Talk:Canthaxanthin

message: This article was categorized based on scheme outlined at WP:DERM:CAT. kilbad (talk) 01:15, 18 January 2009 (UTC)
thread_title:  Article categorization 

message: Incorrect. Canthaxanthin is no longer used for farm-raised salmon. It was shown to have issues being used as a human nutritional supplement. Hence, Astaxanthin is now, and has been for years, the primary colorant in salmon and other aquaculture.
--meatclerk 21:15, 20 July 2006 (UTC)
thread_title:  Comment 

message: I have made my statement about the accuracy of this article.
Another editor points to this information, as to the accuracy of this article.
http://www.food.gov.uk/multimedia/webpage/canthaxanthin_qanda/
meatclerk 06:02, 13 August 2006 (UTC)
replies: text: So why is this disputed? At all? Because that website is an official government website for the UK and it clearly stipulates that Canthaxanthin is used in poultry and salmon. --I'll bring the food 06:17, 13 August 2006 (UTC)
thread_title: Disputed Accuracyy

message: The relieve the situtation and add accuracy to this article I am rewriting it in a sandbox. You may judge the outcome, at your leisure.
/rewrite_2006-08-20
meatclerk 05:43, 21 August 2006 (UTC)
thread_title: New article

message: The rewrite is ready. I intend on updating the article in a few days, likely 2006/10/12 PDT.
Here is the link for the rewrite /rewrite_2006-08-20 -- meatclerk 17:50, 10 October 2006 (UTC)
thread_title:  Rewrite ready 

message: Even if you fed salmon the previously used maximum dose of canthaxanthin (80 parts per million), a person would have to eat more than 1000 kg of bright red salmon in order to approach the published No Adverse Effect Level (NOAEL)for humans. And there is plenty of peer-reviewed data to suggest that canthaxanthin is an antioxidant with cancer supressive effects. So for me, canthaxanthin was, and remains very safe unless consumed in mega-mega-doses. Common table salt, or caffeine, or even water are more dangerous as the difference between the recommended amounts and their 'toxic' levels are very much smaller. I guess that one can put this into a different context: Canadian farmed salmon was pigmented exclusively with canthaxanthin for around 20 years (I guess) without a single case of problems in humans resulting from salmon consumption. That is one massive field study, wouldn't you say?
See the scientific paper by Baker (2002), in the Journal 'Trends in Food Sciences & Technology'
87.139.52.154 14:06, 19 April 2007 (UTC)
thread_title:  Huge margin of safety with feed use 

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thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: Biosynthesis - should be bacterium Escherichia coli.
Canthanaxanthin (twice) - delete extra na.
Effects on human pigmentation and health - is panniculus supposed to be panniculus adiposus? If so it would be better to just say subcutaneous fat.
Sources, Added, and Food (ANS) should be capitalized but canthaxanthin should not be.
69.72.92.124 (talk) 08:55, 25 December 2015 (UTC)
thread_title:  various problems 

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thread_title:  External links modified