Food for Thought: What Does the Data Say About Food Dye Safety?
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Food for Thought: What Does the Data Say About Food Dye Safety?
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このコンテンツについて
This month, we’re taking a closer look at what’s on your dinner plate. From brightly colored cereals to shelf-stable snacks, food dyes, preservatives, and ultra-processed foods are found everywhere. But are they safe? Are they necessary—or could they actually be harmful? In this episode, we speak with leading experts in food science and public health to separate fact from fear. What does the evidence really say about these controversial ingredients? Are recent legislative bans rooted in science, or are other factors at play? Join us as we unpack the science, the politics, and the public perception behind what we eat.
Our guests:
- Lisa Lefferts is an environmental health consultant and former senior scientist at the Center in the Public Interest. She is the primary author of the successful petition to ban Red No. 30 and also served on the FDA's Food Advisory Committee when it considered synthetic food dyes in 2011.
- Marion Nestle is an American molecular biologist, nutritionist, and public health advocate. She is the Paulette Goddard Professor of Nutrition, Food Studies, and Public Health emerita at New York University.
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