General Healthcare, Health, Uncategorized

18 Processed Foods That May Be Restricted or Banned in the United States


1. Sodas with High-Fructose Corn Syrup (HFCS)

Why It Might Change or Disappear

  • High-fructose corn syrup is a widely used sweetener in sodas and other sweetened beverages in the United States because it is cheaper than cane sugar.
  • Critics argue that HFCS may contribute to obesity, type 2 diabetes, and metabolic syndrome.

Concerning Ingredients

  • High-Fructose Corn Syrup (HFCS): A sweetener made from cornstarch that has been processed to convert some of its glucose into fructose. Excess fructose consumption has been linked to non-alcoholic fatty liver disease and insulin resistance.

Bans or Restrictions Elsewhere

  • While HFCS is not outright banned in the European Union, production is more limited due to sugar quotas and stricter regulations, meaning its usage in foods is lower than in the U.S.
  • Some countries apply higher import tariffs or stricter labeling requirements for HFCS-containing products to discourage its use.

2. Candy and Snack Foods with Artificial Food Dyes (e.g., Red 40, Yellow 5, Blue 1)

Why They Might Change or Disappear

  • Artificial color additives are often criticized for possible links to hyperactivity in children and allergic reactions in sensitive individuals.
  • RFK Jr. has expressed concern about environmental toxins and chemicals in the food supply; synthetic dyes fit into this broader concern.

Concerning Ingredients

  • Red Dye 40, Yellow Dye 5, Blue Dye 1: Petroleum-based dyes associated with hyperactivity and behavioral issues in some children. Some also have shown tumorigenic effects in animal studies when consumed in large quantities.

Bans or Restrictions Elsewhere

  • The European Union requires products containing certain dyes (like Red 40, called E129 in the EU) to carry warning labels about potential adverse effects on activity and attention in children.
  • Several European countries have encouraged or required the use of natural colorants instead of synthetic dyes.

3. Processed Meats Containing Sodium Nitrite or Sodium Nitrate

Why They Might Change or Disappear

  • Hot dogs, bacon, and deli meats are often preserved with nitrates and nitrites to prolong shelf life and enhance color.
  • These compounds can form nitrosamines (especially when cooked at high temperatures), which are associated with an increased risk of certain cancers.

Concerning Ingredients

  • Sodium Nitrate/Nitrite: Preservatives that help keep meat red or pink and inhibit bacterial growth. When heated, they can form nitrosamines, which have been labeled as carcinogenic in some contexts.

Bans or Restrictions Elsewhere

  • While outright bans are not common, stringent labeling requirements exist in the EU. Several health advocacy groups worldwide call for reduced use of these additives.
  • Some countries, like France, have introduced legislation or guidelines aiming to reduce nitrite use in charcuterie products.

4. Breakfast Cereals with BHT (Butylated Hydroxytoluene) or BHA (Butylated Hydroxyanisole)

Why They Might Change or Disappear

  • BHT and BHA are synthetic antioxidants used to preserve fats in processed foods, including cereals.
  • These additives have been studied for potential endocrine disruption and carcinogenic effects in animals.

Concerning Ingredients

  • BHT/BHA: Preservatives that keep cereals fresh by preventing oxidation of fats. Animal studies have raised concerns about long-term high-level exposure.

Bans or Restrictions Elsewhere

  • The European Union classifies BHA (E320) as a permitted but closely monitored additive. Some European countries have recommended lower acceptable daily intake levels.
  • Japan and the UK have restrictions or cautionary guidelines on the use of BHT and BHA in food products.

5. Baked Goods Made with Potassium Bromate

Why They Might Change or Disappear

  • Potassium bromate is used as a flour improver that helps baked goods rise higher and gives them a uniform texture.
  • It has been identified as a potential carcinogen in animal studies.

Concerning Ingredients

  • Potassium Bromate: Linked to kidney and thyroid tumors in test animals. Residues can remain in baked goods if not converted fully to bromide during baking.

Bans or Restrictions Elsewhere

  • Banned in the EU, the UK, and Canada.
  • Despite being legal in the U.S., many bakeries have voluntarily phased out bromate due to consumer health concerns.

6. Microwave Popcorn with Diacetyl

Why It Might Change or Disappear

  • Diacetyl is an artificial flavoring that gives microwave popcorn its buttery taste.
  • Factory workers exposed to diacetyl in large amounts have developed “popcorn lung” (bronchiolitis obliterans).

Concerning Ingredients

  • Diacetyl: A volatile flavoring that, when inhaled in large concentrations, can damage airways.

Bans or Restrictions Elsewhere

  • Some manufacturers globally have reformulated their products to remove or reduce diacetyl.
  • Regulatory agencies encourage limiting exposure, and some countries have recommended stricter occupational exposure limits.

7. Instant Noodles with TBHQ (Tertiary Butylhydroquinone)

Why They Might Change or Disappear

  • TBHQ is a synthetic preservative used to extend shelf life in fats and oils. It’s commonly found in instant noodle seasoning packets and dried noodles.
  • Animal studies suggest high doses could pose health risks, including effects on immune system function.

Concerning Ingredients

  • TBHQ: Prevents rancidity in fats. High-dose animal studies have linked it to various health concerns, though more human research is needed.

Bans or Restrictions Elsewhere

  • The EU allows TBHQ but in limited quantities. Some consumer advocacy groups want it removed or replaced with natural preservatives in foods targeting children.
  • Japan sets stricter maximum content limits for TBHQ in food products than the U.S.

8. Non-Dairy Coffee Creamers with Partially Hydrogenated Oils (Trans Fats)

Why They Might Change or Disappear

  • Partially hydrogenated oils are a primary source of trans fats, which are strongly linked to heart disease and high cholesterol.
  • The FDA has taken steps to remove partially hydrogenated oils from the U.S. food supply, but some creamers may still contain trace amounts.

Concerning Ingredients

  • Trans Fats: Raise LDL (“bad”) cholesterol and lower HDL (“good”) cholesterol, significantly increasing heart disease risk.

Bans or Restrictions Elsewhere

  • Denmark was the first country to ban trans fats in 2003.
  • The World Health Organization has called for the global elimination of industrially produced trans fats.

9. Chewing Gum with BHT or Aspartame

Why It Might Change or Disappear

  • Gum often contains BHT as a preservative and aspartame as a low-calorie sweetener.
  • Both have been scrutinized; aspartame has been subject to numerous studies investigating potential links to headaches, neurological issues, and more.

Concerning Ingredients

  • BHT: Discussed above, used as a preservative with potential endocrine concerns.
  • Aspartame: A low-calorie sweetener sometimes linked to headaches, though major regulatory agencies generally regard it as safe in moderate amounts.

Bans or Restrictions Elsewhere

  • Aspartame is approved in the EU, but consumer advocacy groups frequently call for more research and clearer labeling.
  • BHT’s usage in foods is more tightly regulated in the EU compared to the U.S.

10. Brightly Colored Sports Drinks (with Artificial Colors and Brominated Vegetable Oil)

Why They Might Change or Disappear

  • Sports drinks often contain artificial colors and brominated vegetable oil (BVO) as an emulsifier for flavoring.
  • BVO contains bromine, which can build up in the body and has been linked to neurological issues in excessive amounts.

Concerning Ingredients

  • Brominated Vegetable Oil: Potential accumulation in fatty tissues; high levels of bromine can harm the nervous system.
  • Artificial Colors: Same concerns as other synthetic dyes (hyperactivity, allergies, etc.).

Bans or Restrictions Elsewhere

  • The EU does not permit BVO in food and drinks.
  • Some beverage companies have phased out BVO globally due to consumer pressure.

11. Processed Cheese Products with Artificial Coloring (e.g., American Cheese Slices)

Why They Might Change or Disappear

  • Processed cheese often uses artificial coloring (like Yellow 5 or Yellow 6) to achieve a uniform, bright color.
  • Critics argue that these colorings are unnecessary and may pose health risks similar to other synthetic dyes.

Concerning Ingredients

  • Yellow 5, Yellow 6: Synthetic dyes linked to behavioral issues in some children, as well as possible allergic responses.

Bans or Restrictions Elsewhere

  • The EU requires warning labels on products containing certain synthetic dyes.
  • Many European cheesemakers rely on naturally colored cheese (e.g., annatto) or skip colorants altogether.

12. Conventional Chicken Nuggets with Phosphates and Excess Sodium

Why They Might Change or Disappear

  • Fast-food and frozen chicken nuggets can contain phosphate additives for moisture retention and flavor enhancement.
  • Elevated phosphate levels have been associated with kidney issues and heart disease risks in individuals with pre-existing conditions.

Concerning Ingredients

  • Phosphate Additives (e.g., Sodium Tripolyphosphate): Used to increase water-holding capacity. High intake may disrupt the phosphorus-calcium balance in the body.
  • Excess Sodium: Linked to high blood pressure and heart disease risk.

Bans or Restrictions Elsewhere

  • Phosphates are permitted in most countries but are strictly regulated within certain concentration limits.
  • The EU has considered tighter regulations on phosphate additives in meat products.

13. Fast-Food French Fries with High Levels of Acrylamide

Why They Might Change or Disappear

  • Acrylamide forms naturally in starchy foods (like potatoes) cooked at high temperatures. It is not an “additive” but rather a byproduct of frying or baking.
  • Acrylamide is considered a potential carcinogen, prompting calls for better cooking methods or reformulation.

Concerning Ingredients

  • Acrylamide: A chemical compound formed by the reaction between sugars and the amino acid asparagine. Animal studies suggest potential cancer risks.

Bans or Restrictions Elsewhere

  • There is no outright ban on acrylamide because it forms naturally, but the EU has established benchmark levels and requires manufacturers to reduce acrylamide levels through best practices.

14. Pre-Packaged Bakery Items (Donuts, Cakes) with Titanium Dioxide

Why They Might Change or Disappear

  • Titanium dioxide is often used as a whitening agent or color brightener in icings and fillings.
  • Recent research questions its safety when ingested in nanoparticle form, with potential DNA and chromosomal damage in animal studies.

Concerning Ingredients

  • Titanium Dioxide (E171): Suspected to accumulate in the body and potentially cause inflammation or other issues.

Bans or Restrictions Elsewhere

  • The European Commission banned titanium dioxide (E171) as a food additive in the EU in 2022 over safety concerns.
  • Products sold in Europe have reformulated to use alternatives like rice starch or calcium carbonate.

15. Canned Soups with BPA-Lined Cans

Why They Might Change or Disappear

  • Many canned soups use bisphenol A (BPA) in the lining to prevent corrosion and contamination of the metal.
  • BPA is an endocrine disruptor that can mimic estrogen and is associated with various health problems including reproductive issues.

Concerning Ingredients

  • BPA (Bisphenol A): Common in plastic resins and can linings, can leach into food and beverages.

Bans or Restrictions Elsewhere

  • BPA in baby bottles and sippy cups is banned in the EU, Canada, and some U.S. states.
  • The EU has strict limits on BPA in food contact materials, and some manufacturers have phased out BPA for safer alternatives like BPA-free linings.

16. Meat Alternatives or Imitation Meats with Excess Sodium and Additives

Why They Might Change or Disappear

  • Some plant-based “meat” products contain high amounts of sodium, texturizers, flavor enhancers (like monosodium glutamate, MSG), or other additives (e.g., methylcellulose) to mimic meat texture and taste.
  • Critics argue that these additives, while plant-based, can still pose health concerns if consumed frequently.

Concerning Ingredients

  • Excess Sodium: Again, high sodium intake is linked to heart disease and high blood pressure.
  • Methylcellulose, Carageenan, etc.: Thickeners that some people find difficult to digest, possibly causing gastrointestinal upset.

Bans or Restrictions Elsewhere

  • Carageenan is restricted in infant formulas in the EU due to health concerns.
  • MSG has labeling requirements in many countries but is widely allowed.

17. Sweetened Yogurts with Excess Added Sugar or HFCS

Why They Might Change or Disappear

  • Many fruit-flavored yogurts can have as much sugar as a candy bar, undermining their perceived health benefits.
  • The concern centers around added sugars and HFCS rather than the yogurt itself.

Concerning Ingredients

  • Added Sugars / HFCS: Excessive consumption linked to obesity, metabolic issues, and dental problems.

Bans or Restrictions Elsewhere

  • Countries like the UK have implemented sugar taxes or guidelines to encourage reduced sugar in children’s food.
  • Some nations mandate front-of-package warning labels for high-sugar foods.

18. Certain Chips and Snack Foods with Olestra (in Some Markets)

Why They Might Change or Disappear

  • Olestra is a fat substitute that adds no calories because it is not absorbed by the digestive tract. It was popularized for “light” chips.
  • Olestra can block the absorption of fat-soluble vitamins and cause digestive issues.

Concerning Ingredients

  • Olestra: Can lead to gastrointestinal discomfort and reduce nutrient absorption (vitamins A, D, E, K).

Bans or Restrictions Elsewhere

  • Olestra’s use is not widespread outside the U.S. and it has been restricted or never approved in the EU and Canada.
  • Consumer backlash led many brands to discontinue products containing olestra or at least add vitamin fortification.

Concluding Thoughts

  • This list represents common targets for health advocates and reformers who want to reduce potentially harmful or controversial additives in the American diet.
  • Globally, regulations and bans vary. European nations, for instance, often apply the precautionary principle more strictly, banning or restricting substances until they are proven safe, while the U.S. regulatory approach typically allows substances until they are proven harmful.
  • Any push for stricter regulations—whether spearheaded by RFK Jr. or other public health advocates—would likely emphasize:
    1. Clearer labeling to inform consumers about chemicals and additives.
    2. Reduced allowable limits of additives proven to be harmful at higher doses.
    3. Encouraging industry reformulation to replace controversial ingredients with safer or more natural alternatives.

Because actual political or regulatory moves can change rapidly, it is always prudent to follow official statements from public health bodies, policymakers, and advocacy groups to remain informed on the current status of food additive regulations.

Important Note: As of this writing, Robert F. Kennedy Jr. (RFK Jr.) has not released a formal list of “18 Processed Foods” that he intends to ban or radically change. However, RFK Jr. has long been vocal about various public health and environmental issues, often criticizing regulatory agencies for permitting substances he believes to be harmful. The list above is a hypothetical overview of processed foods and ingredients that might be scrutinized or face stricter regulation under health policies similar to those advocated by RFK Jr. or other health-focused reformers.

-Thanh Thuỷ-

Sources:

These examples are based on commonly criticized ingredients—some of which have been banned or restricted in certain countries outside the United States.

1. High-Fructose Corn Syrup (HFCS)

  • Bray GA, Nielsen SJ, Popkin BM. (2004). Consumption of high-fructose corn syrup in beverages may play a role in the epidemic of obesity. The American Journal of Clinical Nutrition, 79(4), 537–543.
    https://doi.org/10.1093/ajcn/79.4.537
  • U.S. Food and Drug Administration (FDA). Food Ingredients & Packaging: High Fructose Corn Syrup.
    https://www.fda.gov/food/food-additives-petitions/high-fructose-corn-syrup-questions-and-answers

2. Artificial Food Dyes

  • McCann D, Barrett A, Cooper A, et al. (2007). Food additives and hyperactive behaviour in 3-year-old and 8/9-year-old children in the community: a randomised, double-blinded, placebo-controlled trial. The Lancet, 370(9598), 1560–1567.
    https://doi.org/10.1016/S0140-6736(07)61306-3
  • European Food Safety Authority (EFSA). Scientific Opinions on synthetic food dyes (e.g., Allura Red AC / Red 40, Sunset Yellow FCF / Yellow 6, etc.).
    https://www.efsa.europa.eu/en/topics/topic/food-colours

3. Sodium Nitrite / Nitrate in Processed Meats

  • World Health Organization (WHO), International Agency for Research on Cancer (IARC). (2015). IARC Monographs Volume 114: Red Meat and Processed Meat.
    https://www.iarc.fr/wp-content/uploads/2018/07/pr240_E.pdf
  • IARC Monograph 94 (2010). Ingested Nitrate and Nitrite.
    https://monographs.iarc.fr/ENG/Monographs/vol94/mono94.pdf

4. BHT (Butylated Hydroxytoluene) and BHA (Butylated Hydroxyanisole)

5. Potassium Bromate

  • International Agency for Research on Cancer (IARC). (1999). Potassium Bromate (Group 2B). IARC Monographs on the Evaluation of Carcinogenic Risks to Humans, Volume 73.
    https://monographs.iarc.fr/ENG/Monographs/vol73/mono73-15.pdf
  • UK Food Standards Agency (FSA) and European Commission statements on banned flour treatment agents.
    https://www.food.gov.uk/

6. Diacetyl in Microwave Popcorn

  • National Institute for Occupational Safety and Health (NIOSH). (2004). NIOSH Alert: Preventing Lung Disease in Workers Who Use or Make Flavorings.
    https://www.cdc.gov/niosh/docs/2004-110/pdfs/2004-110.pdf
  • FDA guidance on flavorings and GRAS (Generally Recognized As Safe) substances:
    https://www.fda.gov/food/food-ingredients-packaging/generally-recognized-safe-gras

7. TBHQ (Tertiary Butylhydroquinone)

8. Partially Hydrogenated Oils / Trans Fats

  • U.S. FDA. (2015). Final Determination Regarding Partially Hydrogenated Oils (Removing Trans Fats). Federal Register. 80 FR 34650.
    https://www.federalregister.gov/documents/2015/06/17/2015-14883/final-determination-regarding-partially-hydrogenated-oils
  • World Health Organization (WHO). (2018). REPLACE action package to eliminate industrially produced trans-fatty acids by 2023.
    https://www.who.int/news-room/fact-sheets/detail/healthy-diet

9. Aspartame in Chewing Gum

  • European Food Safety Authority (EFSA). (2013). EFSA completes full risk assessment on aspartame and concludes it is safe at current exposure levels.
    https://www.efsa.europa.eu/en/efsajournal/pub/3496
  • U.S. FDA information on aspartame:
    https://www.fda.gov/food/food-additives-petitions/aspartame

10. Brominated Vegetable Oil (BVO) in Sports Drinks

  • EFSA Panel on Food Additives and Nutrient Sources added to Food.
    Some opinions discuss glycerol esters of wood rosin (E 445) and related substances. BVO itself is not authorized in the EU.
    https://www.efsa.europa.eu/en/topics/topic/food-additives
  • FDA: Substances Added to Food – BVO
    https://www.fda.gov/food/food-additives-petitions/substances-added-food

11. Artificial Coloring in Processed Cheese (Yellow 5, Yellow 6)

  • European Commission / EFSA—requirements for labeling synthetic colors, including Tartrazine (E 102, Yellow 5) and Sunset Yellow FCF (E 110, Yellow 6).
    https://www.efsa.europa.eu/en/topics/topic/food-colours
  • U.S. FDA: Color Additive Status List
    https://www.fda.gov/industry/color-additive-inventories/color-additive-status-list

12. Phosphate Additives in Chicken Nuggets

  • European Food Safety Authority (EFSA). (2019). Re-evaluation of phosphates as food additives.
    https://www.efsa.europa.eu/en/efsajournal/pub/5674
  • Journal of the American Society of Nephrology. Various studies linking high phosphate intake to adverse health outcomes in individuals with kidney disease.

13. Acrylamide in French Fries

  • European Commission Regulation (EU) 2017/2158. Establishing mitigation measures and benchmark levels for the reduction of acrylamide in food.
    https://eur-lex.europa.eu/eli/reg/2017/2158/oj
  • U.S. FDA Guidance for Industry: Acrylamide in Foods.
    https://www.fda.gov/food/chemicals/acrylamide-questions-and-answers

14. Titanium Dioxide (E171)

15. Bisphenol A (BPA) in Canned Foods

16. Meat Alternatives / Plant-Based Imitation Meats

17. Sweetened Yogurts (Added Sugars / HFCS)

  • U.S. Department of Agriculture (USDA). Dietary Guidelines for Americans 2020–2025.
    https://www.dietaryguidelines.gov/
  • Public Health England. Sugar Reduction Initiatives and Guidelines.
    https://www.gov.uk/government/collections/sugar-reduction

18. Olestra

  • U.S. FDA. Olestra Final Rule (1996). Federal Register. 61 FR 3118.
    https://www.fda.gov/food/food-additives-petitions/olestra
  • Center for Science in the Public Interest (CSPI). Reports on Olestra and potential side effects.
    https://cspinet.org

Additional Resources

These references provide a more in-depth scientific, regulatory, and health background for each additive or product category. Anyone interested in how these substances are evaluated, approved, restricted, or banned can consult these agencies and publications for the most up-to-date information.