What To Know About California's New Executive Order On Ultra-Processed Foods & Dyes

Ultra-processed foods are far from their natural state, often packed with additives like artificial colors, preservatives, and stabilizers. Think packaged cookies, frozen meals, sodas, and salty snacks—foods engineered for convenience and taste but often stripped of nutritional value.

The contrast between ultra-processed and unprocessed diets is striking, as demonstrated by multiple studies. A study in Cell Metabolism demonstrated the stark differences between ultra-processed and unprocessed diets1. Participants on an ultra-processed diet consumed an average of 500 extra calories per day and gained two pounds in just two weeks. In contrast, eating unprocessed foods helped them shed the same amount of weight. 

Another large-scale study2 examined dietary records from over 100,000 French adults and found that higher consumption of ultra-processed foods was significantly associated with increased risks of cardiovascular disease, coronary heart disease, and cerebrovascular disease. Importantly, these risks persisted even when the overall nutritional quality of the diet—factors like saturated fat, sugar, and sodium levels—was accounted for.

This suggests that the harm from ultra-processed foods goes beyond poor nutrition and stems from their very composition, which often includes synthetic additives, hydrogenated fats, and emulsifiers that may disrupt metabolic processes.

Emerging research also highlights potential links between ultra-processed foods and mental health. A 2022 study found that diets high in ultra-processed foods were associated with increased rates of depression and anxiety, likely due to the inflammatory effects of certain additives and the absence of nutrients like omega-3s, B vitamins, and antioxidants that support brain health.

Synthetic food dyes, found in everything from candy to fruit punch, are another major focus of California’s crackdown. Many of these dyes are petroleum-derived chemicals, used to make foods visually appealing rather than nutritionally beneficial. The three most common dyes—Red 40, Yellow 5, and Yellow 6—dominate the U.S. food market, but they come with troubling health implications.

Research has consistently linked synthetic food dyes to behavioral issues, particularly in children. Studies show that these dyes can exacerbate symptoms of hyperactivity and inattention, especially in children with Attention-Deficit/Hyperactivity Disorder (ADHD).

A 2007 study published in The Lance3t found that a combination of synthetic dyes and preservatives heightened hyperactive behavior in children from the general population, not just those diagnosed with ADHD. Subsequent reviews have supported these findings, leading some countries, including the European Union, to require warning labels on foods containing certain synthetic dyes.

Perhaps the most alarming of these additives is Red 3, which the U.S. Food and Drug Administration (FDA) itself has classified as a carcinogen. Despite being banned in cosmetics and topical drugs, it remains legally permitted in food products, appearing in thousands of items such as candies, baked goods, and snack foods.

Children are especially vulnerable to the effects of synthetic food dyes. Their smaller body size and developing systems mean they are exposed to higher concentrations relative to body weight. Studies have found that children consume disproportionately high amounts of synthetic dyes compared to adults, often through popular items like cereals, snack bars, and sugary beverages.

The stakes are high. According to the 2025 Dietary Guidelines Advisory Report, 73% of U.S. adults are overweight or obese, and nearly 40% of teenagers are prediabetic—a harrowing statistic that highlights a growing epidemic. Poor diet is not just a personal health issue; it’s a leading contributor to life-altering chronic conditions like heart disease, type 2 diabetes, and certain cancers. These diseases place a heavy burden on individuals, families, and the healthcare system, costing billions annually in treatment and lost productivity.

California’s efforts to regulate ultra-processed foods and synthetic dyes have the potential to create ripple effects far beyond individual health improvements. Tackling these issues means addressing systemic barriers to health, particularly the accessibility of fresh, nutritious foods in underserved communities. For many, the prevalence of inexpensive, processed foods in "food deserts" leaves little choice but to rely on unhealthy options, perpetuating cycles of poor health and inequity.

By cracking down on harmful additives and supporting healthier eating practices, California is setting a precedent for proactive public health measures. This isn’t just about regulating ingredients; it’s about reshaping food environments, empowering consumers to make healthier choices, and prioritizing equitable access to nutritious foods for all communities.