Decades after scientists first discovered a link between food dyes and cancer in animals, the U.S. Food and Drug Administration has banned the use of red dye No. 3 in food and ingested drugs.
Red dye No. 3, or erythrosine, is an artificial food colouring made from petroleum and used in ultra processed foods and beverages to make them look more attractive, giving them a bright cherry-red colour.
Dr. Emma Allen-Vercoe, professor in the Department of Molecular and Cellular Biology, is available to comment on the ways food dyes can harm human health. Her recently published research found commonly used food dyes can break down in the gut to create potentially toxic byproducts, emphasizing the need to update food dye regulations in Canada.
Contact:
Dr. Emma Allen-Vercoe
eav@uoguelph.ca