Why The U.S. Government Decides The Color Of Our Food

Food manufacturers in the U.S. started using synthetic dyes to standardize the coloring of their products as a marketing strategy

Early-onset colorectal cancer incidence among the young, defined as those under age 50, has been rising globally since the early 1990s. Rates for colon and rectal cancers are expected to increase by 90% and 124%, respectively, by 2030.

One suspected reason behind this trend is increased global consumption of a Westernized diet that consists heavily of red and processed meats, added sugar and refined grains. Sixty percent of the Standard American Diet, also known as “SAD,” is made up of ultra-processed food such as industrial baked sweets, soft drinks and processed meat. SAD is associated with an increased risk of colorectal cancer.

One aspect of ultra-processed foods I’m concerned about is how colorful they are. This characteristic is on full display in many delicious foods and treats present during the year-end holidays. However, many of the colors that make up candy canes, sugar cookies and even cranberry sauce and roast ham, are synthetic. And there’s some evidence that these artificial food dyes may trigger cancer-causing processes in the body.

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