Experts call for natural food coloring as concerns grow over synthetic dyes in children's diets

Synthetic food dyes, widely used in packaged foods and drinks, may disproportionately affect children, according to Armenia’s Heratsi Analytical Center. Research from clinical trials, animal studies, and regulatory reviews links certain dyes to behavioral changes, allergic reactions, and gut-brain axis concerns.

The most common artificial food dyes include Red No. 40 (Allura Red), Yellow No. 5 (Tartrazine), Yellow No. 6 and Blue No. 1. They are used in candies, cereals, soft drinks, sauces and ice cream. While approved for use by regulatory bodies, allowable amounts and labeling requirements vary by region.

Children are more vulnerable to these additives due to smaller body mass, higher consumption relative to weight and developing liver and gut systems, which may affect metabolism and detoxification. Certain genetic variations affecting histamine and enzyme activity may also increase sensitivity. Studies have linked high-intensity colored products, such as syrups and brightly colored drinks, to behavior changes, particularly in children with ADHD or autism spectrum disorders.

In the US, food dyes are regulated by the FDA, which mandates ingredient labeling, especially for known allergens. In contrast, the EU requires warning labels on products containing specific synthetic colors, reflecting a more precautionary approach.

Experts advise parents to check ingredient lists for FD&C dyes, choose products without artificial colors when possible and monitor overall consumption.

Recent regulatory changes in the US reflect growing caution. In 2024, brominated vegetable oil, a synthetic emulsifier, was banned, and by 2027, Red No. 3, long linked to cancer concerns, will have been removed from the market. These steps align US standards more closely with Europe’s stricter safety approach, which prioritizes consumer health over manufacturing convenience.