Influence of Artificial Food Colors on Serum and Liver Cholesterol Levels in Hypercholesterolemic Rats

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  • Tsuji Keisuke
    Division of Applied Food Research, The National Institute of Nutrition
  • Tsuji Etsuko
    Division of Health Promotion, The National Institute of Nutrition
  • Suzuki Shinjiro
    Division of Health Promotion, The National Institute of Nutrition

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Other Title
  • 合成着色料の血清および肝臓コレステロール値に及ぼす影響
  • ゴウセイ チャクショクリョウ ノ ケッセイ オヨビ カンゾウ コレステロールチ

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The purpose of this study was to examine the effects of various artificial food color additives on hypercholesterolemic rats. Serum and liver cholesterol concentrations were measured in these rats fed diets containing 1% cholesterol and 0.25% bile salts.<br>As the results, the addition of 1% or 4% xanthene dyes (erythrosine, floxine, rose bengale and acid red) markedly suppresed a rise in serum and liver cholesterol levels caused by dietary cholesterol intake. In addition, the apparent accumulation ratio of the total amount of liver cholesterol to ingested cholesterol in rats received a supplement of 1% xanthene dyes decreased to about one-half of that of the cholesterol diet group. Fluorescein-Na, an analogue of these dyes, showed active hypocholesterolemic effect, whereas neither fluorescein nor fluorescein-Cl had the same effect. However, there were no cholestrol-lowering effects observed in the presence of other dyes [monoazo (amaranth and new coccine) and triphenyl methane (tartrazine, fast green FCF and sunset yellow FCF)].

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