Maryam Yuhas, a Syracuse University Falk College of Sport Nutrition professor and registered dietitian, outlines concerns about synthetic food dyes as consumers set healthier eating goals for 2026. Her remarks summarise scientific worries and practical consequences as regulators and industry move toward change.
Dyes such as Red Dye 40, Yellow 5 and 6, and Red Dye 3 are petroleum-based colourings added to many foods to make them look more appealing. Following FDA guidance, major companies now have until 2027-28 to phase these ingredients out, but the pace and choices in reformulation remain uncertain.
Yuhas explains that food dyes are not acutely toxic, yet research raises concerns about longer-term neurodevelopmental and behavioural effects in some children. Studies indicate a genetic component: not every child is affected, but the evidence persuaded other countries to ban these additives. She warns that removing artificial colour can create tradeoffs, because manufacturers may substitute taste or appearance by adding sugar and fat during reformulation.
There is also an equity concern: ultra-processed products containing dyes tend to be cheaper and more common in low-income communities, which could leave some groups more exposed to potential risks. Yuhas recommends focusing on overall diet quality and monitoring sugar, saturated fat, protein and fibre, while the industry decides how fast to reformulate and which replacement ingredients to use.
- Sugar, saturated fat, protein, fibre to watch
Difficult words
- petroleum-based — made from oil-based industrial chemicals
- reformulation — change of a product's recipe or ingredients
- neurodevelopmental — related to a child's brain growth and development
- behavioural — connected with a person's actions or conduct
- tradeoff — a situation with both positive and negative resultstradeoffs
- ultra-processed — highly industrially made food with many additives
- equity — fairness in how benefits and risks are shared
- substitute — replace one thing with another
Tip: hover, focus or tap highlighted words in the article to see quick definitions while you read or listen.
Discussion questions
- What are possible benefits and drawbacks of removing artificial food colour, considering the article's point about adding sugar or fat during reformulation?
- How could regulators and companies address the equity concern that ultra-processed coloured products are more common in low-income communities?
- Which changes, if any, would you consider in your own shopping or eating habits after reading this article, and why?
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