Artificial food dyes are synthetic chemicals derived from petroleum, coal tars, or crude oil, added to food and drinks solely to enhance color uniformity and visual appeal. These substances serve no nutritional purpose, but they are widely used in processed foods to make them more attractive. While regulatory bodies permit their use, public concern and scientific findings have raised questions regarding their long-term health implications, particularly for children.
Identifying the Main Culprits
The controversy around red dyes centers on two specific synthetic colorants: FD&C Red No. 40 (Allura Red AC) and FD&C Red No. 3 (Erythrosine). Red No. 40 is an azo dye and is one of the most widely used food colorants in the United States. This dye is commonly found in numerous product categories, including soft drinks, sports drinks, flavored yogurts, cereals, candies, and baked goods.
Red No. 3, or Erythrosine, imparts a distinct cherry-pink or watermelon-red color. Historically, it was used in products like maraschino cherries, cake-decorating gels, frostings, and certain candies. Its use in food and ingestible drugs in the U.S. is being phased out due to regulatory changes. Both colorants are synthetic chemicals and must be listed on ingredient labels, often as “Red 40” or “Red 3”.
Alleged Health Consequences
The primary concern about synthetic red dyes is their potential link to neurobehavioral effects, specifically increased hyperactivity in children. A placebo-controlled study from the University of Southampton suggested that mixtures of certain artificial food colors, including Red No. 40, and the preservative sodium benzoate, resulted in increased hyperactivity in 3-year-olds and 8/9-year-olds. The European Food Safety Authority (EFSA) noted this study provided limited evidence of a small effect on attention and activity in some children, but the findings were inconsistent across all age groups or mixtures tested.
Some individuals also experience allergic reactions or sensitivities to these dyes. Reported reactions, though uncommon, can include hives, skin swelling, or asthma.
Cancer Concerns (Red No. 3)
Red No. 3 has been linked to cancer concerns. Animal studies in the 1980s linked high doses of Erythrosine to thyroid tumors in male rats, leading to a partial ban on its use in cosmetics in 1990. The cancer risk is based on a hormonal mechanism observed in laboratory rats, and there is no evidence suggesting it causes cancer in humans. Despite this, the U.S. Food and Drug Administration (FDA) recently revoked authorization for its use in food and ingested drugs. This action was due to the Delaney Clause, which prohibits the approval of any food or color additive found to cause cancer in animals. The scientific literature overall indicates that synthetic food dyes may impact neurobehavior in a subpopulation of children, suggesting a public health problem.
Regulatory Oversight and Status
In the United States, the FDA regulates color additives, setting acceptable daily intake (ADI) levels and requiring batch certification for synthetic dyes. Red No. 40 remains approved and is regulated under sections like 21 CFR 74.340, which specifies its safe uses and concentration limits. The FDA maintains that Red No. 40 is safe for consumption at current levels, although it acknowledges studies linking it to hyperactivity in some children.
The regulatory approach in the European Union (EU) differs significantly following the Southampton study. The EU mandates a specific warning label on any food or drink product containing Allura Red (E129) and five other colorants, known as the “Southampton Six.” This warning states the colorant “may have an adverse effect on activity and attention in children.” This requirement has led many European food manufacturers to voluntarily remove these synthetic dyes entirely.
Natural Alternatives and Consumer Choice
Consumers seeking to avoid synthetic colorants like Red No. 40 and Red No. 3 have several natural sources available to provide a vibrant red hue.
Common Natural Colorants
Common alternatives include:
- Beet extract, often used as a powder or juice concentrate, which delivers an intense red color with minimal flavor impact.
- Carmine, derived from cochineal insects, is a widely used natural red colorant, though it can cause allergic reactions in sensitive individuals.
- Anthocyanins, the red and purple pigments found in fruits and vegetables like hibiscus, pomegranate, red cabbage, and elderberry.
These natural colorings are generally less stable and may not produce the same color intensity as synthetic dyes, but they serve as effective replacements. To identify artificial dyes, consumers should check ingredient lists for “FD&C Red No. 40,” “Allura Red AC,” “Red 40,” or “Red 3.”