Food dyes have long been a controversial topic in public health. These synthetic colorants, designed to make foods more visually appealing, are widespread in the modern diet. From candies and beverages to baked goods and snacks, food dyes are a common ingredient in many processed foods. However, their safety has been questioned for decades, and the recent decision by the U.S. Food and Drug Administration (FDA) to ban Red Dye 3 has reignited concerns about the health risks associated with artificial food colorings.

The Basics of Food Dyes

Food dyes are synthetic chemicals used to enhance the color of food and beverages. They’re derived from petroleum and processed into a variety of vivid shades. While food dyes can make products more attractive to consumers, especially children, there is growing evidence that they may pose significant health risks.
In the United States, several synthetic food dyes are approved for use, including Yellow No. 5, Blue No. 1, and Red No. 40. However, studies have shown that some of these dyes may cause adverse effects, including allergic reactions, hyperactivity in children, and even potential carcinogenicity.

Red Dye 3 vs. Red Dye 40

Red Dye 3, also known as erythrosine, has been under scrutiny for decades. Used in a wide range of products, from candies to medications, Red Dye 3 has been linked to a variety of health concerns. Studies have shown that high doses of this dye can cause thyroid tumors in laboratory animals, leading scientists to question its safety for human consumption.
In January 2025, the FDA made headlines by banning the use of Red Dye 3 in foods and beverages. This decision came after mounting pressure from health advocacy groups and a growing body of scientific evidence highlighting the dye’s potential risks. While the dye had already been banned for use in cosmetics since 1990, it remained legal in food products until the recent ruling.
Red Dye 40, on the other hand, is one of the most commonly used food colorants and remains approved for use in food and beverages despite similar concerns. This discrepancy underscores the challenges in food safety regulation, as different dyes are evaluated independently despite similar health concerns.

The risks associated with food dyes extend beyond Red Dye 3 and Red Dye 40. Studies have linked synthetic dyes to a range of health issues:

Hyperactivity in Children: Research has shown that artificial food dyes may exacerbate symptoms of attention deficit hyperactivity disorder (ADHD) in some children. A 2007 study published in The Lancet found that a mix of food dyes and preservatives increased hyperactivity in children.

Allergic Reactions: Some food dyes, such as Yellow No. 5, can cause allergic reactions in sensitive individuals, leading to symptoms like hives and asthma.

Carcinogenic Potential: Several dyes, including Red Dye 3, have been implicated in cancer development in animal studies. Although the doses used in these studies are higher than typical human exposure, the findings raise concerns about long-term safety.

Behavioral Changes: Anecdotal reports and some studies suggest that food dyes may contribute to mood swings and irritability in certain individuals.

Regulatory Action and Public Response

The FDA’s decision to ban Red Dye 3 in food and beverages marks a significant step in addressing the risks posed by synthetic food dyes, but also highlights the slow pace of regulatory action. Many countries, including those in the European Union, have stricter regulations on food dyes, requiring warning labels or outright bans for certain colorants.
Consumers are increasingly voicing their concerns about the presence of artificial dyes in their food. This shift has led to a growing demand for natural alternatives, such as beet juice, turmeric, and spirulina, which can provide vibrant colors without the associated health risks.

While regulatory agencies work to address the safety of food dyes, we can take proactive steps to minimize their exposure:

Read Labels: Check ingredient lists for synthetic dyes, which are often listed by their color and number (e.g., Red No. 3, Red No. 40, Yellow No. 5).

Choose Natural Alternatives: Opt for products that use natural colorants or are free from added dyes altogether.

Advocate for Change: Support brands and policies that prioritize the use of safe, natural ingredients.

Educate Yourself: Stay informed about the latest research and regulatory updates concerning food additives.

The FDA’s ban on Red Dye 3 is a critical step in safeguarding public health, but it’s only the beginning. We need more comprehensive regulations and a shift toward safer, natural alternatives. As consumers, we have the power to drive this change by making informed choices and demanding greater transparency from food manufacturers.

Sources:

• Food and Drug Administration. (2025). FDA to Revoke Authorization for the Use of Red No. 3 in Food and Ingested Drugs. Retrieved from FDA.gov.
• The Lancet. (2007). Food colourings, preservatives, and hyperactivity.
• Center for Science in the Public Interest. (2023). “Food Dyes: A Rainbow of Risks.” Retrieved from cspinet.org.