Dangers of Artificial Food Dyes and Flavors

In today’s world, where food is as much about visual appeal as it is about taste, artificial colors and flavors have become a significant part of our diet. Whether it’s the brightly colored candies that attract kids or the artificially flavored chips and sodas that offer an intense taste, these additives are everywhere. But what exactly are artificial food colors and flavors, and why should you be cautious about them?

Chopped vegetables and herbs laid over dyed fabric.

What Are Artificial Food Colors and Flavors?

Artificial food dyes are synthetic chemicals made in labs to enhance the appearance of food. They don’t come from fruits, vegetables, or anything naturally colorful—they’re often derived from petroleum, a far cry from the wholesome ingredients we want in our diets. You’ll find them in everything from candies and sodas to baked goods and snacks. Some common ones include:

  • Red No. 3 (Erythrosine): Less commonly used but found in candies and other red-colored items.
  • Green No. 3 (Fast Green): A less common dye but used for green colors in some candies and ice creams.
  • Blue No. 2 (Indigo Carmine): Used in baked goods, cereals, and snacks.
  • Blue No. 1 (Brilliant Blue): Found in ice creams, candies, and frostings for a vivid blue.
  • Yellow No. 6 (Sunset Yellow): Produces an orange color and is often added to snacks, sausage, drugs and baked goods. 
  • Yellow No. 5  (Tartrazine): Used for bright yellow colors in candies, ketchup, cheese, beverages, and cereals. 
  • Red No. 40 (Allura Red): A common red dye used in drinks, cosmetics, fruit snacks, candies, and baked goods.

On the other hand, artificial flavors are chemical compounds designed to mimic natural flavors like fruit or vanilla. Instead of getting flavor from real ingredients (like using fresh lemons for lemon-flavored treats), artificial flavors are engineered in labs. The goal? To replicate the taste of real foods in a cheaper, more convenient way. But like artificial colors, these flavors are far from natural.

Why Are They Used?

For food manufacturers, artificial colors and flavors are a no-brainer. They make products more visually appealing and boost flavor intensity, all while keeping costs low. It’s cheaper and easier to create a blueberry flavor using chemicals than using actual blueberries. Unfortunately, while these additives may make food look and taste more exciting, the health impact isn’t.

Why Should You Avoid Them?

There are several health concerns associated with both artificial colors and flavors, and the evidence is growing stronger every day.

Health Concerns Linked to Artificial Colors

Hyperactivity in Children
This is a big one, especially for parents. Some studies suggest that certain food dyes, may contribute to hyperactivity in kids. “Evidence shows that synthetic food dyes are associated with adverse neurobehavioral outcomes in some children,” said OEHHA Director Lauren Zeise. This was a comment in relation to a recent report by California’s Office of Environmental Health Hazard Assessment (OEHHA), the study was backed by Oxford and Berkley. 

They express how these neurotoxicological outcomes are probably due to the fact that young children tend to have higher exposer to these chemicals compared to adults due to their size, the amount exceeds the regulatory guidelines. They also stress reducing exposer to artificial dyes for behavioral symptoms especially for children with ASD (autism spectrum disorder) and ADHD.

Over the last 20 years the estimated increase in diagnosis of ADHD is 6.1% to 10.2%. Possibly meaning children are getting over diagnosed with ADHD, while artificial dyes are the real culprit. Even if your child doesn’t have ADHD, there’s still concern that these dyes could negatively affect their behavior.

(BERKLEY PUBLIC HEALTH, 2021)

(OFFICE OF ENVIRONMENTAL HEALTH HAZARD ASSESSMENT, 2021)

Allergies and Sensitivities
Another issue is that some artificial food dyes and flavors can trigger allergic reactions in sensitive individuals. If you or someone in your family has food sensitivities, these additives are worth avoiding.

Key Dyes of Concern:

  1. Carmine (Natural Red 4) – This dye, derived from cochineal insects, has been connected to reactions including skin swelling, respiratory issues, and in rare cases, anaphylactic shock. It can be found in fruit yogurt, drinks, candies and meats.

  2. Red 40 (Allura Red) – Found in many processed foods, this synthetic dye can cause reactions resembling allergies, like facial swelling and hives. Although research does not definitively prove its danger, it is a common allergen.

  3. Yellow 5 (Tartrazine) – Some individuals report hives and respiratory issues, and there is older evidence suggesting it may exacerbate asthma symptoms in sensitive individuals.

  4. Blue 1 – Known as Brilliant Blue, this dye is linked to neurotoxic effects in children and fetuses in certain studies, though reactions are generally rare.

(STEPHENIE WATSON – HEALTHLINE, 2024)

 

Natural food cloth dyed on a counter.

 

Cancer Risk
The CSPI’s report on artificial food dyes discusses links between certain food dyes and cancer in animal studies, prompting concern over their potential health impacts in humans. Notably, Red 3, used in candies, baked goods, and maraschino cherries, has been linked to thyroid tumors in rats. Although the FDA acknowledged this risk in the 1980s, it only restricted the dye in cosmetics, leaving it permitted in foods.

Yellow 5 and Yellow 6, both widely used in snacks and beverages, have also been associated with cancer risks. These dyes sometimes contain contaminants, like benzidine, which may increase cancer risk, though the FDA has set limits on these substances. However, critics argue that these limits are outdated and may not adequately protect consumers, especially children, who are more vulnerable to carcinogens due to higher intake relative to body weight.

(CENTER FOR SCIENCE IN THE PUBLIC INTEREST, 2010)

Gut Health Disruption

Recent studies indicate that synthetic food dyes, especially azo dyes like Allura Red (Red 40), Sunset Yellow, and Brilliant Blue, may negatively impact gut health by triggering inflammation and potentially affecting the gut microbiome. Research involving Allura Red has shown that regular exposure in animal models, can lead to inflammation in the large intestine.

This dye was observed to disrupt gut barrier integrity, increase colonic serotonin production (a compound linked to inflammatory bowel diseases like Crohn’s), and alter the gut microbiota, which could contribute to long-term inflammation, digestive disorders, and maybe even metabolic problems. Your gut is at the center of your health, so anything that harms it is worth cutting back on.

 
Health Concerns Linked to Artificial Flavors
The most difficult thing about artificial flavors is that in the United States there is rule or law making the companies specify what is in “artificial” or “natural” flavoring. Natural and artificial flavors are surprisingly not all that different, both are synthesized in a lab (making neither safer than the other). Natural could refer to castoreum which is a natural flavoring for vanilla extract which is found in the anal glands of beavers. 
 
But without these additives mass-produced foods would be bland and extensively more expensive to produce. The artificial flavors allow foods to have less sugar, salt and calories but still be tasty.
 
Cancer
In 2018 the FDA banned six food flavorings due to possible carcinogens and cancer concerns found in studies. They included benzophenone, pulegone, ethyl acrylate, eugenyl methyl ether, myrcene, and pyridine. Does this raise concerns that other flavorings might also have adverse effects?
 
Obesity
There are theories that artificial flavors might encourage overeating by disrupting natural hunger cues and flavor-nutrient associations. This is done because the flavors encourage eating for pleasure even if you are not hungry. The flavors also affect “flavor-nutrient learning”, which is your body’s way of recognizing what is good or bad for your body. These artificial flavoring make it harder for your body to recognize what it needs and should have. 
 
Allergies
Because companies aren’t required to list what is inside the artificial and natural flavorings that means you dont exactly know what the product contains. This means that possible allergies might be inside them, and you won’t even be able to check and see what is causing it without completely taking away the flavorings. It is good to mention allergies to these are rare and companies in the UK and US are required to list if the product contains common food allergies such as gluten, nuts, and seafood.
 
 
 
Bans and Regulations in Other Countries

It’s interesting to see how differently other countries approach artificial food colors and flavors compared to the United States. While many of these additives are allowed here, other countries have taken a more cautious approach, banning or restricting their use altogether.

European Union
The EU has much stricter regulations. For example, foods containing certain artificial dyes (like Red No. 40 and Yellow No. 5) must come with a warning label: “May have an adverse effect on activity and attention in children.” In the U.S., no such warning exists. The EU has even banned some dyes entirely, like Blue No. 2 and Green No. 3, over health concerns.

United Kingdom
In the UK, the government recommended that food manufacturers phase out artificial food colors linked to hyperactivity in children. Many brands there have switched to natural alternatives, like beetroot and turmeric, to color their products instead. As a result, British foods often look more muted but come with fewer health risks.

Norway and Austria
These countries have gone a step further and completely banned several artificial food dyes, including Yellow No. 5 and Red No. 40. Their approach prioritizes public health over the convenience of food manufacturers.

Canada
While Canada is more similar to the U.S. in terms of what’s allowed, they’ve banned certain artificial dyes, like Red No. 2 and Blue No. 2, over safety concerns.

Natural Alternatives to Artificial Colors and Flavors

The good news is that you don’t have to give up colorful, flavorful foods if you’re avoiding artificial additives. Many companies are starting to use natural alternatives that come from real foods. Some common natural food colorings include:

  • Beet juice: Creates red or pink hues.
  • Turmeric: Adds a yellow or orange tint.
  • Paprika: A good source for red tones.
  • Spirulina: A blue-green algae that makes for a natural blue.

And for flavors, natural extracts like vanilla, citrus oils, and fruit concentrates can be used instead of artificial flavors. Not only are these safer, but they can also add a bit of nutritional value since they come from real food.

Conclusion: Are Artificial Colors and Flavors Really Worth It?

In the end, it comes down to a simple choice: do you want to eat food that looks and tastes great but comes with potential health risks, or would you rather stick to more natural options? While occasional consumption of artificial food colors and flavors may not be harmful, regular exposure could increase your risk of hyperactivity, allergies, gut issues, and even cancer.

The good news is that it’s easier than ever to find naturally colored and flavored foods these days. By choosing whole, minimally processed foods, and checking ingredient labels carefully, you can cut down on your intake of artificial additives and feel good about what you’re feeding yourself and your family.

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Medical Disclaimer:

The information provided on this blog is for educational and informational purposes only and is not intended as medical advice. I am not a healthcare professional, and the content provided should not be a substitute for professional medical advice, diagnosis, or treatment.

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