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orange-yellow colour; derived from the root of the curcuma (turmeric) plant, but can be artificially produced; used in cheese, margarine, baked sweets and fish fingers 'Vitamin B2' and colour; occurs naturally in green vegs, eggs, milk, liver and kidney; used in margarine and cheese FD&C Yellow No.5; known to provoke asthma attacks (though the US FDA** do not recognise this) and urticaria (nettle rash) in children (the US FDA** estimates 1:10 000); also linked to thyroid tumours, chromosomal damage, urticaria (hives) and hyperactivity; tartrazine sensitivity is also linked to aspirin sensitivity; used to colour drinks, sweets, jams, cereals, snack foods, canned fish, packaged soups; banned in Norway and Austria Yellow FD&C Yellow No.10; used in lipsticks hair products, colognes; also in a wide range of medications; cause dermatitis; banned in USA and Norway yellow colour; the HACSG* recommends to avoid it; people who suffer Asthma may also show an allergic reaction to it; typical products are soft drinks; banned in Australia and USA Orange Yellow S FD&C Yellow No.6; used in cereals, bakery, sweets, snack foods, ice cream, drinks and canned fish; synthetic; also in many medications including Polaramine, Ventolin syrup; side effects are urticaria (hives), rhinitis (runny nose), nasal congestion, allergies, hyperactivity, kidney tumours, chromosomal damage, abdominal pain, nausea and vomiting, indigestion, distaste for food; seen increased incidence of tumours in animals; banned in Norway red colour; made from insects; the Hyperactive Children Support red colour; coal tar derivative; can produce bad reactions in asthmatics and people allergic to aspirin; typical products are confectionary, marzipan, jelly crystals; banned in Sweden, USA, Austria and Norway FD&C Red No.2; derived from the small herbaceous plant of the same name; used in cake mixes, fruit-flavoured fillings, jelly crystals; can provoke asthma, eczema and hyperactivity; it caused birth defects and foetal deaths in some animal tests, possibly also cancer; Avoid if you suffer from asthma, rhinitis, urticaria or other allergies.banned in the USA, Russia, Austria and Norway and other countries FD&C Red No.4; synthetic coal tar and azo dye, carcinogen in animals, can produce bad reactions in asthmatics and people allergic to aspirin; banned in USA & Norway FD&C Red No.3; red colour used in cherries, canned fruit, custard mix, sweets, bakery, snack foods; can cause sensitivity to light; can increase thyroid hormone levels and lead to hyperthyroidism, was shown to cause thyroid cancer in rats in a study in 1990; banned in January 1990, but not recalled by the US FDA**; banned in Banned in Australia and many other places except UK FD&C Red No.40; Orange-red colour used in sweets, drinks and condiments, medications and cosmetics, synthetic; introduced in the early eighties to replace amaranth which was considered not safe due to conflicting test results; allura red has also been connected with cancer in mice; Avoid if you suffer from asthma, rhinitis (including hayfever), or urticaria (hives).banned in Denmark, Belgium, France, Germany, Switzerland, Sweden, Austria and Norway FD&C Blue No.2, commonly added to tablets and capsules; also used in ice cream, sweets, baked goods, confectionary, biscuits, synthetic coal tar derivative; may cause nausea, vomiting, high blood pressure, skin rashes, breathing problems and other allergic reactions. Banned in Norway Brilliant blue FCF FD&C Blue Dye No.1; used in dairy products, sweets and drinks, synthetic usually occurring as aluminium lake (solution) or ammonium salt; banned in Belgium, France, Germany, Switzerland, Sweden, Austria, Norway green colour occurs naturally in all plants; used for dyeing waxes and oils, used in medicines and cosmetics Copper complexes olive colour, no adverse effects are known of chloropyll and chlorophyllins green colour; synthetic coal tar derivative; used in canned peas, mint jelly and sauce, packet bread crumbs and cake mixes; banned in Sweden, USA and Norway dark brown colour made from sucrose; the HACSG* recommends to avoid it. Used in oyster, soy, fruit and canned sauces, beer, whiskey, biscuits, pickles coal tar derivative; used in brown sauces, blackcurrant cake mixes; Avoid if you suffer from asthma, rhinitis, urticaria, or other allergies. Banned in Denmark, Belgium, France, Germany, Switzerland, Sweden, Austria, USA, Norway carbon black colour, charcoal pigment; used in jams, jelly crystals, liquorice; only the vegetable derived variety permitted in Australia, banned in the United States brown colour, coal tar and azo dye; used in chocolate cake mixes; can produce bad reactions in asthmatics and people allergic to aspirin; also known to induce skin sensitivity; banned in Denmark, Belgium, France, Germany, Switzerland, Sweden, Austria, USA, Norway orange-yellow colour; human body converts it to ‘Vitamin A’ in the liver, found in carrots and other yellow or orange fruits and vegetables red colour; derived from a tree (Bixa orellana); used as a body paint, fabric dye, digestive aid and expectorant; used to dye cheese, butter, margarine, cereals, snack foods, soaps, textiles and varnishes; known to cause urticaria (nettle rash), the HACSG* recommends to avoid it red coloured carotenoid found in tomatoes and pink grapefruit, can cause decreasing risk of cancer orange colour, no adverse effects are known orange colour, no adverse effects are known yellow colour derived from plants, naturally found in green leaves, yellow colour possibly derived from animal sources (retinol); the pigment is found in some mushrooms, 3rustacean, fish, flamingo feathers purple colour derived from beets; no adverse effects are known violet colour matter of flowers and plants; seems safe Calcium carbonate mineral salt, used in toothpastes, white paint and cleaning powders; may be derived from rock mineral or animal bones; sometimes used to deacidify wines and firm canned fruit and veg.; toxic at ‘high doses’ white colour used in toothpaste and white paint, pollutes waterways; no adverse effects are known oxides and hydroxides black, yellow, red colour used in salmon and shrimp pastes; toxic at ‘high doses’ clarifying agent in alcohol; derived from the nutgalls and twigs of Preservative in many foods, including drinks, low sugar products, cereals, meat products. Can temporarily inhibit the function of digestive enzymes. May deplete glycine levels. Avoid ifyou suffer from asthma, rhinitis, urticaria or other allergies. Preservative in many foods. Avoid ifyou suffer from asthma, rhinitis, urticaria or other allergies. Preservative in many foods, including drinks, low-sugar products, cereals, meat products. Can temporarily inhibit function of digestive enzymes and may deplete levels ofthe amino acid glycine. Should be avoided by those with hay fever, hives, and asthma. Preservative. Sulphur dioxide reacts with a wide range of substances found in food, including various essential vitamins, minerals, enzymes and essential fatty acids. Adverse reactions: bronchial problems particularly in those prone to asthma, hypotension (low blood pressure), flushing tingling sensations or anaphylactic shock. Avoid E220 if you suffer from conjunctivitis, bronchitis, emphysema, bronchial asthma, or cardiovascular disease. Preservative used in wine-making and other processed foods. Sulphites have been associated with triggering asthma attacks. Most asthmatics are sensitive to sulphites in food. Another sulphite, Sodium metabisulphite which is a Preservative and antioxidant, may provoke life-threatening asthma. Preservative in a vast array of foods-from burgers to biscuits, from frozen mushrooms to horseradish. Used to make old produce look fresh. In the U.S., sulphites are banned from many foods, including meat. They can cause bronchial problems, flushing, low blood pressure, tingling, and anaphylactic shock. Avoid them if you suffer from bronchial asthma, cardiovascular or respiratory problems and emphysema. Preservative in many foods. Avoid them if you suffer from bronchial asthma, cardiovascular or respiratory problems and or Potassium Bisulphite, Potassium Hydrogen Sulphite Found in beverages, sweets, bakery products and ice cream. Formic acid is naturally present in ants and is also a natural component of cheeses, in many fruits (such as apples, strawberries and raspberries), honey and nettles. Commercially produced from sulphuric acid, sodium hydroxide and carbon monoxide. Used as a preservative against many micro-organisms. Formic acid is readily metabolized and eliminated by the body. Nonetheless, it has specific toxic effects; the formic acid and formaldehyde produced as metabolites of methanol are responsible for the optic nerve damage causing blindness seen in methanol poisoning.Some chronic effects of formic acid exposure have been documented. Some animal experiments have demonstrated it to be a mutagen, and chronic exposure may cause liver or kidney damage. Another affect of chronic exposure is development of a skin allergy that manifests upon re-exposure to the chemical. Preservative in cured meats and canned meat products. It can lower the oxygen-carrying capacity of the blood; it may combine with other substances to form nitrosamines, which are carcinogenic; and it may have an atrophying effect on the adrenal gland. E250, E251
Preservative in processed meats. Can cause cancer. Avoid . Preservative, particularly in fat-containing foods, confectionery, meats. The International Agency for Research on Cancer says BHA is possibly carcinogenic to humans. BHA also interacts with nitrites to form chemicals known to cause changes in the DNA of cells. Antioxidant and color-retention agent in canned and bottled foods, fruit juices. Acute poisoning has been reported from ingestion of fruit juices containing concentrations of tin greater than 250 mg per liter. Has been known to cause pressure on the head, seizures, chest pains, headache, nausea, burning sensations, and tightness of face. Many baby food producers have stopped adding MSG to their products. Agent used in Bleaching Flour. banned in the EU, Japan, Australia, New Zealand and Canada but in use in US. Can cause cancer. Agent used in Bleaching Flour, Bread Enhancer and Stabiliser. Avoid. Can cause cancer. Bleaching Flour and Preservative Agent. Can cause cancer. Used for Bleaching Flour and Bread enhancer Agent. Avoid them if you suffer from bronchial asthma, cardiovascular or respiratory problems and emphysema. Sweetener in diet and no-sugar products. Acesulfame K has been shown to stimulate dose-dependent insulin secretion in rats, which might aggravate reactive hypoglycemia ("low blood sugar attacks") Sweetener in snacks, sweets, alcohol, desserts, diet" foods. May affect people with PKU (phenylketonuria). Recent reports show possibility of headaches, blindness, and seizures with long-term high doses of aspartame. Sweetener in diet and no-sugar products. Has been shown to cause cancer. Banned in the US but still available in other countries. Assugrin is a brand name for a sugar substitute that is a blend of Sweetener in diet, and no-sugar products. Na, K and Ca salts The International Agency for Research on Cancer has concluded that saccharin is possibly carcinogenic to humans.

Source: http://www.wealthandhealth.ltd.uk/articles/E%20numbers.pdf