Introduction
Red No. 3, also known as Erythrosine, is a synthetic food dye used to give food a pink or red color. It is commonly found in candy, ice cream, baked goods, and other processed foods. While it is approved for use in the United States, it has been banned in other countries due to potential health risks. In this article, we will discuss what Red No. 3 is, why it is used in food, and the potential health risks associated with it. We will also provide tips on how to avoid it and make healthier food choices.
What Is Red No. 3 (Erythrosine) And Why It’s in Your Food?
Red No. 3, also known as Erythrosine, is a synthetic food dye made from coal tar. It is used to give food a pink or red color, and is found in a variety of products, including candy, ice cream, and baked goods. It is also used in cosmetics, medications, and even pet food.
Erythrosine is a common food additive, and it is generally considered safe for consumption. However, some studies have linked it to certain health risks, including cancer and hyperactivity in children. As a result, the European Union has banned its use in food.
Erythrosine is made from coal tar, which is a byproduct of the coal industry. It is a mixture of several chemicals, including benzene, toluene, and xylene. These chemicals are known to be toxic and can cause health problems if ingested in large amounts.
Erythrosine is used to give food a pink or red color. It is often used in candy, ice cream, and baked goods. It is also used in cosmetics, medications, and even pet food. It is generally considered safe for consumption, but some studies have linked it to certain health risks, including cancer and hyperactivity in children.
Erythrosine is not the only food dye used in food products. Other food dyes, such as Blue No. 1 and Yellow No. 5, are also used in food products. While these dyes are generally considered safe, some studies have linked them to health risks as well.
If you are concerned about the safety of food dyes, you can look for products that are labeled “natural” or “organic.” These products are made without the use of synthetic food dyes. You can also look for products that are labeled “no artificial colors” or “no synthetic colors.”
In conclusion, Red No. 3, also known as Erythrosine, is a synthetic food dye made from coal tar. It is used to give food a pink or red color, and is found in a variety of products, including candy, ice cream, and baked goods. While it is generally considered safe for consumption, some studies have linked it to certain health risks, including cancer and hyperactivity in children. If you are concerned about the safety of food dyes, you can look for products that are labeled “natural” or “organic.”
There’s no doubt that a bright red treat can catch your eye and make your mouth water, but it might also contain something you weren’t expecting. There’s a chance that the radiantly enticing red color was achieved by using Red No. 3 (erythrosine) in your food item. This food dye can be found in things like candy and popsicles, according to Healthline, while Science Direct notes it’s also used in pastries and breakfast cereals. And while this substance is currently approved by the Food and Drug Administration (FDA) for use in food, could it actually have harmful effects on your health?
Red No. 3 has limited use in the U.K. while in the United States an alternative is often preferred. It was approved by the FDA along with other dyes by 1931. Yet, in 1990, The New York Times reported that the FDA had banned many uses of Red Dye No. 3, due to studies that showed the color additive, used in very high doses, can cause cancer in laboratory mice. Despite that, this dye is still in our food supply today, over 20 years later.
For more, check out 8 Worst Fast-Food Burgers to Stay Away From Right Now.
So is Red No. 3 harmful? Dr. Louis W. Sullivan, the Secretary of Health and Human Services in 1990, told The New York Times that “[t]he actual risk posed by Red No. 3 is extremely small.” When it comes to how small that risk was considered to be, the FDA explained that the “risk of getting cancer from Red No. 3 is no larger than 1 in 100,000 over a lifetime of consumption.” For context, the danger posed by natural disasters is 70 in 100,000, while railroad accidents and air disasters are 6 in 100,000.
“The major confusion here lies in the variations of regulations across different countries,” Rachel Fine, registered dietitian and owner of New York City’s To The Pointe Nutrition, tells Eat This, Not That! “Here in the U.S., food safety regulatory agencies utilize a risk-based approach and since the amounts of these ingredients in our food are negligible, they are not flagged as a reason to avoid them.”
So what should we make of that rat study? Could this food dye pose a risk of cancer to humans?
“Because erythrosine has been found to cause cancer in rats, some people may worry that it may be dangerous for humans also,” explains Dr. Kelly Johnson-Arbor, medical toxicologist and co-medical director of the National Capital Poison Center. “It’s important to remember that rats are very different than human beings, and some chemicals that are toxic to rats and other laboratory animals are not harmful to humans due to differences between the species.” Additionally, she points out that “toxicity studies in laboratory animals often involve the use of very high doses of chemicals, much larger than would be expected after human exposure. Since rats are much smaller than humans, these high doses correspond to exposures that would never be encountered by most humans.”
Another fact that might put your mind at ease is that erythrosine has very poor absorption into the human body after consumption, and only about 1% of all erythrosine is actually absorbed into the bloodstream after ingestion, according to Johnson-Arbor. “The body does not metabolize erythrosine, and it exits the body unchanged in the feces. Because of all of these characteristics, human exposure to erythrosine in foods is likely minimal. It is likely safe for most humans to consume erythrosine, or red dye number 3, on an occasional basis.”
While occasionally consuming Red No. 3 may not harm your health, it still might be best to avoid it as much as possible. To do so, Johnson-Arbor recommends carefully reviewing ingredients listed on food packaging and choosing foods that use natural dyes or colorants. “Eat a well-balanced diet, and enjoy processed foods in moderation to avoid exposure to synthetic food dyes and other potentially dangerous chemicals,” she says.
To find out more about what kind of dyes you might not have realized you’ve been eating, be sure to read 17 Surprising Foods That Contain Chemicals & Food Dyes.
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