The FDA recently banned Red 3, a synthetic dye long associated with cancer risks and other health concerns. This decision marks a significant victory for public health, as it will remove this toxic ingredient from approximately 3,000 products. However, it’s just one step in the fight against harmful synthetic dyes.^[1] Red 40, Blue 1, and Yellow 6—still widely used—pose even greater risks and are far more prevalent in foods and beverages.

In this blog, we’ll explore why the ban on Red 3 is important, examine the ongoing dangers of other synthetic dyes, and discuss how consumers can make safer choices to reduce exposure to these harmful chemicals.

The Story Behind Red 3

Red 3, also known as erythrosine, has been a staple in processed foods, candies, and medications for decades. It provides vibrant pink and red hues that appeal to consumers, particularly children. However, studies dating back to the 1980s linked Red 3 to thyroid tumors in laboratory animals, prompting the FDA to ban its use in cosmetics over 30 years ago.^[2]

Despite these findings, Red 3 continued to be used in food and pharmaceuticals until this recent decision. The FDA’s move to finally ban Red 3 from foods is a step in the right direction, but it also raises questions about why it took so long and what other harmful chemicals remain in our food.

The Ongoing Threat of Other Dyes

While Red 3 is now off the table, other synthetic dyes dominate the food industry. Red 40, Blue 1, and Yellow 6 are some of the most widely used dyes found in many products, from brightly colored cereals to sports drinks and jellos.

• Red 40: Linked to hyperactivity in children and potential carcinogenic effects, Red 40 is used far more frequently than Red 3.
• Blue 1: Found in frostings, drinks, and medications, Blue 1 has been associated with allergic reactions and neurotoxicity.
• Yellow 6: Commonly used in snacks and desserts, Yellow 6 has been linked to hyperactivity and possible cancer risks.

These dyes are derived from petroleum and serve no nutritional purpose, making their widespread use a clear example of prioritizing aesthetics over safety.

Health Risks of Synthetic Dyes

The risks associated with synthetic dyes are extensive, affecting both children and adults. Some of the most concerning effects include:

• Behavioral Issues: Artificial dyes are linked to hyperactivity and attention issues in children, prompting some countries to require warning labels.^[3]
• Cancer Risks: Animal studies have linked dyes like Red 40 and Yellow 6 to carcinogenic effects, raising concerns about long-term exposure.^[4]
• Allergic Reactions: Synthetic dyes can trigger skin rashes, respiratory issues, and other symptoms in sensitive individuals.^[5]

Despite these risks, these dyes remain common in products marketed to children, who are especially vulnerable to their effects.

The Power of Consumer Awareness

The FDA’s decision to ban Red 3 highlights the importance of consumer advocacy. Without public pressure, it’s unlikely this change would have occurred. To continue the momentum, consumers must stay informed and vigilant.

• Read Labels: Look for synthetic dyes in ingredient lists and avoid products that include them.
• Choose Natural Alternatives: Support brands that use plant-based colorings like beet juice, turmeric, and spirulina.
• Advocate for Change: Push for stricter synthetic dye regulations and better labeling transparency.

Conclusion

The ban on Red 3 is a positive step, but it’s clear that much more needs to be done. Red 40, Blue 1, and Yellow 6 continue to pose health risks and dominate the market. By making informed choices and supporting non-toxic products, we can push for a future where harmful dyes are a thing of the past. The fight isn’t over, but together, we can make a difference.

References:

1. Program, Human Foods. “FDA to Revoke Authorization for the Use of Red No. 3 in Food and Ingested Drugs.” FDA, Jan. 2025.
2. Miller, Mark D., et al. “Potential Impacts of Synthetic Food Dyes on Activity and Attention in Children: A Review of the Human and Animal Evidence.” Environmental Health, vol. 21, Apr. 2022, p. 45.
3. Arnold, L. Eugene, et al. “Artificial Food Colors and Attention-Deficit/Hyperactivity Symptoms: Conclusions to Dye For.” Neurotherapeutics, vol. 9, no. 3, July 2012, pp. 599–609.
4. Kobylewski, Sarah, and Michael F. Jacobson. “Toxicology of Food Dyes.” International Journal of Occupational and Environmental Health, vol. 18, no. 3, 2012, pp. 220–46.
5. Alegbe, Emmanuel Ohifueme, and Taofik Olatunde Uthman. “A Review of History, Properties, Classification, Applications and Challenges of Natural and Synthetic Dyes.” Heliyon, vol. 10, no. 13, June 2024, p. E33646.