Dyes add no benefits whatsoever to foods, other than making them more ‘eye-catching’ to increase sales,” said James Huff, the associate director for chemical carcinogenesis at the National Institute of Environmental Health Sciences’ National Toxicology Program. “Some dyes have caused cancers in animals, contain cancer-causing contaminants, or have been inadequately tested for cancer or other problems. Their continued use presents unnecessary risks to humans, especially young children.