Do the Chemicals That Turn Soda Brown Also Cause Cancer?

Soda is not good for you. The high-calorie, sugary drinks have been linked to obesity and a host of other health problems. Soda can be particularly dangerous to children, who can consume lots of calories quickly through colas and other pop without feeling full. And then there's the dental toll — it doesn't take a peer-reviewed study to tell you that drinking lots of sweetened soda isn't great for your teeth.

But soda isn't just water, corn syrup and carbonation — a can of Coke or Pepsi also contains chemical additives for coloring and flavoring. And according to one public health group, those additives could increase your chance of getting cancer. (More on Time.com: Five New Rules for Good Health)

That's the message from the Center for Science in the Public Interest (CSPI), a Washington-based consumer watchdog group. CSPI has petitioned the Food and Drug Administration (FDA) to ban the "caramel coloring" that is used in Coke, Pepsi and other sodas, on the grounds that the chemicals are carcinogenic.

CSPI says the artificial brown coloring — which doesn't have much to do with actual caramel, despite the name — is made by reacting corn sugar with ammonia and sulfites under high pressures and at high temperatures. (Just like Mom used to do it!) Those reactions produce the chemicals 2-methylimidazole and 4-methylimidazole — chemicals that government studies have found to cause lung, liver or thyroid cancer in lab rats or mice. "It's a small but significant risk, and it's the kind of thing that government agencies should deal with," says Michael Jacobson, the executive director of CSPI.

Is Jacobson right? A 2007 study by the National Toxicology Program (NTP) found "clear evidence of carcinogenic activity of 4-methylimidazole (4-MEI) in male and
female B6C3F1 mice based on increased incidences of alveolar/bronchiolar neoplasms," otherwise known as lung tumors. The state of California has also concluded that 4-MEI is a carcinogen, and is in the process of crafting regulations that may require food and drinks containing significant levels of the chemical to bear cancer warnings. (More on Time.com: Ways to Improve Your Diet on the Cheap)

According to California's regulators, a level of more than 16 micrograms per day would pose a significant risk — meaning it could result in at least one excess case of cancer per 100,000 exposed people. Given that there are roughly 130 micrograms of 4-MI per 12-ounce can of soda — and given that the average American drinks 14 ounces of soda a day, with young men drinking far more — that would mean that most of us would be at some risk.

As a result, CSPI has been petitioning the FDA to change the name or ban the use of the chemicals in soda and other foods, or at least force manufacturers to put warning labels on their packaging. "We think industry can solve this problem," says Jacobson. "They don't want to put warning labels on their products." (More on Time.com: Fitness Apps to Get You Off the Couch)