MAHA-Backed ‘Natural’ Food Dyes Linked to Diabetes and Cancer Risks

  • تاريخ النشر: منذ يومين زمن القراءة: دقيقة قراءة

Large cohort studies link higher colour additive exposure with diabetes and cancer risk, complicating the US dye replacement effort.

The MAHA Campaign Is Driving the Switch

“Natural” Is Not a Guarantee of Safety

More Than 108,000 Adults Were Studied

Overall Dye Exposure Was Linked to Diabetes

Curcumin Showed the Strongest Diabetes Association

Beta-Carotene Was Also Flagged

Anthocyanins Were Not Exempt

Cancer Associations Appeared Too

Ordinary Caramel Colour Raised Questions

The Findings Do Not Prove Causation

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The American push to replace petroleum-based food dyes with colours derived from plants and other natural sources has been promoted as a healthier move. But major new French studies challenge the assumption that changing the source automatically removes every possible health concern.

Researchers tracking more than 100,000 adults found associations between higher exposure to several food-colouring additives and increased rates of type 2 diabetes and cancer. The findings do not prove that the dyes caused those diseases, but they add an unexpected complication to the Make America Healthy Again reformulation drive.

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