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Vox
03-07-2025
- Health
- Vox
Ultra-processed foods: A patriotic American tradition!
covers health for Vox, guiding readers through the emerging opportunities and challenges in improving our health. He has reported on health policy for more than 10 years, writing for Governing magazine, Talking Points Memo, and STAT before joining Vox in 2017. Eating a hot dog on July Fourth isn't just traditional. It's patriotic. From iconic red, white, and blue rocket pops (hello, Red Dye 40!) to nitrate-loaded hot dogs and the all-day parade of sugary drinks and alcohol, this quintessential American holiday is a celebration of freedom — and, often, dietary chaos. And yet these days, many of us seem to be having second thoughts about the American diet. Our food is too processed, too loaded with dyes and preservatives. The country's obesity and diabetes epidemics, which have led to an explosion in the diagnoses of related chronic health conditions, have put the issue front and center, with much of the blame being placed on what we eat and all of the additives and preservatives it contains. About half of US adults believe food additives and chemicals are a large or moderate risk to their health — higher than the perceived risks of infectious disease outbreaks or climate change, according to a recent poll from Ipsos, a global market research firm. We all worry about microplastics, nitrates, food dyes, and ultra-processed foods. And US Health Secretary Robert F. Kennedy Jr. has made improving Americans' diets and our food supply a top priority. It's a policy emphasis that's popular with the public: Two-thirds of US adults believe artificial dyes and pesticides make our foods unsafe to eat — and these are opinions that transcend political leanings, according to Ipsos. Related 40 maps that explain food in America And regardless of our entrenched food system, people are trying to make healthier decisions in their daily lives: 64 percent of US adults say they pay more attention to food labels than they did five years ago, according to the public health nonprofit NSF International. But we are frustrated: Only 16 percent of Americans say they find claims on food labels trustworthy. It may sound unbelievable on a holiday when Americans will gladly stuff their faces with ultra-processed junk while wearing flag-laden paraphernalia, but these days, many of us actually wish the products in our grocery stores looked a little more like the ones across the Atlantic. Just 37 percent of American adults said in the NSF International survey that our food labeling was better than in other countries. Most Americans say they want changes to how foods at our grocery stores are labeled. American food really is different from what can be found in Europe, both in its substance and in its packaging. But while we're probably not doing any favors to our health by consuming ultraprocessed foods loaded with artificial ingredients that are banned elsewhere, the biggest source of our health woes isn't necessarily these artificial dyes and preservatives. It's the cholesterol and saturated fat in that hot dog, the sugar in that lemonade, and those ultra-processed potato chips. Americans consume about twice as much sugar as other rich countries do on average, eat more ultra-processed foods, and consume more trans and saturated fats than Europeans. We also eat enormous portions, and calories, no matter where they come from, are a big part of the problem. Americans are generally in poorer health than our peers in Europe, and US life expectancy continues to trail behind other wealthy countries. Rich Americans actually fare worse than poor Europeans, according to one study. A new era of American greatness starts at the picnic table this July Fourth. Yes, we ostensibly rebelled against an English monarchy in order to be able to do whatever we want, even eat whatever we want. But if we want to catch up to our European rivals again in how healthy we feel, how productive we are, and how long we live — we need to take a closer look at the stuff we're putting in our bodies. American food really does have different stuff in it Doctors widely agree that ultra-processed foods and food additives are bad for children's health. Yet they have become more and more readily available over the decades: One 2023 study found 60 percent of the food that Americans buy has additives, a 10 percent increase since 2001. Kennedy, the head of the Department of Health and Human Services, the country's top health agency, has made overhauling US food production a top priority. His department's recent MAHA report highlights steps taken by other countries, including France and the Nordic countries, to discourage people through their dietary guidelines from eating ultra-processed foods. The report lists several additives and artificial ingredients that are permitted in American food but are banned or heavily restricted across the pond. Kennedy suggests that the US should follow suit. So where might we begin? Let's start with Red Dye 40, the color additive found in foods such as Froot Loops and M&Ms that has been linked to hyperactivity in children and, according to some animal studies, has been shown to accelerate tumor growth in mice. The US has not placed any special requirements on Red Dye 40, aside from its listing alongside other ingredients. But the European Union has required a clear warning label on any food with the dye, and some countries (including Germany, France, and Denmark) have banned it outright. A similar warning could be adopted here. There are other additives casually lurking in American foods that have been restricted in other countries. Here are a few: Titanium dioxide: Another food coloring that can be added to candies like Skittles and coffee creamers for a bright white effect. The EU banned it in 2022 because of Another food coloring that can be added to candies like Skittles and coffee creamers for a bright white effect. The EU banned it in 2022 because of evidence it could affect the human body's genetic material, while the US continues to allow its use. Propyl paraben: This preservative is regarded as safe in the US, often This preservative is regarded as safe in the US, often added to mass-produced American baked goods such as Sara Lee cinnamon rolls or Weight Watchers lemon creme cake. But its use has been prohibited in the EU because of research indicating it could mess with hormone function. Butylated hydroxytoluene: Another preservative that's sometimes added to breakfast cereals and potato chips to extend their shelf life. It's generally regarded as safe for use in the United States despite evidence that it could compromise kidney and liver function and Another preservative that's sometimes added to breakfast cereals and potato chips to extend their shelf life. It's generally regarded as safe for use in the United States despite evidence that it could compromise kidney and liver function and concerns that it could cause cancer. In the EU, however, its use is subject to strict regulation. There are some artificial sweeteners, too — aspartame, sucralose, and saccharin — that are permitted in the US and the EU, but generally, Europe puts many more restrictions on unhealthy artificial ingredients than the US does. Kennedy is pledging he'll do something about it. His biggest win so far is securing voluntary commitments from food manufacturers to remove a variety of artificial dyes — yes, including Red Dye 40 — from their products before the end of 2026. If they fail to comply, he has suggested new regulations to put a limit on or outright prohibit certain substances of concern. But are these ingredients the most important problem with our July Fourth cookouts? They are part of the issue. But there's more to it. The real problem is the American diet, dyed or not Here's a revealing comparison: In 2018, the United States banned trans fats, an artificial ingredient derived from oils that has been linked to heart disease and diabetes — 15 years after Denmark did the same thing. For more than a decade, Americans kept eating a ton of trans fat — something that is so bad for you that it can simultaneously increase bad cholesterol while lowering good cholesterol. While that is probably not the entire reason that the US has double the obesity and diabetes rates as Denmark does, it is a telling example. A fatty and highly processed ingredient that is linked to two of the biggest health problems in the United States persisted for years in American food, long after the Europeans had wised up. It's a pattern that, across the decades, explains the enormous gulf between the typical American's diet and the Mediterranean diet that dominates much of Europe. During the 20th century, amid an explosion in market-driven consumerism, convenience became one of the most important factors for grocery shoppers. Americans wanted more meals that could be quickly prepared inside the microwave and dry goods that could last for weeks and months on a pantry shelf, and so these products gained more and more of a market share. But that meant that more American food products were laced with more of the preservatives and additives that are now drawing so much concern. Americans have also always eaten more meat, cheese, and butter, animal products high in saturated fats as opposed to the unsaturated fats that come from oils like olive oil and are more common in European diets, for years. Our meat obsession was turbocharged by a meat industry that tapped into patriotic sentiments about pioneering farms making their living off the frontier. Eating a diet with more animal products is associated with a long list of health problems, particularly the cardiovascular conditions that remain the biggest killers of Americans. Related What the MAHA movement gets wrong about meat We should push our policymakers to pass regulations that get rid of artificial additives, but that alone is insufficient. You can find too much fat and too much sugar around the picnic table. Some of it is unnatural, but plenty of it is. America has to figure out how to encourage people to eat low-fat, low-sugar, whole-food diets. That's the real path to better health. MAHA has some good ideas. Its emphasis on whole foods, not processed ones, is a step in the right direction. But Kennedy's prescriptions are contradictory: Kennedy wants to make it easier for people to find whole foods at their nearby store, while Republicans in Congress propose massive cuts to food stamps. Kennedy's MAHA report rails against the overuse of pesticides, but Trump's Environmental Protection Agency is rolling back restrictions on their use. Those contradictions are a reminder that, though Kennedy has shone a light on a worthwhile issue, we can't and we shouldn't expect the government to fix our food problems all on its own. This is America, after all, where we pride ourselves on individualism.
26-06-2025
- Health
Oklahoma seeks to exclude soda, candy from food stamp purchases
Oklahoma Gov. Kevin Stitt said Thursday the state is seeking federal permission to exclude soft drinks and candy from the list of items that can be purchased under the benefit for low-income Americans long known as food stamps. Stitt made the announcement during an event at the Capitol with U.S. Secretary of Health and Human Services Robert F. Kennedy Jr. as part of the 'Make America Healthy Again' initiative. Oklahoma would join several other states that already have sought federal waivers from the U.S. Department of Agriculture to prohibit the purchase of items such as soda and energy drinks under the Supplemental Nutrition Assistance Program, or SNAP. 'If you want to drink a bottled soda, you should be able to have that right,' Kennedy said. 'But the federal government should not be paying for it with taxpayer money.' SNAP is a roughly $100 billion program that serves about 42 million Americans and is run by the U.S. Agriculture Department and administered through states. Stitt also signed an executive order on Thursday calling into question the appropriateness of mandatory fluoridation of public drinking water and the use of commonly used artificial food coloring, including Red Dye 40. Under the order, the Oklahoma State Department of Health and Department of Equality are directed to immediately stop any endorsement of fluoridation of the public water supply. Although Stitt said each local municipality will still have the autonomy to make a decision to continue the practice, which has long been encouraged as a means of promoting dental health. Under the order, the two state agencies are directed to conduct a comprehensive review of water fluoridation and make recommendations for transitioning away from the practice. Stitt also said he would direct agencies that provide meals, including prisons and public schools, to discontinue the use of artificial dyes in food. 'Today we're going to get the ball rolling on making Oklahoma healthy again,' Stitt said.
Winnipeg Free Press
26-06-2025
- Health
- Winnipeg Free Press
Oklahoma seeks to exclude soda, candy from food stamp purchases
Oklahoma Gov. Kevin Stitt said Thursday the state is seeking federal permission to exclude soft drinks and candy from the list of items that can be purchased under the benefit for low-income Americans long known as food stamps. Stitt made the announcement during an event at the Capitol with U.S. Secretary of Health and Human Services Robert F. Kennedy Jr. as part of the 'Make America Healthy Again' initiative. Oklahoma would join several other states that already have sought federal waivers from the U.S. Department of Agriculture to prohibit the purchase of items such as soda and energy drinks under the Supplemental Nutrition Assistance Program, or SNAP. 'If you want to drink a bottled soda, you should be able to have that right,' Kennedy said. 'But the federal government should not be paying for it with taxpayer money.' SNAP is a roughly $100 billion program that serves about 42 million Americans and is run by the U.S. Agriculture Department and administered through states. Stitt also signed an executive order on Thursday calling into question the appropriateness of mandatory fluoridation of public drinking water and the use of commonly used artificial food coloring, including Red Dye 40. Under the order, the Oklahoma State Department of Health and Department of Equality are directed to immediately stop any endorsement of fluoridation of the public water supply. Although Stitt said each local municipality will still have the autonomy to make a decision to continue the practice, which has long been encouraged as a means of promoting dental health. Under the order, the two state agencies are directed to conduct a comprehensive review of water fluoridation and make recommendations for transitioning away from the practice. Wednesdays Columnist Jen Zoratti looks at what's next in arts, life and pop culture. Stitt also said he would direct agencies that provide meals, including prisons and public schools, to discontinue the use of artificial dyes in food. 'Today we're going to get the ball rolling on making Oklahoma healthy again,' Stitt said.
USA Today
15-05-2025
- Health
- USA Today
In-N-Out is removing Red Dye 40 from these menu items
In-N-Out is removing Red Dye 40 from these menu items Show Caption Hide Caption RFK Jr. unveils plan to ban eight artificial food dyes by 2026 Eight artificial dyes will be banned from medications and the nation's food supply by the end of 2026, Health Sec. Robert F. Kennedy Jr. said. California fast food staple In-N-Out announced changes to some of its menu items, notably removing the food dye Red 40 from its pink lemonade. The burger chain said in a Facebook post that it has replaced Red Dye 40 with beta carotene and vegetable juice in its strawberry shakes and "Signature Pink Lemonade." The company confirmed the changes in a statement provided to USA TODAY May 15. "We strive to have the best and be the best in all areas. It's been my family's priority since 1948, and it remains my priority to this very day," Lynsi Snyder, owner and president of In-N-Out Burger, said in the statement. Health Secretary Robert F. Kennedy Jr. and the Food and Drug Administration announced a "mutual understanding" with the food industry in April that says eight food dyes, including Red Dye 40, will be progressively removed. In-N-Out did not reference the so-called agreement in its statement. The company also said it is transitioning its ketchup from using high fructose corn syrup to cane sugar and is researching oil options for its fries. What changes has In-N-Out made? This is not the first time In-N-Out has made changes to its products over the years. Previous changes noted in the Facebook post include: Replacing Yellow Dye 5 with Turmeric in pickles, chilies, and spreads in 2018 Replacing artificial flavorings with natural flavoring in the vanilla shake mix, chocolate syrup and hot cocoa from 2017-2019 Replacing high fructose corn syrup with natural sugar in the shake mix, strawberry syrup, spread and "Signature Pink Lemonade" from 2017-2019 Replacing calcium propionate with natural enzymes in the buns and removing cottonseed oil in 2018 and 2024 The company operates 420 locations across eight states. What are the dangers of Red Dye 40? The Cleveland Clinic notes that the effects of Red Dye 40 are require further research, though some studies have linked artificial food dyes like red dye 40 to hyperactivity, including ADHD. The Cleveland Clinic says that some side effects associated with consuming the food dye include: Hyperactivity, including ADHD Behavioral changes like irritability and depression Allergic reaction Hives and asthma Sneezing Watery eyes Skin irritation Migraines However, the exact cause of certain side effects is unclear, as red dye is typically used in conjunction with other food additives that may also lead to symptoms, the Cleveland Clinic says.
Yahoo
12-05-2025
- Health
- Yahoo
10 Everyday Foods You'd Never Guess Contain Synthetic Dyes
Synthetic food dyes like Red 40 and Yellow 5 are found in nearly 24,000 U.S. food products, including unexpected items like yogurt, pickles, and oatmeal. These dyes, often used to enhance appearance, are petroleum-based and may pose health concerns like hyperactivity, allergic reactions, and gut issues. Experts and health officials are urging greater transparency and regulation, with growing momentum to phase out synthetic dyes and help consumers make more informed food human eye is a miraculous thing, especially when it helps us choose the foods we eat. As one 2016 study in the journal Brain and Cognition explains, trichromatic color vision — which gives us the ability to see the whole rainbow of colors — may have developed in primates as "an adaptation that facilitated the selection of more energy-rich (and likely red) fruits from amongst the dark green forest canopy."Humans have always loved bright, colorful foods, as they signal that they could be the food we need to survive. However, this lifestyle of "eating with our eyes" could finally be catching up to us, as the need for identifying a crispy red apple among the branches of a leafy green tree has been replaced by the choice of vibrant pink yogurts, impossibly yellow mustards, and candy that's bluer than the sky, thanks to artificial food dyes. And while you may think you know which foods contain artificial color, these dyes could be lurking in foods you'd never expect."According to NIQ data, Red Dye 40 is by far the most common food additive, found in nearly 24,000 food and beverage items in the U.S.," Sherry Frey, the vice president of Total Wellness at NielsenIQ, shared with Food & Wine. Frey noted that categories where synthetic dyes are most prevalent include candy, gum, mints, snacks, desserts, baking supplies, and beverages. However, consumers might be surprised to learn that these additives are also found in items that seem otherwise 'healthy' or simple."Here's what you need to know about dyes and some surprising foods you can find them in. Artificial food dyes are synthetic chemicals added to food to enhance or stabilize color. "Most artificially colored foods are colored with synthetic petroleum-based chemicals — called dyes — that do not occur in nature," according to the Center for Science in the Public late April, Robert Kennedy Jr., Secretary of the U.S. Department of Health and Human Services (HHS), announced his department's plans to phase out petroleum-based artificial colors from the nation's food supply, including Red 40, Blue 1 and 2, Yellow 5 and 6, and Green 3. (The U.S. Food and Drug Administration under the Biden administration had already banned Red 3 in January, but RFK Jr. noted they would like to move the timeline of that ban up.) RFK Jr. didn't go into specifics on how this will happen; however, it's a move that is receiving plenty of praise. Related: Are Natural Food Dyes Better? Experts Weigh In on the Pros and Cons "While the FDA considers approved dyes safe within regulated limits, emerging evidence continues to raise questions about hyperactivity in children, allergic reactions, and long-term exposure risks," Jonathan Poyourow, chef and professor at Johnson & Wales, who also specializes in nutrition, shared. You don't need to panic over every processed bite, but awareness is key. "This moment offers both a challenge and an opportunity," Ashley Cornell, the director of regulatory affairs and Policy at Canadian Health Food Association, added. "We have a chance to reexamine what we prioritize in our food, and to push for greater clarity, safety, and simplicity. The good news is that change is already happening. Bright, beautiful food can still delight the senses without compromising your well-being. When we know better, we can choose better." "You should definitely proceed with caution," Lindsay Malone, a nutrition instructor at Case Western Reserve University, shared, also citing studies that link food dyes to hyperactivity. "Food dyes are commonly in ultra-processed foods, which come with their own negative health baggage, including blood sugar instability, changes in the gut microbiome, and crowding out other healthy foods." However, Malone added, "My gut feeling is that dyes probably aren't the only problem here. Most people can limit their dye exposure by eating more whole, minimally processed foods at the grocery store. Related: This Food Safety Bill Would Require Food Companies to Fess Up About Food Additives "Think of these as single-ingredient foods or foods with very few ingredients. When you do eat processed food, choose the most simply prepared and avoid the dyes when you can." Still, nutritionist Seyma Turan agrees with Malone, adding, 'Consistent exposure — especially through ultra-processed foods — can increase cumulative health stress, particularly for those with gut issues, sensitivities, or autoimmune conditions.' It's not always easy to decipher what exactly is in our food. But if you're in the U.S., look for names like Red 40, Yellow 5, or Blue 1 on ingredient lists. Terms like 'artificial color' or 'color added' can also indicate synthetic dyes. Additionally, there are apps like Yuka and the Environmental Working Group's Food Scores that can help you decode ingredient lists. Want to avoid these dyes? You may already be aware of the common culprits, but here are 10 products containing food dyes that might surprise you. That vibrant green hue on bread and butter pickles is often thanks to Yellow 5. "A natural cucumber's color can fade during processing and storage," Cornell said. "To compensate, synthetic color is commonly added to intensify the green hue of shelf-stable pickles. This gives the illusion of freshness, even after long periods in brine or on store shelves." You may think you're getting a fruity punch by picking up fruit-on-the-bottom yogurt, but be warned that those berry tones can come from Red 40 or Yellow 6 to make strawberry, peach, or cherry colors pop. "One that surprises many people is 'healthy-looking' items like plant-based yogurts or fruit juices — some still use colorants to appear fresher or more vibrant," Turan explained. The Environmental Working Group highlights another popular snack that may have added colors: Wasabi peas. The group explained that they "get their green from artificial dye. It's likely not from Green 3, which isn't widely used but is in the bill California lawmakers are considering. Instead, you can thank Blue 1 and Yellow 5 in combination — maybe with some Red 40 thrown in — for the leafy color, whether the peas are in a mix of snack items or on their own." Again, you may feel as though you're doing your best by avoiding brightly colored cake mixes, but even "plain" cakes can contain Yellow 5 to give the batter a richer and more buttery appearance. "Products marketed as creamy, white, or lightly colored often rely on additives to enhance appearance," Cornell said. "Common examples include vanilla yogurt, vanilla cake mix, mayonnaise, non-dairy creamers, marshmallows, light-colored soft drinks, powdered sugar, and frosting." Before you swap your cake mix for a different dessert, take a little time to look closely at those labels, too. Certain flavors of pudding, including butterscotch, can contain Yellow 6 and Yellow 5 to create a brighter, creamier-looking color. Before you top that salad, you may want to peek at the ingredients list on your dressing. According to Cornell, "Natural oils and acidic ingredients can cause color separation or fading, especially in light-exposed bottles. Synthetic colors are often added to standardize the look of creamy dressings, and maintain a consistent visually appealing color." That can include titanium dioxide, "used in white or light-colored dressings (like Caesar or ranch) to achieve opacity and brightness," or Yellow No. 5, which "adds a warm yellow hue and often used in French, honey mustard, or ranch dressing." Cornell added that Yellow No. 6 is often used to give that deep orange hue to Thousand Island dressing. Just like that flavored yogurt, anyone who wants to avoid added synthetic food coloring may want to forgo pre-packed flavored applesauce, particularly strawberry-flavored packets, which can contain Red 40 to enhance their appearance. During breakfast time, Poyourow says you should also check your instant oatmeal packet, "especially strawberry or maple-brown sugar," as it may contain dyes that signal flavor cues to your brain, including Red 40. "Food coloring helps replicate the look of ripe fruit, even when color from real fruit is minimal, is lost during cooking, or fades over time," Cornell said. Red No. 40, she added, is commonly used to "enhance or standardize color in strawberry, raspberry, or cherry spreads," while Yellow No. 6 is sometimes "added to orange marmalades, peach, or apricot jams to intensify the warm orange tone." According to Cornell, Red No. 3 is "occasionally used to deepen red in deli meats." The Environmental Working Group notes that it is possible the same ingredient could have been used to enhance the color of smoked salmon, including salmon cream cheese, too. Read the original article on Food & Wine
