Artificially Delicious? The Case of Red Dye 40

Takis, gatorade, skittles, twizzlers, fruit loops, and jello. While these snacks may be a popular choice for many individuals, they share something very critical in common. Allura Red AC. While it may sound like an enticing shade of red or a majestic beach town, Allura Red AC, also known as Red 40, is a synthetic food dye found in many popular items. While its bright red appearance is usually quickly recognizable in certain proinflammatory foods, it is also present less prominently in baked goods, packaged fruit, dairy products, and condiments. Alarmingly, 94% of individuals in the United States consume Red 40 in some form, and 40% of foods targeted towards children contain this dye. Specifically in Western diets, which contain high concentrations of fat, food dyes like Red 40 are especially more prevalent However, Red 40 has been shown to have detrimental effects on the human body.

For instance, an increase of synthetic food colors, such as Red 40, coincides with the rise of early-onset colorectal cancer. Synthetic Red 40, induces a subtle inflammatory response in the colon and rectum. If the inflammation proceeds, becoming chronic, it may eventually cause colorectal cancer. Likewise, when Red 40 enters the body it is marked as foreign, and ultimately impacts the microbiome. Additionally, studies have shown that Red 40 damages DNA both in vivo and in vitro. Even further, the presence of this dye in many foods results in functional mutations and changes in the bacterial distributions within the gut.

Despite this, there is still hope for change. In California, for instance, a new bill was passed to ban all food dyes from school lunches by the end of 2027. Despite this, Red dye 40 continues to be used in nearly 36,000 food products sold in the United States. Therefore, next time you pick up a bag of takis, a bottle of gatorade, or a cup of jello, reconsider; understand the value of your gut health and choose an apple instead.