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The Illinois Food Safety Act calls for prohibiting the use of
certain additives to food, including brominated vegetable oil,
Red Dye #3 and titanium dioxide. The bill’s sponsors said the
additives have been linked to serious health problems, including
hyperactivity, reproductive issues, hormonal damage and
increased risk of cancer.
“I want Illinoisans to be more confident when grocery shopping
that they are not purchasing products that are laced with
ingredients classified as toxic and harmful for human
consumption,” said State Sen. Willie Preston, D-Chicago.
Last fall, California enacted a law that banned four additives,
which takes effect in 2027, and New York is considering similar
legislation.
Secretary of State Alexi Giannoulias said he is supporting the
legislation because he oversees the largest organ donation
program in the country.
“Which is dependent on healthy organs for individuals suffering
from life threatening diseases or injuries that need
transplants,” said Giannoulias.
The legislation also calls on an Illinois-based university or
research-focused institution to study the health risks
associated with two other additives – butylated hydroxyanisole (BHA)
and butylated hydroxytoluene (BHT), which would be subject to
additional regulations if it is determined they pose a
significant health risk.
The Illinois Manufacturers Association has gone on record that
the well-intentioned legislation would set a dangerous precedent
by usurping the role of scientists and experts at the U.S. Food
& Drug Administration.
“This measure would create a confusing and costly patchwork of
regulations for food manufacturing, which is the single largest
segment of Illinois’ manufacturing economy, generating more than
$135 billion in economic impact each year,” said IMA President
and CEO Mark Denzler in a statement.
The National Confectioners Association is also speaking out
against the proposed ban.
"This bill would replace a uniform national food safety system
with a patchwork of inconsistent state requirements created by
legislative fiat that will increase food costs, undermine
consumer confidence, and create confusion around food safety,"
said Christopher Gindlesperger, senior vice president of public
affairs. "We should be relying on the scientific rigor of the
FDA in terms of evaluating the safety of food ingredients and
additives."
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