Episode 74 - Food Dyes

From popsicles to pistachios and from meat to mac and cheese, synthetic food dyes are everywhere. Their vibrant colors make food appealing and increase our appetite. 

Many dyes pose serious health risks. 

The most common food dyes known to cause allergies include Red 40, Yellow 5, and Yellow 6.

Red No. 40, Yellow No. 5 or Yellow No. 6 – which account for 90 percent of food dyes used in the U.S. – are linked to adverse health effects. 

The EU requires any food products containing these three dyes to have a warning label that reads “may have an adverse effect on activity and attention in children.” 

The Food and Drug Administration does not require the same warning. And it does little to restrict the use of food dye in food. The agency has approved all of these food dyes for general use “consistent with good manufacturing practices,” so restrictions are vague and ineffective.

Here are specific health risks associated with these seven food dyes: 

• Blue Dye No. 1: A study observed developmental delays and behavioral difficulties in animals. Another study found associated developmental effects on the nervous system. 
• Blue Dye No. 2: Consumption of this chemical caused an increased incidence of tumors in rats. Limited individual studies have been conducted.
• Green Dye No. 3: An animal study found a significant increase in bladder tumors associated with the consumption of this chemical. Limited individual studies have been conducted. It is the least used of these seven dyes. 
• Red Dye No. 3: Ingestion of this chemical caused cancer in rats. It is banned from use in cosmetics, as enforced by the FDA. 
• Red Dye No. 40: Hazardous to children’s brains during critical periods of development. Brands that use Red Dye 40 include Skittles, Doritos and Twizzlers. 
• Yellow Dye No. 5: In sensitive children, as little as one milligram of Yellow No. 5 can affect behavior, causing irritability, restlessness and sleep disturbance. 
• Yellow Dye No. 6: Studies found potential contamination with benzidine or other cancer-causing chemicals.

In 1990, the FDA banned Red Dye No. 3 in cosmetics but did not ban its use in food, despite proof it causes cancer. The FDA pledged to ban Red No. 3 in food but three decades later it has not acted. This chemical is still found in over 3,300 products in Food Scores. 

The EU banned Red No. 3 completely in 1994, with the narrow exception of maraschino cherries.

Red dye #3 is the biggest food dye banned in the US, according to the FDA. The FDA banned it on January 16, 2025. 

• The FDA banned Red dye #3 because it causes cancer in lab rats. It also inhibits the thyroid gland's ability to absorb iodine, which contributes to thyroid dysfunction. 

Lowering your exposure to food dye:

Here's where to start if you want to moderate or lower your daily intake of food dye. 

• Consult EWG’s Food Scores. The database accounts for the presence of food dyes when determining scores. When you’re on the go, use our Healthy Living app to find products without food dyes. (www.ewg.org)
• Read food product labels. The FDA requires companies to list food dyes on product labels. Try to avoid products that use dyes. 
• Avoid u