Red Yeast Rice, CAS# 10236-47-2, is a natural food pigment manufactured through fermentation using monascus purpureus, available as Murrey Powder. Red Yeast Rice is widely used as colouring agent. It is widely accepted as safe food additive in many countries.
No significant side effects reported.
As Red yeast rice is widely known as safe, there is no limit on dosage of intake. However, we still recommend consumers to consult professionals before using large quantity of Red yeast rice for long period.
Special groups refer to newborns, children, pregnant and any other applicable vulnerable groups.
There is no evidence that Red yeast rice could have any negative effects on these vulnerable groups. It should be safe to use Red yeast rice in food for newborns and pregnant. However, we still recommend consumers to consult professionals before using large quantity of Red yeast rice for long period in food for newborns or pregnant.
Though Red yeast rice is not on FDA's GRAS exemption list, it's still widely accepted as safe food additive in many countries including USA with specific limit on dosage.
No breaking news or public health crises reported about Red yeast rice reported up to now.
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1. A meta-analysis of red yeast rice: an effective and relatively safe alternative approach for dyslipidemia.[PLoS One. 2014 Jun 4]
Author: Li Y, Jiang L, Jia Z, Xin W, Yang S, Yang Q, Wang L.
2. Red yeast rice and coenzyme Q10 as safe alternatives to surmount atorvastatin-induced myopathy in hyperlipidemic rats.[Can J Physiol Pharmacol. 2014 Jun]
Author: Abdelbaset M, Safar MM, Mahmoud SS, Negm SA, Agha AM.
3. A systematic review of xuezhikang, an extract from red yeast rice, for coronary heart disease complicated by dyslipidemia.[Evid Based Complement Alternat Med. 2012]
Author: Shang Q, Liu Z, Chen K, Xu H, Liu J.
4. Long-term effects of nutraceuticals (berberine, red yeast rice, policosanol) in elderly hypercholesterolemic patients.[阿。2011年12月)
Author: Marazzi G, Cacciotti L, Pelliccia F, Iaia L, Volterrani M, Caminiti G, Sposato B, Massaro R, Grieco F, Rosano G.
