FDA finally bans Red Dye #3

Red 3, which is also known as erythrosine and FD&C Red No. 3 is being banned in food and drugs. It was removed from use in cosmetics in the 1990’s because there was a study that showed high doses in rats caused cancer. Nonetheless red dye #3 remained approved in food and drug products where it had been used since 1907. Under the Federal Food, Drug, and Cosmetic Act, all color additives and new uses for listed color additives must be approved by the FDA before they may be used in foods, drugs, cosmetics, or certain medical devices, or on the human body. There is no "generally recognized as safe" (GRAS) provision which is how the cosmetic use of Red Dye #3 was banned from cosmetics in the 1990’s.

Manufacturers who use FD&C Red No. 3 in food and ingested drugs now have until January 15, 2027 or January 18, 2028, respectively, to reformulate their products. Other countries still currently allow for certain uses of FD&C Red No. 3 (called erythrosine in other countries). However, foods imported to the U.S. must comply with U.S. requirements.

FD&C Red No. 3 is a synthetic food dye that gives foods and drinks a bright, cherry-red color. The FDA estimates that FD&C Red No. 3 is not as widely used in food and drugs when compared to other certified colors based on information available in third-party food product labeling databases, food manufacturers’ websites and other public information, and the FDA’s certification data. FD&C Red No. 3 has been primarily used in certain food products, such as candy, cakes and cupcakes, cookies, frozen desserts, and frostings and icings, as well as certain ingested drugs. All the petroleum based red dyes are problematic.

Synthetic dyes are prevalent in the global food supply chain. Three dyes Allura Red (Red 40), Tartrazine (Yellow-5), and Sunset Yellow (Yellow-6)] account for 90 % of all dyes used in food in the USA; and Red 40 is by far the most common. Alarmingly, 94 % of people over 2 years old in the USA consume Red 40; and over 40 % of foods marketed toward children in the USA contain such dyes. It is used extensively in processed foods as a coloring for beverages, frozen treats, powder mixes, gelatin products, candies, icings, jellies, spices, dressings, sauces, and baked goods. The increase in the use of Red 40 food coloring over the past several decades, coincides with the rise of early-onset colorectal cancer (EOCRC) that was recently examined in an NIH funded study.  

Their study found data consistent with their hypothesis that Red 40 damages DNA in vitro and in vivo; and that a westernized diet combined with Red 40 causes dysbiosis, functional mutations, and low-grade inflammation in the distal colon and rectum. Their findings indicate that Red 40 in the presence of a high-fat diet for 10 months leads to dysbiosis and low-grade colonic inflammation in mice. These findings supports the authors hypothesis that Red 40 is a dangerous compound that dysregulates key players involved in the development of early-onset colorectal cancer (EOCRC). Read thefull report here.

Really, we all should avoid chemical dyes and additives in our food. I got that advice from my father in the 1960’s when he took me to see how maraschino cherries are made. (My father was a bit of a health and food nut. He was pretty much right.)