Does your eye twitch at the sight of Takis Blue Heat? If so, you’re perfectly entitled to your concerns; they just might not be entirely backed by science.
Let’s face it: Food dyes are everywhere. There’s Red No. 40 in the candy and Yellow No. 5 in the sports drinks. Some salmon isn’t even naturally pink; astaxanthin is a synthetic dye meant to mimic wild salmon’s fleshy pigment.
Rampant theories propose these dyes may lead to ADHD or cancer. The anxiety over consuming them is clear, but is there any merit to the conspiracies?
Registered Dietitian Patty DiLorenzo said, “Some studies do suggest that a small subset of children with ADHD may become more hyperactive from consuming food dyes, but there is no evidence that food dyes cause ADHD. As far as I know, there have also been no human studies linking food dye to cancer…”
Though some animal studies suggest a link between Red No. 3 and thyroid tumor growth, there is currently no evidence as applied to humans.
“The biggest issue with most foods that contain food dye is that they are heavily processed, high in sugar and low in nutritive value,” DiLorenzo said.
Most likely, it isn’t the dye that impacts health but rather the food that’s often associated with it. Nevertheless, some may develop allergies to food dyes.
Dr. Michelina Whitte, a lecturer in University of Miami’s kinesiology and sports sciences department, said, “The body may metabolize dyes differently, and that’s based on numerous factors like your gut microbiota composition, your liver enzyme activity or your inflammatory status.”
This is a potential explanation for why some individuals — particularly children — are more sensitive to the dyes than others,.
Whitte said, “From a neurobiological angle, kids’ brains are sensitive…and perhaps the individuals who are sensitive to the additives like the dyes combined with high sugar foods could add an issue, but the jury is definitely still out.” 
Soft correlations do not equal causation.
“The data, the science, what it actually looks like is pretty mixed and inconsistent,” Whitte said.
Historically, comparisons between the United States and Europe’s public health systems have played a role in food dye controversy as well.
Whitte said, “Europe takes a more precautionary approach, and that really has to do with philosophical differences and a regulatory kind of mindset. Europe requires warning labels, encouraging natural colorants.”
The differences in infrastructure are stark. Still, the United States implements regulations aimed at American consumption. The FDA recently announced their plan to phase out eight artificial dyes by the end of 2026.
“We have a very strong lobbying industry in this country, but we do have safeguards in place. We have a Food and Drug Administration that does take their role seriously,” Whitte said.
Concerns over nutrition in America are understandable, but is it possible that people are barking up the wrong tree?
DiLorenzo pointed out, “Celebrating a ‘voluntary’ ban on food dyes instead of focusing on scientifically proven policy changes to improve our health is a distraction.”
Farm to school programs, health research and nutrition assistance that helps feed low income families are other imperative but recently cut initiatives that may have a larger impact on nutrition than a ban on Fruit Loops.
That being said, students’ perceptions of food dyes are nothing short of weary. Perhaps it’s only natural to feel repulsed by something so, well, unnatural.
Lani Silsdorf, a UM senior majoring in creative advertising, gets her aversion from her parents.
“My brother bought [blue Takis] one time. He went to a 7-Eleven and bought them, and [my mom] was like, ‘Throw those away,’” she said.
Aesthetically-speaking, artificial dye isn’t always easy on the eyes — or the stomach.
Silsdorf said, “I don’t like the idea that I’m eating something as brightly colored as a crayon.”
Vrinda Gupta, a UM senior majoring in psychology and advertising management, said, “I’m trying to make more of an effort as I’m getting older to be conscious of what I’m putting in my food and what I’m eating.”
Similarly to Silsdorf, Gupta remarked, “It’s very common in my family to just make things ourselves…so I when I hear Red Dye 40, all I think is, ‘Oh, this is a chemical. This is processed. This is probably something that I could avoid.’”
Although food dyes themselves may not pose a direct threat to one’s health, they’re inextricably linked to processed products. The bottom line? Whether you’re fearing the dyes or simply hoping to eat healthier, it’s not a bad idea to avoid these types of foods.
Whitte explained, “The more natural the color on your plate, the more nutrition you’re probably getting. I use this as a general rule of thumb. It’s about being closer to how it came in nature.”
You might try exchanging the Doritos for some home-made baked kale chips. This would certainly be a nutritious change of pace, but rest-assured, the lack of dye isn’t necessarily the reason why.
words_kelsey conrad. photo_leah bahamonde. design_leah bahamonde
This article was published in Distraction’s Winter 2025 print issue.
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