California has taken a significant step to protect children’s health by enacting the nation’s first ban on six artificial food dyes in school meals. Governor Gavin Newsom signed the California School Food Safety Act, responding to growing concerns about the impact of these dyes on children’s behavior and learning abilities.
Authored by Assemblymember Jesse Gabriel, the new law prohibits the use of Red Dye No. 40, Yellow Dye No. 5, Yellow Dye No. 6, Blue Dye No. 1, Blue Dye No. 2, and Green Dye No. 3 in food served in California public schools. These synthetic food colorings have been linked to neurobehavioral issues in children, as highlighted in a comprehensive report by the California Office of Environmental Health Hazard Assessment.
Image alt text: Official portrait of Assemblymember Jesse Gabriel, highlighting his role as author of the California School Food Safety Act.
“California is setting a national precedent once again by prioritizing our children’s well-being and shielding them from dangerous chemicals that can negatively affect their health and cognitive development,” stated Assemblymember Gabriel. He emphasized the bipartisan support for the law, hoping it will encourage federal action on regulating harmful food additives.
This legislation builds upon the previous California Food Safety Act, also championed by Gabriel and signed into law last year. That act banned four other harmful chemicals – potassium bromate, propylparaben, brominated vegetable oil, and Red Dye No. 3 – from food products in the state.
The 2021 study by the California Office of Environmental Health Hazard Assessment (OEHHA) was pivotal in driving this change. The study concluded that certain food dyes can make children more susceptible to behavioral problems and attention deficits. The six dyes now banned in California schools were specifically included in this research.
Image alt text: Headshot of Tasha Stoiber PhD, Environmental Working Group senior scientist, advocating for safe and nutritious food for children.
“School meals are crucial for providing essential nutrition to many students,” said Dr. Tasha Stoiber, senior scientist at the Environmental Working Group (EWG). “Children deserve nutritious food that supports their learning, and parents should be confident that schools are serving safe and healthy meals.” EWG, along with Consumer Reports, co-sponsored the California School Food Safety Act.
Concerns over Toxic Food Chemicals
The landscape of food chemicals in the U.S. is a cause for concern. Thousands of chemicals are permitted in food, many without recent safety evaluations by the Food and Drug Administration (FDA). For example, several of the now-banned dyes have not undergone thorough re-evaluation for decades:
- Red 40: Last assessed for health risks in 1971. Studies suggest potential links to hyperactivity, brain development issues, and even cancer.
- Yellow 5: Approved in 1931, affirmed in 1969 with good manufacturing practices.
- Yellow 6: Approved in 1931, reaffirmed in 1986.
- Blue 1: Approved in 1931, last reviewed in 1969.
- Blue 2: Last approved in 1983.
- Green 3: Allowed since 1931, last reaffirmed in 1982.
Image alt text: Melanie Benesh, Vice President for Government Affairs at EWG, speaking about the importance of food safety regulations and chemical policies.
“Why should schools be serving food containing harmful chemicals that could endanger children’s health?” questioned Melanie Benesh, EWG’s Vice President for Government Affairs. “These substances pose significant risks to vulnerable children. Schools should be places where students are nourished and able to focus on learning, free from exposure to harmful additives.”
Children are more susceptible to the effects of chemical exposure than adults due to their lower tolerance levels and developing bodies. This makes them particularly vulnerable to the negative impacts of food dyes.
Image alt text: Brian Ronholm, Director of Food Policy at Consumer Reports, discussing food policy and consumer safety issues.
“Toxic food dyes that increase the risk of hyperactivity and other neurobehavioral problems in children have no place in our schools,” stated Brian Ronholm, Director of Food Policy at Consumer Reports. “We have been aware of the health risks associated with synthetic food dyes for years, yet the FDA has not taken adequate steps to protect public health. California’s groundbreaking law will help ensure that children are not exposed to these harmful dyes in school meals.”
Consumer surveys consistently show that food chemical safety is a top concern for consumers, often exceeding other food safety issues. However, the FDA’s regulation of food additives remains inadequate.
“The FDA’s inaction continues to leave us vulnerable to harmful chemicals in our food,” added Benesh. “In the absence of federal leadership, states like California are taking decisive action to protect their citizens from toxic chemicals in everyday foods.”
(This article is based on information from the Environmental Working Group and Consumer Reports.)
