Synthetic food dyes are prevalent in many processed foods and beverages, adding vibrant colors that enhance their appeal. However, some of these dyes have raised health concerns, particularly Red Dye No. 3. This guide delves into the world of Red Dye No. 3, exploring its history, potential health risks, and which foods have historically contained it.
What is Red Dye No. 3 (Erythrosine)?
Red Dye No. 3, also known as erythrosine, is a synthetic food coloring derived from petroleum. It imparts a bright red, cherry-like hue to various food and beverage products. Approved for use in 1907, its safety has been debated, especially following research suggesting potential health risks.
History and Controversy Surrounding Red Dye No. 3
While Red Dye No. 3 was initially approved for use in food and drugs, concerns about its safety emerged over time. In 1990, the FDA banned its use in cosmetics due to research linking high doses to cancer in lab animals, invoking the Delaney Clause. The Delaney Clause is a provision that requires the FDA to ban food additives found to cause or induce cancer in humans or animals as indicated by testing. Despite this ban, its use in food, beverages, and medications persisted for over three decades. Several countries, including the European Union, the United Kingdom, and others, have already prohibited the use of Red Dye No. 3 in foods.
In January 2025, the FDA finally banned the use of red dye 3 in foods, beverages and drugs based on the Delaney Clause. Manufacturers have until 2027 to reformulate their products.
Amanda Beaver, a wellness dietician at Houston Methodist, notes that while dyes can make foods look appealing, “there is convincing evidence for the removal of red dye 3 from our food supply based on our laws.”
Potential Health Concerns
Studies have suggested a link between Red Dye No. 3 and hyperactivity in children. Additionally, research has indicated that high doses can cause thyroid cancer in male rats. While there’s no conclusive evidence of thyroid cancer in humans, the FDA classifies Red Dye No. 3 as an animal carcinogen.
Which Foods Historically Contained Red Dye No. 3?
Before the FDA ban, Red Dye No. 3 was found in a wide range of food products. To identify products containing Red Dye No. 3, consumers should check the nutrition label for “Red Dye 3” (or FD&C Red Dye No. 3) or “erythrosine” in the ingredients list.
Some foods that commonly contained Red Dye No. 3 include:
- Some fruit cocktails
- Candy corns
- Protein shakes, even popular brands
- Ice pops
- Sausages
- Lollipops
- Puddings
- Vegetarian meats
- Bacon bits
- Strawberry milk
- Jellybeans
- Candies
- Colored beverages
- Strawberry ice cream bars
What About Other Artificial Food Dyes?
While Red Dye No. 3 has been a primary concern, other artificial food dyes also face scrutiny. These include:
- Red 40 (Allura Red)
- Yellow 5 (Tartrazine)
- Yellow 6 (Sunset Yellow)
- Blue 1 (Brilliant Blue)
- Blue 2 (Indigo Carmine)
- Green 3 (Fast Green)
Red 40 and Yellow 5, in particular, have been linked to hyperactivity in children.
Reducing Your Intake of Red Dye No. 3
With the FDA ban in effect, manufacturers are reformulating products to exclude Red Dye No. 3 by 2027. In the meantime, focusing on an overall nutritious eating pattern is more sustainable than obsessively avoiding specific ingredients.
Some healthy swaps to minimize Red Dye No. 3 intake include:
- 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 transitioning to naturally derived colors, such as annatto extract, beetroot powder, caramel, beta-carotene, grape skin extract, and purple carrot juice.
Conclusion
While concerns surrounding Red Dye No. 3 are valid, focusing on a balanced diet rich in fruits, vegetables, lean proteins, and whole grains is key. By prioritizing nutritious foods and making informed choices, consumers can minimize their exposure to artificial food dyes and promote overall health. While occasional treats containing these dyes are acceptable, a foundation of wholesome foods is the best approach.
