Newswise–-Soon popular candies, drinks and other colorful snacks may look a little different – everything from Skittles to Cheetos could change in color soon, as the FDA moves to push food manufacturers to phase out synthetic food dyes, in particular those that are petroleum based like red dye 40, yellow dye 5, yellow dye 6, blue dye 1, blue dye 2 and green dye 2 this year.
It is also requesting food companies to phase out red dye 3 by the end of next year.
The move pushes up an announcement earlier this year to ban specifically red dye number 3 by the end of 2027.
Studies have linked red 3 food dye, and other petroleum based dyes to cancer in animals, but not yet linked to cancer in humans. Advocacy groups that believe the research on cancer in animals exposed to this food additive is enough to be concerned about its impact on humans, but some of the research on the dye causing cancer in rats is believed to be due to the different way that animals metabolize the dye.
Red dye, made from petroleum, was approved for use in food in 1907. In the 1980s the FDA was made aware it was a possible carcinogen, when a study found male rats exposed to high doses of the dye developed tumors. The red dye was banned from cosmetics in 1990.
Red food dye isn’t the only synthetic dye that is potentially harmful to your health. Studies found increased risks of cancer, cell damage and sleep disturbances:
Cancer Risk: Red No. 3, Red No. 40, Blue No. 2, and Green No. 3 have been linked to cancer or tumor development in animal studies. Additionally, some sources suggest that Red No. 40, Yellow No. 5, and Yellow No. 6 may contain or be contaminated with known carcinogens.
Cellular Toxicity: Blue No. 1 and Yellow No. 6 have shown potential toxicity to certain human cells in some studies.
Behavioral Effects in Children: Even small amounts (as little as 1 milligram) of Yellow No. 5 have been associated with irritability, restlessness, and sleep disturbances in sensitive children.
Allergic reactions: Although rare, some individuals may experience allergic reactions to specific food dyes, ranging from mild skin rashes to more severe reactions like anaphylaxis. Tartrazine (FD&C Yellow No. 5) is the most commonly implicated dye in allergic reactions.
Previously it has been said for the vast majority of people, consuming food dyes at levels typically found in processed foods is not likely to pose a significant health risk, but as consumers eat more processed foods each day, the amount of food dye consumed is also increasing.
“Patients are often shocked to learn how much dye, sugars and additives are found in our food,” said Robert Hildebrandt, MBA, RDN, CDCES of the Diabetes Management Center of Hackensack Meridian Southern Ocean Medical Center. “Even foods marketed as healthy, something as simple as pickles for example, often have dyes in them. It’s so important to thoroughly read labels. I encourage patients to focus on naturally, unprocessed, whole foods.”
“Studies are underway to investigate how processed foods, which often contain more fat, sugar, salt and color additives, impact our health and risk for chronic conditions such as cancer. ” said Kathryn Hamilton, MA, RDN, CSO, FAND, manager, clinical nutrition, John Theruer Cancer Center at Hackensack University Medical Center. “Overall more research is needed to fully understand the health impact of dyes versus the impact of the other ingredients in our diet among other factors.”
Consumers should be aware of what they are eating and feeding their children. They should read food labels carefully, and be aware of which foods contain artificial colors.
Consumption of heavily processed foods are often high in artificial colors and other additives. For a healthier choice, select whole, unprocessed foods. These foods are naturally free of artificial food dyes.
Consumers sensitivity to food dyes should consult with a healthcare professional or registered dietitian nutritionist. They can identify and eliminate potential triggers.
