The food dye ban that’s been over 30 years in the making could affect other dyes and your pocketbook.
For over 30 years, Red No. 3—a synthetic dye banned in cosmetics for its cancer risks—was still allowed in food and medication. Now, that long-standing contradiction is finally being resolved.
On Jan. 15, the U.S. Food and Drug Administration (FDA) banned Red No. 3 from food and ingested drugs, pointing to animal studies that link the dye to cancer. This decision, rooted in the Delaney Clause, which prohibits cancer-causing additives, signals a growing concern about synthetic food dyes—even as debate continues over their actual risks to humans.
As companies look for alternatives, here’s what you need to know about the ban and how it could affect your food and health.
1. What Is Red No. 3, and Where Is It Commonly Found?
Red No. 3, or erythrosine, is a synthetic dye that creates a bright, cherry-red hue in foods, beverages, and medications. It’s also found in unexpected items like almonds, tortilla chips, fruit cups, and beef sticks. Even nutritional meal replacement shakes contain the dye, raising questions about its necessity in products where color seems secondary.
According to the Environmental Working Group (EWG), a nonprofit that promotes transparency in consumer goods, Red No. 3 appears in at least 3,023 products listed in its database.
While the current focus is on its use in foods and drugs, Red No. 3 has also appeared in dietary supplements, cosmetics, and pet food.
2. Why Is Red No. 3 Considered Risky?
Red No. 3 has been scrutinized for decades. In the 1980s, studies linked high doses of the dye to thyroid cancer in male rats, prompting the FDA to ban it in cosmetics and topical drugs by 1990. Yet despite these findings, it remained legal in foods and ingested medications.
Beyond cancer risks, synthetic dyes like Red No. 3 have been linked to behavioral and attention issues in children. Some research suggests these dyes may worsen hyperactivity in sensitive individuals, fueling demand for natural alternatives. While the evidence remains inconclusive, the concerns have shaped public opinion on food additives.
By Sheramy Tsai, Amy Denne
