Yellow dyes are found in many of the processed foods we buy. They consist of artificial and natural dyes, but both types may cause allergic-type reactions in hypersensitive people. Yellow #5, also known as tartrazine, and yellow #6, also known as sunset yellow, are the two types of artificial dyes that cause reactions. A third reaction-causing yellow dye is annatto, a natural-coloring substance that comes from seeds of the annatto tree. Not all foods that contain yellow dye are yellow; the dye can be found in breads and crackers and many other foods that don't appear to be tinted yellow. So you can't tell by sight whether a food contains yellow dye; you have to read the labels on the foods to know for sure.
Reactions to Yellow Dye
Reactions to yellow dyes are widely variable. Yellow dye #5 reactions range from asthma, hives, and hyperactivity to thyroid tumor, lymphomas and chromosomal damage. Reactions to yellow dye #6 may cause many of the same symptoms as for yellow dye #5, plus runny nose and nasal congestion; bruising; and abdominal pain, indigestion and vomiting. People with aspirin allergy may be at higher risk for yellow dye allergy, and vice versa. Annatto in foods can cause headaches, restlessness, irritability and sleep disturbance, as well as headbanging in young children. Individuals sensitive to annatto are most likely to have a delayed reaction, so it's hard to make the dye-reaction connection in a diagnosis.
Foods Containing Yellow Dye
Yellow dye #5, second most common dye added to foods -- after red dye #40 -- is found in sodas, popsicles, gelatin and pudding, ice cream and candy; it's also in many cheeses, chips, crackers, mustard, pickles, baked goods and even gum. Foods that contain yellow dye #6, the third most commonly food dye, include cereal, orange soda and other beverages, hot chocolate mix and many baked goods. Yellow dyes are often added to liquid antibiotics, such as amoxicillin, commonly prescribed for children.
Allergy Testing
Because reactions to yellow dye are not technically considered "allergic" (immunoglobulin E, or IgE) reactions but rather reactions caused by intolerance or hypersensitivity (immunoglobulin G, or IgG), these types of "allergies" cannot be detected through the typical forms of allergy testing. Affected children or adults should get screened for yellow dye sensitivity through IgG testing.
How to Avoid Yellow Dye
To avoid consuming yellow dyes in medications, you can ask the pharmacist for a dye-free liquid antibiotic. Read the food labels and replace your yellow-dye-laden foods with dye-free foods. Certain grocery stores refuse to stock items with artificial dyes. Another way to avoid yellow dye -- and to eat healthier in general -- is to avoid processed foods altogether, and stick with fruits, nuts, vegetables, grains and meats that have not been through any type of manufacturing process or preparation.
