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| Artificial dyes and preservatives are widely used in foods, beverages, and drugs. The most common coloring agents are azo dyes: tartrazine (orange), sunset yellow, amaranth and the new coccine (both red); and the non-azo dye pate blue. The most commonly used preservatives in food are sodium benzoate, 4-hydroxybenzoate esters, and sulfur dioxide. It is estimated that 2-3mg of sulfites are consumed each day by the average U.S. citizen, while an additional 5-10mg are ingested by wine and beer drinkers. The largest sources are salads, vegetables (particularly potatoes), and avocado dip served in restaurants. A customer can ingest 25-100mg of metabisulfite in just one restaurant meal. |
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