Food color is a feature that makes the food attractive and recognizable, particularly in modern societies. Tartrazine is one of the most widely used food additives and synthetic color applied to the food to attract vision of customers. It can, however, be the cause of many harmful effects on the long run. This study aimed to provide an outline of the existing evidence on the side effects of tartrazine on different body systems. The methods included updated search for the relevant databases. The studies focused on the impact of tartrazine on the nervous system, behavior, hypersensitivity, cardiovascular system, gastrointestinal system, liver, and kidney, reproductive system in both male and female, endocrinal, hematological, metabolic and developmental toxicity and cancer risk. It can be concluded that there is a need for professional assistance for consumers regarding food safety issues.