Pumpkin

Color

Caramel color

Brown color made by heating sugars.

Limited concern · Limited evidence

Some types contain 4-MEI, a possible carcinogen in animal studies; FDA sees no short-term risk at food levels.

Worth knowing; no urgent action implied.

Reviewed Oct 2, 2026

Evidence and sources

Two of the four types of caramel color (classes III and IV, common in colas and sauces) contain small amounts of 4-MEI, which caused lung tumors in mice at high doses. IARC classifies 4-MEI as possibly carcinogenic to humans (Group 2B). FDA says it has no reason to believe 4-MEI poses a risk at the levels expected in food, and EFSA set acceptable intakes for caramel colors.

Labels don't say which class of caramel color is used, and the amount isn't declared.

Limited evidence · Presence only; amount unknown · General population

  1. Questions & Answers About 4-MEI, U.S. Food and Drug Administration
  2. IARC Monographs Volume 101: 4-methylimidazole (Group 2B), International Agency for Research on Cancer
  3. Scientific Opinion on the re-evaluation of caramel colours (E 150 a,b,c,d) as food additives, European Food Safety Authority