Are You Aware of the Toxicity of Some Artificial Food Dyes Found in Children's Candies?

What are Food Dyes?

The majority of artificially colored foods are made using synthetic petroleum-based chemicals known as dyes, which are not found in nature. Food dyes (or dyeing pigments) add color when they are mixed with food and beverages.  These dyes are commonly used in commercial food products and almost only in foods of low nutritional value like candy, soft drinks and gelatin desserts. The food industry prefers these synthetic dyes because they offer better color intensity and consistency, are more affordable, more stable, and mix more readily with food to create a variety of colors.

Food coloring dyes are added for a number of reasons:  enhancing natural colors, reducing color loss from exposure to air, light, moisture and extreme temperatures, correcting natural color variations, increasing the food’s appeal to consumers, and adding color to colorless and "fun" foods. Currently, the U.S. Food and Drug Administration has approved nine synthetic food colors. The amount of these dyes consumed everyday per person has increased fivefold over the previous fifty years along with the increase in consumption of processed meals such as breakfast cereals, baked goods, snacks, and soft beverages. Synthetic food dyes, like Red 40 and Yellow 5, are commonly used in a wide variety of foods and beverages sold in the U.S., but they can cause health problems.

Red Dye No. 3

Red Dye No.3 or “erythrosine” or “FD&C Red No.3 is a synthetic food dye derived from petroleum. It gives foods and drinks a bright cherry-red color. Due to concerns about its potential health risks, it has recently been banned by the FDA for use in food and ingested drugs. Erythrosine can easily be identified on a food label by its code “E127”.

What Foods Have Red Dye No.3?

Red Dye No. 3 has been used in various foods to give them a vibrant, cherry-like color. It is primarily used in processed foods, including candies, cereals, fruit juices (especially those with cherry red colors), dietary supplements and sodas. However, it's important to note that the specific foods containing this dye might not be listed here, and the use of Red Dye No. 3 in food products could vary. While these foods are popular with all age groups, children are the principal consumers of many of these products, increasing their exposure to the dye.

Exposure and Impact of Red Dye No.3 on Children

Children are particularly at risk when it comes to artificial food dye Red Dye No. 3. Their developing bodies, lower body mass, and less mature detoxification systems make them more vulnerable to toxic substances. Furthermore, children’s diets tend to include a higher proportion of processed, brightly colored foods such as candies, snacks, and soft drinks. This heightened exposure coupled with the fact that these dyes have been linked to neurobehavioral issues makes it especially critical to address the potential dangers for this vulnerable group.

Health Risks Associated with Red Dye No.3

Based mostly on animal research, Red Dye No. 3 has been linked to several health risks. Its association with a higher risk of cancer led to it being formally banned in cosmetics in 1990, and more recently, the FDA banned its use in food and medications as of January 2025. Additionally, other studies have suggested that this substance may have neurobehavioral side effects, including hyperactivity in kids. Red Dye No.3 is one of the most thoroughly researched dyes but it is not the only one that has been connected to health problems; Red No.40 and other dyes have also been connected to behavioral problems.

The Link Between Red Dye No.3 and Hyperactivity

Pediatric allergist Dr. Benjamin Feingold was the first to voice concerns in the early 1970s on the harmful behavioral effects of artificial food additives and dyes. He established a connection between the rising use of artificial tastes and colors in the American diet and the observed rise in cases of ADHD. Red Dye No.3 consumption has been linked to neurobehavioral consequences in both children and animals. While there’s no definitive proof that Red Dye No.3 directly causes hyperactivity, some studies suggest a potential link between Red Dye No.3 and increased hyperactivity, especially in children who are sensitive or already have ADHD. 

It may contribute or exacerbate hyperactivity in some children. Studies on animal toxicology have revealed that rats given Red No.3 had altered brain chemistry and memory. Red Dye No. 3 and other artificial food coloring (AFC)-containing foods have been shown to have a minor but significant impact on children's hyperactivity levels, not only in children with ADHD but in all children. Red Dye No. 3 has also been connected to further health problems, including cancer, which is why the FDA has banned its use in food and ingested medications.

Regulatory Stance and Parental Concerns

The Food and Drug Administration announced on the 16 of January 2025 the ban of Red Dye No.3 and companies have since been given time to effect this in their consequent productions.

Consumer advocacy organizations like the Center for Science in the Public Interest, which filed the petition for the ban, are worried that food manufacturers may substitute Red No. 40, another artificial color connected to behavioral problems in kids, with Red No. 3. Companies have been given two years by the FDA to eliminate Red Dye No. 3 from their goods.

How to Avoid and Reduce Exposure to Red Dye No.3

To avoid and reduce exposure to Red Dye No.3, prioritize a diet rich in whole, unprocessed foods, read food labels carefully and choose products that don’t contain it. Eating a diet primarily composed of fruits, vegetables, lean proteins and whole grains naturally limits your intake of processed foods and artificial additives like Red Dye No.3. Consumers must become familiar with the ingredients list of the foods they consume, especially those that are processed or brightly colored. Look for FD&C Red No.3 or “erythrosine” and avoid products that contain it.

When possible, consumers should opt for natural food coloring alternatives like beetroot, pomegranate juice, spirulina or turmeric, which can provide similar colors without the use of artificial dyes. Red dye No.3 is also found in some ingested drugs so consumers should check the ingredients of any medications they take if they have any concerns. While avoiding Red Dye No.3 is important, it must also be noted that these foods with artificial colors must be replaced with a balanced diet having a variety of foods that can and will sustain good health.

Conclusion

The widespread use of artificial food dyes especially the toxic Red Dye No. 3 in products predominantly consumed by children poses significant health risks. Research linking these dyes to neurobehavioral issues, hyperactivity, and even cancer emphasize the urgent need for vigilance. While regulatory measures, such as the FDA’s recent ban on Red Dye No. 3 are important steps forward, parents and caregivers must also take proactive measures. By choosing whole, unprocessed foods, carefully scrutinizing ingredient labels, and opting for natural alternatives, we can help protect our children from the harmful effects of these synthetic additives. Ultimately, ensuring the safety of our children requires a combined effort from regulatory agencies, the food industry, and informed consumers.

References

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Kobylewski, S. and Jacobson, M.F. (2012) ‘Toxicology of food dyes’, International Journal of Occupational and Environmental Health, 18(3), pp. 220–246. Available at: https://doi.org/10.1179/1077352512Z.00000000034.

Lehmkuhler, A. et al. (2022) ‘Levels of FD&C certified food dyes in foods commonly consumed by children’, Journal of Food Composition and Analysis, 112(April), p. 104649. Available at: https://doi.org/10.1016/j.jfca.2022.104649.

Miller, M.D. et al. (2022) ‘Potential impacts of synthetic food dyes on activity and attention in children: a review of the human and animal evidence’, Environmental Health: A Global Access Science Source, 21(1), pp. 1–19. Available at: https://doi.org/10.1186/s12940-022-00849-9.

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