A Conceptual Exploration of Food Colour Toxicity in Light of Dushi Visha

Abstract

In modern food industries, synthetic food colours are extensively used to enhance visual appeal, often at the cost of health. These chemical additives, though permitted within certain limits, may accumulate in the body and lead to chronic toxic effects. From an Ayurvedic perspective, this scenario resonates with the concept of Dushi Visha—a type of subtle, low-potency poison that neither kills immediately nor gets completely eliminated from the body, but remains latent and causes gradual systemic damage. This conceptual study aims to correlate the toxicity of synthetic food colours with the principles of Dushi Visha described in Ayurveda.Dushi Visha is characterized by its ability to accumulate in the body, remain asymptomatic for long durations, and trigger disease upon exposure to specific aggravating factors such as stress, poor diet, or seasonal changes. Similarly, synthetic dyes such as Tartrazine, Sunset Yellow, and Carmoisine have been linked to various health issues including allergies, behavioral disorders, and carcinogenicity. Chronic exposure to these agents mimics the latent action of Dushi Visha, manifesting in nonspecific symptoms and weakening of Agni (digestive fire), Ojas (vitality), and immunity over time.This paper explores the mechanisms of food colour toxicity through both modern toxicological and Ayurvedic lenses, highlighting the relevance of Dushi Visha in understanding chronic, low-grade poisoning in today's context. Integrating classical wisdom with contemporary evidence may offer holistic approaches for prevention, detoxification, and policy formulation regarding food safety.