Yellow no 5
Yellow no 5

Yellow no 5

Common names: Tartrazine, C.I. 19140, Acid Yellow 23, E102 (European food additive code).
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KIDSADVISORY SAFETY RATING
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Caution
Published by Jordana Tobelem, RD, LDN — Last Updated on Apr 16, 2025
Medically reviewed by Dr. William Lin, MD
FD&C Yellow No. 5, commonly known as tartrazine, is a synthetic lemon-yellow azo dye extensively utilized in the food industry to impart vibrant yellow hues to products such as beverages, candies, and baked goods.[1] Its chemical structure allows it to blend with other dyes, producing a spectrum of colors, enhancing the visual appeal of various food items.[2] Due to its stability and cost-effectiveness, tartrazine remains a popular choice among manufacturers.[3]
However, concerns have arisen regarding tartrazine's potential health effects. Some studies have linked its consumption to hyperactivity in children and allergic reactions, including asthma and urticaria, particularly in individuals sensitive to aspirin.[4] Despite these concerns, regulatory bodies continue to permit its use within specified limits, emphasizing the importance of ongoing research and monitoring to ensure consumer safety.[2]

Safety Overview

Regulatory Bodies

FDA (US)
The U.S. Food and Drug Administration (FDA) permits the use of FD&C Yellow No. 5 (tartrazine) in foods, drugs, and cosmetics, provided it complies with specified purity standards and usage levels. However, products containing this dye must declare its presence on their labels due to potential allergic reactions, such as itching and hives, in sensitive individuals.[5]
Health Canada
Health Canada permits the use of tartrazine as a food colorant, with specific maximum levels established for various food categories. The agency requires that tartrazine be declared in the list of ingredients on food labels, allowing consumers to identify its presence and make informed choices.[6]
EFSA (Europe)
The European Food Safety Authority (EFSA) has evaluated tartrazine and established an Acceptable Daily Intake (ADI) of 7.5 mg/kg body weight. Products containing tartrazine are required to include a warning label stating, “May have an adverse effect on activity and attention in children,” reflecting concerns about potential behavioral effects.[4]
WHO (World Health Organization)
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has assessed tartrazine and set an ADI of 0–7.5 mg/kg body weight, indicating its permissible daily intake without appreciable health risk. This evaluation considers available scientific data to ensure consumer safety.​[7]

FDA GRAS

U.S. Food and Drug Administration – Generally Recognized as Safe (GRAS)
Current Status
Not Classified
​FD&C Yellow No. 5, also known as tartrazine, is not classified as “Generally Recognized As Safe” (GRAS) by the U.S. Food and Drug Administration (FDA). Instead, it is a certified color additive subject to batch certification and specific regulatory standards. The FDA has permanently listed FD&C Yellow No. 5 under 21 CFR §74.705, permitting its use in foods, drugs, and cosmetics, provided it meets established purity criteria and usage guidelines. Products containing this dye must declare its presence on their labels due to potential allergic reactions, such as itching and hives, in sensitive individuals.[5]

EWG Rating

Environmental Working Group
  • EWG Rating: The Environmental Working Group (EWG) assigns FD&C Yellow No. 5 (tartrazine) a moderate hazard score, indicating potential health concerns.[8]
  • Level of Caution: EWG advises increased caution when FD&C Yellow No. 5 is used in products that are inhalable, such as sprays and powders, due to respiratory concerns.[8]
  • Possible Health Risks: Potential health risks associated with FD&C Yellow No. 5 include allergic reactions, such as asthma and hives, particularly in individuals sensitive to aspirin.[8]
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More about Yellow no 5

  • Candy and Sweets: Gummy bears, jelly beans, lemon-flavored hard candies
  • Beverages and Soft Drinks: Lemon-lime soda, sports drinks, powdered drink mixes
  • Processed and Packaged Foods: Instant pudding, flavored chips, boxed macaroni and cheese

Historical Use
FD&C Yellow No. 5, also known as tartrazine, is a synthetic lemon-yellow azo dye that has been widely used as a food coloring agent since its approval in 1969. It imparts a vibrant yellow hue to various food products, enhancing their visual appeal.[9]
Current Exposure
Consumers are frequently exposed to FD&C Yellow No. 5 through its presence in numerous processed foods, beverages, and pharmaceuticals. Its widespread use in these products contributes to regular dietary intake among the general population.[10]

Allergic Reactions
FD&C Yellow No. 5 (tartrazine) has been associated with hypersensitivity reactions, including itching and hives, particularly in individuals with aspirin sensitivity.[11]
Behavioral Effects in Children
Some studies have linked synthetic food dyes, including Yellow No. 5, to hyperactivity and other neurobehavioral issues in children, leading to regulatory actions in certain regions.[12]
Potential Carcinogenicity
Concerns have been raised about the potential carcinogenic effects of Yellow No. 5, with some studies suggesting a possible link to cancer, though regulatory agencies continue to evaluate its safety. ​[13]
Genotoxicity
Research has indicated that Yellow No. 5 may cause DNA damage in human white blood cells, raising concerns about its genotoxic potential.​[13]

Toxicological Studies
Research has demonstrated that high doses of erythrosine (Red No. 3) can lead to thyroid tumor formation in rats, potentially due to chronic stimulation of the thyroid by thyroid-stimulating hormone (TSH). However, these doses are significantly higher than typical human exposure levels, and similar effects have not been observed in humans.​[14]
Long-Term Safety
Despite the lack of direct evidence linking Red No. 3 to cancer in humans, the U.S. Food and Drug Administration (FDA) banned its use in food and ingested drugs in January 2025 as a precautionary measure. Manufacturers have been given until January 2027 to reformulate products accordingly.[15]

High-Risk Groups
Children are particularly susceptible to the effects of FD&C Yellow No. 5 (tartrazine), with studies indicating potential links to hyperactivity and attention-deficit/hyperactivity disorder (ADHD) symptoms. Additionally, individuals with known hypersensitivity to nonsteroidal anti-inflammatory drugs (NSAIDs), such as aspirin, may experience cross-reactivity leading to allergic reactions when exposed to tartrazine.[16]
Health Impacts
In children, consumption of tartrazine has been associated with exacerbation of ADHD symptoms, including increased hyperactivity and reduced attention span. For individuals sensitive to NSAIDs, exposure to FD&C Yellow No. 5 can trigger adverse reactions, such as urticaria and asthma exacerbations, due to potential cross-reactivity mechanisms.[17]

Recommended Intake
The Acceptable Daily Intake (ADI) for FD&C Yellow No. 5 (tartrazine) has been established at 0-10 mg/kg body weight per day by both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA). This means that an individual weighing 70 kg (approximately 154 pounds) can safely consume up to 525 mg of tartrazine daily without expected adverse effects.​[7]

General Safety Level
FD&C Yellow No. 5, also known as tartrazine, is widely used as a synthetic food colorant. While generally considered safe for the majority of the population, there have been reports of adverse reactions, such as urticaria (hives), in certain individuals.[18]
Sensitive Individuals
Individuals with aspirin sensitivity or asthma may have an increased risk of hypersensitivity reactions to tartrazine, including bronchoconstriction and other allergic responses. The prevalence of tartrazine intolerance is estimated to be around 0.12% in the general population, with higher rates observed among those with aspirin hypersensitivity.[4]

FAQ

What is Yellow Number 5 in food?

Yellow Number 5, also known as Tartrazine, is a synthetic food dye used in soft drinks, candy, and processed foods.

What are the specific hazards of Yellow Dye 5?

Yellow Dye 5 may cause allergic reactions in sensitive individuals and has been linked to hyperactivity in some children.

References

  1. Stevens, L. J., Kuczek, T., Burgess, J. R., Stochelski, M. A., Arnold, L. E., & Galland, L., 2013. Mechanisms of behavioral, atopic, and other reactions to artificial food colors in children. Nutrition Reviews, 71(5), 268-281. Available at: https://doi.org/10.1111/nure.12023 ↩︎
  2. McCann, D., Barrett, A., Cooper, A., Crumpler, D., Dalen, L., Grimshaw, K., ... & Stevenson, J., 2007. Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial. The Lancet, 370(9598), 1560-1567. Available at: https://doi.org/10.1016/S0140-6736(07)61306-3 ↩︎
  3. Rowe, K. S., & Rowe, K. J., 1994. Synthetic food coloring and behavior: a dose-response effect in a double-blind, placebo-controlled, repeated-measures study. Journal of Pediatrics, 125(5 Pt 1), 691-698. Available at: https://pubmed.ncbi.nlm.nih.gov/7965420/ ↩︎
  4. European Food Safety Authority, 2009. Scientific Opinion on the re-evaluation Tartrazine (E 102). EFSA Journal, 7(11):1331. Available at: https://efsa.onlinelibrary.wiley.com/doi/pdf/10.2903/j.efsa.2009.1331 ↩︎
  5. U.S. Food and Drug Administration, n.d. Code of Federal Regulations Title 21 - FD&C Yellow No. 5. Available at: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-A/part-74/subpart-A/section-74.705 ↩︎
  6. Health Canada, 2024. List of Permitted Food Colours (Lists of Permitted Food Additives). Available at: https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/3-colouring-agents.html ↩︎
  7. World Health Organization, 2016. Tartrazine. Available at: https://apps.who.int/food-additives-contaminants-jecfa-database/Home/Chemical/3885 ↩︎
  8. Environmental Working Group, 2025. FD&C Yellow No. 5 (CI 19140). Available at: https://www.ewg.org/skindeep/ingredients/702442-FDC_YELLOW_NO_5_CI_19140/ ↩︎
  9. Thilakaratne R., et al., 2023. Exposures to FD&C synthetic color additives from over-the-counter medications, vitamins, and orally ingested supplements in the United States. Journal of Exposure Science & Environmental Epidemiology, 33:787-793. Available at: https://doi.org/10.1038/s41370-022-00418-9 ↩︎
  10. Ameur F.Z., et al., 2020. Effect of tartrazine on digestive enzymatic activities: in vivo and in vitro studies. Toxicological Research, 36:159-166. Available at: https://doi.org/10.1007/s43188-019-00023-3 ↩︎
  11. U.S. Food and Drug Administration, 2023. How Safe are Color Additives? Available at: https://www.fda.gov/consumers/consumer-updates/how-safe-are-color-additives ↩︎
  12. State of California Office of Environment Health Hazard Assessment, 2021. Synthetic Food Dye Risk Assessment. Available at: https://oehha.ca.gov/risk-assessment/synthetic-food-dye-risk-assessment ↩︎
  13. Center for Science in the Public Interest, 2010. Food Dyes: A Rainbow of Risks. Available at: https://www.cspinet.org/resource/food-dyes-rainbow-risks ↩︎
  14. Combes R.D., 1986. On the mutagenicity of tartrazine (FD&C Yellow No 5). Archives of Toxicology, 59:67-68. Available at: https://link.springer.com/article/10.1007/BF00263962 ↩︎
  15. Abd-Elhakim, Y. M., Moustafa, G. G., Hashem, M. M., Ali, H. A., Abo-EL-Sooud, K., & El-Metwally, A. E., 2019. Influence of the long-term exposure to tartrazine and chlorophyll on the fibrogenic signalling pathway in liver and kidney of rats: the expression patterns of collagen 1-u03b1, TGFu03b2-1, fibronectin, and caspase-3 genes. Environmental Science and Pollution Research, 26(12), 12368-12378. Available at: https://pubmed.ncbi.nlm.nih.gov/30847814/ ↩︎
  16. Minaldi, E., & Cahill, K., 2023. Recent updates in understanding NSAID hypersensitivity. Current Allergy and Asthma Reports, 23(2), 181-188. Available at: https://link.springer.com/article/10.1007/s11882-023-01064-3 ↩︎
  17. Stevens, L. J., Kuczek, T., Burgess, J. R., Hurt, E., & Arnold, L. E., 2013. Artificial food colors and attention-deficit/hyperactivity symptoms: conclusions to dye for. Neurotherapeutics, 10(4), 791-799. Available at: https://link.springer.com/article/10.1007/s13311-012-0133-x ↩︎
  18. Hannuksela, M., 1979. Epicutaneous testing. Allergy, 34(1), 5-10. Available at: https://pubmed.ncbi.nlm.nih.gov/378015/ ↩︎

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