New research into food additives commissioned by the FSA (Foods Standards Agency) and carried out at Southampton University was published in the medical journal The Lancet on September 6, 2007. The findings support similar research done in 2000 ( the Isle of Wight study), which showed a definite link between food additives and behavioural problems such as temper tantrums, poor concentration, hyperactivity and allergic reactions.

In this latest study, the effects of a combination of artificial colourings and preservative sodium benzoate (E211) that are commonly used in the preparation of sweets, drinks and processed foods in the UK, was tested on groups of 3-year-old and 8 to 9-year-old children. The colours tested were tartrazine (E102), ponceau 4R (E124) sunset yellow (E110), carmoisine (E122), quinoline yellow (E104) and allura red AC (E129). While these additives are widely used in the UK ( and are approved as safe by the EU), some of the colours have already been banned in Scandinavia and the US.

The 2000 Isle of Wight study concluded that "significant changes in children's behaviour could be produced by the removal of colourings and additives from their diet, and benefit would accrue to all children from such a change and not just to those already showing hyperactive behaviour or who are at risk of allergic reactions".

We at the HACSG wonder how many more scientific studies will have to be done before it becomes generally accepted that certain artificial food additives can seriously damage our children's health, as well as our own. As has been noted on many occasions, these additives add nothing to the the nutritional value of the foods concerned. Recent attempts to introduce healthier diets in schools have met with the rejection of children who have become accostomed to the highly-flavoured and attractive-looking "snacks" and drinks proferred to them by the food industry.