Carmines (E120) in coloured yoghurts: a case-study contribution for human risk assessment

Area of Science:

• Food Science
• Analytical Chemistry
• Toxicology

Background:

• Carmine (E120), a natural animal-derived food coloring, is widely used in products like yogurt.
• Despite general safety, carmine can trigger allergic reactions in sensitive individuals.
• This study aimed to quantify carmine levels in Portuguese yogurts and assess associated human health risks.

Observation:

• A validated analytical method (acid hydrolysis and UV-Vis spectrophotometry) was employed, achieving a limit of quantification of 39.0 mg/kg.
• All analyzed yogurts contained carmine above the LOQ, with levels ranging from 43.8 to 193.8 mg/kg.
• Over a quarter of samples (26.7%) surpassed the EU's maximum permitted level of 150 mg/kg for carmine in yogurt.

Findings:

• Solid yogurts exhibited significantly higher average carmine concentrations (137.2 mg/kg) than liquid yogurts (107.2 mg/kg).
• No significant difference in carmine levels was found between white and private label yogurts.
• Despite some exceeding maximum levels, the estimated daily intake (EDI) remained below the acceptable daily intake (ADI) of 5 mg/kg bw/day for the general population.

Implications:

• Carmine ingestion from yogurt consumption presents a low risk to Portuguese consumers overall.
• Children represent the most vulnerable group, with a potential risk up to 10% under mean content scenarios.
• These findings underscore the necessity for enhanced surveillance and monitoring programs to manage carmine exposure risks, particularly for sensitive populations.