FDA’s Historic Ban on Red Dye No. 3: Cancer Concerns Finally Address 30-Year Food Safety Gap
In a landmark decision, the U.S. Food and Drug Administration (FDA) has finally prohibited the use of red dye No. 3 in food products, addressing a significant public health concern that has persisted for over three decades. This synthetic food coloring, which has been linked to cancer in laboratory studies and behavioral issues in children, was previously banned in cosmetics but remained present in various food products consumed by Americans daily.
Known scientifically as erythrosine or FD&C Red No. 3, this synthetic dye has been widely used to create vibrant cherry-red coloring in various products, from candies and cakes to cough syrups and frozen desserts. The FDA’s recent report highlights its prevalent use in popular food items, particularly in baked goods, confectionery, and pharmaceutical products.
Dr. Kim Penberthy, a clinical psychologist and professor at the University of Virginia School of Medicine, brings valuable insight to this development. Her 2020 research, published in the Journal of Pediatric Neurology and Neuroscience, demonstrated a concerning correlation between food-color additives, including Red 3, and increased hyperactive behaviors in children.
“This is a significant step forward in consumer safety,” notes Dr. Penberthy, who views this ban as an opportunity for increased awareness about food ingredients. However, she emphasizes that consumers shouldn’t panic about current product inventory, as the exposure levels in common foods are significantly lower than those used in research studies.
This decision aligns the United States more closely with international food safety standards, as the European Union, New Zealand, and Australia had already prohibited the use of Red 3 in food products. The ban represents part of a broader movement toward stricter food safety regulations, coinciding with recent initiatives such as Surgeon General Dr. Vivek Murthy’s advisory on alcohol consumption and cancer risk.
The food industry has historically defended the use of such additives, citing American consumers’ preference for vibrant colors and bold flavors. However, Dr. Penberthy suggests this might be an opportune moment for consumers to reconsider their dietary choices. “While we all share some responsibility for choosing brighter, sweeter products, this is an excellent opportunity to shift toward whole foods,” she explains.
The discussion extends beyond Red 3 to other synthetic ingredients still permitted in U.S. food products but banned elsewhere. Popular items like Skittles and Gatorade, which contain similar synthetic dyes including yellow 5, yellow 6, and red 40, face restrictions in the European Union. Similarly, products containing hydrogenated oils and trans fats, such as certain Ritz Crackers and Pillsbury biscuits, are prohibited in several European countries.
For healthcare providers like Dr. Penberthy, who works with cancer patients at the UVA Cancer Center, dietary considerations remain crucial to patient care. “Understanding and addressing patients’ nutritional needs, especially during treatment when appetite and taste can be affected, is fundamental to providing comprehensive care,” she emphasizes.