ArticleScientific reports2025
Health risk assessment of Sudan dyes, toxic elements, and pesticide residues in Egyptian spices.
Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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Who cites it
1 citing paper in PubMed.
- A multi-omics approach elucidates the link between artificial food colorings and common cancers.Frontiers in nutrition · 2026Article
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Authors and funding
3 authors.
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Abstract
Sudan dyes, toxic elements, and pesticide residues in spices pose potential health risks through long-term exposure, emphasizing the need for regular monitoring. This study evaluated their occurrence and toxicological impact in 80 spice samples collected from Cairo, Giza, Qalyubia, Faiyum, and Alexandria governorates in Egypt. Advanced analytical techniques including High-Performance Liquid Chromatography (HPLC), Gel Permeation Chromatography (GPC), Inductively Coupled Plasma Mass Spectrometry (ICP-MS), Liquid Chromatography Tandem Mass Spectrometry (LC-MS/MS), and Gas Chromatography-Mass Spectrometry (GC-MS) were used for detection. Several metals: antimony (Sb), arsenic (As), cadmium (Cd), chromium (Cr), cobalt (Co), copper (Cu), iron (Fe), lead (Pb), manganese (Mn), nickel (Ni), and zinc (Zn) were found in nearly all samples, except As, which appeared in 75%. Mercury (Hg) and tin (Sn) were below quantification limits. Lead exceeded permissible limits in 5% of hot chili, paprika, and cumin samples. Despite being banned, Sudan I and IV dyes were detected in all tested commodities, reaching 52.3 mg/kg in curry and 6.5 mg/kg in hot chili, while Para Red and Sudan 7B were absent. Although metals and pesticides were within safe exposure limits, the detection of Sudan dyes indicates potential health concerns and the need for continued regulatory control.
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