2012年5月24日木曜日

コチニールアレルギー

コチニール色素によるアレルギー反応者が見つかった。
 食品や化粧品などに使われる赤色の着色料「コチニール色素」の摂取に
よって、呼吸困難などの急性アレルギー症状が出る恐れがあるとして、
消費者庁は使用者に注意を呼び掛けた。

消費者庁
・コチニールは昆虫の成分からつくられ、清涼飲料水や菓子、口紅、アイ
 シャドーなどに広く利用。

コチニール色素成分表示
・cochineal extract,carmine,crimson lake,natural red 4,C.I.

コチニール色素は、乾燥させたコチニールカイガラムシをすり潰した後、
温水や熱水にいれ、色素を抽出。
色素を抽出した際、虫のタンパク質が残留し、着色料に加工。
この着色料を摂取した人がアレルギーを発症することがあるようだ。

似た味覚の材料に、着色料を添加し、安価にしたり、おいしそうに着色
することで、販売量を増やそうとするが、よく考えれば製品がこんな
はずではと思うことがある。
以前、中国製の衣料品の着色料に工業用染料を使い、被害が出たが、
その時の色も赤。
賢い購入者が増えば、怪しい製品は自然淘汰される。

Coke Pepsi 発がん性物質混入報告


A Moment of Science: Cochineal Bugs


---着色料にアレルギー恐れ 食品、化粧品のコチニール かゆみや呼吸困難---
2012.5.16 14:56
http://sankei.jp.msn.com/life/news/120516/trd12051614570009-n1.htm

 食品や化粧品などに使われる赤色の着色料「コチニール色素」の摂取によって、呼吸困難などの急性アレルギー症状が出る恐れがあるとして、消費者庁は16日までに使用者に注意を呼び掛けた。着色料が使用されている製品は、成分表示欄に記載がある。
 消費者庁によると、コチニールは中南米原産の昆虫の成分からつくられ、清涼飲料水や菓子、口紅、アイシャドーなどに広く利用されている。調査の結果、コチニールを使った製品を飲食し、かゆみや呼吸困難などのアレルギー反応を起こした例が2004年以降、国内で4例あったという。
 消費者庁は、コチニール入りの食品などでかゆみなどの症状が出た場合は医師の診察を受けるよう呼び掛けている。


---スターバックス、昆虫から抽出の着色料利用を段階的に中止---
2012.04.20 Fri posted at: 10:11 JST
http://www.cnn.co.jp/business/30006317.html

 ニューヨーク(CNNMoney) コーヒーチェーン大手の米スターバックスは19日、昆虫から抽出した着色料の使用を段階的に取りやめると発表した。
 スターバックスのクリフ・バロウズ社長は同日のブログで、コチニールと呼ばれる昆虫の使用を段階的に中止すると発表。「米国で販売している食品と飲料に天然のコチニール抽出物を使っているのは、消費者の期待に反していた」と述べた。6月末までに、トマトの抽出物を使ったリコピンという着色料に切り替える予定だという。
 コチニール抽出の着色料は、ストロベリー&クリームフラペチーノなど飲料2種類と、ラズベリー・スワールケーキ、ピンク色のトッピング付きミニドーナツなど食品4種類に使われていた。
 バロウズ社長は3月29日の時点では、コチニールは米食品医薬品局(FDA)に承認された天然着色料であり、健康上のリスクはないと強調していた。
 しかし同社広報によれば、昆虫の抽出物使用に不安を持つ消費者から多数の要望が寄せられたため、その声に応えることにしたという。
 インターネットの署名集めサイトでは6000人の署名を集め、「完全菜食主義者に優しい」抽出物への切り替えをスターバックスに要望したと話している。


---Gross Ingredients In Processed Foods---
By Sarah Klein Posted: 05/14/2012 7:26 am Updated: 05/14/2012 1:24 pm
http://www.huffingtonpost.com/2012/05/11/gross-ingredients-processed-foods_n_1510516.html?ref=healthy-living

First it was pink slime. Then, it was crushed cochineal beetles in your favorite strawberry-flavored Starbucks drinks. Briefly, it was tuna scrape. And any day now, it's going to be meat glue.

More than ever before, it seems consumers are demanding to know what's in their food and why.

"I’m beginning to see now that consumers are pushing back," Michael Doyle, Ph.D., director of the Center for Food Safety at the University of Georgia, tells The Huffington Post. "They want more transparency. Pink slime was a great example. It wasn't whether the food was safe or not but, ‘Hey, they're putting ammonia in my ground beef, and I don't like that.'"

Understandable, considering ammonia is usually associated with household cleaners or fertilizers. But not liking ammonia in ground beef is entirely different from ammonia in ground beef hurting our health.

That said, the health concerns "may be moot," HuffPost blogger and director of the Yale Prevention Research Center David Katz, M.D., writes. "If people don't like the idea of eating it, it will go away."

This power of the public to make changes to Big Food has been largely fueled by blogs and social media, says Doyle. "Foodies and people who are maybe more purists in their food are more concerned, spending more time on the blogs," he says. "They use the blogs to get their perspective out and put pressure on the retailers, who put pressure on the processors."

Consumer safety organizations are also putting pressure on food processors. The Center for Science in the Public Interest (CSPI) is calling for improved food policies that promote sustainable food and changes to the food industry, according to executive director and HuffPost blogger Michael F. Jacobson, who noted that pink slime was a wake-up call to many Americans. "And they clearly didn't like what they saw," he writes.

But before big changes happen, there are likely to be more stomachs turned over other ingredients. "I want to say to people, if you were grossed out by pink slime, there's more to come,” CSPI staff attorney Sarah Klein told Cleveland.com.

"In pink slime, we are looking at a product that is unsavory, but not unsafe -- we don't have any evidence to suggest the ammonia treatment is dangerous," Klein said. "But the public outcry over this has illustrated a couple things: consumers want to know what's in their food, and the USDA needs to take a much closer look at labeling -- not just of ground beef, but of all labeling."

An overhaul of food labeling is most likely still a while off. In the meantime, consumers' increased curiosity into food production could result in a return to cleaner eating. "What I know best is that the foods best for health are generally not prone to any such adulterations," writes Katz, who suggests eating foods made from ingredients you have heard of, recognize as either a plant or animal and can pronounce.

Easier said than done, given how many processed foods have miles-long ingredients lists, many of which are surprising, scary or downright unnecessary.

That's why we wanted to take a closer look at what else is hiding in processed foods. While their origins may be less than tasty and their names hard to pronounce, they don't necessarily present any immediate health concerns, experts say. Still, we'd rather know when we're eating beaver.

"In general, I think most consumers will be shocked to find out what's really in their food," Bruce Bradley, food industry veteran and food blogger, tells The Huffington Post, "and even the savviest label readers may not truly understand what they're eating."

Click through the slideshow of gross-sounding food ingredients below, then tell us in the comments which surprised you the most.


---Liquor Labels Must Disclose Cochineal Red---
By TRAVIS SANFORD
http://www.courthousenews.com/2012/04/18/45709.htm

 WASHINGTON (CN) - Manufacturers of alcoholic beverages using crimson coloring derived from the cochineal bug have to disclose its presence on the label, under new rules adopted by the Alcohol and Tobacco Tax and Trade Bureau.
 Since 2009, the Food and Drug Administration has required manufacturers of foods containing cochineal extract to list it as an ingredient on all packaging, after it found that people had suffered anaphylactic shock from drinking liquor containing the dye.
 The use of carmine is widespread, including in juices, popsicles, candy, yogurt, artificial crabmeat and cosmetics.
 Cochineal has been valued for centuries as a red dye and is identified often identified on labels as "cochineal extract", "carmine", "crimson lake", "natural red 4", "C.I. 75470", "E120", or even "natural coloring". Use of the extract, which is derived from carminic acid produced on the scales of cochineal bugs , became popular after many commercial synthetic red dyes were found to be carcinogenic.

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