Toxic temptation: The hidden danger of food colours and adulteration in Bangladesh

Bangladesh's vibrant food culture is a feast for the eyes — from rainbow-hued sweets to brightly coloured street snacks. But beneath this colourful charm lies a dangerous truth: much of that colour is not natural at all. The growing use of artificial and industrial dyes in food has become a silent but severe public health crisis, threatening millions of consumers every day.

Across markets and restaurants, many popular foods—jilapi, chanachur, pickles, biryani rice, and fruit drinks—are often laced with non-permitted dyes such as Rhodamine B, Malachite Green, and Sudan Red. These chemicals are designed for textiles, plastics, and paints, not for human consumption. Yet, due to weak monitoring, limited awareness, and profit-driven motives, they continue to find their way into the nation's food chain.

Why it happens: Unscrupulous traders use industrial colours to make foods look more appealing and "fresh" that attracts buyer instantly. Natural food colours fade over time and are costlier, while synthetic industrial dyes are cheap, stable, and easy to mix. This economic incentive, combined with a lack of strict enforcement, fuels the cycle of adulteration.

Health hazards beyond imagination: The dangers are alarming. Long-term consumption of toxic dyes can lead to liver and kidney damage, hormonal imbalance, reproductive issues, and even cancer. Children are particularly at risk since their organs are still developing.

Moreover, these harmful substances are often added without any control over dosage, making the exposure even more dangerous. What looks like an innocent colourful snack may, in reality, be a chemical cocktail.

The law vs reality: Bangladesh has strong food safety laws on paper—such as the Food Safety Act 2013 and the Pure Food Rules 1967—which prohibit the use of industrial chemicals in food. However, enforcement remains weak. Market inspections are irregular, penalties are inconsistent, and awareness among small-scale producers is minimal.

The Bangladesh Food Safety Authority (BFSA) and Bangladesh Standards and Testing Institution (BSTI) have taken steps to identify and penalise offenders, but without a sustained and coordinated effort, such measures are often temporary fixes.

The way forward: The solution lies in a threefold approach: regulation, education, and innovation. Authorities must strengthen inspection systems, increase random food testing, and impose heavier fines on violators. Equally important is public awareness—consumers must learn to question unnaturally bright foods and demand safer options.

On the brighter side, natural colour alternatives exist and are locally available. Encouraging food industries to adopt these safer, plant-based colours can ensure both visual appeal and public safety. Bangladesh's food should not only taste good and look attractive—it must also be safe to eat. It's time to choose health over harmful hues and let natural colours bring back the true flavour of life.

The writer is the Manging Director of Surecell Medical Bangladesh Ltd. E-mail: [email protected]