Synthetic food dyes are prevalent in many of our favorite foods, from vibrant candies to seemingly harmless beverages. While these dyes enhance the visual appeal of food, some pose potential health risks. Red dye 3, also known as erythrosine, has been a subject of concern due to its potential link to health issues. This article will delve into what food products historically contained red dye 3 and why it was finally banned by the FDA.
The History and Controversy of Red Dye 3
Red dye 3 is a synthetic dye derived from petroleum, imparting a bright red color to food and drinks. Approved initially in 1907, the dye’s safety was not thoroughly investigated at the time. Later research raised concerns about its potential health effects, including cancer in laboratory animals. This led to its ban in cosmetics by the FDA in 1990, yet its use in food, beverages, and medications persisted for decades.
The FDA’s decision to ban red dye 3 in foods, beverages, and drugs on January 15, 2025, was based on the Delaney Clause, a provision in the Federal Food, Drug, and Cosmetic Act prohibiting the use of cancer-causing chemicals in food. Prior to this ban, countries like the European Union, the United Kingdom, Australia, China, Japan, and New Zealand had already prohibited the use of red dye 3 in foods. In October 2023, California became the first U.S. state to ban the dye.
Amanda Beaver, a wellness dietician at Houston Methodist, explains, “Dyes do serve a fun function as they make foods and desserts look fun and tasty. However, there is convincing evidence for the removal of red dye 3 from our food supply based on our laws.”
Why Was Red Dye 3 Allowed in Foods for So Long?
In 1960, the FDA re-evaluated its approval process with the Color Additive Amendments, listing red dye 3 as provisionally approved. This meant its temporary use was allowed until scientific data could definitively establish its safety. In 1969, it was unconditionally approved for food and ingestible medication. Despite the 1990 ban in cosmetics and promises to ban it in food and drugs, it took over 30 years for the FDA to take action, prompted by a 2022 color additive petition.
According to Beaver, “Studies now show that red dye 3 is associated with hyperactivity in children and that high doses can cause thyroid cancer in male rats. There have not been studies showing that it causes thyroid cancer in humans, but the FDA now lists red dye 3 as an animal carcinogen.”
What Foods Historically Contained Red Dye 3?
Manufacturers have until 2027 to reformulate their products to exclude red dye 3. Until then, checking the nutrition label remains the best way to identify products containing the dye, listed as “red dye 3” (or FD&C Red Dye No. 3) or “erythrosine.”
Beaver notes, “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…You can be confident the food does not have one of these dyes by checking the ingredients label.”
Foods that may have 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
Other Dyes to Be Aware Of
The FDA requires pre-market approval for all food additives, including synthetic dyes. However, other FDA-approved dyes have faced scrutiny due to 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 linked to hyperactivity in children.
How to Limit Red Dye 3 Intake
Until the 2027 deadline, red dye 3 may still be present in some products. Instead of solely focusing on avoiding specific ingredients, Beaver suggests concentrating on your overall eating pattern.
“I don’t recommend that my patients routinely check the ingredient list unless they have food allergies, food sensitivities or gastrointestinal issues,” says Beaver. “Instead, I have them focus on adding nutritious foods to their diet or making healthier swaps that they enjoy… A nutritious diet will be low in dyes regardless. I don’t think it is reasonable to avoid all dyes in foods as they are found in so many celebration foods.”
Beaver recommends these nutritious swaps:
- 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 brands are already shifting towards naturally derived colors like annatto extract (yellow), beetroot powder (bluish red to brown), caramel (yellow to tan), beta-carotene from carrots (yellow to orange), and grape skin extract and purple carrot juice (red or purple).
Conclusion
While red dye 3 has been a controversial topic, its eventual ban in foods, beverages, and drugs marks a significant step toward potentially safer food products. By focusing on a balanced diet rich in whole, unprocessed foods, individuals can naturally minimize their intake of artificial dyes. Even with the FDA ban, choosing alternatives with natural coloring agents provides peace of mind, allowing for occasional indulgences without excessive worry.
