General Mills has removed artificial colors from all of its U.S. cereals, including Lucky Charms and Trix, replacing synthetic dyes with colors derived from fruits, vegetables and spices such as turmeric and paprika. The move comes as food companies face growing pressure from consumers, retailers and policymakers to eliminate artificial dyes.
GW public health experts are available to discuss what this shift means for consumers and what we actually know about the health effects of artificial food dyes.
While health advocates have raised concerns about potential links between artificial dyes and neurobehavioral effects such as hyperactivity and attention problems in children, the scientific evidence is mixed. The FDA maintains that approved food dyes are safe for most people, while acknowledging that some children may be sensitive to them.
Our experts can discuss:
- What the research says about artificial food dyes and children’s behavior, including hyperactivity and attention
- What consumers should know about the differences between synthetic and naturally derived food colors
- Whether replacing artificial dyes with fruit, vegetable and spice-based colors necessarily makes a food healthier
- How retailers and policymakers are influencing food manufacturers’ decisions
- What parents should consider when evaluating brightly colored foods for their children
- The broader public health implications of changes to the food supply
To schedule an interview with an expert, please contact Katelyn Deckelbaum, katelyn [dot] deckelbaum
gwu [dot] edu (katelyn[dot]deckelbaum[at]gwu[dot]edu).
Kelli Metzger is a registered dietitian and nutritionist at the School of Medicine and Health Sciences.
Priya Fielding-Singh is the director of Policy and Programs at the Global Food Institute, where she leads domestic policy, programming, and engagement initiatives. A trained social scientist, her expertise is in food and nutrition equity, maternal and child health, and public policy.