Artificial Dyes in Electrolyte Solutions

Artificial dyes in electrolyte solutions (i.e. Pedialyte) may pose health risks, particularly in children, though the evidence is mixed. Let’s take a look at the data…

Multiple studies and reviews highlight that synthetic food dyes, including those commonly found in pediatric electrolyte solutions, have been associated with a range of potential adverse effects. These include neurobehavioral changes (such as potential for increased risk of ADHD and behavioral disturbances), allergic reactions, and possible carcinogenic, mutagenic, and cytotoxic effects.[1][2][3][4][5] Children may be especially vulnerable due to their developing metabolic systems and higher relative exposure.[6][7][8]

While regulatory agencies such as the FDA have set acceptable daily intake limits for these dyes, recent literature questions the adequacy of these safety assessments and calls for more rigorous evaluation, especially given the cumulative exposure in children.[6][4] Some artificial dyes, such as Red No. 40, Yellow No. 5, and Blue No. 1, are frequently found in products marketed to children, and intake can exceed recommended limits in some cases.[9][10][5]

Allergic reactions to artificial dyes are rare but can occur, particularly in atopic individuals, and are usually mild.[11] However, the broader concern is the potential for chronic health effects and behavioral impacts, which has led some experts to recommend minimizing exposure, especially in pediatric populations.[1][4]

Juice Doctor’s Summary of the Evidence:

In summary, while most children tolerate artificial dyes, there is growing evidence and expert consensus that minimizing exposure is reasonable until we have better long-term data to inform decision making.[1][6][4] Choosing dye-free electrolyte solutions is a reasonable precaution – especially when alternative electrolyte/hydration options are available.


References

1. Synthetic Colors in Food: A Warning for Children's Health. de Oliveira ZB, Silva da Costa DV, da Silva Dos Santos AC, et al. International Journal of Environmental Research and Public Health. 2024;21(6):682. doi:10.3390/ijerph21060682.

2. Food Color Additives in Hazardous Consequences of Human Health: An Overview. Sultana S, Rahman MM, Aovi FI, et al. Current Topics in Medicinal Chemistry. 2023;23(14):1380-1393. doi:10.2174/1568026623666230117122433.

3. Immune Reactivity to Food Coloring. Vojdani A, Vojdani C. Alternative Therapies in Health and Medicine. 2015;21 Suppl 1:52-62.

4. Artificial Food Additives: Hazardous to Long-Term Health?. Warner JO. Archives of Disease in Childhood. 2024;109(11):882-885. doi:10.1136/archdischild-2023-326565.

5. Prevalence of Artificial Food Colors in Grocery Store Products Marketed to Children. Batada A, Jacobson MF. Clinical Pediatrics. 2016;55(12):1113-9. doi:10.1177/0009922816651621.

6. Food Additives and Child Health. Trasande L, Shaffer RM, Sathyanarayana S. Pediatrics. 2018;142(2):e20181408. doi:10.1542/peds.2018-1408.

7. Additives in Children's Nutrition-a Review of Current Events. Savin M, Vrkatić A, Dedić D, et al. International Journal of Environmental Research and Public Health. 2022;19(20):13452. doi:10.3390/ijerph192013452.

8. Food Additives and Child Health. Trasande L, Shaffer RM, Sathyanarayana S. Pediatrics. 2018;142(2):e20181410. doi:10.1542/peds.2018-1410.

9. Certified Food Dyes in Over the Counter Medicines and Supplements Marketed for Children and Pregnant Women. Lehmkuhler AL, Miller MD, Bradman A, Castroina R, Mitchell AE. Food and Chemical Toxicology : An International Journal Published for the British Industrial Biological Research Association. 2020;143:111499. doi:10.1016/j.fct.2020.111499.

10. All the Colors of the Rainbow: Synthetic Dyes in US Packaged Foods and Beverages in 2020. Dunford EK, Galligan TM, Taillie LS, Musicus AA. Journal of the Academy of Nutrition and Dietetics. 2025;:S2212-2672(25)00166-2. doi:10.1016/j.jand.2025.05.007.

11. Common Food Colorants and Allergic Reactions in Children: Myth or Reality?. Feketea G, Tsabouri S. Food Chemistry. 2017;230:578-588. doi:10.1016/j.foodchem.2017.03.043.