The Trump Administration’s Make America Healthy Again (MAHA) commission, led by Health and Human Services Secretary Robert F. Kennedy Jr., has aimed to restrict allegedly harmful additives like food dyes, especially for children, since January. Around 19% of packaged food and drinks in the United States contain artificial food dyes.
Although some studies have shown links between synthetic food dyes and health issues in children, Bradley Bolling, a professor in UW-Madison’s food science department, said results “have been highly debated.”
“Different scientific bodies have come to different conclusions, and we don’t yet have a clear consensus,” Bolling said.
In 2018, the American Academy of Pediatrics (AAP) released a scientific report noting certain synthetic food additives may have negative effects on children’s health, supporting calls for further research — especially related to long-term exposure.
A study from 2007 suggested links between synthetic food dyes and neurological behavior in children like hyperactivity. The European Food Safety Authority required warning labels after the study, while the U.S. Food and Drug Administration (FDA) concluded the evidence was insufficient to change regulations.
Are the changes necessary?
Amid the national MAHA push, Rep. Clint Moses (R-Menomonie) and Sen. Rachael Cabral-Guevara (R-Fox Valley) introduced a Wisconsin bill to restrict certain additives in school meals, including Red 3, a petroleum-based dye often used in sweets like candy and cookies.
Other states have done the same. California has enacted reforms to target dyes and is now advancing broader school meal measures. Virginia and West Virginia recently passed additive limits, and New York City has adopted standards to restrict artificial food dyes.
Some studies, like the 2007 study, found synthetic dyes have adverse effects in children.
But scientific caution is only one side of the debate. While some research shows removing additives may improve food quality, the higher costs of dye-free products risk reinforcing inequities if they are not made accessible to all consumers.
Bolling said there is no strong biological mechanism yet that explains how synthetic dyes might influence behavior.
“I’m not aware of a strong mechanistic link in humans,” Bolling said. “That doesn't mean it's impossible. It's just that the science isn't well established.”
Bolling highlighted the need for more research into whether natural dye substitutes could function as effectively as synthetic dyes and provide health benefits that many assume they might.
Why not substitute synthetic dyes with natural colors?
Synthetic colors remain widespread partly because they are cheaper and more vibrant than natural alternatives. Stability and vibrancy in coloring products are important since consumers often base their choices on the appearance of food, and thus far, natural colors tend to fade more quickly and often do not deliver the same intensity as synthetic dyes.
“It’s really about consumer expectations,” Bolling said. “We expect brightly colored products, especially for kids, and synthetic dyes deliver that at a low cost.”
But natural dyes like beet juice, turmeric or black carrots are increasingly used in cereals, yogurts and snacks. Researchers like Bolling are exploring how to stabilize natural pigments so they can match consumer expectations without sacrificing their nutritional benefits.
For parents who are worried about dyes, Bolling suggested “think about it holistically.”
“Unless a child has a known allergy or hypersensitivity, we are not that worried about toxicological effects,” Bolling said. “What matters more is setting children up with healthy dietary patterns — more fruits, vegetables and whole grains, less added sugar.”
Whether it’s campaigns like MAHA, state laws or consumer choices, the debate over synthetic food dyes ultimately raises a larger question: how do we ensure all children — not just those with access to special products — can build healthy eating habits?
“Efforts to reduce synthetic dyes are really part of a larger push to reduce ultra-processed foods overall,” Bolling said. “That means less added sugar, more nutrient-dense foods and better long-term health patterns.”
