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September 2007 Artificial Food Color, Additives in
Children’s Food Still Suspect in Hyperactivity
The science of nutrition continues to evolve – and occasionally, nutrition
research brings us full circle. That is the current situation involving
artificial food colors and other additives and their relationship to
hyperactivity in children. Many parents, physicians and nutrition educators recall the Feingold Diet of the
late 1960s and early 1970s, developed by noted pediatrician and allergist Dr.
Ben F. Feingold. The Feingold Diet helped families steer their children with
hyperactive behavior away from foods with certain artificial colors and
additives, and naturally occurring salicylates. Although many parents believed
the recommendations helpful, the Feingold diet was found to have no favorable
effect when tested scientifically. The debate has continued since the diet’s
introduction, and ongoing research has repeatedly attempted to solve the
mystery.
New research published in the September 6, 2007,
edition of the online British medical journal The Lancet supports those
early connections between a child’s diet and hyperactivity. This study
examined the effect of sodium benzoate, a preservative, and artificial colors
on 3-year-old and 8/9-year-old children in the general population, without
known hyperactivity. The authors concluded that the additives increased
hyperactivity in the children
The Take-Home Message – This issue will continue
to make the news, so watch for developments and official recommendations as
more is learned. As nutrition educators, we can let concerned consumers know
that ongoing study is focusing on the relationship between artificial food
additives and child hyperactivity. Parents who are convinced that there is a
connection between their child’s behavior and his or her diet should talk to
the child’s health care provider, who may recommend further testing.
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For more information about
healthy eating, contact your local Extension office.
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Contents of this publication
may be freely reproduced for educational purposes. All other rights
reserved.
In each case, credit Sandy
Procter, PhD, RD, LD, Extension Specialist, Maternal and Child Nutrition
and Expanded Food and Nutrition Education Program (EFNEP) Coordinator,
Department of Human Nutrition;
Kansas State University;
Artificial Food Color, Additives
in Children’s Food Still Suspect in Hyperactivity;
September 2007.
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- K-State Research and Extension is a short name for the Kansas State
University Agricultural Experiment Station and Cooperative Extension
Service, a program designed to generate and distribute useful knowledge for
the well-being of Kansans. Supported by county, state, federal and private
funds, the program has county Extension offices, experiment fields, area
Extension offices and regional research centers statewide. Its headquarters
is on the K-State campus, Manhattan. This material was funded in part by
USDA’s Food Stamp Program through a contract with Kansas Department of
Social and Rehabilitation Services. Brand names appearing in this publication are for product identification
purposes only. No endorsement is intended, nor is criticism implied of
similar products not mentioned. Kansas State
University is an equal opportunity provider and employer.
Kansas State University Agricultural
Experiment Station and Cooperative Extension Service, Manhattan, Kansas.
Kansas State University, County
Extension Councils, Extension Districts, and the U.S. Department of
Agriculture cooperating.
-
Brand names appearing in this publication are for product identification
purposes only. No endorsement is intended, nor is criticism implied of
similar products not mentioned. Kansas State
University is an equal opportunity provider and employer.
Kansas State University Agricultural
Experiment Station and Cooperative Extension Service, Manhattan, Kansas.
Kansas State University, County
Extension Councils, Extension Districts, and the U.S. Department of
Agriculture cooperating.
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