E161gColour

Canthaxanthin

What the research shows

Prototype

Concerning

in animal and lab studies only

2 of 3 health findings on this page · See the findings

Used in food as a colour.

  • Vegan
  • Vegetarian
  • Banned in the EU

What research says

Animal and lab studies only

  • Concern

    Eye health3

    Canthaxanthin can build up as crystals in the eye, and lab studies suggest it may affect blood vessels there.

  • Open question

    Liver enzyme effects4

    In lab studies, canthaxanthin weakly slowed two liver enzymes, but this is unlikely to affect how the body handles medicines.

  • Concern

    How the body handles medicines5

    In lab studies, canthaxanthin weakly slowed two liver enzymes that break down some medicines.

How it’s made and used

  • Food colouring intake1

    Canthaxanthin is a food colouring, and scientists checked how much people get from eggs; levels found were within the accepted daily limit.

  • Fish colour and human intake2

    Canthaxanthin fed to trout stays in the fillet, but the amounts people eat are too small to have described benefits.

The signal at the top counts the findings in people and in animal and lab studies. A concern in studies of people outranks animal and lab studies, and “No concerns” needs at least two findings in people. Findings whose study type is not stated are shown but not counted. This page is a reference, not medical advice. It describes what regulators and published research say. Talk to a doctor or dietitian about your own diet.

Regulatory status

Checked Sep 2026

Status reflects the named register on the date checked. It is not a safety rating.

How we check

Products

The 4 most-scanned of 32 products on Open Food Facts that list canthaxanthin.

  • Assorted Sushi 34pc Itsumo Sashimi · 815 g 7 additives
  • Calorie-Wise Catalina Dressing Kraft · 475 mL 5 additives
  • Tajin Mango Crab Salad Bowl King Soopers · 255 g 9 additives
  • Kroger, crab select, flake style imitation crab meat Kroger 5 additives

References

  1. 1Xue X, Fan L, Dong Y, et al. Evaluation of canthaxanthin in eggs and its subsequent dietary risks to Chinese consumers. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2021;38(2):255-260. doi:10.1080/19440049.2020.1853822
  2. 2Brizio P, Benedetto A, Righetti M, et al. Astaxanthin and canthaxanthin (xanthophyll) as supplements in rainbow trout diet: in vivo assessment of residual levels and contributions to human health. J Agric Food Chem. 2013;61(46):10954-9. doi:10.1021/jf4012664
  3. 3Sujak A. Interactions between canthaxanthin and lipid membranes--possible mechanisms of canthaxanthin toxicity. Cell Mol Biol Lett. 2009;14(3):395-410. doi:10.2478/s11658-009-0010-8
  4. 4Zheng YF, Min JS, Kim D, et al. In Vitro Inhibition of Human UDP-Glucuronosyl-Transferase (UGT) Isoforms by Astaxanthin, β-Cryptoxanthin, Canthaxanthin, Lutein, and Zeaxanthin: Prediction of in Vivo Dietary Supplement-Drug Interactions. Molecules. 2016;21(8). doi:10.3390/molecules21081052
  5. 5Zheng YF, Bae SH, Kwon MJ, et al. Inhibitory effects of astaxanthin, β-cryptoxanthin, canthaxanthin, lutein, and zeaxanthin on cytochrome P450 enzyme activities. Food Chem Toxicol. 2013;59:78-85. doi:10.1016/j.fct.2013.04.053