Expert warns about synthetic food dyes ^{CEFR B1}

Maryam Yuhas, a Syracuse University Falk College of Sport Nutrition professor and registered dietitian, has new information about synthetic food dyes as people set healthier eating goals for 2026. She explains the current scientific concerns about these additives.

Dyes such as Red Dye 40, Yellow 5 and 6, and Red Dye 3 are petroleum-based colorings that manufacturers add to many foods to make them look more appealing. Major companies now have until 2027-28 to phase these ingredients out following FDA guidance.

Yuhas says food dyes are not toxic immediately, but scientists worry about longer-term neurodevelopmental and behavioral effects in children. Research shows a genetic component: not all children react, but enough do that some countries have banned these ingredients. She also warns that removing artificial colour can bring tradeoffs, because companies might add sugar and fat when they reformulate products.

The dyes are common in ultra-processed items that tend to cluster in low-income communities, which could increase exposure for some groups. Yuhas advises focusing on overall diet quality—pay attention to sugar, saturated fats, protein and fibre—and notes it is unclear how quickly companies will complete reformulation or what replacements they will use.