E163 – Anthocyanins | natural food colour safety and diabetes concern

Quick analysis summary about E163 – Anthocyanins food additive

Bottom line about E163

E163 anthocyanins are plant-derived red, purple, and blue food colours with low direct toxicity, but newer human observational data make frequent high exposure uncertain. Graded ORANGE – some concerns.

Why this grade for E163

Older toxicology is mostly reassuring, yet EFSA could not set a numerical ADI for the whole group, and a 2026 cohort analysis linked higher E163 exposure with type 2 diabetes incidence.[1,5]

Who may want to limit or avoid E163

People who often consume brightly coloured ultra-processed foods may want to limit E163, especially when these products are also high in sugar.

Common uses and where E163 appears

E163 appears in drinks, confectionery, yogurts, desserts, jams, and sauces to provide red, purple, violet, or blue shades.

E163 source or origin

E163 is usually extracted from grape skins, black carrot, red cabbage, berries, purple corn, or similar plant sources.

Intake note for E163

EFSA did not establish a numerical ADI (Acceptable Daily Intake) for E163 because the database was not sufficient for the whole group. JECFA previously set 2.5 mg/kg body weight per day for grape skin anthocyanins only.[1,2]

Is E163 banned anywhere?

E163 is authorised in the European Union, and the United States lists E163-related grape colour and grape skin extracts. No clear major food-use ban was identified, but allowed sources vary.[6]

Safety grading ORANGE – SOME CONCERNS

E163 is graded ORANGE – SOME CONCERNS because the total evidence is mixed. Plant anthocyanins have a long history in food and toxicology studies do not suggest strong genotoxic, reproductive, or direct carcinogenic concern. The caution comes from the incomplete long-term additive database and a 2026 cohort study that associated higher E163 exposure with type 2 diabetes incidence. This does not prove causation, but it makes GREEN too confident for frequent intake from coloured processed foods.[1,2,5]

Study basis or key toxicological reasoning for E163

EFSA concluded in 2013 that the database was inadequate to derive a numerical ADI for E163.[1] JECFA later noted no effects in several short-term studies, but also no long-term toxicity or carcinogenicity studies. In a 90-day rat study with grape skin extract, kidney tubule calcification severity at the highest dose led to a NOAEL (No Observed Adverse Effect Level) of 14 mg/kg body weight per day expressed as anthocyanins. In a 90-day rat study with purple corn colour, JECFA identified a NOAEL of 249 mg/kg body weight per day expressed as cyanidin-3-glucoside.[2] Human metabolism work shows anthocyanins are absorbed and extensively metabolised, while the main newer concern is observational and may reflect the processed-food matrix rather than E163 alone.[3,5]

Side effects of E163 – Anthocyanins food additive

Metabolic uncertainty: Recent cohort data linked higher E163 exposure with higher type 2 diabetes incidence, but this was observational and does not prove cause.[5]
Digestive discomfort: High intake of coloured drinks, sweets, or supplements may contribute to stomach discomfort in sensitive people.
Plant-source sensitivity: Reactions are more likely to relate to the source extract, impurities, or the food matrix than to anthocyanin pigment itself.
Kidney findings at high dose: Animal studies found kidney changes only at much higher experimental exposures than ordinary food colouring use.[2]
Excessive intake pattern: Frequent intake usually indicates many coloured ultra-processed foods, which may add sugar, acid, flavourings, and other additives.

Should You Avoid E163 – Anthocyanins food additive?

Most people do not need to avoid occasional E163 in food. Anthocyanins from whole fruits and vegetables are normal plant compounds and should not be confused with isolated colour extracts added to processed foods. A practical approach is to avoid making brightly coloured sweets, soft drinks, and desserts a daily habit. People managing blood glucose, children with high intake of coloured snacks, and anyone trying to reduce ultra-processed foods may prefer products without added colours.

Common uses of E163 – Anthocyanins food additive

Soft drinks and fruit drinks for red, purple, and berry-like colour.
Confectionery and gummies for vivid fruit-colour effects.
Yogurts and dairy desserts for berry shades.
Jams, fruit preparations, and fillings for colour standardisation.
Sauces, toppings, and ice creams for red or purple appearance.
Diet products and plant-based foods that use natural-source colour claims.

Common names and synonyms of E163 – Anthocyanins food additive

Anthocyanins
E163
INS 163
Anthocyanin colour
Grape skin extract
Grape colour extract
Black carrot extract
Red cabbage colour
Purple corn colour
Cyanidin, delphinidin, malvidin, pelargonidin, peonidin, and petunidin subgroups

What is E163 – Anthocyanins food additive?

E163 is the E-number for anthocyanins, a family of water-soluble plant pigments. They belong to the flavonoid group and naturally give many berries, grapes, cherries, red cabbage, purple corn, and black carrots their red, purple, blue, or violet colour. Food labels may also refer to specific subgroups such as E163(i) cyanidin, E163(ii) delphinidin, E163(iii) malvidin, E163(iv) pelargonidin, E163(v) peonidin, and E163(vi) petunidin.

As a food additive, E163 is normally made by extracting anthocyanin-rich plant material with water or aqueous alcohol, then concentrating and standardising the colour preparation. The final shade depends strongly on pH. Acidic foods often show red tones, while less acidic systems can shift toward purple or blue. This makes E163 useful but technically less stable than many synthetic dyes. Its safety also depends on the botanical source, extraction solvent residues, heavy-metal limits, and other specifications, because E163 is not one single pure molecule.

Where is E163 – Anthocyanins food additive allowed (EU vs US)?

In the European Union, E163 is authorised as a food colour in permitted food categories with purity specifications. In the United States, the E-number is not the legal naming system, but FDA lists related anthocyanin-containing colours such as grape colour extract, grape skin extract, fruit juice, and vegetable juice under specific conditions of use.[6]

E163 – Anthocyanins