FDA Bans Red Dye No. 3: What This Means for Other Food Dyes – A Closer Look

Recently, the U.S. Food and Drug Administration (FDA) banned red dye No. 3. This has led many people to question the safety of other color additives, especially red dye No. 40 and five others commonly found in foods and drinks across the United States.

Red dye No. 3, also known as erythrosine, is made from petroleum. It gives food and beverages a bright cherry-red appearance. Despite being allowed in various products, the FDA’s own regulations state that additives linked to cancer in animals or humans shouldn’t be permitted.

Studies have shown that red dye No. 3 can cause cancer in rats, leading advocacy groups to push for its ban. In response to this pressure, the FDA revoked its approval this week.

People often consider red dye No. 40 a safer choice since it hasn’t been directly linked to cancer in animals. However, experts warn that potential health risks extend beyond cancer alone. There are growing calls for the FDA to reassess the safety of not just red dye No. 40, but also other additives like yellow dyes Nos. 5 and 6, blue dyes Nos. 1 and 2, and green dye No. 3—all of which come from petroleum.

“In 2021, an assessment in California linked synthetic food dyes to behavioral issues in some children,” said Dr. Thomas Galligan from the Center for Science in the Public Interest. This study examined all artificial food dyes, not just red dye No. 3.

Following these findings, California banned red dye No. 40 in school foods and drinks. Studies suggest it may be associated with accelerated tumor growth in mice and contains benzene, a known carcinogen.

Other dyes, such as blue dye No. 1, have been linked to developmental delays in animals, while blue dye No. 2 has caused tumors. Yellow dyes No. 5 and No. 6 have been found to contain carcinogenic contaminants.

Green dye No. 3, though the least used, has been connected to an increase in bladder tumors in animals. Even tiny amounts of yellow dye No. 5 may result in mood changes and irritability in some children.

Many of these dyes are processed and excreted quickly, but experts worry about their cumulative effects, particularly on children whose bodies are still developing. Children, attracted to bright colors, might consume more of these dyes than adults.

“The FDA hasn’t conducted a thorough review of these dyes in decades,” said Scott Faber of the Environmental Working Group. Significant safety evaluations are needed to ensure these colorants don’t harm consumers.

Monitoring daily exposure to these additives is challenging since consumers can’t easily track how much they consume. Due to lobbyist pressures and limited research funding, not all dyes have been studied equally. Some countries have already banned certain dyes that remain legal in the U.S.

Current dietary guidelines for these additives might be outdated based on new evidence, indicating a need to reassess what is considered a “safe” level.

The best way for consumers to avoid harmful dyes is to read ingredient labels carefully. Names like red dye No. 3 or yellow dye No. 5 may appear, but they could vary slightly, so it’s helpful to be aware of the alternative names:

• Red dye No. 3: red 3, FD&C Red No. 3
• Red dye No. 40: red 40, FD&C Red No. 40
• Blue dye No. 1: blue 1, FD&C Blue No. 1
• Blue dye No. 2: FD&C Blue No. 2
• Green dye No. 3: FD&C Green No. 3
• Yellow dye No. 5: yellow 5, FD&C Yellow No. 5
• Yellow dye No. 6: yellow 6, FD&C Yellow No. 6

If you spot the word “lake” in an ingredient list, it means the dye is in a fat-soluble form. While red dye No. 3 is banned in topical medications, it’s still used in many edible products until those can be reformulated.

Alternatives to dyed medications include asking for dye-free options at the pharmacy. Always consult your healthcare provider before making changes to your medication routine.

Artificial dyes tend to be found in ultra-processed foods, so avoiding those products can be an effective strategy to eliminate dyes from your diet. However, it’s essential to read labels as some dyes may be hidden in unexpected items.

Larger chain restaurants might provide ingredient lists for their offerings, but independent establishments often do not. Informed choices require some effort; ideally, health regulations would simplify this process for consumers.

Check out this related article: FDA Finally Takes Action: Red Dye Ban in Foods After Years of Controversy