Neurobehavioral Consequences of Synthetic Food Colorants: A CriticalReview of Evidence Linking Consumption to Mental Health Outcomes

Synthetic food colorants (SFCs) are commonly used additives that improve the appearance of food products rather than offering any nutritional value. Because of their durability, affordability, and potent coloring capacity, synthetic developments, especially azo dyes, remain more widely used than natural alternatives despite mounting safety concerns. International food safety frameworks are also covered, with special attention paid to the Codex Alimentarius, which offers guidelines for the safe evaluation and permissible use of food additives. The review examines the role of global regulatory authorities and toxicity studies in evaluating the safety of food colorants. A detailed tabular summary is included, listing commonly used SFCs and their International Numbering System (INS) codes, chemical formulas, acceptable daily intakes, applications, and reference data. SFCs cause neurotoxicity through several mechanisms, including impaired antioxidant enzyme cascades, increased oxidative stress, elevated pro-inflammatory biomarker levels, and reduced acetylcholine concentration, which may lead to mitochondrial dysfunction and affect the neuronal apoptotic mechanism. For the literature review, several databases are used, such as ScienceDirect, PubMed, Frontiers, Google Scholar, Embase, Medline, Academia.edu, MDPI, Elsevier, and Wiley. This work is significant because it explores new research that links artificial food coloring to psychological and neurobehavioral impacts, such as mood disorders, attention-deficit/hyperactivity disorder, cognitive impairments, and neurodegenerative diseases. The findings of this review highlight the need for more stringent regulation, clearer labeling, and greater public awareness of the potential health risks associated with SFCs, based on the most recent research.