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Red 3, also known as FD&C Red No. 3 or E127, has been a staple in various products since its FDA approval in 1969. Now, after years of scientific scrutiny, it faces a significant ban effective in California and set to follow suit with the FDA. The dye is being discontinued due to health concerns linked to potential cancer risks via thyroid issues and brain effects observed in animal studies.
Research indicates that Red 3 can disrupt thyroid function, increasing risk for conditions like goiter or cancer. Additionally, it may cause oxidative stress and contribute to neuroinflammation, raising alarms about long-term impacts on brain health. These findings stem from extensive studies linking synthetic dyes to various diseases and conditions in animal models.
The regulatory landscape is changing as companies adapt. Mars announced a five-year plan to eliminate artificial colors starting 2021, while General Mills followed suit with artificial flavors and colors in 2024. These shifts signal the industry’s commitment to safer alternatives.
Consumers are advised to consult ingredient labels for Red 3 indicators (“FD&C Red No. 3” or “E127”) and opt for natural dye products. Those interested can also explore homemade food using natural colorants like beet juice or turmeric, supporting dye-free brands to mitigate exposure.
Thisban represents a step toward safer food additives but ongoing research and policy reforms are crucial to prevent future risks to consumer health.
Source: https://www.pbs.org/newshour/health/the-fda-banned-red-3-food-coloring-a-scientist-explains-the-dyes-history-and-health-risks