Core Viewpoint - The article highlights the alarming use of non-food-grade coloring agents in food products for children, leading to severe health consequences, and critiques the societal obsession with visually appealing food over safety and nutrition [1] Group 1: Food Safety and Health Risks - A kindergarten in Tianshui used non-edible coloring agents in food, resulting in over 200 children suffering from lead poisoning [1] - The practice reflects a broader societal issue where visual appeal is prioritized over health, particularly in children's food [1] Group 2: Historical Context of Food Coloring - The use of artificial coloring in Chinese food can be traced back to the Han Dynasty, evolving into a sophisticated practice by the Tang and Song Dynasties [3][4] - Historical practices included the use of natural plant juices for coloring, which were considered healthier compared to modern synthetic dyes [3] Group 3: Evolution of Color Usage in Food - The Ming and Qing Dynasties saw color becoming a symbol of ritual and class distinction in food, with specific colors associated with auspicious meanings [4] - The article discusses how color in food has been a part of cultural expression across various civilizations, emphasizing its importance in culinary arts [4] Group 4: Modern Implications of Food Coloring - The advent of synthetic dyes in the 19th century revolutionized food coloring, making it cheaper but also introducing potential health risks [6][7] - The article notes that modern food marketing heavily relies on color psychology to attract consumers, especially children [7] Group 5: Future Trends in Food and Color - The rise of AI in food customization is leading to a new era where food colors are algorithmically generated, potentially impacting natural food preferences [9][10] - The article warns that this trend may further disconnect consumers from the intrinsic qualities of real food, as seen in experiments with mice [9][10]