Food dyes are a commonly accepted and widely used ingredient found in many processed foods in the United States, but the safety of their consumption needs to be addressed. 

Studies have been conducted since the 1970’s about the possible connection between food dyes and adverse behaviors in some children. Not all children are affected by consuming food dyes, but for those who are sensitive, recent research indicates a dose dependent effect between synthetic food dye exposure and adverse behaviors.  In 2011, the FDA acknowledged the mounting evidence that food dyes may be problematic: “Exposure to food and food components, including artificial food colors and preservatives, may be associated with adverse behaviors, not necessarily related to hyperactivity, in certain susceptible children with ADHD and other problem behaviors, and possibly in susceptible children from the general population” (FDA FAC, 2011a, as quoted by Cheeseman, 2012).  However, the FDA disagrees that the evidence is conclusive enough to put a ban on or regulate the use of food dyes, and says more research is required. Currently, there are no tests available to parents to diagnose a food dye allergy or sensitivity.

In 2010, the European Union required food manufacturers to put a warning label on food that contains certain synthetic dyes, stating that the dyes “may have an adverse effect on activity and attention in children”. As a result, few processed foods sold in the EU contain artificial food dyes, and most have moved to naturally sourced ingredients and dyes. 

In the United States, food dyes can be found in many common childhood foods, including (but not limited to) candy, canned vegetables, cheese, drinks, ice cream, yogurt, ketchup, salad dressings, hot dogs, burgers, sausages, cereal, pickles and relish, fruit snacks, gelatin, dried fruit, noodles, bakery goods, medicines, vitamins and dental products. Three dyes, Red 40, Yellow 5, and Yellow 6, account for 90% of the dyes used in the USA, with Red 40 being the most common. 94% of the people over 2 years old in the USA consume Red 40, and over 40% of foods marketed toward children in the USA contain food dyes (Batada &Jacobson, 2016, as quoted by Zhang et.al., 2023). In addition to the risk of negative adverse behaviors with consumption of food dyes, research has demonstrated that exposure to Red 40 may result in DNA damage, low grade inflammation, and a negative effect on the gut microbiome (Zhang et.al., 2023).

The risk of identified adverse effects from the consumption of food dyes is one that needs to be taken seriously by the general public, food manufacturers, and the FDA. The public should be made aware of the potential risks, more research is needed, and it is my belief that more regulation on the use of food dyes is required. With the rising cost of living and grocery bills, purchasing organic and additive free food might be unfeasible for many families. Food dyes are so common that avoiding them requires hypervigilance when reviewing food labels. I chose this topic because I believe we need to protect our most vulnerable population, our nation’s children. They deserve to grow up and not worry about hidden toxins in their food. Artificial food dyes are an unnecessary component; they do not enhance preservation or taste. Together, we can call upon lawmakers and manufactures to conduct more research, to require warning labels be put on foods, and ultimately eliminate the use of artificial food dyes.

References:

Cheeseman M. A. (2012). Artificial food color additives and child behavior. Environmental health perspectives, 120(1), A15–A17. https://doi.org/10.1289/ehp.1104409

FDA (2023). Color Additives in Foods. Color Additives - Information for Consumers. Retrieved November 23, 2024, from https://www.fda.gov/food/color-additives-information-consumers/color-additives-foods

Zhang, Q., Chumanevich, A. A., Nguyen, I., Chumanevich, A. A., Sartawi, N., Hogan, J., Khazan, M., Harris, Q., Massey, B., Chatzistamou, I., Buckhaults, P. J., Banister, C. E., Wirth, M., Hebert, J. R., Murphy, E. A., & Hofseth, L. J. (2023). The synthetic food dye, Red 40, causes DNA damage, causes colonic inflammation, and impacts the microbiome in mice. Toxicology reports, 11, 221–232. https://doi.org/10.1016/j.toxrep.2023.08.006