Yves here. What a revelation! Junk food truly lives up to its name!
This study specifically examined additives, including coloring agents. The food industry countered that the research evaluated lifetime consumption at chronic levels, making it unrepresentative of typical eating habits. However, due to financial and logistical constraints, studies often assess chemical inputs individually. It’s not hard to imagine that regular consumption of multiple additives accumulates health risks.
By Julie Zenderoudi, an editorial intern at The New Lede who previously worked for Canada’s public broadcaster, CBC News, producing interview segments for national broadcasts and explainer videos. Her articles have been featured in Slate, Offrange, Prism, The Brooklyn Paper, and various other outlets. Originally published at The New Lede 
Recent findings reveal that some snacks available in American households contain “worrying levels of additives,” according to a study by Consumer Reports and the food-scanning app Yuka.
Researchers evaluated 40 popular grocery items, ranging from baked goods to ice cream and potato chips, testing for concentrations of eight additives and two contaminants. They compared these levels to safety thresholds for daily consumption established by health officials in Europe and California.
While no products exceeded the guidelines set by the US Food and Drug Administration (FDA)—which often allows levels much higher than what many public health authorities deem safe—Consumer Reports suggests that these standards may be inadequate.
Among the 13 products evaluated for Red Dye No. 40, a synthetic food coloring derived from petroleum, five had amounts in a single serving that surpassed the daily safety limit recommended for children by the California Office of Environmental Health Hazard Assessment (OEHHA).
The OEHHA is known for its stricter evaluations of food dyes and additives. A recent 2021 assessment linked synthetic food dyes to “adverse neurobehavioral outcomes” in some children.
Several items were flagged for having dangerously high levels of these additives. For instance, Hostess’ Donettes Mini Powdered Donuts contained 19 times the safe daily limit for glycidol as per California’s health standards. Similarly, a serving of Little Debbie Oatmeal Creme Pies exceeded the same limit by over nine times.
One serving of Hostess’ Donettes also had 261 milligrams of titanium dioxide. This substance was banned as a food additive in the European Union in 2022 due to potential “DNA or chromosomal damage.”
The report expressed concern regarding such high levels, especially given the widespread consumption of these products in the U.S., particularly among children. However, the JM Smucker Co., which manufactures Hostess items, did not respond to requests for comment. McKee Foods Corporation, producer of Little Debbie Oatmeal Creme Pies, also declined to comment.
A “Fair Point”
The study faced some criticism for its methodology, as it evaluated lifetime daily consumption.
“That’s probably my biggest criticism of their assessment,” noted Eric Decker, a Food Science professor at the University of Massachusetts Amherst. He explained that assessing “a lifetime of chronic exposure” can lead to inflated estimates, pointing out that many highlighted foods are often treated as “celebratory” snacks, not meant for regular consumption.
“That’s an absolutely fair point,” acknowledged Brian Ronholm, director of food policy at Consumer Reports. He added that while individuals may not consume these specific products daily, they might still be exposed to Red Dye No. 40 and titanium dioxide through other foods in their diet.
“These substances, additives, and synthetic food dyes are prevalent in our food supply,” Ronholm stated. “Consuming them consistently across various products indeed heightens the risk of long-term public health issues.”
The report highlights the limitations of the existing regulatory framework overseeing food additives in the U.S. Decker concurred that the FDA could enhance its safety assessments, pointing to the agency’s significant understaffing issues.
“On one hand, the Trump administration has indicated that these substances are harmful and should be reevaluated, but simultaneously, they are consistently reducing FDA positions,” Decker elaborated.
A Nationwide Initiative
This report emerges alongside a national movement against food additives, driven by the “Make America Healthy Again” (MAHA) initiative. This campaign denounces ultra-processed foods, artificial dyes, and other chemicals, viewing them as detrimental to public health.
Last year, Secretary of the U.S. Department of Health and Human Services Robert F. Kennedy and the FDA announced plans to phasing out petroleum-based food dyes. Former FDA Commissioner Marty Makary remarked that for the past half-century, “we have been subjecting our nation’s children to one of the largest uncontrolled scientific experiments without their consent.”
West Virginia has even banned certain red, yellow, blue, and green dyes from food starting January 1, 2028. Moreover, California recently passed legislation to phase out specific ultra-processed foods from school meals.
“We are now engaging in conversations that were not happening before,” Ronholm concluded.
