Public school students in California will no longer be served foods with red dye No. 40 or five other chemicals, thanks to a bill signed by Governor Gavin Newsom. California is the first state to pass a law banning certain harmful ingredients commonly found in processed foods.
The California School Food Safety Act prohibits schools from providing foods or drinks containing red dye No. 40, yellow dyes Nos. 5 and 6, blue dyes Nos. 1 and 2, and green dye No. 3, effective December 31, 2027.
Introduced by Assemblymember Jesse Gabriel, the bill targets synthetic food dyes known to potentially harm children. A 2021 study from the California Office of Environmental Health Hazard Assessment linked these chemicals to behavioral challenges and concentration issues in kids.
How Worried Should We Be About Food Dye?
Registered dietitian Tami Best emphasizes the importance of being mindful of food dyes’ health implications, particularly as they are commonly used in a wide range of products, including foods marketed as healthy. Best advocates for a diet based on whole foods to avoid artificial additives.
Manufacturers often use food dyes to make products more appealing, especially to children, leading to increased consumption of ultra-processed foods. Research suggests a link between such foods and obesity and cardiometabolic conditions in children.
How Much Artificial Food Dye Is Safe to Eat?
Currently, there are no defined safety guidelines for artificial food dyes. Best recommends limiting intake of products containing these chemicals and opting for natural dyes from plant foods like carrots, currants, beets, and berries. Checking food labels for ingredients can help avoid artificial dyes present in processed foods.
While artificial food dyes lack nutritional benefits, they can still be consumed in moderation as “treat foods” within a diet primarily based on whole foods. Encouraging a shift towards real, unprocessed foods is crucial for promoting healthier choices, especially for children.
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- Evgenia Petridi, Kalliopi Karatzi, Emmanuella Magriplis, Evelina Charidemou, Elena Philippou, Antonis Zampelas, The impact of ultra-processed foods on obesity and cardiometabolic comorbidities in children and adolescents: a systematic review, Nutrition Reviews, Volume 82, Issue 7, July 2024, Pages 913–928, https://doi.org/10.1093/nutrit/nuad095