Dyeing for Attention: The Health Debate Over Artificial Food Colorings

Take away message

• Emerging evidence has linked artificial food dyes to some health risks. However, no conclusive evidence is available. 

• Artificial food dyes are unessential. We do not need artificial dyes to form a healthful eating pattern.

• Natural food dyes can be alternatives to artificial food dyes with some challenges, especially for commercialization. 

• Artificial food dyes are a small component in our daily diet. Don’t lose your focus on the overall dietary pattern.

Have your kids been drawn to the colorful candies, popsicles, and snacks they see? Do you wonder whether these colorful treats will do harm to your little ones? 

Red Dye No. 3 was banned in January, 2025. The U.S. Food and Drug Administration (FDA) has recently announced a plan to phase out all petroleum-based synthetic dyes. In this article, we are going to review how these food colors are made and what would happen when people eat foods with these food colors. 

What are they?

Artificial food dyes, also known as synthetic food dyes, are man-made chemicals added to food products to enhance their colors. Historically, these artificial food dyes used to be made from coal tar, a dark liquid by-product after coal gas was made from coal. Today, many artificial food dyes are derived from petroleum. These products are rigorously tested to make sure no traces of the original petroleum are found. Currently, there are still six artificial food dyes approved by the FDA – FD&C Blue No. 1, FD&C Blue No. 2, FD&C Green No. 3, FD&C Red No. 40, FD&C Yellow No. 5, and FD&C Yellow No. 6. 

Where are they found?

Artificial food dyes are commonly found in processed foods. Some are more obvious to identify. Some are less visible. For example, artificial food dyes are found in pickles, cola, and some smoked salmon. Artificial dyes are also commonly found in dietary supplements and medications to enhance their appearance or brand recognition.

In general, artificial food dyes display more vibrant colors than natural food colors, although there may be some exceptions. For example, cheddar cheese is usually brightly orange. The color comes from annatto, a colorant from the seeds of the anchiote tree. 

Are they allowed in the rest of the world?

Artificial food dyes have been widely used around the world including the European Union (EU), the United Kingdom (UK), Japan, Australia, Canada, China, and many other countries. So far, most countries still consider them as safe to use as food additives but many regulate them tightly. 

The EU approved five artificial food dyes (E-104, 122, 124, 131, and 142) for food. However, manufacturers often are required to include a warning label on products containing artificial food dyes that have been linked to potential health risks. To avoid the warning labels, some manufacturers have elected to reformulate their products replacing artificial dyes with natural alternatives.

Similar to the EU, several artificial dyes that have been linked to health risks, although not proven, require warnings on the products. Oppositely, Japan and Australia do not have any required warning labels for food dyes. 

Due to the different regulations and permissions worldwide, there has been increasing controversy and criticism against artificial food dyes. Due to the inconclusive evidence we have currently, different interpretations may lead to different decision making. The EU tends to adopt a precautionary approach, banning substances that may be linked to health risks when definitive proof is lacking. Artificial food dyes are only one example. We have seen similar trends in terms of other food additives and genetically modified organisms.  

What do we know about artificial food colorings?

Neurobehavioral effects in children

Research has linked improved performance among children with learning difficulties and behavioral issues to diets free of a list of food additives including artificial food dyes. Some studies that looked at artificial food dyes and sodium benzoate, which is a preservative, pointed at a relationship between these additives and hyperactive behaviors among children. Some research has found increased ADHD symptoms. However, there is limited evidence in recent years to generate a conclusive link between artificial food dyes alone and neurobehavioral problems in children as these food dyes are often found in foods that contain other components linked to health concerns. 

Allergies and hypersensitivity

Allergies to both artificial and natural food dyes are rare, especially artificial food dyes as they do not contain protein. Less than 1% of the healthy individuals have shown allergic reactions to food dyes, including both IgE and non-IgE mediated. Adults and children with atopic dermatitis are more likely to be allergic to food dyes (2-7% according to previous research). Testing is limited. So far, symptoms reported by individuals are mostly mild. 

Inflammation

Overall, emerging research showing proinflammatory effects of artificial food dyes have raised concerns among consumers. A study conducted in Singapore found that over 11% of their processed food contained food dyes that could induce proinflammatory responses in cells. Red 40, which is the other artificial red food colorant that has not been banned in the US, was linked to increased inflammation in the colon in mice when they were fed a high-fat diet that mimicked a typical western diet, compared to mice on a low-fat diet and/or no Red 40. This means the combination of the high fat content in the diet and the addition of Red 40 had the most impact on inflammation and the health of the colon. 

DNA damage and cancer

The same study cited above also reported DNA damage in test tubes and in those mice when Red 40 was present. Another study showed DNA damage in human cells when exposed to tartrazine, also known as Yellow 5. The researchers concluded that prolonged intake of tartrazine may trigger cancer. However, no evidence is available to confirm that artificial food dyes cause cancer in humans. 

Addiction to “junk food”?

There have also been concerns about food dyes making processed food more attractive to people, especially kids. The processed food that contains food dyes, especially artificial food dyes, tend to be high in added sugar and low in nutrient density. Artificial food dyes do not contribute to the nutritional value of the food product. Neither do they protect the food against spoilage. Children who take in excessive amounts of processed food and beverages that contain artificial food dyes are at higher risk of obesity and other health issues related to excessive intake of calories and added sugar. 

What other alternatives do we have?

Many natural substances found in animals and plants can replace artificial food dyes, which is the reason why we have a rainbow of colors in nature. A list of daily ingredients can be used as natural food dyes. For example, spinach provides a vibrant green. Sweet potatoes can add a soft lilac when used in a small amount and a solid purple when used in large quantities. Strawberries can yield a light pink. Turmeric works well for yellow products. 

In fact, many of these practices have been widely used in the traditional cuisines of many cultures. Indian yellow rice uses turmeric. Chinese people use vegetable juice to make colorful noodles. Saffron has been used for coloring since ancient times from Europe, to Persia, to India.

These natural food colorings often bring extra benefits, including flavors, nutrients, and health benefits. Phytochemicals and zoochemicals are substances found in plants and animals respectively, that contribute to the color, flavor, and health benefits of the plants or animals. Some of them have antioxidant properties, support the immune system, or reduce inflammation.

Many manufacturers have also been scaling up their production with natural food dyes. The FDA has been working on approving more natural food colors. It recently announced that three more from natural sources were approved. 

Challenges of natural food colors

Food allergies

Although current research show a very low risk of food allergies, natural food colors such as carmine (a red colorant extracted from insects) and annatto (an orange-red colorant from the seeds of the anchiote tree) have triggered allergic reactions as they may contain sufficient amounts of protein that is responsible for the food allergies. As we incorporate more animal and plant based food colorants into our diet, it is possible that we will be introducing more allergens to the food. 

Cost

Natural food dyes are usually more expensive than artificial dyes. This is due to the need to source them, process them, help stabilize them and keep the shelf life. 

Stability

Although there are many natural food dyes available, they are significantly less stable than artificial food dyes. Scientists have been working on innovative techniques to improve the stability during processing, storage, and commercialization. 

Natural food dyes can not produce the spectrum that artificial dyes can, or as vibrantly and consistently as artificial dyes can either. However, do we need those bright, sometimes obnoxiously radiant colors? Probably not. There are manufacturers introducing strawberry milk that is white in color to kids. It may take a while for people to rewire the brain to accept such a concept, but eventually I believe this is a way for people to find the natural beauty in food without the unnecessary addition of artificial colors.