Synthetic food dyes are prevalent in many processed foods, adding vibrant colors that enhance their appeal. However, some of these dyes have raised significant health concerns, with red dye 3 being a prime example. This guide explores the history, health implications, and common food sources of red dye 3, also known as erythrosine, in light of the FDA’s recent ban on its use in food, beverages, and drugs.
Red dye 3 has been a subject of controversy for decades. While it was initially approved for use in foods over a century ago, research later revealed potential health risks, leading to bans in cosmetics and, more recently, in food products. This raises the critical question: What Food Contains Red Dye 3, and what are the alternatives?
The History and Controversy of Red Dye 3
Red dye 3, or erythrosine, is a synthetic dye derived from petroleum, imparting a bright cherry-red color to various food and beverage products. Its initial approval in 1907 predated extensive research on its safety.
In 1960, the FDA implemented the Color Additive Amendments, reassessing the approval process for color additives due to “serious adverse effects” caused by some. Red dye 3 was provisionally approved, pending further scientific data to establish its safety or potential harm.
In 1969, it was unconditionally approved for use in food and medication. However, in 1990, the FDA banned red dye 3 in cosmetics based on animal studies, citing the Delaney Clause, which mandates the ban of food additives found to cause cancer in animals or humans. Despite this, it took over 30 years for the FDA to extend the ban to food and drugs, following a 2022 color additive petition.
Health Concerns Associated with Red Dye 3
Research suggests potential health risks associated with red dye 3 consumption. Studies have linked it to hyperactivity in children and thyroid cancer in male rats. Although there is no definitive evidence of thyroid cancer in humans, the FDA now classifies red dye 3 as an animal carcinogen.
“Studies now show that red dye 3 is associated with hyperactivity in children and that high doses can cause thyroid cancer in male rats,” says Amanda Beaver, a wellness dietician at Houston Methodist.
Identifying Foods Containing Red Dye 3
With the FDA’s ban in place, manufacturers have until 2027 to reformulate their products to exclude red dye 3. In the meantime, it is crucial to check nutrition labels to identify products that still contain the dye. It must be listed as either red dye 3 (or FD&C Red Dye No. 3) or erythrosine.
Foods that historically contained red dye 3 include:
- Some fruit cocktails
- Candy corns
- Protein shakes
- Ice pops
- Sausages
- Lollipops
- Puddings
- Vegetarian meats
- Bacon bits
- Strawberry milk
- Jellybeans
- Candies
- Colored beverages
- Strawberry ice cream bars
It’s important to remember, as Amanda Beaver notes, that red dye 3 isn’t limited to just sweets. “Many people are aware that red dye 3 and other dyes are in candies which give them their bright flashy colors, but many people are not aware that it can also be found in savory foods.”
Other Food Dyes to Be Aware Of
While red dye 3 has garnered significant attention, other synthetic dyes also face scrutiny due to potential health concerns. These include:
- Red 40, or Allura Red
- Blue 1, or Brilliant Blue
- Blue 2, or Indigo Carmine
- Yellow 5, or Tartrazine
- Yellow 6, or Sunset Yellow
- Green 3, or Fast Green
Red 40 and yellow 5 have been particularly linked to hyperactivity in children.
Strategies for Limiting Red Dye 3 Intake
Until manufacturers fully reformulate their products, red dye 3 may still be present in certain foods. Instead of focusing solely on avoiding specific ingredients, prioritizing an overall nutritious eating pattern is a more sustainable approach.
Amanda Beaver suggests focusing on “adding nutritious foods to their diet or making healthier swaps that they enjoy.” A balanced diet naturally minimizes dye intake.
Consider these nutritious alternatives:
- Frozen fruit instead of fruit cocktail
- Fruit-infused water instead of artificially colored drinks
- Chocolate bars instead of colorful candy
- Bean chili instead of veggie burgers
- Roasted, salted pumpkin seeds instead of bacon bits
- Chocolate milk instead of strawberry milk
- Homemade trail mix with nuts, chocolate chips and raisins instead of store-bought ones with candy-coated chocolate
Many food brands are already transitioning to naturally derived colors, such as:
- Annatto extract (yellow)
- Beetroot powder (bluish red to brown)
- Caramel (yellow to tan)
- Beta-carotene from carrots (yellow to orange)
- Grape skin extract and purple carrot juice (red or purple)
Conclusion
The FDA’s ban on red dye 3 in food, beverages, and drugs marks a significant step in addressing potential health risks associated with synthetic food dyes. By understanding what food contains red dye 3, being mindful of nutrition labels, and adopting a balanced diet rich in whole, unprocessed foods, individuals can minimize their exposure to this controversial additive. While occasional indulgences in colorful treats are acceptable, prioritizing nutritious alternatives and naturally colored options is key to maintaining a healthy lifestyle.
