Doctors and medical clinics in Kenya have warned about the use of ingredients that colour to food, saying it is dangerous as it causes the chronic illness of cancer. Dr. Julius Kipprogat, a retired cancer specialist, said that there is no health benefits to use ingredients to add colour to food except to make a meal appealing to the eyes. “Am worried about ordering food and seeing it full of colours again. I cannot eat at all because I know how dangerous it is,” said Dr Kipprogat. He added that some of these ingredients are rich in minerals that cause cancerous chronic illness.
According to the expert, some of the minerals used to form the food dye ingredients end up destroying the essential nutrients within the diet.
Dr. Kipprogat said: ‘We think we are eating an interesting nice looking diet only to inject dangerous ingredients that we can avoid. He mentioned the yellow 5, red, brown, green and sometimes mixed colour (dye) have dangerous mineral called benzidine and 4-aminobiphenyl that have contributed to cancer. Other studies have also contributed to these ingredients and health problems that plague children such as allergies, obesity, depression and sudden disorders. Some of the food with this dyes are Juices, baked goods, beverages, desert powders, candies, cereal, drugs, Cosmetic, Spices Etc.
‘When you wonder why there have been many cases of cancer cases. Chronic cancer has contributed too many deaths in the world – a third factor after infectious disease and heart disease.
In 2012, approximately 37,000 new cases of cancer and 28,500 deaths caused by cancer were reported. The visa has doubled in the past five years and has reached 40,000 annually. Dr Kipprogat advises that if you want to add colour to food use natural ingredients like tomatoes, carrot that are completely ripe and dill – this is like ginger but its colour is pale yellow. These are accepted and you will never go back to your recipes or be afraid of the affects you use,’ he said.
