Red Dye No. 3, commonly known as erythrosine in many countries, is an additive dye that has been widely used in food, cosmetics, and pharmaceuticals since its FDA approval in 1969. Its intense hue makes products stand out on the shelves, which makes them more attractive to this consumerist generation.
However, as of January 15, 2025, this staple of the food dye industry has been banned from use in food and pharmaceuticals in the US due to its scientific evidence suggesting that consuming the dye poses significant health risks. The dye has been banned in the European Union, Australia, and New Zealand since 1994, as well as in California in 2023 with the Food and Drug Administration following suit early this year.
Despite being commonly used to give foods a more vibrant color, the dye has been proven to cause cancer, primarily thyroid, as well as many behavioral health issues such as Attention Deficit Hyperactivity Disorder (ADHD). While these studies are alarming, they aren’t exactly new. The first research to raise alarm on the matter dates back to the 1980s, where a link was found between Red Dye No. 3 and cancer in lab rats.
However, this bright additive isn’t the only cause for worry in today’s processed foods. Potassium bromate, a flour additive linked to cancer, and brominated vegetable oil, which prevents the separation of juice elements in citrus drinks, have been proven to cause behavioral and reproductive issues. Moreover, propylparaben, a preservative connected to arthritic information, reproductive issues, and breast cancer, is also a common additive in American food products.
Trisodium Phosphate is used as a cleaning agent, food additive, and stain remover, and is deemed problematic by many healthy experts because of the potential health risks it can cause, including kidney damage, bone calcium removal, and even increase bone density diseases such as osteoporosis. The chemical is commonly used in many processed meats, cheeses, and baked goods as well as canned soups, pizza dough, cake mixes, and even cereals such as Lucky Charms.
Sodium nitrate is often found in processed meats such as canned tuna, sausages, and common deli meat. Consuming excessive amounts of sodium nitrate can lead to pancreatic cancer and other significant health problems. High fructose corn syrup (HFCS) is popular with many food companies and most soft drinks merely because it is cheaper than cane sugar but still provides the sweet taste most consumers crave. In America, it’s found in common food products such as frozen pizza, cereal, and often bread, but is believed to lead to obesity and type 2 diabetes.
Finally, butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are preservatives found in cereals, chewing gum, potato chips, and vegetable oils. This preservative keeps foods from changing color, flavor, or becoming rancid. It is shown to affect the neurological system, alter behavior, and even has a potential to cause cancer. Both are oxidants that form cancer-causing reactive compounds in the body.
Terrifyingly, these and many more toxins and chemicals are in our everyday consumerist lives. The best way to avoid harmful chemicals is to eat your food whole and unprocessed, and to always read the food labels to find out what hard to pronounce toxins are in your favorite processed foods. Generally speaking, if you can’t pronounce it, you shouldn’t consume it.
