Are Synthetic Dyes, Titanium Dioxide, BHA/BHT, and BVO Really Dangerous?

A Gentle, In-Depth Guide to Global Regulations, Health Risks, and Alternatives

What This Article Aims to Explain

In the previous article, we explored aspartame in detail.
This time, we’ll look carefully—through a global lens—at other well-known additives that are often said to be “bad for your health.”

We’ll focus on these four:

1. Synthetic food dyes (Red 3, Red 40, Yellow 5/6, etc.)
2. Titanium dioxide (E171)
3. BHA and BHT (synthetic antioxidants)
4. BVO (brominated vegetable oil)

For each of these, we’ll cover:

• What they are used for (their role in food)
• Why they are said to be “bad for you” (toxicity and research findings)
• Their links to cancer, hyperactivity in children, hormonal disruption, and other health issues
• Differences in regulation across the US, EU, Japan, and China
• Realistic everyday strategies and concrete examples of alternative ingredients

This will be especially useful if you:

• Are a parent choosing snacks and drinks for young children
• Are dieting and frequently rely on processed foods or snacks
• Work in product development for food manufacturers, restaurant chains, or catering/school lunch services
• Feel uneasy about things like “It’s banned in the EU, so why is it still allowed in Japan?”

The goal is not to scare you, but to calmly clarify, based on global information:

• “How big are the risks really?”
• “What choices can I make to feel more comfortable?”

1. The Global “Measuring Stick” and Each Region’s Typical Approach

1-1. JECFA as the International Baseline

Food additives are evaluated internationally by the FAO/WHO Joint Expert Committee on Food Additives (JECFA).

They look at:

• Animal studies
• Human observational studies
• Basic research on metabolism and genotoxicity

Based on all of this, JECFA sets an ADI (Acceptable Daily Intake)—

“The amount considered safe to consume daily over a lifetime without appreciable health risk.”

Individual jurisdictions (US FDA, EU EFSA, Japan’s MHLW, China’s National Health Commission, etc.) refer to these international evaluations and then craft their own regulations.

1-2. The Rough “Personality” of the US, EU, Japan, and China

• EU

  • Tends to emphasize the precautionary principle: “If in doubt, don’t use it.”
  • Has banned substances like titanium dioxide (E171) and BVO relatively early once they couldn’t fully rule out possible harm.

• United States (federal)

  • If current exposure levels are deemed to pose “acceptably low risk,” the substance often remains in use.
  • Recently, however, there’s been a stronger push to finally ban or phase out BVO, Red 3, and other long-criticized additives.

• Japan

  • Takes a “allow use as long as safety is confirmed within defined limits” approach, based on international evaluations and domestic data.
  • Moves more slowly than the EU in banning additives, but companies themselves are increasingly shifting towards “no artificial preservatives/colorings” as a selling point.

• China

  • Uses GB 2760, a detailed national standard listing which additives can be used, in which foods, and at what maximum levels.
  • As public health awareness grows, some additives are being more tightly regulated or re-evaluated.

Understanding these different “national personalities” helps you see that:

“Banned in the EU = immediately dangerous”
“Allowed in Japan = completely safe”

is too simplistic a way to look at things.

2. Synthetic Food Dyes: Special Focus on Hyperactivity and Children’s Behavior

2-1. What Are They and Where Are They Used?

Synthetic food dyes are chemically synthesized colorants, often derived from petroleum.
They are used to make foods:

• More vivid and colorful
• Look uniform from batch to batch

Commonly discussed examples:

• Red 3
• Red 40
• Yellow 5 (Tartrazine)
• Yellow 6
• Blue 1 / Blue 2, etc.

You’ll often find them in:

• Brightly colored candies and gummies
• Sweetened breakfast cereals
• Strongly colored sodas
• Ice cream, popsicles, jellies, and more

2-2. Why Are They Said to Be “Bad for You”?

There are two main concerns:

1. Potential carcinogenicity

   • Red 3 has been shown in animal studies to increase the risk of thyroid tumors,
     and the US FDA itself has acknowledged it can be carcinogenic.
   • Despite that, it continued to be used in foods for many years, which led to criticism.
   • In 2025, the FDA finally moved to ban Red 3 from foods, beverages, oral medicines, and dietary supplements, with implementation around 2027–2028.

2. Effects on children’s hyperactivity and attention

   • Clinical trials and review articles have increasingly indicated that products containing synthetic dyes (especially Red 40, Yellow 5/6) may:
     • Worsen hyperactivity
     • Aggravate ADHD-like symptoms in some children

The overall picture:

• Not all children are strongly affected,
• But some children appear more sensitive, and behavioral changes can occur in those individuals.

So the evidence is often summarized as:

“Synthetic dyes may affect behavior in a subset of children.”

2-3. Links to Health Conditions

1. Behavior and neurodevelopment

   • Possible worsening of ADHD symptoms, hyperactivity, impulsivity
   • Potential reduction in concentration
     The EU’s scientific committees have stated that they cannot fully exclude the link between certain synthetic dyes and behavioral changes in children.
     As a result, some dyes now require labels warning that they may “have an adverse effect on activity and attention in children.”

2. Allergy-like reactions

   • Some people report hives, asthma-like symptoms, or rashes,
     but these reactions are relatively rare and likely strongly dependent on individual sensitivity.

3. Cancer

   • For dyes like Red 3, animal studies have found carcinogenic effects.
   • Clear, direct human causal evidence is still lacking,
     but many experts ask:

     “Do we really need to keep using a chemical in food that causes tumors in animals at high doses,
     when it isn’t nutritionally necessary?”

This perspective has led more regions to ban or restrict certain dyes.

2-4. Regulatory Differences: US, EU, Japan, China

• United States (federal)

  • Many synthetic dyes remain approved,
    but Red 3 was finally banned in 2025 and will phase out from foods and related products by around 2027.
  • The FDA is also re-examining other dyes with a view to possible future phase-outs.

• United States (state level)

  • California passed AB 418, banning Red 3, BVO, and some other additives in foods from 2027 onward.
  • Another bill, AB 2316, aims to restrict certain synthetic dyes (Red 40, Yellow 5/6, Blue 1/2, etc.) in school meals.
  • Other states may follow, so pressure on manufacturers is increasing.

• EU

  • Many synthetic dyes remain permitted, but:
    • Certain dyes require a behavior warning label for children,
    • Usage limits and permitted food categories are relatively strict.
  • Because of this, many manufacturers have voluntarily switched to natural colorants.

• Japan

  • Synthetic dyes such as “Red No. X,” “Blue No. X,” etc. are allowed,
    but their use is strictly limited by food type and maximum quantities.
  • However, major manufacturers are increasingly adopting policies like “no artificial colors” or “natural colors only” for marketing and consumer trust.

• China

  • Under GB 2760, many synthetic dyes are allowed with specific permitted uses and maximum levels.
  • For export and domestic health reasons, large companies are gradually shifting toward natural colors or no added color, especially for children’s products and EU-bound exports.

2-5. Switching to Natural Colorants and Smarter Choices

Commonly used natural colorants include:

• Beet red
• Red koji and cochineal (red to pink)
• Gardenia extracts (yellow, blue, green)
• Paprika and carotenoids (yellow to orange)

When shopping, you can quickly scan ingredient lists:

• “Red No. X,” “Yellow No. X,” etc. with numbers → synthetic dyes
• “Beet red,” “paprika extract,” “gardenia color,” etc. → natural colorants

Especially for children’s snacks and foods they eat every day,
choosing products with fewer synthetic dyes can add an extra margin of safety.

3. Titanium Dioxide (E171): Why the EU Banned It While Japan Continues to Allow It

3-1. What Is It Used For?

Titanium dioxide (TiO₂, E171) is a white colorant used to make foods:

• Pure white
• Uniform in color
• Glossy and visually appealing

It has been used in:

• Gum and candy coatings
• White chocolate-like candies
• Some baked goods and sauces
• Coatings for supplements and medicines

3-2. Why Did the EU Conclude It “Can No Longer Be Considered Safe”?

In 2021, the EU’s EFSA re-evaluated titanium dioxide in foods and concluded:

• They could not rule out the potential for genotoxicity (DNA damage)
• Some nano-sized particles may persist in the body for a long time

Because of this, EFSA stated that titanium dioxide “can no longer be considered safe” as a food additive.

Result:

• After a transition period, the EU has banned titanium dioxide as a food additive since August 2022.

3-3. Health Concerns: DNA Damage, Inflammation, Cancer

• Cell and animal studies have reported:

  • DNA damage (genotoxicity)
  • Activation of immune cells and inflammation
  • Increased risk of tumors in the colon and liver

• In 2025, a study reported that titanium dioxide particles were found widely in:

  • Human breast milk
  • Infant formula
  • Cow’s milk

  suggesting that ingested particles might cross into breast tissue and be secreted in milk.

Human long-term studies are still limited, but around the world, one major research question is:

“What happens when nano-sized particles of titanium dioxide accumulate in the body over many years?”

3-4. Regulatory Status in Different Regions

• EU and Switzerland

  • Since August 2022, titanium dioxide has been banned as a food additive.
  • Its use in medicinal products continues under specific conditions, but there is ongoing debate about alternatives.

• United States

  • The FDA currently considers titanium dioxide safe under specified conditions and still allows it in foods.
  • However, in states like California, bills to restrict titanium dioxide in school meals and other foods are emerging.

• Japan

  • Japan’s Ministry of Health, Labour and Welfare has examined particle size and usage levels in domestic products and concluded:

    “Within current usage standards, there is no safety problem.”

  • Therefore, its use in foods continues to be allowed.

• China

  • Under GB 2760, titanium dioxide is permitted as a white colorant with specified uses and limits.
  • Given EU actions, there is potential for future re-evaluation, but it has not yet been banned.

3-5. Alternatives and Practical Steps for Consumers

Titanium dioxide’s role is essentially aesthetic whiteness. Alternatives include:

• Calcium carbonate
• Starch-based coatings
• Cellulose-based or fiber-based whitening
• Design choices that don’t require pure white (using the natural color of the base material instead)

In everyday life, you can:

• Avoid making bright white, glossy tablets or gums an everyday, large-quantity habit
• Choose supplements with simple coating ingredients (e.g., “titanium dioxide-free” formulas)
• For children, limit frequency of treats with hard, shiny white coatings

The realistic goal is simply to reduce the frequency and total amount consumed over time.

4. BHA and BHT: Antioxidants for Fats With Cancer and Hormone Concerns

4-1. What Are They and Where Are They Used?

BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are synthetic antioxidants
used to prevent fats from going rancid.

They are sometimes found in:

• Breakfast cereals and snack foods
• Instant noodles and soup bases
• Some ready-to-eat or frozen foods
• Gum and processed fats

4-2. Why Are They Considered “Risky”?

Main reasons:

1. Carcinogenicity in animal studies

   • High-dose experiments have shown increased tumor incidence in organs like the stomach and liver.
   • As a result, some organizations classify BHA/BHT as possibly carcinogenic.

2. Suspected endocrine disruption

   • Some data suggest hormonal effects, such as estrogen-like activity and thyroid disruption.
   • This has raised concerns about potential long-term effects on reproduction and development.

Human evidence is still incomplete, but critics ask:

“Since there are other ways to prevent oxidation,
do we really need to keep using antioxidants with potential cancer or hormone-related risks?”

4-3. Links to Disease

• Cancer

  • Several animal studies with high-dose exposure have found increased tumor rates in multiple organs.
  • However, typical human exposures are dozens or hundreds of times lower than these experimental doses,
    so the precise increase in cancer risk at real-world levels is not well established.

• Hormones and reproduction

  • Some studies suggest delayed development of reproductive organs or effects on sperm count.
  • Again, many findings are at high doses, so extrapolation to normal dietary levels requires caution.

• Immune system and inflammation

  • Effects on immune cells and increased oxidative stress have been reported.
  • Potential links to allergy and chronic inflammation are under investigation.

4-4. Regulation by Region

• EU

  • Under Regulation (EC) No 1333/2008,
    • The foods in which BHA/BHT can be used
    • Maximum permitted levels
      are specified in detail.
  • Use is prohibited in infant foods and other sensitive categories.

• United States

  • Federally, BHA and BHT are still permitted food additives,
  • But states like California have introduced or proposed bans and restrictions,
    leading many large manufacturers to voluntarily move towards “BHA/BHT-free” products.

• Japan

  • Under the Food Sanitation Act, BHA and BHT are allowed with defined food categories and maximum levels.
  • At the same time, natural and “clean label” brands increasingly use labels like “no BHA/BHT” and rely instead on vitamin E as an antioxidant.

• China

  • Under GB 2760, permitted food categories and maximum levels are defined.
  • For export markets (especially the EU), many products are reformulated to be BHA/BHT-free.

4-5. Alternative Ingredients and How to Choose

Common alternatives to BHA/BHT include:

• Natural mixed tocopherols (vitamin E)
• Rosemary extract
• Green tea extract
• Ascorbic acid (vitamin C)
• Packaging solutions (nitrogen flushing, light-blocking packaging)

When reading labels, you can quickly check if you see:

• “Antioxidant (BHA, BHT)”
  vs.
• “Antioxidant (vitamin E)” or “Rosemary extract”

For foods you eat every day (such as cereal or snacks), choosing products that do not contain BHA/BHT or use natural antioxidants instead can add a helpful safety margin.

5. BVO: An Additive the World Is Largely Phasing Out

5-1. Where Has It Been Used?

BVO (Brominated Vegetable Oil) is an emulsifier that helps keep citrus flavors evenly dispersed in drinks such as:

• Orange soda
• Lemon-lime sodas
• Some sports drinks

5-2. Why Is It So Strongly Problematic?

BVO contains bromine, an element that can accumulate in the body and cause bromism.

Reported symptoms include:

• Memory problems
• Neurological issues (tremors, coordination problems)
• Skin disorders
• Thyroid dysfunction

These have been described in people who consumed large amounts of BVO-containing drinks over long periods.

Because bromine can interfere with thyroid hormones, BVO is also considered a potential endocrine disruptor.

5-3. Where Do Regulations Stand?

EU and Japan Banned It Earlier; the US Has Finally Followed

• EU

  • Has effectively banned BVO as a food additive since the late 2000s.

• Japan

  • Discontinued approval for BVO as a food additive by around 2010,
    so BVO-containing foods have essentially disappeared from the market.

• China

  • BVO is not listed in GB 2760 and is not permitted as a food additive (effectively banned).

• United States

  • Previously allowed BVO in small amounts,
  • But in July 2024, the FDA issued a final rule revoking authorization for BVO in foods.
    • Effective date: August 2, 2024
    • Compliance (reformulation) period for companies: 1 year (until August 2, 2025)
  • As a result, BVO-containing beverages are expected to disappear from the US market by 2025–2026.

In other words, BVO is an additive that is “almost over” globally.
Your chances of encountering new BVO-containing products will get very low going forward.

5-4. Alternatives and What This Means for Consumers

BVO was never strictly essential; similar functions can be achieved using:

• Sucrose fatty acid esters
• Glycerol fatty acid esters
• Sucrose acetate isobutyrate (SAIB)
• Ester gum, etc.

As consumers, reasonable precautions include:

• When abroad, if you encounter older sodas, quickly check for “Brominated Vegetable Oil” or “BVO” on the label.
• Regardless of BVO, avoid letting children drink colorful citrus sodas on a daily basis.

Beyond that, there’s no need for special anxiety—BVO is largely on its way out.

6. Big-Picture Comparison of Regulations for These Four Additives

Skipping many fine details, here is a rough snapshot as of 2025:

From this table, you can see that among additives often labeled as “bad for you”:

• Some, like BVO, are now almost universally rejected.
• Some, like titanium dioxide, show divergent evaluations (banned in the EU, still allowed in the US, Japan, and China).
• Others, like synthetic dyes and BHA/BHT, are in a middle ground: not fully banned, but subject to more restrictions and voluntary phase-outs.

7. Practical, Realistic Risk Control in Daily Life

Now let’s look at what ordinary consumers and parents can reasonably do without making life miserable.

7-1. Instead of “Zero,” Aim to Lower Frequency and Quantity

Trying to eliminate every such additive can lead to:

• Stress when eating out or traveling
• Feeling like eating itself is a constant battle

A more sustainable approach is:

• Turn them into “occasional treats” rather than everyday items
• If you currently consume something 2–3 times a day, cut it down to once a day
• For kids’ snacks, limit to 1–2 times a day, and try to choose simpler products

In other words, focus on frequency and amount, not perfection.

7-2. Build a Habit of “Just Glancing” at the Ingredient List

You don’t have to understand everything. Just get used to noticing:

• Are there lots of numbered dyes like “Red No. X,” “Yellow No. X”?
• Do you see “titanium dioxide” or “TiO₂”?
• Does it say “antioxidant (BHA, BHT)”?
• Does it mention “Brominated Vegetable Oil” or “BVO” (this will be rare going forward)?

Even a quick scan can shift your awareness a lot.

Then you can decide:

“Today I’ve already had a lot of synthetic dyes,
so tomorrow I’ll choose something simpler.”

That level of self-adjustment is already very powerful.

7-3. Make “Slightly Better” Choices Within the Same Category

Instead of quitting entire food categories, gently shift to less additive-heavy options within the same genre:

• Sodas
  • Bright, artificially colored soda → clear lemon soda or plain sparkling water with lemon
• Snack foods
  • Highly colored snack with BHA/BHT → simple potato chips with ingredients like “potatoes, oil, salt”
• Kids’ candies/gummies
  • Neon-colored gummies → gummies colored with fruit/vegetable extracts, or 100% fruit juice jelly

A simple rule of thumb:

“Short ingredient lists with words you can understand”
are usually a step in the right direction.

7-4. Who Needs to Be Extra Careful?

• Pregnant and breastfeeding women

  • We don’t yet fully understand long-term effects of some additives (like titanium dioxide) on the fetus or breastfed infants.
  • It’s reasonable to avoid daily, high-level intake of such additives to increase peace of mind.

• Young children

  • Because of their lower body weight, children may end up with higher exposure per kg body weight.
  • It’s wise to keep foods rich in synthetic dyes and BHA/BHT as occasional treats rather than daily staples.

• People with existing cardiovascular or hormonal issues

  • Given concerns about endocrine disruption and chronic inflammation,
    it’s sensible to limit BHA/BHT and highly processed foods rich in sugars and fats over the long term.

8. For Food Manufacturers, Restaurants, and Catering/School Lunch Providers

If you’re involved in product development or menu design, a brief industry-facing perspective:

• Regulatory tightening increasingly follows the pattern:
  EU → US state laws → US federal → other regions
  → If an additive is already controversial in the EU or some US states, it’s wise to assume it may face global pressure later.

• Aesthetic additives like BVO and E171, which aren’t nutritionally necessary,
  are prime candidates for early reformulation.
  → Shifting from “perfect whiteness / ultra-vivid colors” to “natural appearance” can align with clean-label trends.

• Reducing synthetic dyes and BHA/BHT can directly support the image of
  “safe for kids” and “family friendly.”
  → Pack labels like “no artificial colors or synthetic antioxidants” provide clear consumer messaging.

In an era of growing criticism of ultra-processed foods,
the mindset is shifting from “it’s allowed, so it’s fine” to:

“If we don’t really need it, let’s reduce or remove it.”

This is increasingly seen as key to protecting brand value.

9. Summary: Don’t Panic, but Do Learn to “Choose with Open Eyes”

To wrap up, here are the key points for the four additives we covered:

1. Synthetic food dyes

   • Concerns about hyperactivity and behavior in children; some also have possible carcinogenicity.
   • The EU uses warnings and restrictions; the US is moving to ban Red 3 and may further tighten controls.
   • Products using natural colors or no added color are becoming more common; choosing these, especially for kids, can improve peace of mind.

2. Titanium dioxide (E171)

   • A white colorant used for a bright, glossy appearance.
   • Banned in EU foods since 2022 due to unresolved genotoxicity concerns.
   • Still allowed in Japan, the US, and China; for individuals, it’s reasonable to limit very white, glossy processed products as a daily habit.

3. BHA and BHT

   • Synthetic antioxidants to protect fats from oxidation.
   • High-dose animal studies suggest cancer and hormone disruption potential; the EU applies stricter limits and bans them in sensitive products.
   • Alternatives like vitamin E and rosemary extract are increasingly used instead.

4. BVO (brominated vegetable oil)

   • Used as an emulsifier in citrus-flavored drinks.
   • Linked to neurological symptoms and thyroid issues; considered a likely endocrine disruptor.
   • Already banned in the EU, Japan, and China; the US finalized a ban in 2024 with phase-out by 2025–2026.

And for us as consumers, the key is:

• Not to aim for absolute zero and become constantly anxious,
• But to reduce frequency and quantity and gradually increase simpler, less processed foods.
• Especially for children, pregnant women, and people with existing health risks, it’s wise to avoid large daily doses of colorful, highly processed foods.

You don’t need to memorize every additive name.
From today, you can:

• Spend a few extra seconds looking at ingredient lists
• Avoid making very white, neon-colored, ultra-glossy foods your everyday staples
• Set aside more moments to enjoy water, tea, and the natural taste of ingredients

Small steps like these are more than enough.

If this article helps you move from “vaguely scared” to
“calmly informed and able to choose,” then it has done its job.

References and Sources (Japanese & English)

• European Commission – Re-evaluation of food additives
• SAFE – Titanium Dioxide (E171)
• Swissmedic – Use of titanium dioxide in medicinal products
• Le Monde – Titanium dioxide particles found in human and animal milk
• US FDA – Brominated Vegetable Oil (BVO)
• Federal Register – Revocation of authorization for use of BVO in food
• MSU Extension – FDA bans brominated vegetable oil from food
• California AB418 – Ban on Red 3, BVO, etc.
• DLA Piper – California bans Red Dye 3 and other additives
• CSPI – Red 3: FDA finally bans cancer-causing food dye
• Beveridge & Diamond – FDA post-market chemical review & Red 3
• Eurofins – Unpacking BHA, BHT, TBHQ in processed foods
• GoodRx – American food ingredients banned abroad
• UK FSA – Approved additives and E numbers
• RAPS – Impact of US state law initiatives for food ingredients