By: Kerry Robinson, RD   Date: 11/2/09

While many people associate food ingredients such as sweeteners, food colors, and caffeine with foods consumed on a special occasion, such as candy on Halloween or cupcakes at a friend’s birthday party, they are in fact a part of most people’s everyday diets. Yet, despite their use in foods and beverages for many years, myths persist regarding their safety and effects on specific aspects of health. 

So what is fact and what is fiction when it comes to these ingredients? Leading food science and nutrition experts provided insights on the science and whether there is any truth behind common myths at a recent briefing:
 

1. Low-calorie sweeteners: According to Dr. John Fernstrom, Research Director of the Weight Management Center at the University of Pittsburgh School of Medicine, “Some epidemiology studies link the use of artificial sweeteners to body weight gain and obesity, but epidemiology studies highlight associational, not causal relationships.” Many well-designed studies have demonstrated that, when consumed as part of a healthful diet and paired with regular exercise, people who incorporate foods and beverages sweetened with low-calorie sweeteners in place of sugar and other calorie-containing sweeteners actually consume fewer calories than those who do not, which can help with weight management and/or weight loss.

2. Food colors: The relationship between food colors and hyperactivity in children has been studied for over thirty years. According to Keith Ayoob, EdD, RD, FADA, pediatric nutritionist and associate clinical professor in the Department of Pediatrics at Albert Einstein College of Medicine, “The science does not support the claim that food colors cause hyperactivity. Many of the studies showing an association have limitations, including: small sample populations; the inability to isolate one food color and link it to a particular behavior; and reliance on anecdotal reports and recall by study participants.” 

3. Caffeine: Promising new research has uncovered the potential of caffeine to prevent or reverse symptoms of Alzheimer’s Disease.  According to Dr. Gary Arendash of the Florida Alzheimer’s Disease Research Center, the research, conducted on mice, is compelling, but human studies are needed in order to further explore caffeine’s role. While research indicates potential benefits of caffeine for a number of health conditions, including diabetes, Parkinson’s Disease, and Alzheimer’s, it may not be advisable for certain sub-populations such as children, pregnant women and those with a history of cardiovascular disease, to consume the amount of caffeine needed to achieves these benefits - about five cups of coffee, or 500 mg caffeine, per day. These groups should discuss their caffeine consumption with their health care provider to determine the amount that is best for them. 

While misperceptions regarding these common food ingredients continue to persist, the science tells us that they are safe and may even have some benefits to consumers. People can feel confident consuming these ingredients, not just on Halloween or a special occasion, but throughout the year.