Risky Chemicals in Foods To Avoid + Health Dangers | The Healthy RD

✅ Updated May 2025 — New FDA Bans, Food Safety Legislation & 2025 Research

Risky Chemicals in Foods To Avoid + Health Dangers

Colorful word art depicting chemicals in food on a plate — illustration by Heidi Moretti, MS, RD, CLT at The Healthy RD

Written by Heidi Moretti, MS, RD, CLT — Registered Dietitian and Certified LEAP Therapist (CLT) with over 20 years of clinical experience in functional nutrition, gut health, and food sensitivity testing. Heidi is the author of The Cortisol Fix, an Amazon Bestseller in Endocrinology, and founder of The Healthy RD. Her work has been featured in major health publications, and she uses evidence-based, whole-food approaches to help people reverse chronic inflammation.

Medical disclaimer: This post is for informational purposes only and does not constitute medical advice. Always consult your healthcare provider before making dietary changes.

Chemicals in foods are a growing and urgent concern — not just for parents worried about their children’s health, but for anyone seeking to reduce chronic inflammation, improve gut health, and lower long-term disease risk.

The American Academy of Pediatrics has long urged that chemicals currently allowed in our food supply need urgent reform. And now, in 2025, the regulatory tide is finally beginning to turn — with major new FDA bans, renewed scrutiny of the GRAS loophole, and over 30 states passing new food additive legislation.

In this updated post, learn:

Which food chemicals to avoid and why — backed by research
What’s new in 2025: FDA bans, food additive legislation, and GRAS loophole scrutiny
My personal story: how eliminating food chemicals using MRT food sensitivity testing reduced my chronic inflammation dramatically
Where these chemicals hide in your food
Safer alternatives and what’s actually left to eat

Chemicals in Foods to Avoid — Overview
My Personal Story: MRT Testing & Reducing Inflammation
What’s New in 2025: FDA Bans & Food Safety Reform
Chemicals in Foods and Their Risks
Why Are There So Many Chemicals in Foods?
Who Is Helping With Food Chemical Awareness?
Chemicals Banned in Other Countries
Where to Find These Chemicals
What’s Left to Eat?
FAQs

Chemicals in Foods to Avoid — Overview

Chemicals in our food are so widespread that it is difficult to list them all. The main categories to limit or avoid include:

Infographic listing dangerous chemicals in food to avoid, including emulsifiers, preservatives, artificial sweeteners, food dyes, and plasticizers — created by Heidi Moretti, MS, RD, CLT — Common food chemicals to avoid — infographic by Heidi Moretti, MS, RD, CLT | The Healthy RD

Emulsifiers: Polysorbate 80, carboxymethylcellulose, carrageenan — widespread in packaged goods.
Preservatives: BHT, BHA, TBHQ, calcium propionate, EDTA, phosphates, propyl gallate, sodium nitrite, sodium benzoate — very common in frozen meals and packaged foods.
Plasticizers: Not labeled, but found in most bottled or canned foods and drinks. Chemicals that leach include PFOAs, phthalates, and azodicarbonamide.
Artificial sweeteners: Saccharin, acesulfame K, sucralose (Splenda®), aspartame (NutraSweet®).
Food dyes: Red 40, Red 3 (now banned), Yellow 5 & 6, Blue 1 & 2, Green 3 — found in candies, chips, crackers, cookies, and sodas.
Chemical residues: Glyphosate is present in most non-organic canola, soy, wheat, and corn.

A useful rule of thumb: if you can’t pronounce it or it’s an acronym on an ingredient label, consider limiting it.

💚 My Personal Story: How MRT Testing & Eliminating Food Chemicals Reduced My Inflammation

— by Heidi Moretti, MS, RD, CLT

I spent years eating what I thought was a healthy, clean diet — and still struggling with persistent fatigue, joint discomfort, digestive issues, and low-grade inflammation that I couldn’t pin down. As a registered dietitian and Certified LEAP Therapist (CLT), I knew that food sensitivities could drive chronic inflammation. But it wasn’t until I ran my own MRT (Mediator Release Test) that I truly understood the power — and the surprise — of personalized food sensitivity testing.

The MRT is a patented blood test that measures the inflammatory response of your white blood cells to over 170 different foods and food chemicals. Unlike standard IgG food sensitivity panels, it captures the full spectrum of inflammatory pathways — measuring actual mediator release rather than just antibodies. It has a reported sensitivity of 94.5% and specificity of 91.7%, making it the gold standard for identifying hidden inflammatory food triggers.

My results genuinely shocked me. Several foods I was eating daily — foods I considered anti-inflammatory staples — were actually driving my symptoms. I was reactive to sunflower oil, soy, olive oil, mustard, and most legumes. These were hidden throughout dressings, snack foods, and restaurant meals I’d assumed were “safe.” And beyond whole foods, the MRT also tests food chemicals — including additives, preservatives, and colorings that I had already been trying to minimize but couldn’t fully avoid.

Following the personalized LEAP (Lifestyle Eating and Performance) Protocol based on my MRT results, I saw meaningful improvement within 10 days and felt genuinely well — less inflamed, more energetic, and with dramatically improved digestion — within 8 weeks. What I learned is that leaky gut healing and inflammation reduction are deeply individual. Reducing processed food chemicals isn’t just a general wellness goal: when combined with MRT testing, it becomes a precision medicine approach.

If you’ve tried gluten-free, dairy-free, or elimination diets without success, food chemicals are often the missing piece. I now use MRT testing routinely in my practice for clients with IBS, migraines, fibromyalgia, joint pain, eczema, and chronic fatigue. Learn more about this approach in my comprehensive leaky gut diet guide.

🆕 What’s New in 2025: Major FDA Bans & Food Safety Reform

The food chemical regulatory landscape is changing faster in 2025 than at any point in decades. Here’s what’s happened — and what it means for your health:

Red Dye No. 3 — Finally Banned 2025

On January 15, 2025, the FDA revoked the authorization for FD&C Red No. 3 (erythrosine) in food and ingested drugs — a ban that advocates had sought since 1990, when the FDA had already banned it from cosmetics after animal studies showed cancer risk. Manufacturers have until January 15, 2027 to reformulate food products, and until January 18, 2028 for ingested drugs. Until then, Red 3 may still appear in candies, maraschino cherries, fruit cocktails, cakes, and some medications. Check labels carefully.

More Food Dyes Targeted 2025

Following the Red 3 ban, the FDA and HHS initiated the process to revoke authorization for Citrus Red Dye No. 2 and Orange B, and are working to phase out six additional synthetic dyes — including Green 1 and Blue 2 — by the end of 2026. HHS has urged the food industry to voluntarily phase out eight total artificial food dyes by end of 2026.

Brominated Vegetable Oil Removed 2024

In 2024, the FDA removed its approval of brominated vegetable oil (BVO) in food — an additive long used to keep citrus flavoring suspended in sodas and sports drinks. BVO had been banned in Japan and the EU for years.

The GRAS Loophole Under Scrutiny 2025

A landmark report by the Environmental Working Group (EWG) in early 2026 flagged 111 ingredients that had entered the food supply through the self-affirmed “Generally Recognized as Safe” (GRAS) pathway — without any FDA review. This broken system has allowed alternative proteins, plant extracts, and supplement ingredients to enter the food supply with no public safety data. In 2025, the FDA began exploring rulemaking to revise the GRAS Final Rule and limit or eliminate the self-affirmed pathway. Legislation at both federal and state levels is advancing rapidly, with more than 30 states introducing food additive bills in 2025 alone — and new laws passing in Arizona, Louisiana, Texas, Utah, Virginia, and West Virginia.

FDA Post-Market Review Framework 2025

In June 2025, the FDA released a proposed systematic approach for post-market assessment of chemicals in the food supply. This is the first structured framework for reviewing chemicals already in our food — including propylparaben, potassium bromate, and titanium dioxide. This is long-overdue progress, but it means many suspect chemicals remain in your food while under review.

Bottom line for 2025: Regulatory change is accelerating, but the food supply still contains hundreds of chemicals with inadequate safety data. Your best protection remains reading ingredient labels, choosing organic when possible, and working with a qualified dietitian like a Certified LEAP Therapist to identify your personal inflammatory triggers.

Chemicals in Foods and Their Risks

Preservatives

Preservatives extend the shelf life of packaged and processed foods. A 2025 peer-reviewed analysis published in PMC concluded that evidence of harm from food additives on gastrointestinal health is mounting, and that changes to current policy need to be considered. Here’s what we know:

Food Chemical	Health Risks	Common Sources
BHT / BHA (E320)	May reduce liver and kidney function; the National Institutes of Health lists BHA as “reasonably anticipated to be a human carcinogen” — despite its FDA “generally recognized as safe” status. New 2025 state legislation in Texas specifically targets azodicarbonamide alongside BHT/BHA for school food bans.	Processed and vegan meats, breakfast cereals, crackers
TBHQ	Likely a carcinogen. Increases cancer risk in animal studies. Currently under renewed scrutiny as the FDA develops its post-market review framework.	Breakfast cereals, crackers, fast food oils
Calcium Propionate	May cause chronic stomach ulcers and behavioral problems in children. Associated with attention and irritability issues in pediatric studies.	Commercial bread, tortillas, baked goods
EDTA	A chelating agent that binds minerals. Possible side effects at higher doses include seizures, kidney problems, and low magnesium levels.	Widespread in highly processed foods, canned goods, sauces
Phosphates	Excess phosphate additives can cause bone and mineral abnormalities, especially in people with chronic kidney disease. Dramatically elevated phosphate intake from additives is now recognized as a distinct concern from dietary phosphate.	Processed meats, frozen meals, cheese products, fast food
Propyl Gallate	May cause birth defects and dermatitis. Used in both foods and cosmetics.	Candies, sodas, cooking oils, chewing gum
Sodium Nitrite	Processed meats containing nitrite increase the risk of colon cancer. The WHO classifies processed meats as Group 1 carcinogens, largely due to nitrite. Not to be confused with natural nitrate found in vegetables, which is beneficial.	Processed and cured meats (hot dogs, bacon, deli meats), some vegan meats
Sodium Benzoate	Increases harmful oxidation in the body; may reduce memory and learning (animal studies). Human studies show it may increase poor behavior in children. When combined with Vitamin C, forms benzene — a known carcinogen.	Sodas, salad dressings, candies, cereals, pickles
Propylparaben	Linked to hormone disruption and increased cancer risk. Now on the FDA’s post-market review list as of 2025 — meaning regulators are finally taking a closer look. Has been banned in the EU since 2014 for use in foods intended for infants and young children.	Baked goods, bread, tortillas, some beverages

Plasticizers & Can Linings

There are over 100 types of plasticizers. These chemicals won’t appear on food labels because they leach from packaging and can linings — but they end up in your body. Recent PFAS research continues to expand concerns in this area.

Chemical	Health Risks	Where Found
PFOAs / PFAS	May cause cholesterol abnormalities, increase heart disease risk, decrease testosterone and progesterone, and cause reproductive harm. PFAS are now being petitioned for tolerance-setting; a federal court case in Arizona is actively pressuring the FDA. PFAS are so persistent they’ve been dubbed “forever chemicals.”	Non-stick cookware coatings, food packaging, microwave popcorn bags, fast food wrappers
Azodicarbonamide	The “yoga mat chemical” — used to make bread dough more elastic. Unstable, causes oxidation and free radical formation in the body; produces toxic fumes when heated. Banned in the EU and Australia. Texas proposed banning it in school foods in 2025.	White flour, commercial bread, burger buns, English muffins
BPA (Bisphenol A)	Increased cancer rates, harmful effects on the brain and nervous system, hormone disruption. While “BPA-free” labels are now common, replacement chemicals like BPS and BPF may carry similar risks — a 2024 research concern sometimes called the “BPA replacement problem.”	Can linings (including “BPA-free” cans), receipts, plastic food containers, dental materials
Phthalates	Endocrine disruptors linked to reproductive harm, obesity, and developmental issues in children. The FDA is under increasing pressure to set tolerances. Found at higher levels in fast food consumers in multiple studies.	Plastic food packaging, fast food, processed food handling equipment

Artificial Sweeteners

Chemical	Health Risks	Where Found
Acesulfame K	May cause nerve damage and brain issues, including memory decline. Alters gut microbiome composition even at low doses in animal studies.	Diet sodas, sugar-free gums, candies, yogurt
Saccharin	Increases body weight, diabetes risk, liver issues, and kidney issues in animal studies. Despite a former cancer warning label (removed in 2000), concerns have resurfaced with newer microbiome research.	Fountain diet sodas, tabletop sweeteners, some medications
Sucralose (Splenda®)	Disrupts the microbiome, resulting in tissue inflammation. May contribute to weight gain despite being calorie-free. A 2023 study found sucralose-6-acetate — a compound formed during digestion — is genotoxic (DNA-damaging) at levels found after consuming a single diet drink.	Diet foods, sugar-free products, microwave popcorn, protein bars
Aspartame (NutraSweet®)	May increase cancer risk and neurological conditions including headaches, seizures, migraines, irritability, anxiety, depression, and poor sleep. In 2023, the WHO’s International Agency for Research on Cancer classified aspartame as “possibly carcinogenic to humans” (Group 2B). CSPI lists it as an additive still requiring urgent attention from the FDA.	Diet sodas, sugar-free gum, candies, protein powders, some medications

Emulsifiers

Emulsifiers keep ingredients blended in processed foods — but emerging research shows they may significantly disrupt your gut microbiome and intestinal lining. A 2025 peer-reviewed paper in PMC concluded that “food additives do more harm than good when it comes to GI health” and that policy changes are needed.

Chemical	Health Risks	Where Found
Polysorbate 80	Alters the gut microbiome, may cause hypersensitivity and increased intestinal permeability — allowing harmful bacteria and toxins to enter the bloodstream. Associated with metabolic syndrome in animal studies.	Chips, crackers, candies, ice cream, vaccines (separate from food)
Polysorbate 60 & 65	Similar to polysorbate 80 — can cause digestive stress by reducing food breakdown and creating microbiome imbalances.	Baked goods, frozen desserts, whipped toppings, processed foods
Carboxymethylcellulose (CMC)	Not digestible; creates microbiome abnormalities in susceptible individuals. A landmark 2022 human clinical trial confirmed CMC alters gut microbiota composition and reduces microbial diversity — a significant finding.	Ice cream, infant formula, salad dressings, grated cheese, candy, bread
Carrageenan	May be harmful to the digestive tract, increasing risk of ulcers and possibly cancer. The FDA considered restricting it but did not. The National Organic Standards Board has voted multiple times to remove it from the organic allowed list. Particularly concerning for people with IBD.	Ice cream, plant-based milks, salad dressings, processed dairy products, infant formula

Hormones in the Food Supply

These won’t appear on ingredient labels, but are used in factory-farm animal production to promote growth:

Chemical	Health Risks
rBGH (recombinant bovine growth hormone)	Banned in the EU, Canada, Australia, Japan, and Israel — but still used in some U.S. dairy production. Increases IGF-1 levels in milk, which some researchers associate with increased cancer risk. Cancer.org calls the data “inconclusive,” but the precautionary bans by most of the world are notable. Choose rBGH-free or organic dairy when possible.
Estradiol, Progesterone, Testosterone	Natural hormones given to livestock. With puberty occurring earlier in children, some pediatric endocrinologists have raised concerns about cumulative hormone exposure from food sources.
Trenbolone Acetate & Zeranol	Synthetic growth hormones banned in the EU. Long-term effects are not well studied in humans at dietary exposure levels. The EU has cited these as reasons for restrictions on U.S. beef imports.
Ractopamine	A beta-agonist drug fed to pigs and cattle to promote lean muscle growth. Banned in over 160 countries, including the entire EU, Russia, and China — but still used widely in the U.S. According to the Center for Food Safety, it may pass to humans through meat consumption.

Food Colorings Major 2025 Changes

Artificial food dyes are having their regulatory moment in 2025. Here’s what’s happening and what the science says:

Red 3 (Erythrosine): Formally banned January 15, 2025. A known carcinogen in animal studies — and banned from cosmetics since 1990 — yet it remained in the food supply for over 34 years. Manufacturers have until January 2027 to reformulate. Still check labels for candy, maraschino cherries, and some baked goods.
Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, Green 3: Linked to behavioral problems (hyperactivity, attention issues) in children according to clinical research. Often contaminated with benzene compounds and other carcinogens during manufacturing. California has banned these from school foods effective 2024, with several other states following suit.
Citrus Red 2 & Orange B: FDA and HHS have initiated revocation proceedings in 2025.
Titanium Dioxide: Banned in the EU since 2022 as a food additive; currently on the FDA’s post-market review list in the U.S. May damage DNA and disrupt gut microbiota.

The growing body of research on food dyes, combined with increasing state-level bans, has created rare bipartisan political momentum for change at the federal level as well.

Flavorings

MSG (monosodium glutamate / E621): Likely increases blood pressure and causes headaches and other side effects in sensitive people. Found in most savory snacks and frozen dinners. Can be disguised on labels as “yeast extract,” “hydrolyzed protein,” “autolyzed yeast,” “natural flavors,” and other terms. If you react to MSG, scanning for these hidden names is important.
Artificial Flavors: There are thought to be over 1,300 artificial flavorings in use — and companies are not required to disclose what they are, only that they are present. This is an area of significant regulatory gap. If you are doing an elimination diet or MRT protocol, “artificial flavors” is a flag worth avoiding.
Natural Flavors: Misleadingly named — “natural flavors” can legally include hundreds of chemicals derived from natural sources, and they don’t need to be individually disclosed. Some individuals with food sensitivities react to specific natural flavorings.

Why Are There So Many Chemicals in Foods?

If you were born before 1980, you probably remember bread that would mold within a week. Today, a commercial loaf can sit for weeks without visible mold — because chemical preservatives make this possible.

The United States has historically had some of the world’s least restrictive rules about food additives. The core problem is the GRAS loophole: under a provision from 1958, a company can deem its additive “generally recognized as safe” with no FDA notification required. A 2026 EWG analysis found that at least 111 substances entered the U.S. food supply through this self-affirmed GRAS pathway — with no public safety data — in recent years alone.

The loophole was intended for common, long-used ingredients like salt, vinegar, and yeast. Instead, it has been exploited to introduce novel alternative proteins, plant extracts, and chemical compounds without oversight. In 2025, FDA began exploring rulemaking to limit or eliminate this pathway — a significant regulatory shift that advocates have sought for decades.

The other structural problem: human health studies are almost never done before a chemical reaches market. Who would sign up for those studies? This means we are, effectively, the experiment.

Who Is Helping With Food Chemical Awareness?

Several organizations actively watchdog the food supply:

Center for Environmental Health (CEH): Investigates food chemicals for safety and has successfully pushed toxic compounds like 4-methylimidazole (4-MEI) out of Coca-Cola and Pepsi. Still actively monitoring BPA replacements and PFAS in packaging.
Center for Science in the Public Interest (CSPI): Filed the 2022 petition that ultimately resulted in the Red 3 ban. Maintains an updated chemical safety database (“Chemical Cuisine”) and continues to push for removal of aspartame, propylparaben, and titanium dioxide.
Environmental Working Group (EWG): Published landmark 2026 research exposing the GRAS loophole. Also maintains consumer-facing databases including their food scores and dirty dozen pesticide lists.
State Legislatures (2024–2025): In a rare show of bipartisan agreement, more than 30 states introduced food additive legislation in 2025. New laws passed in Arizona, Louisiana, Texas, Utah, Virginia, and West Virginia. California’s School Food Safety Act banned six synthetic dyes from school foods beginning in 2024. This state-led momentum is pushing the federal regulatory timeline forward.

Chemicals in Foods That Are Banned in Other Countries

1. GMO Bans

GMOs (genetically modified organisms) are largely banned across the world. Countries banning GMO cultivation include Germany, France, Italy, Austria, Greece, Russia, Poland, Scotland, Northern Ireland, Belgium, Algeria, Madagascar, Turkey, Kyrgyzstan, Bhutan, Saudi Arabia, Belize, Peru, Ecuador, and Venezuela. The concern is not only with GMOs themselves but with the pesticide-intensive farming practices they enable — particularly glyphosate use. The United States does not ban GMOs and they remain widespread in corn, canola, soy, and sugar beet crops.

2. Glyphosate Bans

Known as a probable carcinogen by the International Agency for Research on Cancer, glyphosate remains legal in the United States despite bans in Australia, Belgium, Austria, the Czech Republic, Sri Lanka, Saudi Arabia, Vietnam, Kuwait, the UAE, New Zealand, Qatar, Denmark, France, Greece, Italy, the Netherlands, Portugal, Sweden, Switzerland, Spain, Argentina, Brazil, Colombia, Bahrain, and Canada. It is nearly impossible to avoid in conventional cereal and legume products — and it doesn’t wash off, cook off, or bake off your food.

3. Other Additives Banned Elsewhere But Permitted in the U.S.

Potassium Bromate: Banned in the EU, UK, Canada, Brazil, China, and India as a carcinogen. Still permitted in some U.S. baked goods. Now on FDA’s post-market review list.
Azodicarbonamide: Banned in the EU and Australia. Under state-level scrutiny in the U.S. in 2025.
Titanium Dioxide: Banned as a food additive in the EU since 2022. Under FDA post-market review in the U.S.
Ractopamine: Banned in 160+ countries. Still used in U.S. pork and beef production.
rBGH: Banned in the EU, Canada, Australia, Japan, Israel. Still used in some U.S. dairy.

Where to Find These Chemicals

Note: additives banned in other countries are in bold. Organic foods will not contain these chemical additives — a key reason to choose organic for the highest-risk food categories.

Meats and Alternatives

Processed and vegan meat alternatives contain: sodium nitrite, BHT, BHA, MSG, hydrolyzed protein, phosphates, soy leghemoglobin (Impossible Burger — approved with no pre-market safety testing), soybean oil, soy protein isolate, canola oil. Animal feed additives that may pass to you: ractopamine and chlorine washes (not on the label).

Cereals

Most breakfast cereals contain BHT, TBHQ, synthetic vitamins, excess iron, enriched flour, artificial dyes (Yellow 5, Yellow 6, Red 40, Blue 1), artificial flavors, and Azodicarbonamide in white flour products. Highly processed or GMO ingredients include: trans fats, EDTA, corn, and soybean.

Canned Foods and Sodas

Tin cans and soda cans lined with BPA and other chemicals that leach into food and drinks — illustrating hidden food chemicals in canned goods — Canned foods and sodas are a top source of BPA and other harmful chemicals that leach directly into food.

Cans are frequently lined with BPA, polyethylene, polypropylene, vinyl, or acrylic — which leach into food. Ingredients of concern in canned foods and sodas: sodium benzoate, artificial sweeteners (aspartame, sucralose, acesulfame K), brominated vegetable oil (now removed from FDA approval, but check older products), caramel color, high fructose corn syrup, and propyl gallate.

Frozen Meals and Boxed Meals

Frozen dinners contain similar dangerous plastics (BPA, phthalates) from packaging, plus nearly every known chemical additive: TBHQ, phosphates, nitrites, food dyes, MSG, BHA, BHT, soybean oil, corn oil, polysorbate 60, 65, or 80, carboxymethylcellulose, and more.

Cookies and Baked Goods

Contain: BHT, TBHQ, propylparaben, food dyes (especially Red 40, Yellow 5), artificial flavors, azodicarbonamide (in white flour products), partially hydrogenated oils (trans fats — now technically banned but watch for “0g trans fat” labels that may still contain small amounts), high fructose corn syrup, and potassium bromate.

Ice Cream

Watch for: carrageenan, carboxymethylcellulose, polysorbate 80, artificial colors, artificial flavors, and high fructose corn syrup in conventional brands.

Dressings and Sauces

Common additives: sodium benzoate, EDTA, polysorbate 80, artificial colors, high fructose corn syrup, soybean oil, canola oil, and artificial flavors. Hidden MSG under names like “yeast extract” or “natural flavors.”

Bread and Tortillas

Conventional bread: calcium propionate, azodicarbonamide, propylparaben, DATEM (diacetyl tartaric acid ester of monoglycerides — a gut-disrupting emulsifier), and enriched flour. Sourdough from a real bakery is one of the cleanest alternatives.

Microwave Popcorn

Bags often contain PFAS compounds. Flavoring may contain diacetyl (linked to “popcorn lung”), artificial flavors, and sucralose in “light” versions.

Candies

Most colorful candies contain artificial dyes (Red 40, Yellow 5, Blue 1, Green 3), sodium benzoate, propyl gallate, artificial flavors, and high fructose corn syrup. Red 3 may still be present until manufacturers reformulate by 2027.

Dairy Products

Conventional dairy may contain rBGH (recombinant bovine growth hormone), carrageenan (in flavored milks, yogurts, and creamers), artificial colors, and artificial flavors. Carboxymethylcellulose is widely used in flavored yogurts and cream cheeses.

Chips and Crackers

Common offenders: BHT, TBHQ, MSG or its disguised forms, artificial dyes, polysorbate 80, soybean oil, canola oil, corn oil, and artificial flavors.

Produce

Non-organic produce is the primary source of glyphosate exposure, along with other pesticide residues. The EWG Dirty Dozen list is updated annually — prioritize organic for these highest-residue fruits and vegetables. Waxes on produce may contain fungicides.

Fast Food, Gas Stations, and Restaurants

Fast food is among the highest-exposure environments for food chemicals. Studies have found that fast food consumers have significantly higher levels of phthalates and PFAS in their blood. Hidden MSG, artificial flavors, sodium benzoate, phosphates, food dyes, and industrial seed oils are nearly ubiquitous. When eating out, simpler is better: opt for grilled proteins, salads with oil and vinegar, and whole foods.

What’s Left to Eat?

This is the most common question — and the good news is that real, whole food is still abundantly available. The key is shifting away from ultra-processed foods and toward foods with short, recognizable ingredient lists.

Prioritize whole foods: Fresh vegetables, fruits, whole grains, legumes, nuts, seeds, eggs, and quality proteins.
Choose organic for the highest-risk categories: the EWG’s Dirty Dozen for produce, and organic/grass-fed for dairy and meat when possible.
Read ingredient labels: If you can’t pronounce most of it, put it back. Five or fewer ingredients is a good guideline for packaged foods.
Cook at home more: Home cooking gives you full control over what’s in your food.
Swap specific products: Glass-jarred sauces instead of canned, sourdough bread instead of commercial white bread, sparkling water instead of diet soda.
Consider MRT testing if you have chronic symptoms: knowing your personal inflammatory triggers lets you make targeted changes rather than guessing. Learn more about my experience with MRT and leaky gut healing here.

Summary

The food chemical landscape in 2025 is both more alarming and more hopeful than ever before. More concerning because we now know these chemicals are more pervasive and better studied — and the evidence of harm is mounting. More hopeful because the regulatory tide is finally turning, with the FDA banning Red 3, removing BVO approval, scrutinizing the GRAS loophole, and over 30 states taking action.

As a registered dietitian and Certified LEAP Therapist, my advice is this: don’t wait for regulators to protect you. Read labels. Choose organic where it matters most. Cook at home more. And if you’re dealing with chronic inflammation, fatigue, digestive issues, migraines, or unexplained symptoms, consider MRT food sensitivity testing — because the food chemicals you can’t see may be just as important as the ones on the label.

— Heidi Moretti, MS, RD, CLT | The Healthy RD | Author, The Cortisol Fix

Frequently Asked Questions About Chemicals in Food

What are the most dangerous chemicals in food?

The most concerning chemicals in food based on current research include: artificial food dyes (Red 40, Yellow 5, Yellow 6), sodium nitrite in processed meats, BHT/BHA preservatives, artificial sweeteners (aspartame, sucralose), emulsifiers (carrageenan, carboxymethylcellulose, polysorbate 80), BPA and PFAS from packaging, and glyphosate residues from conventional farming. Red Dye No. 3 was formally banned by the FDA in January 2025 after 34 years of evidence showing it causes cancer in animals.

How do food chemicals cause inflammation?

Food chemicals can trigger inflammation through several mechanisms: disrupting the gut microbiome (emulsifiers, artificial sweeteners), increasing intestinal permeability or “leaky gut” (polysorbate 80, carrageenan), triggering immune mediator release from white blood cells (any sensitizing food chemical), generating oxidative stress and free radicals (BHT, azodicarbonamide), and disrupting hormone signaling (BPA, phthalates, food dyes). The MRT (Mediator Release Test) directly measures which foods and food chemicals trigger inflammatory mediator release in your specific immune cells.

What food additives were banned in 2025?

In 2025, major FDA actions include: (1) The formal ban on FD&C Red Dye No. 3 (effective January 15, 2025; manufacturers have until January 2027 to reformulate food products); (2) Initiation of revocation proceedings for Citrus Red Dye No. 2 and Orange B; (3) HHS urging voluntary phase-out of 8 total synthetic food dyes by end of 2026; (4) FDA releasing a post-market review framework for chemicals already in the food supply, including propylparaben, potassium bromate, and titanium dioxide. Additionally, brominated vegetable oil (BVO) was removed from FDA approval in 2024.

What is the GRAS loophole and why does it matter?

The GRAS (Generally Recognized as Safe) loophole allows food companies to determine that a new ingredient is safe and add it to the food supply without notifying the FDA. A 2026 EWG analysis found at least 111 substances entered the U.S. food supply through self-affirmed GRAS status with no public safety data in recent years — including novel alternative proteins and plant extracts. In 2025, the FDA began exploring rulemaking to limit or eliminate this self-affirmed pathway — a reform advocates have sought for decades. Legislation is advancing in Congress and in over 30 states to close this loophole.

What is the MRT test and how does it help with food chemical sensitivity?

The MRT (Mediator Release Test) is a patented blood test from Oxford Biomedical Technologies that measures your immune system’s inflammatory response to 170+ foods and food chemicals — including additives like MSG, artificial colors, and preservatives. Unlike IgG or IgE tests, MRT measures the actual release of chemical mediators (histamine, cytokines, leukotrienes, prostaglandins) from white blood cells, making it the most comprehensive and functional food sensitivity test available. It has a reported sensitivity of 94.5% and specificity of 91.7%. Results are used to create a personalized LEAP (Lifestyle Eating and Performance) elimination protocol. Many patients see 50–75% improvement in chronic symptoms within the first two weeks.

Are food chemicals in the U.S. worse than in other countries?

Yes, significantly. The U.S. permits many food additives and chemicals that are banned in the EU, UK, Canada, Australia, Japan, and dozens of other countries. Examples include: Red Dye No. 3 (banned in Japan and Australia since the 1980s; banned in the U.S. only in 2025), potassium bromate (banned in the EU, Canada, Brazil, China, India — still under U.S. review), azodicarbonamide (banned in the EU and Australia — still permitted in U.S. bread), ractopamine (banned in 160+ countries — permitted in U.S. pork and beef), rBGH (banned in the EU, Canada, Australia, Japan — still used in some U.S. dairy), and glyphosate (banned or heavily restricted in many countries — widely used in the U.S.).

What foods are highest in food chemicals?

Ultra-processed foods are the highest sources of food chemicals. The highest-risk categories include: breakfast cereals (BHT, TBHQ, artificial dyes, synthetic vitamins), processed and cured meats (sodium nitrite, phosphates, MSG), diet sodas and beverages (aspartame, acesulfame K, sodium benzoate, BPA from cans), frozen meals (nearly every category of food additive), commercial bread and baked goods (azodicarbonamide, propylparaben, calcium propionate), candy and snacks (artificial dyes, polysorbate 80, TBHQ), and fast food (phthalates, PFAS, phosphates, MSG, industrial seed oils).

Can eliminating food chemicals reduce inflammation?

Clinical evidence and case experience strongly suggest yes. As a Certified LEAP Therapist (CLT) who has used MRT food sensitivity testing personally and with hundreds of clients, I have seen significant reductions in inflammation markers and symptoms — including joint pain, digestive issues, fatigue, migraines, and skin conditions — when inflammatory food chemicals are identified and eliminated. Most people following a personalized LEAP protocol (based on MRT results) see at least 50% improvement in symptoms within 10–14 days. My own experience with MRT testing identified sunflower oil, soy, mustard, and several legumes as personal inflammatory triggers — foods I was eating “healthily” but that were fueling my inflammation.

Heidi Moretti, MS, RD, CLT

Heidi Moretti, MS, RD, CLT is The Healthy RD. A registered dietitian for 25 years as well as a book author of the new bestselling book Cortisol Fix, Period Fix and Gut Fix and The Whole Body Guide to Gut Health, Heidi has a passion for functional nutrition and natural medicine. She has researched supplements and natural medicine throughout her career. One of her biggest loves is helping people gain function and vitality by tackling the root causes of illness.

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