From popsicles to pistachios and from meat to mac and cheese, synthetic food dyes are everywhere. Their vibrant colors make food appealing and increase our appetite. 

Many dyes pose serious health risks. 

The most common food dyes known to cause allergies include Red 40, Yellow 5, and Yellow 6.

Red No. 40, Yellow No. 5 or Yellow No. 6 – which account for 90 percent of food dyes used in the U.S. – are linked to adverse health effects. 

The EU requires any food products containing these three dyes to have a warning label that reads “may have an adverse effect on activity and attention in children.” 

The Food and Drug Administration does not require the same warning. And it does little to restrict the use of food dye in food. The agency has approved all of these food dyes for general use “consistent with good manufacturing practices,” so restrictions are vague and ineffective.

Here are specific health risks associated with these seven food dyes: 

In 1990, the FDA banned Red Dye No. 3 in cosmetics but did not ban its use in food, despite proof it causes cancer. The FDA pledged to ban Red No. 3 in food but three decades later it has not acted. This chemical is still found in over 3,300 products in Food Scores. 

The EU banned Red No. 3 completely in 1994, with the narrow exception of maraschino cherries.

Red dye #3 is the biggest food dye banned in the US, according to the FDA. The FDA banned it on January 16, 2025. 

Here's where to start if you want to moderate or lower your daily intake of food dye.