We gladly accept Medi-Cal, making your healthcare journey easier.
For us armchair spectators, this drastic response to a few ingredients in our fruity cereal may seem extreme. But are there health consequences to this seemingly benign morning ritual? Let us explore the history and impact of food dyes to see if we can find an answer.
Food dyes are essentially used to make “boring” food more appealing. They entice the senses and give the impression that the foods they inhabit are particularly fresh, nutrient-dense, and desirable. Have you ever wondered why candy, sports drinks, or even canned veggies are not a dingy grey? Food dyes are the reason.
The first artificial dyes date back to 300 BCE when they were used to color wine. However, natural dyes made from plants and minerals were likely used hundreds of years prior. William Perkin’s 1856 discovery of mauve, a derivative of coal, led to the creation of multiple coal-tar-colored products and many additional dyes born from its original base.
In 1880, after many years of what seemed like blind use, dyes were put under federal supervision. Even so, certain foods continued to be colored with harmful chemicals such as lead, mercury, and arsenic into the early 1900s. The year 1927 marked the inception of the U.S. Food and Drug Administration (FDA), which took over the regulation of food additives, and significant changes have occurred since.
Today, most synthetic dyes are petroleum-based, and only a handful are approved for use in food. Yet, many still have questions about potential health concerns associated with these additives. For example, the state of West Virginia recently passed a law that will ban seven food dyes from appearing in any food or drug sold in the state starting January 1, 2028. RFK Jr., the newly appointed HHS secretary and figurehead of the MAHA (Make America Healthy Again) movement, has long championed the removal of food dyes from our country’s food.
So, what is the story? Getting 400,000 signatures on a petition is one thing, but top lawmakers from a state of nearly 1.8 million people banning the use of the dyes that make cereal milk blue? That is another level. Let’s see what the science has to say about all of this.
Red 40, the most widely used dye, has been linked to hypersensitivity reactions (think hives), possible causation of hyperactivity in children, DNA damage, and may even contain cancer-causing contaminants. Similarly, Yellow 5, which is used in things like baked goods and pet foods, has also been linked to hyperactivity in children and may contain carcinogens. Red 3 is a known carcinogen in animals, and Blue 1 has been associated with inhibiting nerve cell development in artificial environments. Suffice it to say that some definite red flags exist regarding food dyes.
Can we avoid dyes? Are there alternatives? Thankfully, the answer to both questions is yes. The best way to avoid pesky dyes is to eat a well-balanced diet of fruits, vegetables, whole grains, proteins, and healthy fats rather than consuming loads of processed foods; whole foods, the way God made them! You can color homemade dishes with a few teaspoons of fruit or veggie juice, and pure herbs and spices provide vibrant colors and a kick of flavor to the most mundane dishes. Even some foods at the grocery store contain only natural food colorants—just make sure to read the label to ensure you’re getting the real deal rather than a cheap fake.
Synthetic food dyes have been around for many years, and while many people are advocating for their removal, they may stick around for a while. The good news is that even if they are never completely removed from our food, you can rest assured that you have amazing natural foods to enjoy and that, ultimately, you’re in charge of the colors you eat.
_________________________________________________________________________
Disclaimer: This information is for general knowledge and informational purposes only and does not constitute medical advice. Consult a healthcare professional for any health concerns.
