Synthetic Dyes Present in Nearly 20% of All U.S. Food Products: Study

At least 14% of all products tested contained Red Dye No. 40, which has been linked to potential health risks in children and adults.

Amid continuing concerns about the potential health risks linked to Red Dye No. 40 and other coloring products, new research suggests that nearly one in five food products sold in the U.S. contain synthetic dyes, with most of those containing twice as much sugar as similar dye-free products.

The findings were published in the Journal of the Academy of Nutrition and Dietetics late last month, building on research that has questioned the safety of synthetic food dyes for more than 40 years.

These dyes are especially common in ultra-processed foods (UPFs), which now make up a significant portion of the American diet. Many are petroleum-based compounds, such as FD&C Red No. 40, Red No. 3, Yellow No. 5, Yellow No. 6, Blue No. 1, and Blue No. 2.

In recent years, growing evidence has linked synthetic dyes to behavioral issues in children, including hyperactivity, inattention and impulsivity. In response, some lawmakers have pushed for national bans on specific additives, most notably Red No. 3, which continues to appear in products like Nerds, Pez and strawberry Nesquik, despite being banned from cosmetics and topical drugs since the 1990s due to cancer concerns.

Earlier this year, the U.S. Food and Drug Administration (FDA) announced plans to phase out several petroleum-based dyes from the food supply by early 2027, including Green No. 3, Red No. 40, Red No. 3, and Yellow No. 5. The agency reaffirmed last week that Red No. 3 remains a priority for removal ahead of the January 15, 2027 deadline.

In the new study, researchers from the University of North Carolina in Chapel Hill used 2021 data from Label Insight to calculate the number and proportion of food items containing synthetic dyes.

The team, led by Elizabeth K. Dunford, PhD, calculated the average levels of sugar, sodium and saturated fats for each category of food items and company included in the sample.

Their findings showed that 19% of the products tested contained synthetic dyes, with Red No. 40 being the most common. Although some foods had no synthetic dyes in them, others contained up to seven.

Among the top five types of foods aimed at kids, over a quarter contained synthetic dyes, compared to just over 1 in 10 in other food categories. Foods with synthetic dyes also had 141% more sugar, about 33 grams per 100 grams, compared to those without dyes, which had about 14 grams. However, foods with dyes tended to have less sodium and saturated fat.

“Foods and beverages containing synthetic dyes are widely prevalent in the US food supply, particularly in sweet foods and beverages, which are commonly marketed to children.”

-Elizabeth K. Dunford, PhD, All the Colors of the Rainbow: Synthetic Dyes in US Packaged Foods and Beverages in 2020

Dunford’s team concluded that these results have serious implications for U.S. public policy, as they suggest that synthetic dyes are quite common in American food and beverages, especially in products marketed to children.

Ultra-Processed Food Side Effect Lawsuits

As concerns grow over the health impact of synthetic dyes and and widely marketed junk foods, a number of ultra-processed food lawsuits are being investigated against major manufacturers, alleging that products heavily marketed to children contribute to the rise of serious chronic conditions, including type 2 diabetes and non-alcoholic fatty liver disease (NAFLD).

These lawsuits claim that companies knowingly formulate ultra-processed foods with high levels of sugar, additives and artificial dyes, ingredients that can disrupt metabolic health and promote overconsumption. Individuals claim that food companies target vulnerable consumers, particularly children, with aggressive marketing strategies while downplaying the long-term risks.

Public health experts warn that the surge in childhood metabolic disorders may be tied not only to poor nutritional value, but also to the addictive nature of UPFs, which are designed to maximize flavor and shelf appeal while minimizing cost. 

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