Food additives cause hyperactivity in children
Parents are advised not to buy food products containing certain additives
The study, which was published in the Lancet this week, reports that children were asked to drink a daily cocktail of colourings and a preservative, equivalent to the quantity found in two bags of sweets. It was found that the additives exacerbated hyperactive behaviour, and children were more likely to fidget and lose concentration after consuming them.
Food authorities throughout Europe have urged parents not to buy products containing these additives, which are: the preservative sodium benzoate and artificial food colourings sunset yellow (E110) and quinoline yellow (E104), tartrazine (E102), ponceau (E124), carmoisine (E122) and allura red (E129).
The European Commission said it had asked the European Food Safety Authority to evaluate the UK study. Any Europe-wide ban of the products would come from this authority.
The Food and Drinks Industry Ireland (FDII), which represents Irish manufacturers, questioned the research findings:
"It is important to reassure consumers that the study does not suggest there is a safety issue with the use of these additives. In addition, the way in which the additives were tested as a mixture is not how they are used in everyday products."
A separate UK survey on diet and nutrition shows a link between consumption of salt and rise in blood pressure in children. The study tracked salt intake of more than 2,000 children aged 4-18 over a week.
The results, which were published in the Journal of Human Hypertension, show that for every 1g of salt eaten by a child there was a 0.4mm Hg rise in systolic blood pressure.
"This research confirms that eating more salt is directly linked with increased blood pressure in childhood. We need to raise awareness about salt consumption and to provide better education on food labelling and sources of salt," said Irish Heart Foundation (IHF) president Professor Eoin O'Brien.
Reducing salt intake as a child has been shown to help reduce blood pressure later in life, the IHF said. Eating three grams less a day - just half a teaspoon - would have significant benefits in reducing strokes and coronary heart disease, the Foundation said. (Sources: Irish Times, Irish Independent)
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