Health concerns of various food dyes, amid moves by FDA to ban petroleum-based food coloring

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:

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.”

For now it is important to be aware of what you are eating and feeding our children.

This article was originally published on Newswise: Public Health.