References – synthetic colours

• Ehlers, I., Niggemann, B., Binder, C. and Zuberbier, T. : Role of Nonallergic Hypersensitivity Reactions in Children with Chronic Urticaria. Allergy 1998, 53: 1074–1077.

• Food colours are the most common cause of non-allergic hyperintense reactions in children suffering from nettle rash. Gao, Y., Li, C., shen, J., Yin, H., An, X. and Jin, H. : Effect of Food Azo Dye Tartrazine on Learning and Memory Functions in Mice and Rats, and the Possible Mechanisms Involved. Journal of Food Science 2011, 76: T125–T129.

• Panagiotis Mpountoukas, Anastasia Pantazaki, Efterpi Kostareli, Pantelitsa Christodoulou, Dimitra Kareli, Stamatia Poliliou, Costas Mourelatos, Vasso Lambropoulou, Theodore Lialiaris: Cytogenetic Evaluation and DNA Interaction Studies of the Food Colorants Amaranth, Erythrosine and Tartrazine, Food andChemical Toxicology, Volume 48, Issue 10, October 2010, Pages 2934-2944.

• Amit Bafana,Sivanesan Saravana Devi, Tapan Chakrabarti : Azo Dyes: Past, Present and the Future. Environmental Reviews, 2011, 19(NA): 350-371

• Mane Himri et al : A 90-Day Oral Toxicity Study of Tartrazine, a Synthethic Food Dye,in Wistar Rats. International Journal of Pharmacy and Pharmaceutical Sciences 2011, 3(Suppl)

• Mohammed S. Al-Shinnawy and Nabawy A. Elkattan : Assessment of the Changes in Some Diagnostic Parameters in Male Albino Rats Fed on an Azo Dye. International Journal of Environmental Science and Engineering. Vol. 4: 85-92(2013)

• T Tanaka : Reproductive and Neurobehavioural Toxicity Study of Erythrosine Administered to Mice in the Diet, Food and Chemical Toxicology 2001, Volume 39, Issue 5, Pages 447-454

• Lakshmi Ganesan, Emilio Margolles-Clark, Yun Song, Peter Buchwald: The Food Colorant Erythrosine is a Promiscuous Protein–protein Interaction Inhibitor,Biochemical Pharmacology 2011,Volume 81, Issue 6, Pages 810-818.

• Hamdy A. Mekkawy et al : Mutagenic Effect of the Food Colour Erythrosine in Rats. Problems of Forensic Sciences 2000,18:184–191

• European Food Safety Authority : Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food on the
  Food Colour Red 2G (E128) Based on a Request from the Commission Related to the Re-evaluation of All Permitted Food Additives. The EFSA Journal (2007) 515, 1-28

• Joel T. Nigg, Kara Lewis, Tracy Edinger, Michael Falk: Meta-Analysis of Attention-Deficit/Hyperactivity Disorder or Attention-Deficit/Hyperactivity Disorder Symptoms, Restriction Diet, and Synthetic Food Color Additives. Journal of the American Academy of Child Adolescent Psychiatry 2012, Volume 51, Issue 1, Pages 86-97.

• ]L. Eugene Arnold,Nicholas Lofthouse,Elizabeth Hurt: Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye for.Neurotherapeutics 2012, 9(3) : 599-609

• A. Husain, W. Sawaya , A. Al-Omair, S. Al-Zenki, H. Al-Amiri, N. Ahmed M. Al-Sinan: Estimates of Dietary Exposure of Children to Artificial Food Colours in Kuwait. Food Additives and Contaminants 2006, 23(3)

• S.L.Bahna : Adverse food reactions by skin contact. Allergy 2004, 59(Suppl 78):66-70

• Yazan Adnan Masannat, Andrew Hanby, Kieran Horgan, Laura J. Hardie, DNA Damaging Effects of the Dyes Used in Sentinel Node Biopsy: Possible Implications for Clinical Practice, Journal of Surgical Research 2009, Volume 154, Issue 2, Pages 234-238

• Forschner, K., Kleine-Tebbe, A., Zuberbier, T. and Worm, M.: Type I sensitization towards patent blue as a cause of anaphylaxis. Allergy 2003, 58: 457–458.

• Vincent M. Cimmino, Allan C. Brown, James F. Szocik, Helen A. Pass, Stephanie Moline, Summit K. De, Edward F. Domino: Allergic Reactions to Isosulfan Blue During Sentinel Node Biopsy—A Common Event, Surgery 2001, Volume 130, Issue 3, Pages 439-442

• Angelo E Gousse, Michael H Safir, Shahar Madjar, Fahimeh Ziadlourad, Shlomo Raz: Life-Threatening Anaphylactoid Reaction Associated with Indigo Carmine Intravenous Injection, Urology 2000, Volume 56, Issue 3, Page 508

• Yakov Yusim, David Livingstone, Avner Sidi: Blue Dyes, Blue People: The Systemic Effects of Blue Dyes When Administered via Different Routes, Journal of Clinical Anesthesia 2007, Volume 19, Issue 4, Pages 315-321,

• Julia R. Barrett, Bernard Weiss: Hyperactive Ingredients? Environ Health Perspect 2008

• Moutinho, ILD., Bertges, LC.and Assis, RVC.: Prolonged Use of the Food Dye Tartrazine (FDC yellow nº5) and its Effects on the Gastric Mucosa of Wistar rats. Braz. J. Biol., 67(1): 141-145, 2007