A red food dye was just banned in the US. Do we need to be worried about it?

From gummy lollies to cupcake icing, food manufacturers love a cherry-red product. But last week, one of the most common food dyes was banned in the United States.

The Food and Drug Administration announced the ban on Red No.3 after reviewing evidence that indicated it caused cancer in rats. US food manufacturers will have until January 15, 2027, to remove the dyes from any existing formulas.

So, why is this common dye under the microscope, and is it something Australians should be worried about?

The US is bidding farewell to Red No.3, but what about other food dyes?Credit: Compiled by Nathan Perri.

Why was it banned in the US?

The FDA banned Red No.3, also known as erythrosine, after reviewing studies that linked high doses of the dye to cancer in male laboratory rats. The review was triggered by a 2022 petition filed by several public interest groups, which called for the regulator to revoke its authorisation of the dye.

The main foods affected are lollies, cakes, cupcakes, cookies, frozen desserts, frostings, icings and some pharmaceutical drugs.

However, the FDA noted that “the way ... Red No.3 causes cancer in male rats does not occur in humans” because of biological differences.

The International Association of Colour Manufacturers argues the dye is safe in levels typically consumed by humans, pointing to research by United Nations and World Health Organisation scientific committees that reinforce the safety of erythrosine in food.

Is it banned in Australia?

Red No.3 has been heavily restricted in food in Australia, New Zealand and the European Union for decades, says Dr Emma Beckett, a food and nutrition scientist at UNSW. The restrictions came after studies released in the 1980s linked it to thyroid tumours in male rats.

According to a Food Standards Australia New Zealand spokesperson, preserved cherries and icings or frostings are the only foods that still contain Red No.3. The former can contain only up to 200 mg/kg, and the latter up to 2 mg/kg.

From frogs to snakes, Australian foods use a range of artificial and natural additives to achieve their colour.

“The risk is low because no one eats many preserved cherries,” Beckett says. “Dose matters. The early studies showed it caused cancer in male rats in high doses – 4 per cent of the diet. No human would ever eat close to that, even if they only ate Red 3-coloured foods.”

Other red-coloured foods in Australia derive their hue from Red 129 (also known as Allura Red), which is synthetic, and Red E120, which is a natural additive made from the cochineal beetle.

Natural alternatives are common in Australia, adds RMIT associate professor in food science Dr Jayani Chandrapala, including beetroot, anthocyanins (found in berries and grapes) and paprika. These additives are permitted, but may not always be as stable, or as affordable, as synthetic dyes.

“In any case, the colouring should be properly declared on the product label. That is a must,” Chandrapala says.

What about other food dyes?

All dyes react with the human body differently, Beckett says. This is why some are more restricted in food than others. “Just because they’re both red doesn’t mean they react with the same things. We have to determine what they react with in our body, and how what they’re broken down into reacts in our body.”

For example, Chandrapala says Red No.3 is iodine-based, which can impact thyroid function. Conversely, Allura Red is sulfonate-based, which is generally safer to consume and more chemically stable.

Notably, tests have linked Allura Red with cancer in mice. Similar evidence has been presented in studies on other synthetic dyes like Brilliant Blue FCF, but the results remain largely unsubstantiated.

Food Standards Australia New Zealand emphasises that some chemicals can cause adverse effects in animals at high doses, but are safe at low doses.

Are food dyes safe for children?

Since 2007, several studies have explored whether synthetic dyes affect children’s behaviour. For example, Yellow No.5 has been linked to irritability and depression in some children. And other animal studies have indicated several synthetic food dyes could affect attention-span and memory.

However, reviews by Food Standards Australia New Zealand and The European Food Safety Authority conclude the studies do not sufficiently prove a link between artificial dyes and behavioural changes.

According to surveys, Australian children consume low levels of food colours. The updated 2012 exposure estimates show that, even in high consumers, the current estimated dietary exposure of Australian children to added colours remains under 5 per cent of the acceptable daily intake.

Beckett believes there’s no cause for alarm. “FSANZ reviews all additives and is cautious and competent. State government authorities monitor use and consumption levels. So I’m not concerned and would urge others not to be either.”

But consuming any compound in excess isn’t healthy, Chandrapala notes.

“The amount of bright-coloured foods children consume should be limited. Bright-coloured fruits and vegetables will instead give all them the antioxidants and vitamins they need.”

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