The FDA’s decision to ban Red Dye 3 has sent ripples through the food industry, impacting thousands of products and raising questions among consumers. This vibrant red additive, widely used in snacks, drinks, and desserts, has been a staple in food manufacturing for decades.
Here’s what you need to know about Red Dye 3, its role in foods, and the implications of the FDA’s recent move.
Reason why FDA is banning Red Dye 3
The FDA is banning Red Dye 3 due to evidence linking it to cancer in lab animals.
Studies show that high doses of the dye caused cancer in male rats. The ban aligns with the Delaney Clause, which prohibits additives found to cause cancer in humans or animals. (via Associated Press)
Red Dye 3 has been used in foods and medicines for decades but was banned in cosmetics in 1990. Despite being present in 9,200+ food products, advocacy groups and lawmakers have long urged the FDA to take action. They cite its potential health risks, especially for children.
What is Red Dye 3 and which foods have it?
Red Dye 3, also called FD&C Red No. 3 or erythrosine, is a petroleum-derived synthetic dye that gives food a bright red color. Manufacturers use it in items such as candies, maraschino cherries, snack cakes, and strawberry-flavored drinks.
Although some food manufacturers have proactively removed the synthetic dye, replacing it with natural alternatives like beet juice or carmine, Red Dye 3 remains in many products. Countries such as Japan, those in the European Union, and Australia have already banned or heavily restricted its use, reflecting a global trend toward safer food additives.
The FDA’s decision marks a significant step in reducing health risks associated with artificial dyes. While Red Dye 3’s removal will require reformulation by food manufacturers, it represents progress in addressing long-standing safety concerns. The ban also underscores the importance of continued vigilance over food additives to protect public health.
