Many children, not just those with extreme hyperactive conditions, can become more impulsive, inattentive and hyperactive from the artificial food colourings and other additives found in drinks, sweets and processed foods, according to the research published in the medical journal The Lancet today.
The study, which began in 2004 at Southampton University, recorded the responses of 153 3-year-olds and 144 8- to 9-year-olds to "cocktails" of common additives.
Jim Stevenson, professor of psychology at the university, who led the research, said that it provided clear evidence that children who have not been diagnosed with hyperactive behaviour or shown any signs of it can be adversely influenced.
The additives included sodium benzoate, a common preservative in soft drinks, jams and salad dressing.
The FSA is sending the findings to the European Food Safety Authority and while it could increase pressure on manufacturers to stop using certain food colourings, there are no plans to call a ban.
A number of academics and pressure groups have criticised the government watchdog for not taking a stronger stance with the food industry.