As part of achieving the Sustainable Development Goals (SDGs), particularly Goal 3: Good Health and Well-being, the Department of Food Sciences at the University of Baghdad organized a scientific workshop entitled “Highlights on Colored Food Additives in Children’s Foods.” The workshop was delivered by Lecturer Dr. Majida Fadhil Aifan, with the attendance of a number of faculty members and staff from the department and college.
The workshop addressed the concept of colored food additives, their various types, and their potential health effects, particularly their association with hyperactivity, attention deficit, behavioral changes, and reduced academic concentration among children.
The workshop aimed to promote health awareness and educate parents and specialists about the risks associated with artificial food colorings in children’s foods. It also highlighted the importance of reading food labels carefully and empowering families to make informed and healthy nutritional decisions to protect children’s health and behavior. Furthermore, the workshop presented safe and practical natural alternatives and encouraged a gradual transition toward healthier food choices in order to reduce children’s exposure to harmful chemicals and improve their quality of life, academic performance, and behavioral well-being.
The workshop recommended avoiding the six hazardous artificial food colorings (E102, E104, E110, E122, and E129), carefully reading food labels before purchasing products, using natural alternatives, and remaining cautious of misleading marketing practices, emphasizing that children’s health begins with conscious nutritional choices.
