Researchers from the George Institute for Global Health (Australia), the University of North Carolina, and the Center for Science in the Public Interest (USA) analyzed the composition of packaged foods and beverages from 25 major manufacturers in the USA. The focus was on five categories that are most often advertised to children: confectionery, sweet beverages, ready meals, dry breakfasts, and baked goods, including cakes and cookies. The study examined 39,763 products.
The research included calculating the average levels of sugar, sodium, and saturated fats for each category of products and companies. Differences in nutrients between products with synthetic dyes and those without were also studied. In 19% of products worth $46 billion, synthetic dyes were present, with the most common being Red No. 40 (Allura Red), found in 14% of samples. In each category, the number of synthetic dyes varied from 0 to 7, accounting for about one-fifth of all studied items.
The average sugar level in products with synthetic dyes was 141% higher (33.3 g/100 g) than in those without such additives (13.8 g/100 g; P < 0.001). Products with artificial dyes also showed lower levels of sodium and saturated fats. Moreover, confectionery companies most frequently add synthetic dyes, especially in chocolate products, where their content ranges from 50 to 60%, and in energy and sports drinks, from 50 to 79%.
