Should Red Dye #40 Be Banned in the United States?

Should Red Dye #40 be banned in the United States? Often, we don’t give much thought to the fact that much of what we consume is artificially colored. Red Dye #40, also commonly called Red 40, is widely used in the foods and drugs that we consume. Red food coloring is the most commonly used dye in the U.S., according to Center for Science in the Public Interest (Carerra, 2013). In the food industry, red is a very appealing food color. The Food and Drug Administration approve it for use in candy, cereal, baked goods, gelatin powder, drugs and cosmetics. As consumers, we respond to those appealing visual cues in our food and the food industry recognizes that fact. The FDA has banned specific artificial colors in the past, but plenty remain approved and on the market, including Red 40. But is it safe to eat these artificially bright foods just because they look pretty? Color dyes are used for much more than just painting Easter eggs. The ultimate reason that Red 40 is added to processed food is to make a food that would otherwise be an off colored mess look appealing. Nowadays, appeal is all that matters. “Food dyes are added simply for their color to make foods fun. They serve no health purpose whatsoever," says Michael Jacobson, director of the Center for Science in the Public Interest” (Fulton, 2011). Most commonly, Red 40 is added to improve the taste, texture, and appearance of processed, unappealing food, in order to make it look more desirable by consumers (Food Dyes: A Rainbow of Risks, n.d.). Red 40 is also added to attract kids attention and make the food appear more “fun.” Ultimately, this is a marketing strategy, which has a positive impact on our economy and food markets (Toxic Food Dyes and Dangers of Artificial Food Coloring, 2011).
One of the main concerns about food coloring like Red 40 is a link to adverse behavior, especially hyperactivity, in children. In 2010, the Center for Science in the Public Interest (CSPI) did a study called “Food

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