The U.S. Food and Drug Administration (FDA) made a significant move in January 2025 by banning the use of Red 3 dye in food products, a substance that has been linked to cancer in lab rats. This landmark decision requires manufacturers to remove Red 3 from candies, cough syrups, baked goods, frozen treats, and other food products by January 2027. The deadline for its removal from medications such as cough syrups is extended until January 2028. While this action addresses a specific risk, experts and consumer advocates warn that many other artificial dyes still persist in the food we consume every day. The broader question arises: should we be concerned about the use of artificial dyes in food, and are there safer alternatives?
Understanding Red 3 and the Ban
Red 3, also known as erythrosine, is a synthetic dye that has been used for decades to give foods and beverages a bright red color. However, lab studies have shown that Red 3 caused cancer in lab rats, prompting the FDA to take action. Federal law requires the FDA to ban any food additive found to cause cancer in animals. Although the agency acknowledges that the way Red 3 leads to cancer in rats does not directly translate to humans, the potential health risks are too significant to ignore. This ban follows earlier regulations that prohibited Red 3 from being used in cosmetics but allowed its use in food and drugs.
The FDA’s decision has sparked debates on the broader safety of artificial food colors. Though some argue that the potential risks are exaggerated, consumer advocates and health experts have long warned about the dangers associated with synthetic dyes, urging for greater scrutiny of these substances.
The Spectrum of Artificial Colors in Food
Red 3 is just one of many synthetic colorants that are commonly used in food. Other widely used artificial colors include Red 40, Yellow 5, Yellow 6, Blue 1, Blue 2, and Green 3. These dyes are made from petroleum and do not occur naturally. They are added to foods primarily to enhance visual appeal and make products more attractive to consumers, especially children. For example, candies, soft drinks, cereals, and processed snacks often contain these vibrant colorings.
There are currently nine synthetic dyes approved by the FDA for use in food and beverages. Of these, Red 3 is the only one that has been banned due to its potential health risks. Yet, other artificial dyes remain in widespread use, and their safety continues to be questioned. The FDA monitors these dyes and periodically reviews their safety, but consumer groups argue that the regulatory process is slow and insufficient in addressing the growing concerns about artificial ingredients in food.
The Health Concerns: Beyond Cancer
While Red 3’s cancer risk has been the focus of the recent FDA ban, experts point out that synthetic dyes may pose other health concerns, particularly for vulnerable groups like children. Research has linked certain artificial colors to behavioral problems, such as hyperactivity and impulsivity. This is especially concerning for children diagnosed with Attention Deficit Hyperactivity Disorder (ADHD), for whom artificial dyes may exacerbate symptoms. Dr. L. Eugene Arnold, an emeritus psychiatry professor at Ohio State University, has stated that while artificial colors are not the primary cause of ADHD, they could significantly contribute to the condition in some children.
The FDA has reviewed studies on the behavioral effects of synthetic food dyes and concluded that, in general, most children do not experience adverse effects. However, the agency acknowledges that some children may be more sensitive to these dyes, and it has advised parents to be mindful of food ingredients when managing ADHD symptoms.
In addition to potential behavioral issues, synthetic dyes have also been linked to allergic reactions and other health problems in sensitive individuals. The growing body of evidence has led consumer advocates, including the Center for Science in the Public Interest, to push for stricter regulations and a ban on artificial dyes in food.
Momentum for Change: Can Other Dyes Be Banned?
The FDA’s decision to ban Red 3 marks a turning point in the debate over synthetic food dyes. However, this is only the beginning, and there is growing momentum to remove other artificial dyes from food products. In 2024, California became the first state to ban six synthetic food dyes from food served in public schools. The move was part of a larger effort to promote healthier eating habits and reduce children’s exposure to potentially harmful chemicals. Following California’s lead, several other states are considering similar measures, with bills aimed at banning synthetic dyes in food for school lunches or in all public food settings.
Public pressure is also mounting on food manufacturers to remove artificial dyes from their products. In October 2024, activists rallied outside the headquarters of WK Kellogg Co., demanding that the company eliminate synthetic dyes from popular cereals like Froot Loops and Apple Jacks. These protests have been amplified by social media campaigns and grassroots organizations advocating for cleaner, safer ingredients in children’s foods.
Prominent figures like Robert F. Kennedy Jr., now the U.S. Secretary of Health and Human Services, have also weighed in on the issue, calling for a national ban on artificial food dyes. Kennedy, who campaigned on the promise of making America healthier again, has been vocal in supporting the removal of artificial dyes and other harmful chemicals from the food supply. His stance has been supported by a growing number of “MAHA moms”—mothers on social media calling for a return to natural ingredients and less ultraprocessed food.
Are Natural Dyes a Viable Alternative?
One of the challenges of eliminating synthetic dyes from food is finding suitable natural alternatives that are both safe and stable. While natural dyes have been used for centuries, many of them are not as stable as their synthetic counterparts and can degrade when exposed to heat, light, or acid. As a result, manufacturers face difficulties in replacing synthetic dyes without compromising the appearance or shelf life of their products.
Some food companies have already begun to replace Red 3 and other artificial dyes with natural alternatives. For example, beet juice, which gives a rich red color, is being used as a substitute for Red 3. Other options include pigments derived from purple sweet potatoes, radishes, and red cabbage. Carmine, a red dye made from crushed insects, is also used in some products, though it is less commonly found in mainstream foods.
Despite the potential of these natural alternatives, experts acknowledge that there is no single, perfect solution. Natural dyes may vary in intensity and color depending on the source, and they may not perform as consistently as synthetic dyes. However, as consumer demand for cleaner, more natural products continues to grow, the food industry is likely to invest in research to develop more stable and effective natural colorants.
How to Avoid Synthetic Dyes in Your Food
For consumers concerned about the potential health risks of synthetic dyes, the best way to avoid them is by reading ingredient labels carefully. Many processed foods, especially those marketed to children, contain artificial colorants that are easy to spot on the label. Red 40, Yellow 5, and Yellow 6 are some of the most common synthetic dyes to look out for. If the ingredient list contains long, unfamiliar chemical names or terms like “artificial colors” or “color additives,” it’s a good indication that the product contains synthetic dyes.
In addition to checking labels, it’s important to focus on whole, minimally processed foods. Fresh fruits, vegetables, and homemade meals are less likely to contain artificial dyes and other additives. Organic products, which are subject to stricter regulations, may also be a safer option when it comes to avoiding synthetic colorants.
The Future of Food Coloring
The FDA’s decision to ban Red 3 dye is a significant step in addressing the potential risks of artificial food colorants. However, it is clear that much work remains to be done. As consumer awareness grows and advocacy efforts gain momentum, the pressure on food manufacturers and regulators to remove harmful chemicals from food will only increase. In the meantime, consumers can take control by making informed choices, reading labels, and opting for natural, unprocessed foods whenever possible. The fight against artificial dyes in food is far from over, but with continued public demand and scientific research, a safer, cleaner food supply may be within reach.
