Within the series of scientific meetings that are organized by the College of Applied Sciences under the supervision of Dr. Hatem bin Mohammed Al-Tass, college dean, the fourth scientific meeting of the Department of Biology was held on Wednesday, 16-6-1439AH,

Under the title:

Tartrazine Makes Hereditary Structural, Functional & Toxic Changes in the Body of Organisms

Dr. Latifa Issac Khayyat,

Associate Professor at the Department of Biology

In the presence of a number of faculty members of the Applied Sciences College along with those interested in this scientific meeting

Dr. Latif broached the following:

Currently, the use of food additives, such as colored or flavoring materials, is being increased, and those additives are dangerous to health because they are chemicals and from unsafe sources. Tartrazine is a synthetic lemon yellow dye (is the most widely used food coloring; therefore, this current study aimed at evaluating the the negative effects of Tartrazine on the structure and functions of liver and kidneys; in addition to the evaluation of the genetic toxicity of white blood cells).

The study results showed that Tartrazine causes damage in the structure and function of liver and kidney, and accelerates oxidative stress and the genetic toxicity of white blood cells. Hence, it is recommended to return to nature and use natural colors and flavors, such as saffron, turmeric, red beet, cocoa, etc. Dr. Latifa, also, recommended that children, young people, pregnant women, the elderly and those with chronic diseases should not have food containing colors and flavors so as to maintain the public health of community members.

Following the lecture, there was a scientific discussion among the attendees and Dr. Latifa around this topic. At the end of the scientific meeting, Dr. Latifa received a shield of appreciation for her participation in the scientific meeting.