In January, the U.S. Food and Drug Administration issued a ban on Red 3, a synthetic food dye, from being used in the nation’s food products. This directive included deadlines for the removal of the vibrant additive from various consumables such as candies, cough syrups, baked goods, and frozen treats. The FDA took this action due to studies indicating that Red 3, also known as erythrosine, was linked to causing cancer in laboratory rats. A federal law mandates the FDA to prohibit any additive that has been found to induce cancer in animals, although officials clarified that the mechanism through which Red 3 causes cancer in rats does not necessarily apply to humans.
Red 3 is just one of several synthetic colors commonly utilized in everyday foods and other items. As concerns from experts and consumers regarding their usage grow, it is important to understand the following:
**What are artificial colors?**
Artificial dyes are chemical compounds derived from petroleum that are not naturally occurring. They are frequently employed in food products to enhance visual appeal. While nine dyes, including Red 3, have been permitted for use in U.S. food, other common color additives include Blue 1, Blue 2, Green 3, Red 40, Yellow 5, and Yellow 6. Two less commonly used approved colors are Citrus Red 2 and Orange B. The FDA certifies synthetic color additives and governs their application.
**Concerns and Controversies**
Consumer advocates, such as the Center for Science in the Public Interest, have advocated for the discontinuation of Red 3 in food due to its association with cancer in rats. While the dye has long been prohibited in cosmetics, it remained permissible in food and medications. Additionally, studies have linked artificial colors to behavioral issues in certain children, especially those vulnerable to attention deficit hyperactivity disorder (ADHD), such as hyperactivity and impulsivity. Although artificial colors are not deemed the primary cause of ADHD, they may contribute significantly to certain cases. The FDA, after evaluating the impact of color additives on children’s behavior, maintains that most children do not experience adverse effects from their consumption, although some children may be sensitive to them.
**Future Outlook**
Efforts are underway to phase out synthetic dyes from food products. California set a precedent last year by banning six artificial food dyes from public school meals. Numerous state legislatures are considering bills that would prohibit synthetic dyes in foods, either within educational settings or more broadly. Calls for the removal of artificial dyes have gained momentum, with recent protests urging companies like WK Kellogg Co. to eliminate such additives from popular cereals. The new U.S. Secretary of Health and Human Services, Robert F. Kennedy Jr., has emphasized a commitment to improving public health by addressing concerns over artificial dyes and other chemicals in food, garnering support from advocacy groups
In his quest for an end to artificial ingredients and ultraprocessing in the U.S. food supply, among other concerns, Kennedy recounted a pivotal moment during his confirmation hearing when he was labeled a conspiracy theorist for asserting that red dye was linked to cancer. However, in a turn of events that vindicated his claim, the FDA later acknowledged this connection and subsequently prohibited the use of the offending dye. This triumph raises the question: What about natural colors?
The incorporation of natural ingredients for coloring food products is indeed a viable alternative. Some manufacturers have already taken the initiative to reformulate their offerings by eliminating Red 3 and replacing it with natural sources such as beet juice, carmine derived from insects, or pigments extracted from foods like purple sweet potato, radish, and red cabbage. Nevertheless, as Sensient spokesperson Meghan Skidmore points out, the use of natural dyes poses challenges due to their potentially lower stability compared to synthetic counterparts, making them susceptible to factors like heat and acid levels.
While the prospect of replacing synthetic dyes with natural alternatives is feasible, it is not without its complexities, as Skidmore highlights the absence of a one-size-fits-all solution. So, how can consumers steer clear of synthetic dyes? Given the pervasive use of these additives, it can be a daunting task to identify foods that are devoid of artificial colorants. According to Arnold, the most effective strategy is to meticulously examine ingredient labels. If a product’s ingredient list is excessively long and contains unpronounceable components, it may be best avoided.
In conclusion, the journey towards a healthier, less processed food supply necessitates a shift away from synthetic dyes in favor of natural alternatives. By staying informed and vigilant about the contents of the products we consume, we can take a proactive stance in promoting food transparency and safety.
