Four Incredibly Harmful Effects Artificial Dyes Have On Our Health
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Nutrition

Four Incredibly Harmful Effects Artificial Dyes Have On Our Health

Updated: August 15, 2024 Holly Batt

From decorating Christmas cookies to snacking on vibrant candies, many of our cherished childhood moments are painted with artificial food dyes. But beneath their eye-catching colors lies a hidden danger to our health.

Adding Artificial Coloring to Food is Old News

Since the early 1900s, the use of synthetic dyes in our foods increased by 500% over the past 50 years. Synthetic dyes are now used in a wide range of foods, from sodas to candies, pickles, and even salad dressings.

Why do Food Manufacturers Color Foods with Artificial Dyes?

Synthetic food dyes are added to food for purely aesthetic purposes. These dyes  provide no nutritional value. They make food visually appealing, especially to children, and are cheaper and longer-lasting than natural alternatives.

    What Exactly are Synthetic Dyes aka Coloring Added to Foods?

    Synthetic dyes used in food production are complex chemicals that were initially derived from coal tar but are now commonly sourced from petroleum. Yes, that's right – crude oil, the same substance used to make gasoline and plastic, is responsible for the bright colors we find in our food.

    What Food Dyes are Currently Used in Food?

    The FDA currently approves nine synthetic dyes for use in food products:

    • Blue 1 (Brilliant Blue)
    • Blue 2 (Indigo Carmine)
    • Citrus Red 2
    • Green 3 (Fast Green FCF)
    • Orange B (No longer used in the U.S., but was never officially banned)
    • Red 3 (Erythrosine)
    • Red 40 (Allura Red)
    • Yellow 5 (Tartrazine)
    • Yellow 6 (Sunset Yellow)

    Popular items like cereals, ice cream, candies, and toaster pastries can contain a mixture of six of these artificial food colors. 

    Dark Side of Artificial Dyes:

    Consuming artificial food dyes poses significant health risks, disrupting the immune system's functioning and impairing its defense against foreign substances. Commonly used dyes like Red 40, Yellow 5, and Yellow 6 contain known carcinogens at "acceptable" levels, although individual thresholds for carcinogens are nonexistent. Some dyes, including Citrus Red 2, Red 3, and Blue 2, have been linked to tumor development in animal studies. Additionally, Red 40 can trigger hypersensitivity reactions, while Yellow 5 is associated with hyperactivity in children. Promisingly, eliminating artificial food dyes from children's diets has shown a potential for reducing symptoms of attention-related disorders and behavioral problems.

     

    A Safer Approach

    When it comes to selecting food products, it's important to prioritize products that derive their colors from natural ingredients. At FoodNerd, we understand the significance of providing wholesome options for you and your family. That's why our products are crafted with only FRESH, REAL ingredients like seeds, fruits, and vegetables, and never any artificial dyes. Our Puffs are specially formulated to contain a variety of mega foods, which not only offer a broad range of health benefits but also provide a naturally appealing coloring. Experience the goodness of ingredients such as wild blueberries, beets, and moringa leaves in every bite!

     

    Sources:

    •  “Color Additives Questions and Answers for Consumers.” U.S. Food and Drug Administration, FDA, 2018, www.fda.gov/food/food-additives-petitions/color-additives-questions-and-answers-consumers
    • Kobylewski, Sarah, and Michael F. Jacobson. Food dyes: A rainbow of risks. Center for Science in the Public Interest, 2010.
    • Kobylewski, Sarah, and Michael F. Jacobson. "Toxicology of food dyes." International journal of occupational and environmental health 18.3 (2012): 220-246.
    • Okafor, Sunday N., et al. "Assessment of the health implications of synthetic and natural food colorants—A critical review." UK Journal of Pharmaceutical and Biosciences 4.4 (2016): 01-11.
    • Vojdani, Aristo, and Charlene Vojdani. "Immune reactivity to food coloring." Altern. Ther 21 (2015): 1-100.

     

    By

    Trish has a bachelor’s degree in Exercise Science from the University at Buffalo and a master’s degree in dietetics and nutrition from D’Youville University. Trish works in community health and provides nutrition workshops and healthy cooking demonstrations to youth and adults. She has served on her local Academy of Nutrition and Dietetics leadership board for over three years.

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