Red Dye No. 3 – The Banned Colorant That’s Still in Your Food
Red Dye No. 3, also known as erythrosine, faces regulatory scrutiny, with California’s Food Safety Act scheduled to ban it starting in 2027. This decision came after animal studies revealed that high levels of this artificial coloring could cause cancer in male rats. Despite these findings, products containing Red Dye No. 3 remain on store shelves throughout most of the United States.
Even before official bans took effect, some food companies began voluntarily phasing out Red Dye No. 3. Some food companies have begun voluntarily phasing out artificial dyes in recent years. Synthetic food dyes can be found in many types of food and beverages, particularly affecting development and causing behavioral difficulties in children. Seven dyes are especially concerning: Red 3, Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, and Green 3.
The troubling reality is that Red Dye No. 3 was last meaningfully reviewed by the FDA for safety in 1982, and since then, there has been a sea change in the scientific understanding of these additives and their health effects.
Brominated Vegetable Oil – The Flame Retardant in Your Soda
Brominated vegetable oil is one of five dangerous ingredients that Consumer Reports identifies as being in our food but shouldn’t be. This additive, originally developed as a flame retardant, has been used in citrus-flavored beverages to keep flavoring oils from separating and floating to the surface.
The FDA issued a final rule banning BVO from food and beverages based on animal studies that showed a buildup of BVO and thyroid dysfunction in rats that ingested the additive. Since most companies had already replaced BVO with an alternative ingredient, very few beverages contained BVO by the time the rule took effect. Manufacturers had until August 2, 2025, to remove any remaining BVO from their products.
Brominated vegetable oil was last meaningfully reviewed by the FDA for safety in 1977, making its regulatory approval nearly five decades old. Each of these banned substances has been clearly linked to health harms and has been banned for use in food by regulators in European countries who weighed the latest scientific evidence.
Propylparaben – The Hidden Preservative
The use of propylparaben, an antimicrobial agent, was banned from food products in the EU back in 2006, but it is still allowed in the U.S. under GRAS designation. While many cosmetic companies have removed this ingredient, labeling their products as “paraben-free,” propylparaben can still be found in baked goods like Cafe Valley muffins and Weight Watchers cakes, as well as tortillas and trail mix.
Animal studies from the early 2000s found that rats who ingested propylparaben had a decreased sperm count. This finding raises serious concerns about reproductive health effects in humans. Propylparaben is one of four harmful chemicals banned by California’s Food Safety Act.
The concerning pattern emerges when examining regulatory timelines: propylparaben was last meaningfully reviewed by the FDA for safety in 1977, leaving nearly half a century of scientific advancement unaccounted for in its safety assessment.
Potassium Bromate – The Dough Strengthener Linked to Cancer
Potassium bromate appears on Consumer Reports’ list of dangerous ingredients that are in our food but shouldn’t be. This chemical serves as a dough strengthener and flour improver in bread and baked goods, helping create that perfect texture consumers expect.
Azodicarbonamide, or ADA, is used as a dough conditioner and strengthener, as well as a bleaching agent in breads and pastries. ADA has been linked to an increased risk of cancer. It may also cause liver and kidney injury and affect the blood and the nervous and respiratory systems. While this refers to ADA specifically, potassium bromate shares similar concerns as a dough-conditioning agent.
Potassium bromate was last meaningfully reviewed by the FDA for safety in 1973, making it one of the most outdated approvals still in use today. This substance has been banned for use in food by regulators in European countries who weighed the latest scientific evidence.
Titanium Dioxide – The Whitening Agent That May Damage DNA
Titanium dioxide is a color additive used mostly in candy. It may damage DNA. This white pigment appears in countless food products to create that bright, appealing appearance consumers associate with freshness and quality.
The EFSA has banned the use of TiO2 as genotoxic effects of this additive could not be ruled out, demonstrating how European regulators have taken a more precautionary approach. Titanium dioxide was dropped from California’s bill during the legislative process, though it remains a substance of concern.
The regulatory timeline reveals another concerning pattern: titanium dioxide has not undergone recent comprehensive safety evaluation by the FDA, while the EFSA banned it in 2022 due to genotoxicity concerns. This extended timeframe means decades of scientific research on DNA damage and genotoxicity have not been incorporated into its safety profile.
Monosodium Glutamate (MSG) – The Flavor Enhancer With Hidden Risks
MSG has been linked with obesity, metabolic disorders, Chinese Restaurant Syndrome, neurotoxic effects and detrimental effects on the reproductive organs. A large prospective cohort study revealed positive associations between exposure to the widely used glutamate food additives, especially MSG (E621) and CVD, CVA, and CHD risks.
MSG is a flavor enhancer that’s frequently added to canned vegetables, soups, deli meats, and restaurant foods to lend a savory, rich flavor. MSG is also found in many processed and packaged foods, and in many hot dogs and lunch meats. Condiments like salad dressing, mayonnaise, ketchup, and barbecue sauce also frequently contain MSG, as do packaged seasoning blends, frozen pizzas, and instant noodles.
Preclinical studies have associated MSG administration with cardiotoxicity, hepatotoxicity, neurotoxicity, low-grade inflammation, metabolic disarray and premalignant alterations, along with behavioral changes. Moreover, links between MSG consumption and tumorigenesis, increased oxidative stress and apoptosis in thymocytes, as well as genotoxic effects in lymphocytes have been reported. Higher intakes of food additive MSG were associated with higher risks of CHD, and this large prospective cohort study revealed positive associations between exposure to MSG and CVD risks.
Aspartame – The Artificial Sweetener Under Scrutiny
Aspartame is an artificial sweetener that can affect the hormones that regulate metabolism and have a negative effect on weight control. It has also been linked to heart disease and increased risk of cancer. This ubiquitous sweetener appears in thousands of diet products, promising zero calories but potentially delivering unexpected health consequences.
Aspartame is made up of 50% phenylalanine, 40% aspartic acid, and 10% methyl alcohol. Phenylalanine and aspartic acid are actually important amino acids that are found naturally in many foods, but again the percentages used in the man-made sweetener is much too high for our bodies to consume naturally. Methyl alcohol is sometimes called wood alcohol, and it can cause blindness as well as kidney and liver failure. Methyl alcohol is thought to turn into formaldehyde in the body. Formaldehyde is a chemical used in embalming and is considered poisonous to the central nervous system.
The consensus appears to be that non-caloric sweeteners do not lead to weight loss nor do they prevent weight gain. Non-caloric sweeteners do not seem to promote the same satiety as caloric sweeteners. Artificial sweeteners have been shown to affect glucagon like peptide-1 (GLP-1) secretion. Another study looking at individuals with a body mass index (BMI) of 42 demonstrated that when given sucralose prior to an oral glucose tolerance test, blood sugars peaked at higher levels and insulin levels were 20% higher compared to receiving water prior to an oral glucose tolerance test.
High Fructose Corn Syrup – The Metabolism-Disrupting Sweetener
Several studies have linked high fructose corn syrup to obesity, heart disease, and cirrhosis of the liver. High fructose corn syrup is a kind of processed sugar used in packaged foods. It can lead to increased fat production and inflammation. Consuming high fructose corn syrup spurs a reaction that encourages your liver to create more fat. When fat builds up, it can’t be passed through your body, so it hangs around. The rest of it gets stored as triglycerides (a form of fat in your blood) or as body fat. That can trigger unintended weight gain and a cascade of health problems.
Overall results from three studies indicated a significant increase in CRP levels in the HFCS group compared to sucrose. Analysis of data from the literature suggests that HFCS consumption was associated with a higher level of CRP compared to sucrose, whilst no significant changes between the two sweeteners were evident in other anthropometric and metabolic parameters. C-reactive protein elevation indicates systemic inflammation, a key driver of chronic diseases.
It has been demonstrated in a rat study that the addition of sugars, in general, and HFCS directly or indirectly contribute to obesity, as well as various types of metabolic disorders and diseases. Studies have shown that excess consumption of sugar can lead to weight gain, confers a greater risk of developing metabolic heart disease, and an increased risk of early mortality.
Sodium Nitrite – The Preservative With Cancer Links
Sodium nitrite is an additive used to preserve meat. When added to processed foods, nitrites are associated with an increased risk of cancer. This preservative gives cured meats their characteristic pink color and helps prevent bacterial growth, particularly the dangerous Clostridium botulinum that causes botulism.
The cancer risk stems from nitrites’ ability to form nitrosamines in the stomach, particularly when combined with amino acids from protein. These nitrosamines are potent carcinogens that have been linked to colorectal, stomach, and other cancers. More than 10,000 additives are allowed for use in food sold in the U.S. Many food chemicals have not been thoroughly reviewed for safety or have not been re-reviewed for decades with the newest science in mind.
The concerning reality is that sodium nitrite appears in virtually all processed meats, from hot dogs and bacon to deli meats and sausages. Animal models and in vitro studies have highlighted neurotoxic, cytotoxic, genotoxic and carcinogenic effects. High intake of non-caloric sweeteners has been linked to cardiovascular disease and depression in adults and is linked to childhood obesity. Potentially, they are a ticking time bomb for adult obesity, metabolic syndrome, cardiovascular diseases, mental health disorders and cancers.
The mounting evidence against these nine common food additives reveals a troubling pattern in our food system. Food safety advocates have concerns about a broad range of food additives, hundreds of which have entered the food system in the past two decades without a rigorous safety review by the Food and Drug Administration. Each can be found in scores and in some cases hundreds of products currently on supermarket shelves, each has been clearly linked to health harms, and each has been banned for use in food by regulators in European countries who weighed the latest scientific evidence.
Evidence is mounting that synthetic chemicals used as food additives may have harmful impacts on health. A systematic review published in 2024 identified that higher consumption of ultra-processed foods is associated with a greater risk of adverse health outcomes, particularly with respect to cardiometabolic health and mortality. The choice is ultimately yours, but knowledge empowers you to make informed decisions about what goes into your body and your family’s bodies.
What steps will you take to protect your health from these hidden dangers? The evidence is clear, yet the choice remains in your hands every time you reach for that colorful package on the grocery shelf.
