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Background: A food color, or a color additive, is any dye, pigment, or a chemical substance that imparts colors to food. There have been several concerns about the safety of food colors reported in the literature that require further evaluation. Purpose: The aim of this study was to identify the type, synthetic and natural, frequency, and prevalence of food colors in candy confectionary items commonly consumed by children. Methods: A random cross-sectional product survey approach was followed in selected supermarkets and convenience stores in Muscat, Oman. The ingredient label was utilized as a reliable source of information about food colors used in the selected candy confectionery items. Results: A greater variety of natural food colors were used in candy confectionery when compared with the synthetic ones. It seems, however, that synthetic food colors were more frequently used. Brilliant Blue FCF (E133) and Allura Red AC (E129) are synthetic food colors used more frequently in the studied sample. Although a general observation of the collected data highlights some variation in the frequency of food colors used in candy confectionery sold in supermarkets and convenience stores, statistical analysis has revealed an insignificant correlation. Conclusion: Both synthetic and natural food colors were found to be used in the studied sample. There was no correlation between the type of food colors used in candies and the outlets where these items were sold. This research encourages further exploration of consumption patterns among young children and the actual levels of food colors in food items including candy confectionery marketed in Oman. [ABSTRACT FROM AUTHOR]

Aim: To assess the suitability of iron content and the nutritional benefits of selected fortified food products marketed for 4-8 year old children in Oman., Methods: Forty-five fortified foods, which are available in Omani markets, were classified into four groups based on food type and composition: ready-to-eat (RTE) breakfast cereals (two groups), malted milk drinks and milk powder formulas. The nutrition panel displayed on the products' outer package was used as a source of content values for iron and other nutrients., Results: Among the selected products, malted milk drinks contain a significant ( p < 0.001) amount of iron that is 6.2±3.1 mg per 30 g serving (recommended daily intake for children 4-8 years old is 10 mg). The way selected products are served, with milk or water, could have a significant impact on the iron absorption and bioavailability, which is influenced by the presence of calcium and vitamin C. The values recorded from malted milk drinks and milk powder formulas were shown to have vitamin C to iron ratios of 3:1 and 8:1, respectively. Such ratios are reportedly effective in reversing the negative effect of calcium on iron absorption. Iron-fortified foods contain low to moderate amount of iron per serving and are considered more nutritious when compared to iron supplements., Conclusion: Iron-fortified foods can be conditionally useful to prevent or restore iron deficiency but not be relied on as an only source of iron. Hence these products must be consumed as a part of a healthy diet plan.