The use of dyes in American food has been a sore subject for many health experts for years now. They have been proven to be bad for your health and most countries have banned them already, but the Food and Drug Administration (FDA) has ignored evidence for years and they continue to be in our food. This seems to be about to change, as Health Secretary Robert F. Kennedy Jr has created a plan to “Make America healthy again” and is forcing the Department of Health and Human Service (HHS) and the FDA to finish phasing out all petroleum-based artificial food dyes.
The process did not start with him, during President Biden’s term the FDA revoked its authorization of red dye No. 3 which was primarily used in food and medications starting in 2027-28. This deadline has now been moved up and has even expanded to other synthetic food dyes, Citrus Red No. 2 and Orange B. The plan seems to be to eliminate all six remaining artificial food colorings by the end of next year.
Why are artificial food dyes so dangerous and where are they found?
Common food dyes like yellow dyes Nos. 5 and 6, blue dyes Nos. 1 and 2 and green dye No. 3 are synthetic additives used mostly because they are inexpensive, but many companies have chosen to change them for more natural food colorings, like curcumin, carotenes, paprika and anthocyanins.
Dr. Kelly Johnson-Arbor, a toxicologist at MedStar Health reports that these have their own issues as well “Although these food-coloring agents are derived from natural sources, they do have some disadvantages when compared to synthetic dyes. Natural food colors may be less colorful in appearance, more costly to produce and less shelf-stable than their synthetic counterparts and foods colored with some natural colors may be less desirable to consumers because of these factors.”
The real problem though is that these artificial dyes can be found in everything. She continues “Synthetic food dyes are used in various types of foods that we consume every day, including baked goods, dairy products and certain fruit products. Synthetic food dyes are also used to give pharmaceutical products and dietary supplements, including cough syrups, liquid pain relievers, allergy medications and gummy vitamins a desirable appearance.” Synthetic food colors are “frequently” added to children’s medications, she adds.
And the problem is that they are really bad for your health, especially for kids. A 2021 report from California’s Office of Environmental Health Hazard Assessment reviewed both animal and human studies, including observational and challenge-based research, to assess possible behavioral consequences. Findings suggested that while reactions varied among individuals, a number of children showed increased hyperactivity or behavioral changes after consuming dyed foods. Of the 25 studies reviewed, 16 reported a meaningful association between these additives and behavioral issues, with over half demonstrating statistically significant results.
Scott Keatley, a registered dietitian and co-owner of Keatley Medical Nutrition Therapy is not as convinced. Natural dyes “can be less stable and more expensive to produce. […]” Synthetic dyes like blue No. 1 or yellow No. 5, “are generally safe within regulatory limits but may sometimes cause allergic reactions or behavioral issues in susceptible individuals. While ‘natural is better’ is a useful generalization, it’s critical to balance this with practicality, stability and individual tolerance.”
But Jamie Alan, an associate professor of pharmacology and toxicology at Michigan State University is more firm with his opposition to artificial dyes “Red dye No. 40 can still cause behavioral disruptions, especially in children. Currently, it is not listed as a carcinogen, but it does contain benzene, which has been correlated with cancer. […] There is no benefit to synthetic dyes — other than profit — and there is no acceptable use for these.”
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