Health hazards of synthetic food dyes

Synthetic food coloring enhances the visual appeal of foods, influencing consumer preferences by suggesting vitality, quality and nutritional value. However, these artificial additives are solely designed to drive sales and provide no nutritional benefits. Most food dyes are made from petroleum, which makes them cheaper and more durable than the natural colors.  Such food dyes, widely prevalent in processed foods, rely on outdated approvals despite evidence of widespread toxicity, carcinogenicity and adverse neurobehavioral effects.

Deleterious health effects linked to synthetic food colorings in children are: neurobehavioral disorders, allergic reactions, carcinogenic and mutagenic potential, gastrointestinal and respiratory issues, toxicity, developmental and growth delays and behavioral changes.

Synthetic food dyes, which include yellow 5 (tartrazine), red 40, red 2, yellow 6, green 3, blue 1 and blue 2, are not used as prolifically or at all in countries other than the USA.  In Europe, where food coloring is restricted, foods colored with some of these dyes require a label noting they are linked with behavioral problems.  

One study conducted in the USA found that nearly half (43.2%) of grocery store products contained artificial food colorings (AFCs), with Red 40 (29.8%), Blue 1 (24.2%), Yellow 5 (20.5%) and Yellow 6 (19.5%) being the most common. Candies (96.3%), fruit-flavored snacks (94%), and drink mixes/powders (89.7%) had the highest prevalence of AFCs.