Red Dye 3, also known as FD&C Red No. 3 or erythrosine, has been a widely used synthetic food coloring in the United States for decades. It is primarily added to give foods, drinks, and certain medications a vibrant red hue. However, growing concerns about its health effects, including its potential to cause cancer in animals, have prompted the U.S. Food and Drug Administration (FDA) to take action. On January 15, 2027, the FDA will ban the use of Red Dye 3 in foods, while drug manufacturers will need to remove it by January 18, 2028. This decision is rooted in extensive research and mounting pressure from food safety advocates.
In this article, we will explore which foods contain Red Dye 3, its health risks, and the ongoing efforts to eliminate it from our food system.
What is Red Dye 3?
Red Dye 3, chemically known as erythrosine, is a synthetic food color additive approved by the FDA to give a bright red appearance to foods, beverages, oral medications, and supplements. It has been commonly used in candies, desserts, and other colorful processed foods. The dye has long been criticized for its potential health risks.
On food labels, Red Dye 3 is identified as FD&C Red No. 3 or simply Red 3. It was first approved for use in the United States but has since been banned or restricted in many countries, including Japan, Australia, and several European Union nations. In 1990, the FDA prohibited its use in cosmetics and topical drugs after studies linked it to tumors in male rats. Despite this, it remained permissible in food products, leading to significant controversy.
Foods Containing Red Dye 3
Red Dye 3 has been a common ingredient in various foods and beverages due to its bright and appealing color. Below is a table highlighting foods where Red Dye 3 is often found:
| Category | Examples |
|---|---|
| Candies | Gummy bears, jellybeans, candy canes, lollipops, and fruit-flavored sweets. |
| Baked Goods | Frosted cakes, cupcakes, and donuts with red or pink decorations. |
| Snacks | Processed fruit snacks, gelatin desserts, and pudding cups. |
| Beverages | Fruit punches, sports drinks, and some flavored sodas. |
| Canned Fruits | Cherries in syrup (e.g., maraschino cherries) and fruit cocktail mixes. |
| Medications | Some cough syrups, chewable vitamins, and liquid medicines. |
| Desserts | Ice creams, popsicles, and puddings with red swirls or toppings. |
These products use Red Dye 3 primarily for aesthetic purposes, making them more visually appealing to consumers.
Why Did the FDA Ban Red Dye 3?
The FDA’s decision to ban Red Dye 3 stems from evidence that it may cause cancer in animals. Studies have shown that male laboratory rats exposed to high levels of Red Dye 3 developed thyroid tumors. According to the Federal Food, Drug, and Cosmetic Act (FD&C Act), the FDA cannot authorize any color additive that has been found to induce cancer in humans or animals.
The ban also aligns with growing concerns from food safety advocates who have criticized the U.S. for lagging behind other countries in banning harmful additives. Dr. Peter Lurie, president of the Center for Science in the Public Interest (CSPI), highlighted the inconsistency of allowing Red Dye 3 in food but banning it in cosmetics decades ago. He called it a “regulatory paradox,” questioning the justification for accepting any cancer risk for an additive with purely aesthetic functions.
Health Concerns Associated with Red Dye 3
While no direct link has been established between Red Dye 3 and cancer in humans, experts suggest this is due to the difficulty of studying such relationships. Ethical constraints prevent researchers from conducting experiments that expose humans to potentially harmful substances. Furthermore, the widespread and varied consumption of Red Dye 3 makes it challenging to measure its long-term effects on human health.
In addition to cancer concerns, the FDA investigated a possible link between artificial dyes, including Red Dye 3, and hyperactivity in children. A 2011 review found insufficient evidence to establish a causal relationship, but some parents and advocacy groups remain concerned about the impact of synthetic dyes on children’s behavior.
The Future of Red Dye 3 in the Food Industry
The FDA has given food manufacturers until January 15, 2027, to remove Red Dye 3 from their products. Similarly, drug manufacturers have until January 18, 2028, to comply. This gradual phase-out will give companies time to reformulate their products with safer alternatives.
Many states, including California, Washington, and Illinois, have already passed legislation to restrict the use of Red Dye 3 in food products. These efforts reflect a broader trend toward reducing harmful additives in the food supply.
In response to the FDA’s decision, many companies have started exploring natural food colorants, such as beet juice, paprika extract, and carmine, to replace synthetic dyes. These alternatives not only reduce health risks but also align with consumer preferences for natural and clean-label products.
The FDA’s ban on Red Dye 3 marks a significant step toward improving food safety and protecting public health. While the dye has been widely used to enhance the appearance of foods, beverages, and medications, its potential health risks have sparked concerns for decades. By January 2027, manufacturers must eliminate this synthetic color additive, paving the way for safer and more natural alternatives.
Understanding which foods contain Red Dye 3 and making informed choices can help consumers minimize their exposure to potentially harmful additives. As awareness grows and regulations tighten, the food industry is likely to prioritize safety and transparency, ensuring a healthier future for all.