FDA Bans Red Dye No. 3 in Foods Over Cancer and ADHD Concerns

In a significant move toward food safety, the U.S. Food and Drug Administration has prohibited the use of red dye No. 3 in consumable products. This decision arrives over 30 years after studies uncovered its association with cancer in rodents and potential impacts on attention deficit and hyperactivity disorder. The dye, known for its vibrant hue, has already been restricted in the European Union, New Zealand, and Australia.

Red 3, identified as erythrosine or FD&C Red No. 3, is commonly used to impart a bright, cherry color to various products, including beverages, cough syrups, and foods. According to the FDA, it has been predominantly utilized in products such as candies, cakes, cookies, frozen desserts, and certain ingested drugs.

The FDA had already banned the use of this dye in cosmetics and topical medications back in 1990, following research that showed increased cancer risks in rodents exposed to it.

Kim Penberthy, a clinical psychologist and professor at the University of Virginia School of Medicine, has contributed to research regarding food-color additives. In 2020, she co-authored a study published in the Journal of Pediatric Neurology and Neuroscience that linked Red 3 to heightened hyperactive behaviors in children.

Penberthy expressed her satisfaction with the FDA’s decision, noting that it’s a step toward ensuring consumer safety. She emphasized the importance of consumer awareness and the demand for accountability in food safety, hoping the ban encourages people to scrutinize their dietary choices.

This ban is part of a broader focus on health and safety, which also includes alcohol consumption. Recently, Surgeon General Dr. Vivek Murthy issued a warning regarding the cancer risks associated with alcohol, urging for more comprehensive labeling and discussions between doctors and patients.

“It’s a good reminder to be intentional about what we put in our bodies,” said Penberthy. She added that while immediate concern over exposure to Red 3 isn’t necessary, it’s crucial to be mindful as products transition off the market. She also highlighted that studies were conducted on rodents, and the dye’s levels in snacks are significantly lower.

Manufacturers have often argued that American consumers favor brighter colors and intense flavors. Penberthy acknowledged this, stating, “I do believe we, as consumers, have some culpability for buying the sweeter candies and richer cupcakes.” She advocates for a shift towards whole foods, though she recognizes the financial and accessibility challenges fresh foods pose compared to processed options.

The removal of Red 3 from food products is part of a larger list of synthetic additives banned in the EU but still permitted in the U.S., such as yellow 5, yellow 6, and red 40. This includes familiar products like Skittles and Gatorade that face restrictions abroad.