Curry colour causes concern in Britain

Food colourings linked to hyperactivity, asthma and cancer have been detected in one of Britain's favourite dishes.

Tests by trading standards officers in Surrey suggest 57 per cent of Indian restaurants use "illegal and potentially dangerous" levels of dyes to give chicken tikka masala sauce its distinctive orange-red hue. Out of 102 curry houses sampled, only 44 were using the colourings within legal limits.

Tartrazine (E102) is thought to cause blurred vision and purple skin patches and is dangerous for asthmatics and anyone allergic to aspirin. Sunset Yellow (E110) is linked to chromosome damage, kidney tumours, abdominal pain, hives, nausea and vomiting. Ponceau 4R (E124) is believed to cause cancer in animals.

A top curry chef said many restaurants used the colourings because customers expected the dish to be strongly coloured.