Bye Bye Red Dye No 3… But, does it really cause cancer?
Getty | Bjoern Wylezich
Bye Bye Red Dye No 3… But, does it really cause cancer?
On January 16, 2025, the Food and Drug Administration (FDA) revoked the use of Red Dye No. 3, also known as erythrosine, as an additive in food, supplements, and ingested drugs in the United States.
But, why?
There have been no studies to date proving a causal relationship between Red Dye No. 3 and cancer in humans. So why would the FDA decide that it isn’t a safe ingredient for U.S. consumers to ingest? It comes down to the Delaney Clause of the FD&C Act. This clause states that a color additive is considered unsafe for human consumption if the additive is found to induce cancer when ingested by a man or animal. In the case of Red Dye No. 3, it has been found to cause cancer in rats, but not humans. However, that does not mean that it is necessarily safe.
There have been studies linking Red Dye No. 3 to neural tube defects in chicken embryos and hyperactivity in children. In fact, the studies linking Red Dye No. 3 to hyperactivity in children was not only seen in children with attention deficit hyperactivity disorder (ADHD), but also in children without hyperactivity or an ADHD diagnosis.
What foods contain Red Dye No.3?
Frozen desserts
Frostings
Maraschino cherries
Fruit cocktails
Colored beverages
Protein shakes
Vegetarian meats
Bacon bits
Sausages
Strawberry milk
Puddings
Candy (like candy corn, etc.)
Cakes
Why is red dye in food?
The fact is, there is no nutritional benefit of Red Dye No. 3. It is added to food to make it look more appealing but does not even make the food taste better. There is really no upside here, only down side. This is only the tip of the iceberg in many cases. In the United States, there are many food additives that do not add nutritional benefits. They are added to food to improve taste, texture, shelf stability, or appearance of food, sometimes to the detriment of health. For example, sodium nitrite, used as a preservative in cured meats, has been correlated with several cancer. And erythritol, used as an artificial sweetener in some foods, has been linked with an increased risk of overall death, stroke, and heart attack.
What does this all mean?
Awareness is key—reading labels, making informed choices, and focusing on natural, nutrient-rich options can help protect you and your loved ones from potential risks like those associated with additives such as red dye no. 3. By making small, consistent changes to prioritize whole, minimally processed foods, you can make a big impact on your overall health. Remember, every meal is an opportunity to nourish your body and mind. Start today by choosing foods that fuel your healthiest, happiest life!
References
Arnold LE, Lofthouse N, Hurt E. Artificial food colors and attention-deficit/hyperactivity symptoms: conclusions to dye for. Neurotherapeutics. 2012 Jul;9(3):599-609. doi: 10.1007/s13311-012-0133-x. PMID: 22864801; PMCID: PMC3441937.
Chazelas E, Pierre F, Druesne-Pecollo N, Esseddik Y, Szabo de Edelenyi F, Agaesse C, De Sa A, Lutchia R, Gigandet S, Srour B, Debras C, Huybrechts I, Julia C, Kesse-Guyot E, Allès B, Galan P, Hercberg S, Deschasaux-Tanguy M, Touvier M. Nitrites and nitrates from food additives and natural sources and cancer risk: results from the NutriNet-Santé cohort. Int J Epidemiol. 2022 Aug 10;51(4):1106-1119. doi: 10.1093/ije/dyac046. PMID: 35303088; PMCID: PMC9365633.
Department of Health and Human Services, Food and Drug Administration. Rule. Docket No. FDA-2023-N-0437. 21 CFR 74. 90 FR 4628. Document No. 2025-00830. Published January 16, 2025. Pages 4628-4634.
Lim J, Hong HG, Huang J, Stolzenberg-Solomon R, Mondul AM, Weinstein SJ, Albanes D. Serum Erythritol and Risk of Overall and Cause-Specific Mortality in a Cohort of Men. Nutrients. 2024 Sep 14;16(18):3099. doi: 10.3390/nu16183099. PMID: 39339699; PMCID: PMC11434845.
Ovalioglu AO, Ovalioglu TC, Arslan S, Canaz G, Aydin AE, Sar M, Emel E. Effects of Erythrosine on Neural Tube Development in Early Chicken Embryos. World Neurosurg. 2020 Feb;134:e822-e825. doi: 10.1016/j.wneu.2019.11.017. Epub 2019 Nov 9. PMID: 31715407.
Singh M, Chadha P. Erythrosine-Induced Neurotoxicity: Evaluating Enzymatic Dysfunction, Oxidative Damage, DNA Damage, and Histopathological Alterations in Wistar Rats. J Appl Toxicol. 2024 Nov 26. doi: 10.1002/jat.4731. Epub ahead of print. PMID: 39600142.
Singh M, Chadha P. Gastrointestinal toxicity following sub-acute exposure of erythrosine in rats: biochemical, oxidative stress, DNA damage and histopathological studies. J Biochem Mol Toxicol. 2024 Nov;38(11):e70007. doi: 10.1002/jbt.70007. PMID: 39400474.
https://www.today.com/health/diet-fitness/red-dye-3-foods-rcna187779
