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Food dyes: Removing them doesn't make products healthy | CNN

The article from CNN, published on June 26, 2025, titled "Food Dyes, Maha, and Ultraprocessed Foods: A Deep Dive into Wellness," delves into the complex relationship between food additives, particularly food dyes and a new compound called Maha, and their impact on health. The piece is comprehensive, covering various aspects such as the science behind these additives, their prevalence in ultraprocessed foods, and the ongoing debates about their safety and regulation. Below is an extensive summary of the content.

The article begins by introducing the concept of food dyes, which are used to enhance the visual appeal of food products. These dyes, often synthetic, have been a staple in the food industry for decades. The piece highlights that while they make food more attractive, there is growing concern about their potential health impacts. Studies have linked certain food dyes to hyperactivity in children, allergic reactions, and even cancer in some animal studies. The article cites a recent study from the University of California, which found a correlation between the consumption of certain red and yellow dyes and increased hyperactivity in children aged 3 to 8.

Moving on, the article introduces Maha, a new compound that has been gaining attention in the food industry. Maha, short for "Modified Hydroxyapatite," is a synthetic additive designed to improve the texture and shelf life of ultraprocessed foods. The piece explains that Maha is derived from hydroxyapatite, a naturally occurring mineral found in bones and teeth, but is modified to enhance its properties for food applications. The article notes that while Maha is relatively new, it is already being used in a variety of products, from snacks to beverages.

The discussion then shifts to ultraprocessed foods, which are defined as products that undergo multiple stages of processing and often contain numerous additives, including food dyes and Maha. The article emphasizes that these foods are a significant part of modern diets, particularly in Western countries. It cites data from the World Health Organization, which indicates that ultraprocessed foods make up more than half of the total caloric intake in some countries. The piece argues that the high consumption of these foods is a major public health concern, contributing to obesity, diabetes, and other chronic diseases.

The article delves into the science behind food dyes and Maha, explaining how they work at a molecular level. It describes how food dyes interact with the human body, particularly the digestive system and brain. The piece notes that some dyes can cross the blood-brain barrier, potentially affecting neurological function. As for Maha, the article explains that it can alter the structure of food at a microscopic level, making it more stable and appealing to consumers. However, the long-term effects of Maha on human health are still largely unknown, and the article calls for more research in this area.

Regulation of food additives is another key focus of the article. It discusses the varying standards across different countries, with some nations imposing stricter regulations on food dyes and other additives. The piece highlights the European Union's approach, which includes bans on certain dyes linked to health issues. In contrast, the United States has more lenient regulations, allowing the use of dyes that are banned elsewhere. The article argues that this discrepancy in regulation can lead to confusion among consumers and calls for a more unified global approach to food safety.

The article also explores the role of the food industry in promoting ultraprocessed foods. It discusses how companies use marketing strategies to make these products more appealing, often targeting children and adolescents. The piece cites examples of popular snacks and beverages that are heavily marketed and contain high levels of food dyes and other additives. It argues that the food industry has a responsibility to prioritize health over profit and calls for more transparency in labeling and advertising.

Consumer awareness and behavior are another important aspect covered in the article. It discusses how public perception of food additives has shifted in recent years, with more people becoming concerned about the ingredients in their food. The piece cites surveys showing that a growing number of consumers are seeking out natural and organic products, avoiding those with artificial dyes and other additives. It also highlights the rise of "clean eating" movements, which advocate for diets free of ultraprocessed foods.

The article concludes by emphasizing the need for further research and better regulation of food additives. It calls on scientists, policymakers, and the food industry to work together to ensure that food products are safe and healthy. The piece also encourages consumers to educate themselves about the ingredients in their food and make informed choices.

In summary, the CNN article provides a comprehensive overview of the complex issues surrounding food dyes, Maha, and ultraprocessed foods. It covers the science, regulation, industry practices, and consumer behavior related to these topics, offering a balanced perspective on the challenges and opportunities in the field of food safety and wellness. The article underscores the importance of ongoing research and collaboration to address these critical public health concerns.

Read the Full CNN Article at:
[ https://www.cnn.com/2025/06/26/health/food-dyes-maha-ultraprocessed-foods-wellness ]