Red dye no. 2 ban
Red Dye No. 2, a synthetic food coloring derived from petroleum products, was widely used in the United States by the 1970s. However, its reputation began to deteriorate following concerns about its safety, particularly after a 1969 study from the Moscow Institute of Nutrition found a link to increased tumors in rats. Although the FDA's own investigations were inconclusive, public anxiety grew, fueled by advocates calling for restrictions on artificial additives. In 1976, the FDA banned Red Dye No. 2 as a food additive, while allowing its use in textiles, reflecting a broader trend of skepticism towards chemical ingredients in food.
The ban prompted significant reactions from both consumers and companies, leading to changes in product formulations, such as the temporary discontinuation of red M&M candies by Mars. This event contributed to a rising awareness and interest in natural food alternatives, as consumers became more vigilant about the ingredients in their food. While the controversy surrounding Red Dye No. 2 is often viewed as an instance of public overreaction, it underscored a growing movement towards scrutinizing chemical additives and fostering a preference for natural alternatives. The legacy of the ban continues to influence discussions about food safety and chemical regulation today.
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Red dye no. 2 ban
Restriction of a popular coloring used in food
Date Enacted in 1976
Considered by many as an overreaction, the prohibition was caused and accelerated by public concern with harmful chemicals in food.
By 1970, red dye no. 2, a synthetic dye made from petroleum products, was the most common food coloring. Coal-tar dyes such as red dye no. 2 were more popular than natural food color from plants, animals, and minerals; effective in much smaller amounts, they were less expensive and left the food’s flavor unchanged.
However, in the United States, coal-tar dyes, unlike natural dyes, were regulated by the federal Food and Drug Administration (FDA). Specific trouble for red dye no. 2 began in 1960, when amendments to the Federal Food, Drug, and Cosmetic Act of 1938 prohibited use of potentially cancer-causing chemicals in food, even if the amount was minuscule. This rule was popularly known as the Delaney anticancer clause.
In 1969, scientists at the Moscow Institute of Nutrition found increased tumors among rats that were fed red dye no. 2. Other tests showed no hazard, and the FDA’s own studies were inconclusive. American scientists criticized the Soviet study’s methodology. However, many among the American public became worried, and groups such as the consumer-advocate Health Research Group pushed to have the dye restricted. Eventually, the FDA concluded that while red dye no. 2 could not be proven harmful, neither could it be certified as safe. The United States banned red dye no. 2 as a food additive in 1976, though it continued to be allowed as a fabric dye. Canada did not ban it.
Public reaction to the prohibition was significant; for example, in order to avoid frightening consumers, the Mars candy company stopped making red M&M candies from 1976 to 1985, even though it had never used red dye no. 2. The primary replacement of red dye no. 2 was another coal-tar dye, red dye no. 40. Companies were motivated to further develop natural dyes, such as that from beet juice.
Impact
Critics viewed this event as an example of overreaction and the susceptibility of the American people to fear-based campaigns. In fact, the FDA did not rule out future approval of the dye, if petitioned. However, whether the specific chemical was harmful or not, the ban produced a greater public awareness and questioning of chemical additives to food, including preservatives. The movement toward natural foods, already begun in the mid-1970’s, was aided by this sentiment. In general, the restriction on red dye no. 2 in the United States was part of a growing tendency to distrust chemicals and to carefully examine their effects both in food and in the overall environment.
Bibliography
Food and Drug Administration. “Color Additives Fact Sheet.” http://www.cfsan.fda.gov/~dms/cos-221.html.
Junod, Suzanne White. “The Chemogastric Revolution and the Regulation of Food Chemicals.” In Chemical Sciences in the Modern World, edited by Seymour Mauskopf. Philadelphia: University of Pennsylvania Press, 1993.