Harvard Data Science Review Podcast
Food for Thought: What Does the Data Say About Food Dye Safety?
July 29, 202525 min · 4,011 words
Show notes
This month, we’re taking a closer look at what’s on your dinner plate. From brightly colored cereals to shelf-stable snacks, food dyes, preservatives, and ultra-processed foods are found everywhere. But are they safe? Are they necessary—or could they actually be harmful? In this episode, we speak with leading experts in food science and public health to separate fact from fear. What does the evidence really say about these controversial ingredients?
Highlighted moments
They don't add flavor or anything like that, just color.
“the better studies, the larger studies, were more likely to find an effect than those that didn't use those kinds of objective computer-validated measures of behavior.”
“FDA gave the industry 36 extensions of the deadline to make its case that REDD3 was not a concern for people.”
“Kraft reformulated its iconic macaroni and cheese to eliminate yellow 5 and yellow 6. And they ran an ad campaign that said, you know, we changed the formula and nobody noticed.”
Transcript
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