Food regulations and health guidelines are constantly evolving. As scientific understanding of nutrition and food safety advances, laws change to protect public health. These changes often lead to certain ingredients or food products being reformulated, restricted, or even quietly disappearing from grocery store shelves. Sometimes these changes are widely publicized. Other times, familiar items just fade away without much fanfare. Consumers might only notice later that a once-common product is no longer available. Here are nine examples of foods or food ingredients that were significantly impacted or phased out due to shifts in health laws and consumer awareness.
1. Foods Containing Partially Hydrogenated Oils (Artificial Trans Fats)
For decades, partially hydrogenated oils (PHOs) were widely used in processed foods. They provided texture and extended shelf life in items like margarine, shortening, baked goods, and fried snacks. However, PHOs are the primary source of artificial trans fats, which were found to significantly increase the risk of heart disease. In 2015, the FDA determined PHOs were no longer “Generally Recognized As Safe” (GRAS). This led to their mandated phase-out from the U.S. food supply by 2018 (with some extensions). Many products were reformulated without them.
2. Certain Artificial Food Dyes (Especially in Europe, Influencing US Products)
Concerns about the link between some artificial food dyes and hyperactivity or other behavioral issues in children led to stricter regulations and warning labels in Europe. While the FDA has not banned these dyes in the U.S., consumer pressure and international market demands prompted many manufacturers to voluntarily remove them. They now use natural colorants like beet juice, turmeric, or annatto in products like candies, cereals, and beverages, especially those marketed to children.
3. Lead-Soldered Cans for Food
Historically, lead solder was used to seal seams in metal food cans. It was discovered that lead could leach from the solder into the food, posing a serious health risk, particularly for children’s neurological development. The FDA began phasing out lead-soldered cans in the 1970s. By 1995, their use in food packaging was effectively banned in the United States. This was a major public health victory, though it happened quietly for most consumers who simply benefited from safer packaging.
4. Brominated Vegetable Oil (BVO) in Citrus Sodas
Brominated vegetable oil (BVO) was used as an emulsifier in some citrus-flavored sodas and sports drinks to prevent flavoring oils from separating and floating to the top. However, health concerns arose regarding bromine accumulation in the body and potential links to neurological issues. While not outright banned by the FDA for many years (though it lost GRAS status), consumer pressure and bans in other countries led major beverage companies to voluntarily remove BVO from their products in the U.S. around the 2010s.
5. Ephedra in Dietary Supplements
Ephedra, a plant stimulant, was a popular ingredient in weight-loss supplements and energy boosters in the 1990s and early 2000s. However, it was linked to serious adverse health effects, including heart attacks, strokes, and even death. In 2004, the FDA banned the sale of dietary supplements containing ephedrine alkaloids due to these significant safety risks. Products containing ephedra disappeared from shelves following this regulatory action.
6. Potassium Bromate as a Flour Improver
Potassium bromate was sometimes added to flour as an oxidizing agent to strengthen dough and improve bread rising and texture. However, it is classified as a possible human carcinogen. While not banned by the FDA, its use has significantly declined in the U.S. due to consumer concerns and bans in other countries (like Canada, the UK, and the EU). California requires a warning label if it’s used. Many bakeries and flour mills have voluntarily stopped using it.
7. Cyclamates (Artificial Sweetener)
Cyclamates were artificial sweeteners widely used in the mid-20th century, particularly in diet sodas (like early versions of Tab). However, studies in 1969 linked them to bladder cancer in rats (though later research questioned this specific link in humans at typical exposure levels). The FDA banned cyclamates in the United States in 1970. While still used in some other countries, they disappeared from the U.S. market, paving the way for other artificial sweeteners like saccharin and aspartame.
8. Olestra (Olean) – Fat Substitute in Snacks (Largely Disappeared)
Olestra (marketed as Olean) was a zero-calorie fat substitute introduced with much fanfare in the 1990s for making “fat-free” potato chips and other snacks. However, it caused undesirable gastrointestinal side effects (like cramping and loose stools) for many consumers. It also inhibited the absorption of some fat-soluble vitamins. While not banned, products containing Olestra required warning labels. Due to poor consumer reception and these side effects, Olestra-containing products largely disappeared from the market.
9. Bisphenol A (BPA) in Baby Bottles and Sippy Cups (Voluntarily Removed)
Bisphenol A (BPA) is a chemical used to make certain plastics and resins, including polycarbonate plastic formerly used in many baby bottles, sippy cups, and the lining of food cans. Concerns arose about BPA’s potential endocrine-disrupting effects, especially for infants and young children. While the FDA stated BPA is safe at very low levels, public pressure led manufacturers to voluntarily stop using BPA in baby bottles and children’s cups around 2009-2012. Many canned goods are now also labeled “BPA-free.”
The Evolving Landscape of Food Safety
The ingredients and formulations of our food products are not static. They evolve in response to new scientific research, changing health regulations, and growing consumer awareness. Foods and additives once considered acceptable can be phased out as we learn more about their potential impacts on health. These quiet disappearances and reformulations often happen gradually. They reflect a continuous effort to improve the safety and quality of the food supply. This benefits public health in ways we might not always notice day-to-day.
Can you think of any other foods or ingredients that have quietly disappeared from grocery stores due to health laws or changing consumer preferences? Which changes do you think have been most beneficial? Share your thoughts!
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