Red Dye Banned in US, How Food Color Affects Your Health

by Rebecca Lobo

The red dye ban in the US is particularly relevant this month because of Valentine’s day and all the red-colored foods we might be tempted to eat. The color of food influences whether we eat it or not, how tasty we find it, and what we derive from it.

The Color of Nutrients

A nutrient is a chemical building block your body can use to repair, grow, or generate energy. Macronutrients are nutrients your body needs in large quantities: protein, fats, and carbohydrates. Micronutrients are needed by your body in smaller quantities: vitamins (A-K) and minerals (sodium, calcium, iron, copper, zinc, selenium, etc.,). Most ultra-processed foods contain versions of nutrients that are not as easily used by your body as are the same nutrients from whole foods.  Your body has to work extra to digest ultra-processed foods. Moreover, whole foods contain other nutrients and compounds, such as polyphenols, which are not always found in processed foods, but lend color as well as texture and taste to your food, and are beneficial to your body.

Food Color In Nature

In nature, the color of a food signals its ripeness, visual appeal, taste profile, and nutrient content. Red fruit is typically riper, sweeter, and more nutritious than green fruit. A red tomato is juicier, tastier, and contains more of the cancer-fighting nutrient lycopene than a green tomato.

Food Color In Agriculture

Our color and taste preferences for food influence how it’s grown, raised, and processed. Seed companies, animal breeders, and farmers respond to consumer demand and preference. The foods you buy frequently are what you will see more often in the marketplace. When possible, consider how your food is grown and processed and what its nutrient density is, as these factors impact how efficiently and effectively your body uses the food to repair, grow, and generate energy, which in turn impacts your health.

Food Color In Processed Foods

In processed foods, color is used to grab our attention, to influence our perception of how food tastes, and to brand the food (think Cheetos and Twizzlers). Red is used extensively in fast food branding because it’s a color that promotes an appetite and expresses excitement and youthful energy.


Red Dye 3 Banned

Also known as Red 3, FD&C Red No. 3, or erythrosine, red dye 3 is a red synthetic food dye derived from petroleum that’s commonly found in the foods, drinks, and drugs we ingest. A 1990 study showed that red dye 3 caused cancer in rats who ate it and, based on this data, the Food and Drug Administration (FDA) banned red dye 3 from use in cosmetics and externally applied drugs. In 2023, California banned red dye 3 from foods and ingested drugs. Last month, roughly 35 years after banning red dye 3 from cosmetics, the FDA banned red dye 3 from all foods and ingested drugs manufactured in the US. Food manufacturers have until January 2027 to remove the dye from their products. Manufacturers of ingested drugs have until January 2028 to do the same. 

Red dye 3 is found in:

Manufacturers have many other synthetic and natural red dyes from which to choose.

Substitute Red Dye 40 

Food manufacturers may choose to replace red dye 3 with red dye 40, also known as Allura Red, FD&C Red No. 40, Red 40 Lake, INS No. 129, or E129. Red dye 40 is another red synthetic dye made from petroleum that is used in foods (candy, cereal, beverages, fruit snacks), cosmetics (lipstick), and pharmaceuticals.  

Red dye 40 binds to proteins on your skin and on your tongue, which your body then has to spend energy trying to metabolize. If you have an energy-depleting disease such as Sjogren’s or long Covid, or suffer from fatigue, avoiding unnecessary, chronic energy drains like this does make a difference.

When your body breaks down red dye 40, it releases more than just the color. It releases the carcinogen benzidine, which has been linked to an increased risk of bladder cancer. Benzidine has also been found in yellow No. 5 and yellow No. 6 food color additives.  

Red Dye Reaction, Red Dye Rash

For some people, red dye 40 can cause allergy-like symptoms, such as hives and facial swelling. Currently there is no standardized, validated test for red dye allergy. Other dyes that can cause allergies are blue 1, yellow 6, yellow 5, and annatto. 

Studies show that red dye 40 may increase the risk of ADHD in children. However, as of 2019, no causal link between consuming red food dye and developing ADHD has been established. Complicating things further, there is no validated way to test for behavioral concerns that arise from the ingestion of synthetic red dyes. 

In September 2024, California banned red dye 40 from foods and drinks sold in public schools.  

Substitute Natural Red 4

Manufacturers may also try to appeal to those who want to avoid synthetic dyes altogether by using red dye derived from natural sources. Natural red 4, also known as carmine or cochineal, is a bright red dye made from dried cochineal insects. It’s used to color burgers and sausages, drinks, candy, and fruit yogurt. 

But, natural does not mean safe. Natural red 4 can cause immediate and delayed allergic reactions including skin redness or discolorations, swelling and rashes, atopic eczema, gastrointestinal symptoms, wheezing, coughing, and other respiratory symptoms. 

Read the Ingredient List, Vote With Your Dollar

Industry provides what consumers want based on what products sell the fastest and the most. We vote with our dollar every time we shop and we have the power to influence what products and services are available to us to support our well-being. 

Food is fundamental to well-being. Get the biggest bang for your buck by reading the ingredient list, knowing how your food is grown and processed, and buying based on nutrient density/dollar, instead of unit of food/dollar. 

A version of this blog post is published in my local newspaper, The Davis Enterprise.

 

In order of appearance, images were provided by: NoName_13 from Pixabay, congerdesign from Pixabay, and wirestock on Freepik.

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