You might have heard that the U.S. Food and Drug Administration (FDA) has stopped allowing the use of FD&C Red Dye No. 3 in food and medicines. This decision has raised many questions about food additives and their safety. With so much information floating around on social media, it’s easy to misunderstand these topics. So, let’s break it down.
A food additive is any substance that changes the nature of food. This can include things added directly, like colorings, or indirectly, like preservatives. Additives have a long history. For instance, ancient Egyptians used natural dyes in their candies, while Greeks added sulfur to preserve their wine. Over time, we’ve seen many additives, both natural and synthetic, used for various purposes.
Today, food additives help enhance the look and taste of our food. They can improve texture, stabilize products, and even stop spoilage or the growth of harmful bacteria. Some additives are beneficial nutrients, like vitamins and minerals added to milk and cereals to help address dietary gaps. Plus, there are many organic options available for those who prefer them.
So, why has Red Dye No. 3 been banned? Known as erythrosine, this synthetic dye gives food and drinks a bright cherry-red color. The FDA banned it based on the Delaney Clause from 1960. This rule states that any additive known to cause cancer in humans or animals cannot be used. This law was introduced after incidents in the past where children became ill from candies containing harmful dyes.
Understanding food additives is crucial for making informed choices. They play an essential role in our food supply, enhancing taste and safety. However, it’s important to stay updated on which additives are safe to consume.
