The Food and Drug Administration (FDA) announced on Wednesday its decision to ban the food dye Red No. 3, following safety concerns raised in a petition reviewed since 2022. This petroleum-based dye has been widely used in a variety of consumer products for over 50 years, including candies, snacks, and sodas.
The ban stems from the potential cancer risks associated with the dye, as highlighted by Jim Jones, the FDA’s deputy commissioner for human foods. According to the Delaney Clause, which is part of a 1958 law, additives causing cancer in humans or animals cannot be approved. Lab studies on Red No. 3 have indicated a cancer risk in rats when exposed to high levels of the dye. It’s worth noting that the FDA had already prohibited the use of Red No. 3 in cosmetics and medicated products back in 1990.
The FDA has subjected Red No. 3 to multiple safety evaluations since its initial approval for food use in 1969. Although the agency’s latest findings suggest that the cancer risks are predominantly seen in rats rather than humans—and that the amounts humans typically consume are much lower than those causing cancer in lab animals—the growing scrutiny over synthetic dyes in foods has motivated state lawmakers to take action. California, for instance, passed a law to ban Red No. 3, which is set to be enforced in 2027, and legislators in ten additional states have proposed similar bans.
As part of a broader pattern, consumer safety advocates argue against the necessity of synthetic dyes in food, labeling them merely as marketing tools. The Center for Science in the Public Interest, which initiated the petition for Red No. 3’s ban, has been calling for action against several food dyes since 2008, citing restrictions in various countries, including Australia and Japan.
Echoing concerns from studies conducted by California’s Environmental Protection Agency, there is growing evidence that synthetic food dyes may negatively impact children’s behavior, with some studies linking them to symptoms of hyperactivity and inattention.
In light of these developments, the food industry is adapting, as demonstrated by Kraft’s shift away from synthetic dyes in mac and cheese to natural alternatives like turmeric and paprika.
As we move toward more stringent regulations and increased awareness regarding food safety, this decision reflects a positive step for public health, as it demonstrates responsiveness to scientific findings and consumer advocacy efforts. The FDA’s ongoing commitment to assess the impact of food additives will play a crucial role in ensuring safer food products for consumers.