Some food dyes have been found to raise health concerns of varying degrees. Red 3 causes cancer in animals, and there is evidence that several other dyes also are carcinogenic. Three dyes (Red 40, Yellow 5, and Yellow 6) have been found to be contaminated with benzidine or other carcinogens. At least four dyes (Blue 1, Red 40, Yellow 5, and Yellow 6) cause hypersensitivity reactions. Synthetic food dyes have also been linked to a smattering of other health conditions, including allergies and asthma. The majority of artificial food colorings have been found to raise significant health concerns, including increasing inflammation and disrupting the functioning of the immune system. A study found that food colorants such as Red 40, Yellow 5, and Yellow 6 can be found in a majority of products in the US – 90%, to be strikingly exact. These dyes could be bad for the digestive system. However, regulatory agencies like the US Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA) have concluded that the dyes do not pose significant health risks. It is important to note that some food dyes are deemed safe in one country but banned from human consumption in another, making it extremely confusing to assess their safety. Therefore, it is best to avoid processed foods that contain dyes and focus on eating whole, unprocessed foods, which are naturally free of artificial dyes. Here are a few foods that are naturally dye-free:
- Dairy and eggs: Milk, plain yogurt, cheese, eggs, cottage cheese.
- Meat and poultry: Fresh, unmarinated chicken, beef, pork, and fish.
- Fruits and vegetables: Any fresh or frozen fruits and vegetables, including berries, apples, bananas, carrots, broccoli, and spinach.
