FDA Bans Red Dye No. 3
In January the Food and Drug Administration (FDA) announced that it would ban Red Dye No 3 in all foods, beverages, supplements, and medications. Under the order of the Delancey Clause which prohibits any food additives that have been shown to cause cancer. Manufacturers have until 2027 to remove it from their products, and pharmaceutical companies have until 2028 to do the same.
A walk down the candy aisle in February reinforces just how common Red No3 is—the reds and pinks of Valentine’s Day candy are bursting with this additive. The dye is known for providing the bright cherry red look that makes so many things appealing. Here is a list (although by no means comprehensive) of common places Red Dye No 3 can be found:
Red and pink candy
Cupcakes
Cereal
Sprinkles
Sausage and beef jerky
Vegan meats
Medications (including many formulations of Amoxicillin)
Vitamins
The FDA made the move based on studies, mostly from the 1980s, which showed that ingestion of high levels of Red Dye No 3 led to an increase in cancer in rats. The delay in the ban was based on concerns that there is not scientific evidence to support that this translates into an increased risk for cancer in humans. Further, the small amounts of dye that are in foods make it unlikely that a human would reach levels of exposure needed to trigger oncogenesis (the start of cancerous overgrowth of cells). There also are studies which link this dye to behavior problems in children, although none of them are conclusive either. Furthermore, other dyes have more evidence to support behavior changes in children than Red No 3, specifically Red Dye 40.
As the ban of Red Dye No 3 hits popular press, many wonder if other dyes will also be banned soon. The negative is that this could lead to shortages of things like dye-free versions of common antibiotics and fever medicines.
As with most things like this, the best to come of this is the opportunity to remind everyone about the importance of a diet that is mainly whole foods, rich in fruits, vegetables, and lean proteins. There is no dye in an apple, broccoli, or whole grains. Processed foods or foods with lots of ingredients are to be avoided for all ages but especially for children.
Should parents not allow their children to have any red No 3? Definitely not. The dye exposure should be approached the same way we recommend the foods that most commonly contain it—special occasions and small servings. Refusing birthday cupcakes or Valentine candy is not necessary as long as it is limited to small amounts.
What is the bigger picture? Many people are asking: Why did the FDA act now if this has been a concern for decades? The answer really lies in a culture shift among consumers. There is growing demand for full transparency in food ingredients and nutrients. Consumers want to know exactly what they are ingesting, where it came from, and what its purpose is. This has led to an increased use of “natural dyes” coming from places like sweet potatoes, beets, pomegranate, and turmeric. Hopefully, this will evolve into an overall healthier diet for all of us.
More info:
https://www.nytimes.com/2025/01/16/well/red-dye-3-foods.html
