Annatto vs Beta-Carotene: which is worse?

What is Annatto?

Annatto is a natural orange-yellow colorant extracted from the seeds of the achiote tree (Bixa orellana), native to tropical America. The active coloring compounds are bixin (oil-soluble) and norbixin (water-soluble). It has been used for centuries in Latin American cuisine for both coloring and mild flavoring. In processed foods, it provides a yellow to orange color in cheese, butter, and snacks.

What is Beta-Carotene?

Beta-carotene is an orange pigment found abundantly in carrots, sweet potatoes, and leafy greens. As a food additive (E160a), it is used as a coloring agent providing yellow to orange hues. It also functions as a precursor to vitamin A in the body. Commercial beta-carotene used as a food additive can be extracted from algae (Dunaliella salina) or produced synthetically.

Documented risks

Annatto: Generally considered safe. However, annatto has been associated with allergic reactions, including hives (urticaria), in sensitive individuals — more frequently than most other natural food colorants. A 2008 review in the Annals of Allergy, Asthma & Immunology documented cases of annatto-induced reactions. There is also ongoing debate among consumer advocates (including CSPI) about whether annatto is truly risk-free due to these allergic properties, though EFSA and FDA maintain it is safe at approved use levels.

Beta-Carotene: Beta-carotene from food is considered safe and beneficial. However, high-dose beta-carotene supplements (25 mg/day and above) were associated with increased lung cancer risk in two major clinical trials — ATBC (1994) and CARET (1996) — specifically in heavy smokers and asbestos-exposed workers. Food-level exposure from coloring use is far below supplemental doses. Harmless skin yellowing (carotenemia) can occur with very high dietary intake. As a food additive colorant, no significant safety concerns exist.