red AC can lead to Hyperactivity, ADHD (Attention Deficit Hyperactivity Disorder), allergic reactions or DNA damage. The consumption of the dye should be avoided or kept to a minimum.	en_US
dc.language.iso	en	en_US
dc.publisher	Universitatea Tehnică a Moldovei	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	Allura Red AC	en_US
dc.subject	Red dye 40	en_US
dc.subject	food	en_US
dc.title	The use of Allura Red AC (Red dye 40) in the food industry and potential health risks	en_US
dc.type	Article	en_US