A recent scientific study published in PubMed has raised serious health concerns over the illegal use of Auramine O (AO) a banned synthetic dye in food and spice samples. The findings show that Auramine O, also known as “yellow poison” in chemical terms, continues to appear in several food products, despite being strictly prohibited for human consumption.
What is Auramine O?
Auramine O is a chemical dye originally developed for industrial purposes, including coloring textiles, paper and leather. However, some unscrupulous traders have used it to make spices, sweets and snack foods look brighter yellow, especially turmeric powders, fried snacks and pickles.
Why is Auramine O Dangerous?
Medical research classifies Auramine O as a carcinogenic compound meaning it can potentially cause cancer when consumed over time.
Some of the serious health effects linked to Auramine O include:
- Liver and kidney damage
- Cancer of the stomach, liver or skin
- Neurological problems and long term fatigue
- Digestive disorders and nausea
Even small amounts consumed regularly can build up toxins in the body and harm the immune system.
The Study Findings
The study titled “Auramine O in foods and spices determined by an UPLC–MS/MS method” was conducted by Thanh Thien Tran Lam et al. and published in Food Addit Contam Part B Surveill (2020).
Researchers tested 211 food and spice samples and found that 27% were contaminated with Auramine O.
They used an advanced technique known as UPLC–MS/MS, which can detect even microgram levels of the substance.
The results confirmed that Auramine O was illegally being used in some turmeric, chickpeas and spice powders to give them an artificial yellow shine.
Why is This a Public Health Concern?
Auramine O is not a food grade colorant and is banned by FSSAI (Food Safety and Standards Authority of India) and WHO.
Consuming contaminated spices can silently damage organs over time and because the effects are not immediate, people may remain unaware until it’s too late.
How to Protect Yourself
- Buy from trusted brands: Always purchase spices and food from certified manufacturers with proper FSSAI labeling.
- Avoid overly bright or shiny colors: Natural turmeric or chili powder never looks fluorescent.
- Read labels carefully: Avoid foods with artificial color codes (especially non-permitted ones).
- Prefer organic or local verified produce: Organic spices are less likely to contain harmful additives.
- Store properly: Keep spices in airtight containers away from sunlight to reduce chemical reactions.
What the Government Can Do
Experts suggest stronger inspection and random testing of market samples. Public awareness campaigns can help consumers recognize the difference between natural and chemically dyed products.
Strict penalties on offenders must also be implemented to protect consumers health.
Final Awareness Message
Health experts remind everyone that colorful doesn’t mean healthy. Food’s natural color is a sign of purity and safety not brightness. Auramine O may make your dish look tempting, but it can silently destroy your body from within.
Let’s be alert, read labels and choose natural over chemical.
“Our health begins with what we eat make it clean, make it real.”
