Risks of Red Dye in Foods to Health

What is the Red Dye Used in Foods?

The red dye used in foods is a group of chemicals that give food an attractive red color. There are several types of red dyes used in the food industry.

Is the Red Dye Carcinogenic?

The US Food and Drug Administration has warned against using the 3rd dye known as “Red 3” and prohibiting it in cosmetics due to the risk of cancer, in addition to many unhealthy negative effects. Studies that were presented to mice on the risk of using the red dye in foods have indicated to the negative and dangerous influence of them, which is to increase the risk of tumors, which prompted some countries to start preventing them by avoiding foods and drinks that contain them in order to achieve their safety and safety of their children.

What are the Risks of Using Red Dye in Foods?

According to the nutritionist Moataz Al-Sharif, there are many risks of using the red dye in foods, the most prominent of which are:

The negative impact on children’s behavior, as it increases the appearance of symptoms
Negatively affects the nervous system, which may cause hormonal balance disorders or affect the brain, especially if consumed in large quantities. Studies also showed a link between eating these dyes and increasing the risk of neurological disorders.
Infection with a rash and allergic rash, as it increases in people towards their sensitivity of the chemicals found in the red dye.
Increasing the risk of cancer, some studies that were presented on the risk of using red dye in foods have shown a possible correlation between industrial dyes and some cancerous tumors, especially when large amounts of red dye are eaten for long periods.
The red dye leads to digestive problems such as nausea, vomiting and bloating, especially in people with certain sensitivities towards chemicals in the food. This harms liver and kidney function if consumed excessively.

Can the Risk of Using Red Dye in Foods be Reduced?

Yes, its risks can be reduced by applying the following:

Read the ingredients listed on food packages to see if they contain red dye, and avoid foods that contain harmful chemicals.
Choosing natural foods that do not contain artificial dyes, such as fruits and natural vegetables.
Replacing industrial dyes with natural dyes that can be obtained from beets, spinach or turmeric. These materials give food healthy and natural colors without negative effects
Awareness of the risks of using the red dye, and the lack of hesitation in consulting nutritionists to obtain advice on how to reduce exposure to dangerous chemicals in it.

What Foods Contain Red Dye?

According to Sharif, these foods are:

Manufactured candy.
Soft drinks.
Ice cream.
Canned foods.
Sauce of all kinds.
Manufactured juices.

The Bottom Line:

The risk of using red dye in foods on health reaches the level of cancer, especially with continuous consumption. Its risks do not stop there, but these risks include negative effects on the nervous system and the appearance of allergic symptoms. Therefore, it is important, according to experts, to adhere to reduce its effect by avoiding canned foods and others, which contain a large percentage of the dangerous red