The U.S. Food and Drug Administration (FDA) has announced a ban on Red Dye No. 3, known scientifically as erythrosine, a petroleum-based color additive that gives foods and beverages a vibrant cherry-red hue. The decision follows mounting evidence linking the dye to cancer in rats and other health issues, particularly in children. The FDA has mandated that food manufacturers remove Red 3 from their products by January 15, 2027, while drug manufacturers have until January 18, 2028, to comply with the new regulation.
This move comes after years of advocacy from organizations like the Environmental Working Group (EWG), which petitioned for the ban due to health concerns. Studies, including one published in the Journal of the National Cancer Institute in 1988, have shown that Red 3 can cause cancer in rats, prompting the FDA to revisit its stance on this additive. Despite being classified as a carcinogen solely for rats and not humans, the FDA's decision reflects a growing awareness of the potential risks associated with synthetic color additives in food.
“Today’s action by the FDA marks a monumental victory for consumer health and safety,” – Ken Cook, co-founder and president of EWG.
California's Office of Environmental Health Hazard Assessment had already identified Red 3 as a potential carcinogen, leading the state to ban the dye in October 2023. This aligns with the federal ban and underscores a broader trend towards eliminating harmful substances from everyday food products. For over three decades, Red 3 has been a staple in various food items, despite accumulating evidence of its adverse effects on health.
“For years, Red 3 remained in food products, despite growing evidence linking it to health problems, particularly in kids.” – Ken Cook, co-founder and president of EWG.
The ban is part of an increasing push for transparency and safety in food production. Public health experts suggest that this measure may lead to further scrutiny and potential bans on other artificial colorings used in processed foods. Monica L. Wang, ScD, an associate professor at the Boston University School of Public Health, emphasizes the importance of consumer vigilance when it comes to food additives.
“This is a win for everyone,” – Monica L. Wang, ScD.
“In addition to a scientific perspective, just from a common sense perspective, this isn’t something we need to consume.” – Monica L. Wang, ScD.
The FDA's decision also brings attention to the broader implications of food additives on children's health, with studies linking Red 3 to neurobehavioral issues. As such, experts like Dr. Wang advise consumers to carefully check ingredient lists and avoid products containing this dye as a precautionary measure.
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