Colour Additives   Colour additives are present in common products such as soap, shampoo, shaving cream, toothpaste, deodorant, contact lenses, lipstick, eyeliner, mascara, juice, cereal, pastry, coffee creamer, vitamins, medicine dosages, candy flavours etc.   Colour additives make things attractive, appealing and appetizing. However, some commonly used additives may cause minor adverse reactions in some people. For example:   1. Yellow No. 5     Yellow No. 5 is a colour additive widely used in beverages, desserts, processed vegetables, drugs, makeup and many other products. It is listed as tartrazine on medicine labels. Yellow No. 5 may cause itching or hives in a small population subgroup. This kind of skin reaction usually is not a serious one. Consumers sensitive to the dye should avoid using the related products.   2. Red No. 3     Research showed that large amounts of Red No.3 caused thyroid tumours in male rats. Red No. 3 is widely used in industries, with products such as maraschino cherries, bubble gum, baked goods, all sorts of snack foods and candy etc. It makes a very close match for primary red, which is important in creating colour blends. Drug companies also use it to colour pills with discernible shades for identification.   Many colour additives are chemically synthesized, some from petroleum products Food colours likely emerged around 1500 B.C. Through the years, colour additives typically came from natural substances, such as turmeric, paprika and saffron. However, as the 1900s began, the bulk of chemically synthesized colours were derived from aniline, a petroleum product that in pure form is toxic. Originally, these were dubbed “coal-tar” colours because the starting materials were obtained from bituminous coal. (These formulations are still used today, though most certifiable colour additives are regarded as within safety limits.) Today, many colour additives were manufactured in the chemist’s lab, creating a range of safety problems. Chemically synthesized colours simply were easier to produce, less expensive, and superior in colouring properties than colours from plant, animal and mineral sources. Only tiny amounts were needed. They blend nicely and didn’t impart unwanted flavours to food. But as their use grew, so did safety concerns. It is advisable to reduce consumption of food tinted with artificial colouring.