US: Why FDA may ban red food dye

The United States Food and Drug Administration (FDA) is considering a ban on red dye 3, a widely used food additive, over mounting concerns about its potential health risks, particularly for children.

This decision follows years of debate and increasing evidence linking the dye to adverse effects, including carcinogenic properties and behavioural issues in children.

Jim Jones, the FDA’s deputy commissioner for human foods, revealed during a Senate health committee hearing that the agency is reviewing a petition to revoke the dye’s authorisation. “With red 3, we have a petition in front of us to revoke the authorisation board, and we’re hopeful that in the next few weeks, we’ll be acting on that petition,” Jones said.

Derived from petroleum, red 3 is used to create a bright cherry-red colouring in nearly 3,000 food products, such as Pez candies, Betty Crocker mixes, and Dubble Bubble chewing gum. While the dye offers no nutritional value, it plays a key role in enhancing food’s visual appeal for marketing purposes

Despite the FDA’s previous stance that the additive is safe when consumed correctly, red 3 has been banned in cosmetics since 1990 due to its carcinogenic effects in animal studies. Public health advocates have also flagged the dye for its links to behavioural problems in children, intensifying calls for regulatory action.

Criticism of the FDA’s approval of controversial food dyes has grown as comparisons are drawn with stricter regulations in the European Union.

California recently banned red 3 and other dyes, while prominent figures like Robert F. Kennedy Jr. have highlighted their potential health hazards.

A senior Democrat on the House Energy and Commerce Committee, Frank Pallone, said, “There is simply no reason for this chemical to be in our food except to entice and mislead consumers by changing the colour of their food so it looks more appealing.

He added, “With the holiday season in full swing where sweet treats are abundant, it is frightening that this chemical remains hidden in these foods that we and our children are eating.”

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