Is Food Coloring Bad for Adults? A Look at the Health Risks

December 8, 2025 •

4 min read

While the FDA has repeatedly stated that color additives are safe when used according to regulations, concerns persist among some consumers regarding potential health risks. This raises a critical question for many adults: is food coloring bad for adults, or is it a harmless ingredient in moderation?

Quick Summary

The health effects of artificial food dyes on adults are debated, with some studies suggesting links to inflammation and potential cancer risks, primarily in processed foods.

Key Points

FDA deems most dyes safe in moderation: The U.S. Food and Drug Administration generally considers approved food dyes to be safe at the levels typically consumed, but some individuals may have sensitivities.
Dyes are in ultra-processed foods: The strongest correlation isn't the dyes themselves, but that they are most prevalent in ultra-processed foods, which are independently linked to a higher risk of chronic disease.
Some dyes have cancer concerns: Certain dyes, like Red 3, have been phased out due to links to cancer in animal studies, while others like Red 40 and Yellow 5 have been associated with potential carcinogens in lab tests.
Allergies and sensitivities are possible: Though rare in adults, some individuals can experience allergic reactions or sensitivities to dyes like Yellow 5 and Red 40, manifesting as hives, itching, or swelling.
Natural dyes are not risk-free: Natural colorants, such as carmine, can also cause allergic reactions in some people, though they are often perceived as a healthier alternative.
Prioritize whole foods: A diet focusing on whole, unprocessed foods will naturally reduce your exposure to food dyes and improve overall health, irrespective of the direct risks of the dyes.

The Regulatory Landscape of Food Coloring

The safety of food colorings is a topic of ongoing debate, with significant differences in regulation between regions. In the United States, the Food and Drug Administration (FDA) approves and certifies artificial food dyes, which are typically derived from petroleum. These certified colors are required to undergo batch certification to ensure they meet quality and safety specifications. However, this regulatory framework is constantly evolving. In 2025, the FDA announced plans to revoke authorization for certain synthetic dyes, like Red 3, after animal studies raised cancer concerns under the Delaney Clause. Other nations, particularly in Europe, have stricter regulations or have even banned certain dyes outright, leading some U.S. manufacturers to produce different, dye-free versions of their products for those markets.

Potential Health Risks for Adults

While the association between food dyes and hyperactivity in children has been studied extensively, the potential long-term effects on adult health are less clear, and research is more limited. However, some studies and expert opinions have highlighted several areas of concern.

Inflammation and Digestive Issues

Some artificial dyes have been linked to increased inflammation in the body. A 2023 study published in Foods suggested that high, chronic intake of synthetic additives, including food dyes, may not be advisable. Certain dyes, such as Red 40, have been linked to inflammatory bowel disease in animal studies. Additionally, some dyes have been reported to interfere with the digestive enzymes produced by the body, potentially contributing to digestive discomfort and issues like leaky gut.

Cancer Concerns

While direct evidence linking artificial food dyes to cancer in humans is limited, some animal studies and epidemiological findings have raised questions:

Red No. 3: The FDA banned the use of this dye in cosmetics in 1990 due to animal studies linking it to thyroid tumors. Though still used in food, the FDA revoked its authorization in January 2025, with a multi-year transition period for reformulation.
Red No. 40, Yellow No. 5, and Yellow No. 6: These widely used dyes may contain contaminants like benzidine, a known carcinogen, though the levels are considered low by the FDA. However, a recent animal study found that Red 40 caused DNA damage and gut inflammation in mice, suggesting a link to colorectal cancer risk.
Epidemiological Findings: A study on a large French cohort published in European Journal of Public Health observed associations between certain food color additives and increased risks of overall, breast, and colorectal cancer in adults.

Allergic Reactions and Sensitivities

While true allergic reactions to food dyes are rare, affecting approximately 1% of adults, some individuals are more sensitive than others. Common symptoms can include hives, itching, or swelling. Notable examples include:

Yellow No. 5 (Tartrazine): Linked to hives and asthma symptoms, particularly in individuals who are also sensitive to aspirin.
Red No. 40 (Allura Red): Has caused allergic-like reactions, including hives and facial swelling, in sensitive individuals.
Carmine (Cochineal Extract): A natural red coloring derived from dried insects, carmine has also been linked to rare but severe allergic reactions, requiring it to be listed by name on food labels.

The Connection to Ultra-Processed Foods

Experts note that artificial food dyes are predominantly found in ultra-processed foods (UPFs), which have been independently linked to numerous poor health outcomes, including chronic diseases like type 2 diabetes, cardiovascular disease, and cancer. The dyes themselves have no nutritional value and are added solely for aesthetic appeal. This leads many health professionals to suggest that avoiding products with artificial dyes is a good strategy for improving overall dietary quality, regardless of the direct harm caused by the dyes alone.

Natural vs. Artificial Food Colorings


Feature	Artificial (Synthetic) Food Colorings	Natural Food Colorings
Source	Petroleum-based chemicals	Plant, animal, or mineral sources (e.g., beets, turmeric, grape skin extract)
Vibrancy & Stability	More vibrant and stable colors, less prone to fading from light, heat, or pH changes	More muted, earthy tones; less stable and can change color or fade
Cost	Generally more cost-effective due to mass production	Often more expensive due to complex extraction processes and limited resources
Health Concerns	Potential links to allergies, inflammation, and in some cases, cancer concerns	Generally considered safer, but some (like carmine) can trigger allergic reactions
Regulation	FDA certified and requires batch testing in the U.S.	Exempt from batch certification in the U.S. but must still be approved

Conclusion: Navigating the Colorful Food Aisle

While the current body of evidence does not conclusively prove that artificial food dyes are dangerous for all adults in the small amounts typically consumed, the research does raise valid concerns about potential risks. The strongest argument for limiting dye intake is the fact that they are most often found in ultra-processed foods, which are known to have a negative impact on health. By choosing whole, unprocessed foods, you can significantly reduce your consumption of artificial dyes and improve your overall nutritional intake. For sensitive individuals, monitoring for allergic reactions or intolerances is advisable. Ultimately, staying informed and prioritizing a diet rich in whole foods over heavily processed, artificially colored products is the safest approach for adult health.

For more detailed regulatory information on color additives, see the FDA’s official page on Color Additives.

Frequently Asked Questions

Some dyes, including Red 40, Yellow 5 (Tartrazine), and Yellow 6, have raised concerns due to potential links to inflammation, allergic reactions, and possible carcinogenic contaminants. Red 3 has been officially revoked by the FDA for use in food, with a transition period.

Yes, although it is rare, affecting about 1% of adults. Dyes like Yellow 5, Red 40, and the natural dye carmine are known to cause allergic reactions in sensitive individuals, with symptoms ranging from hives to more severe swelling and breathing difficulties.

Not necessarily. While generally considered safer, some natural colorants like carmine (cochineal extract) can cause severe allergic reactions in some people. Additionally, some natural dyes may not undergo the same level of safety scrutiny as certified artificial dyes.

By law, manufacturers must list all certified color additives by name (e.g., FD&C Blue No. 1) on the ingredients list. Exempt-from-certification colors can be listed as 'artificial color' or 'color added'.

The effects differ. While the link between food dyes and hyperactivity is a primary concern for children, potential adult health risks include inflammation, allergies, and associations with ultra-processed foods.

Regulatory agencies suggest that consuming approved artificial food dyes in moderation is safe for most people. The greater health concern often lies in the ultra-processed nature of the foods that typically contain dyes.

The strongest link isn't a direct cause from dyes but the fact that they are prevalent in ultra-processed foods. These UPFs have been consistently associated with chronic diseases such as obesity, diabetes, and heart disease.

The FDA officially moved to revoke authorization for Red Dye No. 3 in foods and ingested drugs in January 2025. This followed decades of cancer concerns highlighted by animal studies.