Colourful curries can spell danger

An Auckland curry shop has culled artificial colourings from its meals after learning of health fears from their overuse in Britain.

British officials say many curry cooks overload their dishes with synthetic colourings derived from coal tar to make them look appetising.

One council found that more than half the Indian restaurants in its area were adding "illegal and potentially dangerous" amounts of the yellow, yellow/orange and red colourings to chicken tikka masala.

Safe food campaigners say the colours targeted in the tests - tartrazine, sunset yellow FCF and ponceau 4R - are linked to a range of health problems, from asthma to hyperactivity in sensitive people.

But New Zealand food agencies say these colours are safe for most people, although the few who react to certain additives should avoid them.

Mohammed Imtiaz, owner of the Ranggin stall in a Queen St food hall, said he stopped using artificial colourings in curries last year after reading of the British health scare.

He said heavy use of colourings in chicken tikka and other curries, which stood out because they were so bright, was common in Auckland. He urged officials to crack down.

Food Safety Authority spokesman Gary Bowering said officials would act if there was evidence of over-use of colours, but they were not aware it was a concern in New Zealand.

"Most colours do not have maximum permitted levels and are subject to good manufacturing practice as there are no safety issues related to intakes.

"Others, including artificial colours such as tartrazine, do have set acceptable daily intakes and are subject to maximum levels of use. The limits are 70mg/litre for beverages and 290mg/kg for other foods.

"While exceeding these levels is not permitted, there would be no significant health effects way beyond these levels on a regular basis."