#Foodadditives

The US government’s bold decision to phase out a suite of artificial food dyes by 2026 has sparked global conversations about food safety and consumer protection, sending ripples across Thailand’s food industry and raising fresh questions for local parents, shoppers, and health experts. The move—unfolding under the direction of the US Food and Drug Administration (FDA)—targets at least eight petroleum-derived synthetic colorants, with US officials warning that the dyes’ risks sharply outweigh their rainbow-hued appeal in familiar snacks, beverages, and even unexpected pantry staples.

The United States will phase out all petroleum-based synthetic food dyes—including those that give Gatorade and Flamin’ Hot Cheetos their iconic colors—by the end of 2026, according to a stunning policy announcement by the U.S. Food and Drug Administration (FDA) and Health and Human Services (HHS) Secretary Robert F. Kennedy Jr. While this sweeping change has grabbed global headlines, scientists continue to point out that, so far, there is no clear evidence that these artificial dyes are directly harmful to humans. The move is already stirring debates and questions among Thai consumers and food manufacturers, as many of the same synthetic dyes are widely used in Thailand, particularly in candies, snacks, and beverages beloved by children and adults alike. What does the science really say about these colorful additives? Should Thailand follow America’s lead?

Recent headlines have focused public attention on Robert F. Kennedy Jr., now serving as the U.S. Secretary of Health and Human Services, after he made sweeping statements about measles, autism, vaccines, and the impact of diet on health—claims that have sparked controversy internationally and resonate even among Thai readers navigating similar public health debates. As widespread measles outbreaks and concerns over rising autism rates draw renewed focus on medical facts and myths, a thorough examination of the latest research provides crucial context for Thai families, educators, and policymakers.

Recent research from Sorbonne Paris North University highlights concerns about commonly consumed food additives, indicating potential associations with the development of type 2 diabetes. This study may influence future health guidelines as it opens new inquiries into the combined effects of food additives found in many ultra-processed foods, which billions consume daily.

In a comprehensive examination of health data from 108,643 individuals over nearly eight years, researchers found that certain combinations of food additives correlate with increased risk of type 2 diabetes. These additives, typically utilized to extend shelf life and enhance flavor, include mixes often found in products like broths, dairy desserts, sauces, and sweetened beverages. Specifically, the study pointed to two concerning mixtures: one involving modified starches, guar gum, and carrageenan, and another comprising citric acid, sodium citrates, and artificial sweeteners. The former combination showed an 8 percent increased risk while the latter was associated with a 13 percent higher risk of developing type 2 diabetes.

A recent study published in PLOS Medicine suggests that consuming combinations of common food additives could incrementally increase the risk of developing Type 2 diabetes. Conducted by researchers from Université Sorbonne Paris Nord and the French National Institute of Health and Medical Research, the study analyzed data from over 108,000 French adults who participated in the NutriNet-Santé study. This longstanding research initiative explores various food-health connections. The findings highlight that while individual additives have been tied to several health issues previously, this research points to the potentially heightened risk posed by mixtures more commonly found in today’s diets.

Recent findings from the NutriNet-Santé prospective cohort study, detailed in PLOS Medicine, have shed light on a potentially concerning link between food additive mixtures and the incidence of type 2 diabetes. Conducted by French researchers, this large-scale study presents the first significant evidence connecting common food additives—frequently found in processed foods—to a heightened risk of developing type 2 diabetes, a condition that continues to rise globally, including in Thailand.

The NutriNet-Santé study is a comprehensive investigation into the dietary habits and health outcomes of over 100,000 volunteers, meticulously analyzing their intake of over 269 food additives. By tracking these participants’ health over several years and linking their dietary data to national health records, researchers have identified two particular mixtures of food additives that are associated with a higher risk of type 2 diabetes. These mixtures include common food additives such as artificial sweeteners, emulsifiers, and colorants, ingredients often found in sodas, sauces, and various processed snacks.