The Death of Red Dye #3

What Is Red Dye No. 3?

Red Dye No. 3, or Erythrosine, is a synthetic food color derived from coal tar. It was first approved by the FDA in the 1950s and quickly became one of the most popular artificial colors in food and cosmetics. Red Dye No. 3 was used in everything from candies, iced cakes, and maraschino cherries to toothpaste, lipstick, and blush. In 1990, the U.S. Food and Drug Administration (FDA) banned the use of Red Dye No. 3 in cosmetics only as it was shown to have cancer carcinogenic properties but was continued to be allowed as a food additive.  Its bright, appealing color made it a go-to choice for manufacturers looking to attract consumers with visually striking products.

The Controversy and the Health Concerns

The controversy surrounding Red Dye No. 3 began in the 1970s when studies started raising concerns about its safety. Researchers found that when given to laboratory rats in high doses, the dye caused thyroid tumors and other serious health issues. This led to questions about whether prolonged exposure to Red Dye No. 3 could increase the risk of cancer in humans, particularly with its widespread use in food products.

The Science Behind the Ban

The primary issue with Red Dye No. 3 stemmed from its link to thyroid tumors in animal studies. In laboratory tests, high doses of the dye were found to induce neoplastic lesions (abnormal tissue growth) in the thyroid glands of rats, as well as other potential carcinogenic effects. The studies raised concerns that, over time, humans consuming foods with Red Dye No. 3 could face similar risks, particularly given the frequency with which people consumed artificially colored products.

What Does the Ban Mean for Consumers Today?

Food manufacturers will have until Jan. 15, 2027 to reformulate their products. Companies that make ingested drugs, such as dietary supplements and medications, will get an additional year.

Moving Forward: The Future of Artificial Colorants

The banning of Red Dye No. 3 serves as a reminder of the importance of scrutinizing the chemicals and additives used in our food. While synthetic dyes are still common in many food products today, more natural alternatives—such as beet juice, turmeric, and spirulina—are increasingly being explored as safer, healthier options. Many companies are making the switch to these alternatives in response to consumer demand for cleaner, more transparent ingredients.

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