Synthetic food dyes are prevalent in our food supply, adding vibrant colors to everything from candies to beverages. However, some dyes, like Red Dye 3, have raised significant health concerns. On Jan 15, 2025, the FDA took a decisive step by banning the use of Red Dye 3 in foods, beverages, and drugs, citing the Delaney Clause of the Federal Food, Drug, and Cosmetic Act, which prohibits carcinogenic substances in food. This article delves into the history of Red Dye 3, its controversial use, and identifies which foods historically contained this additive.
The Controversy Surrounding Red Dye 3
Red Dye 3, also known as erythrosine, has been a subject of debate for decades. While it imparts a bright, appealing red color to various products, research has linked it to potential health risks. The FDA banned it in cosmetics over 30 years ago due to studies showing that high doses could cause cancer in laboratory animals. Public interest groups have long pressured the agency to extend this ban to food and beverages.
Several countries, including the European Union, the United Kingdom, Australia, China, Japan, and New Zealand, had already prohibited Red Dye 3 in foods. In the U.S., California was the first state to ban its use in food in October 2023, leading other states to introduce similar legislation.
The central question driving these bans was: if Red Dye 3 is unsafe for topical application, what are the potential health implications of ingesting it?
What is Red Dye 3 and Why Was It Allowed for So Long?
Red Dye 3, or erythrosine, is a synthetic dye derived from petroleum, known for its distinctive bright red cherry hue. It gained initial approval in 1907 when minimal research existed on coloring agents.
The FDA re-evaluated its approval process with the Color Additive Amendments of 1960, following concerns about “serious adverse effects” from several color additives. Red Dye 3, along with 200 other color additives, was provisionally approved, pending further scientific data to determine its safety.
In 1969, Red Dye 3 received unconditional approval for food and ingestible medications. However, in 1990, the FDA banned its use in cosmetics due to lab animal research invoking the Delaney Clause, which mandates the ban of food additives found to cause or induce cancer in humans or animals. Despite this, it took over 30 years and a 2022 color additive petition for the agency to ban it from food and drugs.
“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. “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.”
Which Foods Contained Red Dye 3?
With the FDA ban in effect, manufacturers have until 2027 to reformulate their products without Red Dye 3, including imported food and beverages. Until then, checking the nutrition label is essential to identify products containing the dye. It must be listed as Red Dye 3 (or FD&C Red Dye No. 3) or erythrosine.
According to Beaver, foods that may have 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
What About Other Dyes?
The FDA requires pre-market approval for all food additives, including synthetic dyes. However, other approved dyes are also under 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
While manufacturers reformulate their products, Red Dye 3 may still be present until 2027. Instead of focusing on avoiding specific ingredients, Beaver recommends concentrating on overall eating patterns.
“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 is naturally low in dyes. Avoiding all dyes may not be feasible since they are present in many celebration foods.
Here are some nutritious swaps that Beaver recommends:
- 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 were already moving away from synthetic dyes even before the FDA ban, favoring 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 marks a significant step towards ensuring food safety. While the reformulation of products is underway, consumers can make informed choices by reading nutrition labels and opting for whole, unprocessed foods. By focusing on a balanced diet rich in fruits, vegetables, and natural ingredients, individuals can minimize their exposure to artificial dyes and promote overall health.
