How should one commemorate any occasion? It’s true—cut a cake!
Cakes are the go-to treat for commemorating life’s milestones, from breakups to birthdays. They are always in style, and people enjoy trying out different kinds. Recall the ‘burn away’ cake that went viral?
Cakes, though they make our special occasions sweeter, might not be as safe as we believe. A warning was recently released by the Karnataka Food Safety and Quality Department following the discovery of carcinogenic agents in 12 samples of bakery cakes. Of the 235 samples examined, 223 were found to be safe, but 12 had dangerous materials in them.
Commissioner Srinivas K for Food Safety issued a warning to bakeries about the use of artificial coloring agents and hazardous chemicals. “The 12 samples contained excessive amounts of artificial colors like Allura Red, Sunset Yellow FCF, Ponceau 4R, Tartrazine, and Carmoisine,” according to the official.
Rising Concern
Popular cakes like black forest and red velvet, which are frequently made to look beautiful with artificial coloring, can pose serious health risks. Which cakes, then, are safe to eat?
According to Dr. Somashekhar SP, lead consultant for surgical and gynecological oncology at Aster CMI Hospital in Bengaluru, while cakes by themselves do not cause cancer, some of their ingredients—such as flavoring additives, shelf-life extenders, and coloring agents—can.
The doctor claims that certain baked goods contain preservatives like nitrates and nitrites, which are especially linked to stomach cancer, and artificial colors, especially those made from coal tar.
There is a risk to human health because some artificial colors are poisonous and carcinogenic. In conjunction with food, they can cause oxidative stress on tissues and cells, harming and possibly killing specialized cells in the brainstem and cerebellum, which are vital for attaching the brain to the spinal cord and resulting in certain cancers like stomach cancer,” he continues.
Senior dietician Priyanka Bandal of Manipal Hospital in Pune, however, cautions against the overuse of dyes in cakes, particularly when artificial coloring goes beyond safe bounds.
“Food colors can increase cancer risk, trigger hyperactivity in children, cause allergic reactions, and lead to digestive issues, especially when consumed in large amounts,” according to her.
“Many foods, particularly those sold to children, like cakes, breakfast cereals, candies, snacks, and drinks, contain artificial dyes made from petroleum. Sometimes dyes are applied to fresh fruits as well, to improve consistency and color. Some popular dyes contain benzidine, a known carcinogen, but at “safe” low concentrations. Free benzidine consumption, however, increases the risk of cancer slightly below the threshold of concern (1 in 1 million). Furthermore, dyes have much higher levels of bound benzidine,” says Dr. Karthigaiselvi A, HOD, clinical nutrition and dietetics, Gleneagles BGS Hospitals, Bengaluru.
According to Dr. Karthigaiselvi, the potential effects of artificial colors include:
- Blue 2: Linked to brain tumors in mice
- Green 3: Associated with bladder cancer
- Yellow 3: Can cause mild allergic reactions, particularly in those sensitive to aspirin
- Yellow 6: Connected to cancers of the adrenal glands and kidneys, along with possible allergic responses
- Red 3: Considered a possible risk factor for thyroid tumors
Not so Shocking for Bakers
Baker from Bengaluru, Vishakha Agarwal, continues, “I’m not shocked at all. You’ll see why when you see how bakery cakes are made. Bakery cakes frequently contain margarine, an inexpensive but unhealthy ingredient. The fact that these cakes are unhealthy is not surprising when you consider the additional ingredients and artificial coloring. Why, in your opinion, are bakery cakes only priced at Rs 300 per kilogram? Consider the effects those ingredients would have on your body.
Owner and head chef of Risata Bakery and Patisserie in Delhi, Muskan Ahuja, shares her experience: “In the red velvet class back in pastry school, our chef clearly told us that if you actually use the amount of food color needed to get a blood-red color in the cake, you could be put behind bars. As a company owner, I’ve turned down orders when people send me pictures of vivid red or navy blue cakes.
“To be honest, I’m not shocked,” Ahuja remarks. As a pastry chef and baker, I’m sure that all pastry chefs, bakers, and bakery owners are fully aware of the risks associated with food coloring, preservatives, and chemicals, as well as the upper limit at which these ingredients can be added. The startling thing is that bakeries are selling them even though they are aware of the consequences.”
But a lot of people put price above quality. Purchasing a cheap cake from a bakery is preferable to making one at home with more expensive and nutritious ingredients.
Don’t just blame food colouring
However, Kriti Jindal, the proprietor of Swirlls Cakery in Delhi, finds it concerning that chemicals linked to cancer have been found in cakes. Instead of using artificial dyes, she advises using safer substitutes like paprika, blueberries for purple, turmeric for yellow, and beetroot juice for red.
Additionally, Jindal advises bakeries to steer customers toward lighter-colored desserts and to limit the amount of brightly colored cakes they sell.
Aflatoxin-causing substances, such as other ingredients, may be present in addition to artificial coloring. High-temperature baking can also release polycyclic aromatic hydrocarbons (PAHs), which have been linked to cancer “says Dr. Somashekhar SP.
Vishakha Agarwal concurs that there are other issues besides artificial coloring. The type of sugar, the type of fat, and the type of leavening agents (baking powder and soda) used in cakes also matter.
But…
Avoid artificial colors such as Red 3, Red 40, Yellow 5, Yellow 6, and Blue 1. This is something Agarwal advises against. “Despite being prohibited, people continue to use these colors because of their affordability. Artificial cherries appear bright red, but you can tell they’re not the same as real cherries when you compare them. Since they are designed to look that way, the artificial ones might appear more appealing.”
The color red is essential for cakes like red velvet. The cake may look colorful and appealing if Red 3 or 40 are used, but it may also contain chemicals that cause cancer. “It has benzo, which is not good for your stomach or body,” warns Agarwal.
In a similar vein, food coloring is frequently added to canned cherries when making black forest cakes. But when selecting a cake, most people just look at what looks good rather than taking this into account.
Is there a safe option?
Cakes are a staple of celebrations, so you don’t have to give them up. However, you can choose better by avoiding cakes that contain artificial coloring. Instead of canned fruit, choose fresh fruit or pineapple cakes for your fruit.
To reduce your exposure to chemicals, go for pastel colors or a classic white cake instead of vivid, colorful cakes.
If you’d rather have frosted cakes, make sure the bakery uses safe ingredients. Otherwise, dry cakes without frosting are a healthier choice. Inquire about the ingredients at all times. You have the right to know what’s going on since you’re paying money and eating the cake.
Recall that a cake can still be exquisite even in the absence of chemicals or artificial coloring.
Consider placing an order from bakeries that specialize in natural or organic products in addition to double-checking the ingredients. These days, a lot of bakeries sell cakes that have less processed sugar, natural color derived from plants, and organic ingredients. Not only can these alternatives be more aesthetically pleasing and tasty, but they are also healthier.
Another option is to attempt making cakes at home, where you can fully manage the ingredients. Try using natural coloring to enjoy decadent treats free of dangerous chemicals. It’s simple to have your cake and eat it too—safely—if you have a little inventiveness.