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ColourINS 172
E172
Iron oxides
What you need to know
Iron oxides are mineral pigments — the same chemistry as rust — used to give brown, red, yellow and black shades to coatings and sweets.
They are insoluble and pass through the body largely unabsorbed.
Regulators consider them low concern at the small levels used in food.
Where it stands, by region
The same additive can be approved in one country and banned in another. This is the divergence that matters most.
| 🇦🇺AU / NZ | Approved Permitted (FSANZ Food Standards Code). |
| 🇪🇺EU | Approved Permitted (EFSA). |
| 🇺🇸US | Approved Permitted for specific uses with limits (FDA). |
| 🇨🇦CA | Approved Permitted (Health Canada). |
Health evidence
How settled the science is for each area — not how dangerous. “Unknown” means not enough good studies yet.
Hyperactivity & behaviour
Unknown
Allergy & intolerance
Unknown
Gut microbiome
Unknown
Metabolic effects
Unknown
Carcinogenicity
Unknown
Cardiovascular
Unknown
Iron(II/III) oxides and hydroxides. JECFA ADI 0.5 mg/kg bw/day. The US permits iron oxide for specific food uses with limits.
Synthesis: Synthetic (mineral)ADI 0.5 mg/kg bw/day