Synthetic food dyes are hot targets in the crusades to alleviate chronic diseases and neurobehavioral problems in the United States.
California began paving the way for laws against petroleum-based synthetic dyes several years ago, based on health concerns, including potential increased risk of cancer in children and animals and neurobehavioral issues. Gov. Gavin Newsom banned Red Dye No. 3 in 2023 and six other common dyes from school food in 2024. Since then, he has followed in the footsteps of California.
Some state lawmakers were inspired by the scrutiny of artificial food dyes by the “American Health” movement, launched by US Health and Human Services Secretary Robert F. Kennedy Jr. The U.S. Food and Drug Administration announced plans in April to phase out the use of petroleum-based synthetic dyes in food supply.
However, experts believe it is important for policymakers and the public to remember that dyes are just one element of highly designed, ultra-highly controlled foods. So, “removing synthetic food dyes does not automatically convert products into healthy foods or drinks,” said Dr. Jennifer Pomerantz, PhD, Associate Professor of Public Health Policy and Management at the New York University School of Global Public Health.
A new study helped quantify Pomerantz’s emotions, finding that foods and drinks with synthetic dyes contain an average of 141% total sugar compared to products without synthetic dyes. However, a study published in the Journal of Nutrition and Nutrition on Wednesday found that sodium and saturated fats were low in foods with dyes.
The results show that synthetic food dyes can be considered “red flags” of products that are generally unlikely to be unhealthy. Andrews was not involved in this study.
Remaining issues with super positive foods
Just as many lawmakers oppose food dyes, the pursuit of this research by lead research author Dr. Elizabeth Dunford was driven by both “personal and professional curiosity,” she said in an email.
“I am a mother of two young children, ages 7 and 5. I am especially my son, who has no doubt been aware of changes in behavior after eating and drinking sugar products of color with synthetic dyes.” “However, my main area of expert research is examining the health of food supplies, which is particularly interested in nutritional profiling and the use of food additives.”
According to the UN Food and Agricultural Organization, ultra-highly processed foods (UPFs) account for up to 70% of the US food supply and are made with industrial technologies and ingredients “never used in the kitchen or rarely used.” These foods are usually low in fiber, high in calories, and high in sugar, refined grains and fats, sodium and additives, All of these are designed to help make the food more attractive.
Additives include preservatives that maintain freshness and texture, resist mold and bacteria, and preservatives that contain preservatives to prevent the ingredients from separating naturally. Other common additives include flavoring and flavor enhancers and agents for infiltration, bleaching, swelling, gelling and glazing.
A large number of studies published over the past decades have shown that consumption of ultra-highly processed foods is linked to diseases or health issues such as type 2 diabetes, cardiovascular disease, obesity, premature birth, cancer, depression, cognitive weakness, stroke, and sleep disorders. And some of the risks of these problems start with just one person’s risk of ultra-processing foods a day, according to multiple studies. This evidence is why some states that have laws or bills restricting food dyes contain common additives such as brominated vegetable oils and propylparabens.
It is also a reason to be aware that such foods are eaten even if they are colored with natural dyes. Texas Gov. Greg Abbott signed the law on Sunday with the first law that required labels on beverages containing 44 dyes or additives.
Additionally, Kraft Heinz Company will phase out synthetic dyes from around 10% of its US portfolio still included by the end of 2027.. Nestlé will do the same next year, the company told CNN on Wednesday.
“The proportion of products containing synthetic dyes is much lower than the proportion of products in UPF, so the natural colours that allow UPF to overeat is a problem,” said Dr. Jerold Mande, CEO of Nourish Science, a non-governmental organization focusing on the nutritional crisis in the US, in an email. Mande was not involved in the research.
The main focus of the new study led by Dunford was to measure the use of synthetic dyes in 39,763 food and beverage products sold by the top 25 US manufacturers.
Researchers say up to 19% of the products contained anywhere from one to seven synthetic dyes, or a fifth, or a fifth. The most used artificial dyes were red dye No. 40, followed by red dye No. 3 and blue dye No. 1.
The food categories with the highest dye usage were sports drinks (79%), beverage concentrates (71%) and confectionery (54%). “Solid drinks were the largest percentage of total sales of products containing synthetic dyes, as they are the highest sales category,” the author writes.
However, some manufacturers point that out Market changes since 2020 may affect current proportions. still, Dyes remain an important part of the food system, and many of these products remain on the market.
To some extent, the study states that it is likely “a landscaped photograph, as it takes 18 months for large companies to change their supply chains and allow for redistricting.”
The study provides baseline information for changes in the national spotlight, particularly in light of removing certain colorants from schools, according to Pomeranz, who is not involved in the study.
“It is important that regulatory agencies continue to prioritize research related to health and human safety,” said Sarah Gallo, Senior Vice President of Product Policy for the Consumer Brands Association. “Manufacturers of American home brands are constantly innovating to meet consumer demand and provide many product options with natural ingredients to the market.” The association represents the food industry.
“In addition, the industry is investing in consumer transparency tools such as SmartLabel and facts in advance, allowing families to see the ingredients and nutritional information of their products and make the most of their decisions,” added Gallo.
Those worried about food dyes and ultra-highly processed foods should move away from ultra-positive foods and drinks as long as they can afford to travel towards whole foods and unsweetened drinks, Pomerantz said.
Increases intake of whole fruits, vegetables, grains, nuts, seeds and legumes. You also need to know how much sodium you are eating and how certain foods will feel to you. Ultra-highly processed foods can keep you wanting more, but whole foods are more satisfying.
Read the ingredient labels when you shop, experts said. “One thing that surprised me was the presence of synthetic dyes in products that I didn’t expect, such as regular hot dog breads, taco shells, bagels, waffles,” says Dunford, an assistant professor at the University of North Carolina’s Department of Nutrition in Chapel Hill.
Some experts argue that to truly improve the health of the country, there is a need to focus more on making healthy foods more accessible.
But the Maha movement “has made chronic diseases caused by big names a political priority. It’s a policy game changer,” Mande said. “Focusing on colour is a reasonable first step towards disrupting the ultra-scaling food business model.”
However, “Maha needs to take on the super-organization more directly, including limiting to school lunches to improve the health of children,” he added.
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Sandee Lamotte of CNN contributed to this story.
