Iron oxide (E172)

Purpose and Function

Iron Oxides and Iron Hydroxides (E172) are naturally occurring pigments used in the food industry as colorants to provide red, brown, yellow, and black hues. They are commonly used in:

• Confectionery: Added to candies, chocolates, and coatings for coloring, especially for earthy tones like reds and browns.
• Bakery products: Used in decorative elements for cakes, pastries, and other baked goods.
• Meat products: Found in processed meat products like sausages or pâté to enhance or modify their color.
• Supplements: Used in the coatings of pills and capsules for color and aesthetic appeal.

Iron oxides are stable pigments that are commonly used for coloring both food and pharmaceuticals because they are non-reactive and provide consistent coloring.

Potential Risks and Side Effects

Iron Oxides and Iron Hydroxides (E172) are considered safe for consumption in regulated amounts by food authorities, including the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA). However, a few considerations apply:

• No significant toxicity: Iron oxides are generally non-toxic, but consuming excessive iron in general, whether from food or supplements, can lead to iron overload, which may cause health problems such as liver damage and gastrointestinal issues.
• No known allergic reactions: There are no significant reports of allergic reactions related to iron oxides when used as a food additive. They are inert and generally well tolerated.
• Regulatory approval: E172 is approved for use in food products in many countries, including the European Union and the United States. However, it is subject to strict regulations to ensure its safe usage, particularly regarding the quantity used in foods.

Despite these concerns, E172 is widely regarded as safe when consumed within established regulatory limits.