DYE IN WINE

Auckland Star, Volume LXXVI, Issue 254, 26 October 1945, Page 6

DYE IN WINE

IS IT INJURIOUS?

DOCTOR'S STARTLING REMARK

The startling possibility that coal tar derivatives used in food might have the power of producing cancer was mentioned by a medical officer of health during the hearing of a prosecution taken by Mr. J. H. Luxford, S.M., in the Police Court today.

\Villiam Charles Schiavi was charged on summons with selling, on July 21, port wine containing red coal tar dye. the addition of which is prohibited by Regulation 11. (1) of the Regulations under the Sale of Food and Drugs Act, 1908.

When the case, brought by the Health Department, was opened on July 19, Mr. Lovegrove, who appeared for defendant, in pleading guilty, conceded that the addition was prohibited, but stressed that Schiavi did not make the wine.

In adjourning the hearing until to-day Mr. Luxford requested the Health Department to furnish a report as to the effect of the dye on the human body.

Effect on the Body

This morning, Dr. H. C. Tremewan said in evidence that the effect of red coal tar dye on the human body was obscure. ""But it is thought possible that coal tar derivatives have the power of producing cancer," he added. "We do not know what actual tar derivatives have that power. I realise the regulations permit the addition of some coal tar dyes to foods and drinks, but we don't want to see them used indiscriminately."

Mr. Luxford: It is not very nice to have your wine coloured by coal tar dye! The position is, doctor, that while you do not know what the effect is on the human body, you are fearful?

Dr. Tremewan: We are cautious, sir. I understand that new regulations are being considered to restrict the use of these dyes even further.

Mr. Lovegrove: Do you know that all cordials, cheese and butter, cocoa and chocolate are coloured with red coal tar?— Yes, that is so. I realise the apparent contradiction.

"Well, it surprises me that we have got fresh food regulations that will allow a dye when the authorities do not know if It is injurious," interposed the magistrate. Dr. Tremewan: The point I am trying to make is that the cumulative effect may be more injurious or serious.

Standard Food Colouring

Called by counsel for defendant, Mr. L. S. Spackman, analyst and consulting chemist, gave the result of his analysis of a sample of the wine and said it contained red coal tar dye which was known as amnath. Witness had wide experience and knowledge of the use of this dye. It was one of the standard food colourings used throughout the world. It was universally used to colour cordials and all jellies. "People would not eat a colourless jelly," said Mr. Spackman. Mr. Luxford: That is a terrible slander on mankind. (Laughter.) "People like coloured things," said Mr. Lovegrove, "especially jellies and cordials, and they would not drink or eat them if they were not so coloured." Mr. Lovegrove (to Mr. Spackman): Have you ever heard it suggested that this dye was injurious to health and may cause cancer?— This is the first suggestion of the kind I have heard. The dye in question is considered harmless, but, I do not consider myself as far advanced as the medical officer.

Mr. Luxford said it was quite clear the regulations prohibited the addition of red coal tar dye to wine and that wine was sold, containing it. However, defendant was not the manufacturer of the wine and he had to take what he bought "We have heard enough recently to be chary of some New Zealand wines, particularly in regard to their manufacture and adulteration," he added. "Whether or not this particular dye is injurious to health, I do not know, but in view of the uncertainty, perhaps the sooner red coal tar dye is eliminated from foodstuffs, the better."

The magistrate imposed a fine of £5.