What Dietitians Want You to Know About Petroleum-Based Food Dyes That the FDA Plans to Phase Out

• The federal government is banning petroleum-based food dyes.
• These dyes have been linked with behavioral issues in children and more.
  
• The dyes will be replaced with natural alternatives.

Artificial food dyes have come under the microscope over the past few years, with California outright banning certain synthetic dyes and the U.S. Food and Drug Administration revoking approval for the popular Red No.3. Now, RFK Jr. and the federal government are taking even more action against artificial food dyes—specifically, petroleum-based synethic dyes.

The U.S. Department of Health and Human Services (HHS) and U.S. Food and Drug Administration (FDA) announced new measures this week that will “phase out” all of the category of dye from the nation’s food supply.

Meet the experts: Scott Keatley, R.D., co-owner of Keatley Medical Nutrition Therapy; Keri Gans, R.D.N., author of The Small Change Diet

The plan involves multiple steps, but it’s also raising a lot of questions about what petroleum-based food dyes are and why they’re concerning, though research is ongoing. Here’s what you need to know.

There’s been a lot of chatter about artificial dyes, but petroleum-based dyes isn’t a term most people are familiar with. Still, you probably know of these food colorings.

“Petroleum-based food dyes are synthetic color additives derived from crude oil,” explains Scott Keatley, R.D., co-owner of Keatley Medical Nutrition Therapy. These include artificial dyes like Red No. 3, Red No. 40, Yellow No. 5, and Blue No. 1.

“They’re manufactured in a lab through a multi-step chemical process and are used to enhance the appearance of processed foods, making products more vibrant or consistent in color,” Keatley says.

There are currently eight artificial dyes approved for use in food and medications, according to the FDA:

• Red No. 40
• Blue No. 1
• Blue No. 2
• Citrus Red No. 2
• Green No. 3
• Orange B
• Yellow No. 5
• Yellow No. 6

The FDA announced a ban on Red No.3 in January, with a deadline to remove the dye from foods by January 15, 2027 and medications by January 18, 2028.

Foods that contain petroleum-based dyes are usually ultra-processed, although some medications contain these food colorings, too. These are some of the most common food types where you’ll see petroleum-based dyes:

• Candy
• Baking decorations
• Packaged frostings and icings
• Ice cream cones
• Frozen dairy desserts
• Meal replacement drinks and bars
• Cookies
• Toaster pastries
• Ice pops
• Certain baby foods
• Sports drinks
• Some supplements
• Some medications

Each petroleum-based dye has its own set of potential health issues linked with it. Red No. 3 is one of the most famous (and notorious) food colorings. It’s been linked to behavioral issues and hyperactivity in kids. A 2021 report from the California Office of Environmental Health Hazard Assessment also determined that children who have artificial food dyes, including Red No.3, are prone to being more hyper than usual and have trouble focusing.

“The main concern stems from both health and behavioral outcomes observed in some populations, especially children,” Keatley says. “Some dyes also contain contaminants like benzidine, a known human carcinogen—albeit at very low levels.”

Some dyes may even interfere with dopamine and norepinephrine regulation, which are critical for attention and impulse control, Keatley says. They also may interrupt the gut-brain axis. “These synthetic compounds may alter the composition of gut microbiota, potentially influencing mood, behavior, and immune signaling,” Keatley says. “Additionally, certain dyes may activate pro-inflammatory pathways, contributing to low-grade systemic inflammation, which is increasingly linked to chronic disease risk.”

But if you or your family has been eating petroleum-based food dyes, there’s no need to panic. “The science is not conclusive, and these effects are typically seen at levels far above what’s found in the average diet,” says Keri Gans, R.D.N., author of The Small Change Diet.

Still, Keatley points out that petroleum-based food dyes don’t provide anything from a nutritional or food quality standpoint. “They’re purely cosmetic, added to make processed products look more appealing,” he says. One more thing to consider, per Gans: “Regardless of the dyes themselves, many foods that contain artificial colors are ultra-processed and low in nutritional value, so focusing on more wholesome, minimally processed foods is a better way to support overall health.”

The plan involves multiple steps, according to an announcement from the FDA:

• Setting a timeline for the food industry to move from petroleum-based dyes to natural alternatives.
• Starting to revoke FDA authorization for Citrus Red No. 2 and Orange B.
• Working with food industry members to remove these dyes from the food supply by the end of next year: Green No. 3, Red No. 40, Yellow No. 5, Yellow No. 6, Blue No. 1, and Blue No. 2.
• Authorizing four new color additives in the next few weeks: calcium phosphate, Galdieria extract blue, gardenia blue, and butterfly pea flower extract
• Partnering with the National Institutes of Health (NIH) to research how food additives impact children’s health and development.
• Requesting food companies to remove Red No.3 sooner than the set 2027 deadline.

Foods that contain petroleum-based dyes are usually ultra-processed and, as a result, they have food labels. These dyes are usually listed on the ingredient label, typically near the end, with names like “Red 40,” “Yellow 5,” or “Blue 1.”

“They’re common in candies, cereals, snack foods, sports drinks, and even some flavored yogurts and vitamins,” Keatley says. “If the ingredient list reads like a chemical inventory, there’s a good chance one of these dyes is in the mix.”