According to a new study food coloring Red 2G—which is often added to meat products—may cause cancer. Reuters reports:Well, it wouldn’t be all that surprising if it was.
Tests using animals indicated that aniline, a substance into which Red 2G is converted in the body, might cause cancer in animals and humans, possibly hitting the genetic material of cells, the EU main food safety body said in a statement.Coincidently, just last week I blogged about Dr. Fuhrman’s suggestion for all those craving the red of red meat; Cravings: Red Color = Red Meat.
“It is therefore not possible to determine a level of intake for aniline which may be regarded as safe for humans,” EFSA said.
(via Vegetarian Organic Life Blog)