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The Food and Drug Administration’s decision to ban Red No. 3 from food and ingestible drugs is a significant step forward in safety regulations under the Delaney Clause of 1938’s Federal Food, Drug and Cosmetic Act.

It also highlights deeper systemic issues in the regulation of synthetic food additives in the United States. Though this dye has long been linked to cancer in laboratory rats, its widespread use has persisted for decades and makes me question why this ban took so long.

The Delaney Clause prohibits the FDA from authorizing cancer-inducing food or color additives, necessitating the removal of Red No. 3.

Red No. 40 and No. 3 are ubiquitous in the foods most of us consume daily. It’s the FDA’s obligation to prioritize public health, even if evidence suggests the cancer risks associated with the additive are limited to animal studies.

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The real issue lies in how ingrained these dyes are in our food culture. Flashy, convenient and often marked as “fun,” food with dyes have become an easy go-to for young students balancing hectic schedules on tight budgets.

But they come at a cost. Studies suggest dyes used in these foods may not only contribute to behavioural issues, but also pose long-term health risks from cumulative, often unrealized exposure.
The agency’s precautionary approach, albeit late, acknowledges these dangers. While the phase-out — set for completion by January 2027 for food products and January 2028 for pharmaceuticals — signifies progress, it also underscores years of inaction despite well-documented risks.

Red No. 40, unlike Red No. 3, still remains authorized for use in the U.S. despite the European Union mandating warning labels on products containing the dye. This administrative disparity highlights the need for more consistent evaluation and enforcement of food safety standards to strengthen American welfare from the ground up.

The FDA’s decision highlights a reactive, not proactive, regulatory framework. Historically, change has been driven by advocacy groups, lawsuits and state-level bans such as California’s prohibition of Red No. 40 and other additives in school meals. The American diet’s reliance on ultra-processed foods laden with synthetic additives leaves wide gaps in the mitigation of public health risks.

These foods, often marketed for their bright colors and convenience, obscure the associated health hazards in favor of profits.

The delay in banning Red No. 3 emphasizes the FDA’s limited resources and capacity for post-market monitoring — an issue that former FDA Commissioner Dr. Robert Califf has publicly acknowledged. He openly admits that funding and scientific evidence are crucial to ensure regulatory enforcement that withstands legal scrutiny.

As public awareness grows and states continue to push for stricter food safety measures, the agency must thoroughly evaluate the safety of additives. This needs to include prompt action on dyes like Red No. 40, which have not undergone thorough reexamination in decades.

Red No. 3’s elimination is a step in the right direction, but it’s just the beginning of addressing the larger issue of how synthetic chemicals in food contribute to health challenges from obesity to attention disorders in children.

For now, this decision sets a precedent of challenging food manufacturers to foster reform and prioritize consumer health over aesthetic appeal or convenience, ensuring confidence in what we eat. As states like California lead the way, national regulations must follow suit to ensure consistent public health protection.

In a rare call for students to be more self-interested, it’s now vital to make informed choices by opting for minimally processed foods. Holding institutions and companies accountable for the quality of what they serve is an impact you can make.

Check ingredient labels for Red No. 3 or No. 40. Opt for snacks made with natural colorants like beet juice or turmeric instead. Try avoiding bigger name brands, too; many grocery stores, like Trader Joe’s and other health food brands are moving toward cleaner labels and offer alternatives free of artificial additives.

Fresh fruits, trail mix or plain yogurt with honey and berries are portable and satisfying options. Drinks like water infused with lemon, cucumber or mint can be a refreshing alternative to sodas or energy drinks packed with artificial colors. For underclassmen without cars, food delivery services like Instacart will bring healthier options right to your dorm.

This not only benefits students’ health but also signals to food manufacturers that we don’t just want cleaner, safer ingredients — we need them.

Sudiksha Khemka is a freshman nutrition major. Her column appears bi-weekly. She can be reached at skhemka@syr.edu.

Published on January 26, 2025 at 11:06 pm