A recent column explores the impact of vibrantly colored foods on health and how they appeal to our senses. It highlights a survey indicating that nearly 70% of people aged 18 to 34 have taken photos of their meals to share on social media. This trend is less common among older age groups, with about half of those aged 35 to 49 and one in five people over 50 participating.
The column emphasizes that color plays a significant role in food perception, influencing both quality and flavor expectations. Food dyes have been used since the mid-1850s, initially applied to butter and cheese for a golden hue during winter months. Concerns over safety led to regulations like the Delaney Clauses in 1960, which banned cancer-linked additives.
Recent research has focused on specific colorants such as Red 3, linked to cancer in animal studies but not conclusively in humans. Manufacturers are required to replace this additive by January 2027.
Both artificial and natural colorants are available for food coloring. Some natural options, like carmine from insect shells, may cause allergic reactions. The article suggests incorporating naturally colored fruits and vegetables into diets for potential health benefits, including reduced cancer risk.
Fruits like tomatoes contain lycopene, while berries have anthocyanin pigments; both are associated with health advantages. For more information on colorful foods' nutritional value, NDSU Extension offers resources such as "Add Some Color (and Nutrition) to Your Meals."
A fruit smoothie bowl recipe concludes the piece, providing a nutritious option rich in vitamins and minerals.
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