Cancer-causing agents found in 12 cake varieties: Report
PTC Web Desk: The Karnataka Food Safety and Quality Department has issued a crucial health warning for bakery cake enthusiasts, urging them to be cautious about consuming popular varieties. The department's concern stems from the potential use of carcinogenic ingredients in cakes made by bakeries across the state. This follows earlier alerts regarding harmful substances found in popular street foods such as gobi manchurian, kebabs, and pani puri.
The department’s recent investigation highlights significant health risks associated with commonly enjoyed cakes like red velvet and black forest, which are often visually enhanced using artificial colours. Samples collected from various bakeries revealed the presence of synthetic food dyes such as Allura Red, Sunset Yellow FCF, Ponso 4R, Tartrazine, and Carmoisine—chemicals linked to cancer risks when consumed in excess.
Earlier this year, the Karnataka government took steps to protect public health by banning the use of Rhodamine-B, a synthetic dye frequently used to enhance the colour of dishes like gobi manchurian and cotton candy. Health Minister Dinesh Gundu Rao emphasised that strict penalties would be imposed on restaurants found using such banned substances. Rhodamine-B is typically used in textile dyeing and paper production but had made its way into food preparation to improve visual appeal.
According to the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, the use of artificial or synthetic colours beyond prescribed limits is strictly prohibited in food items. Section 16 of these regulations specifically bans the use of artificial food colours in dishes like gobi manchurian. Despite this, there are concerns that some vendors continue to use these harmful additives.
- With inputs from agencies
