In a study commissioned by the Food Standards Agency (FSA), researchers at South- ampton University tested the consumption by three-year-olds and eight- to-nine-year-olds of 'E numbers' commonly found in processed foods and drinks.
The additives tested were food colourings tartrazine (E102), ponceau 4R (E124), sunset yellow (E110), carmoisine (E122), quinoline yellow (E104) and allura red AC (E129) and preservative sodium benzoate (E211).
A source at Southampton University allegedly told food industry magazine The Grocer that the results supported findings first made seven years ago that linked additives to behavioural problems such as temper tantrums, poor concentration, hyperactivity and allergic reactions. The FSA's committee on toxicity of chemicals in food decided the results from the original research were inconclusive, and commissioned further study.
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