
Recently, FDA banned Red 3 dye from food and drugs. and that should raises our concerns about food dyes.
Food colors are substances added to food mainly to introduce color, The aim of incorporating color into foods is to enhance their visual appeal, counteract any color loss that may occur during processing, improve their overall quality, and encourage consumers to purchase the product.
Because the absolute safety of any substance can never be proven, the FDA must determine if the additive is safe under the proposed conditions of use based on the best scientific knowledge available.
Examples of dangerous\ banned food colors

E 104 (Quinoline Yellow) (Yellow 10) "dangerous"
This food color has potential effects on children’s behavior. Some tests suggest the color may have a potential for endocrine disruption.
E 110 (Sunset Yellow) (Yellow 6) "dangerous"
The additive can release histamine, potentially triggering various allergies and intensifying asthma symptoms. It also has potential teratogenic properties and may lead to hematological changes (decrease in HB, RBCs, and WBCs count).

E 122 (Azorubine) (Red 10) "suspicious"
Combining Azorubine and Sunset Yellow creates an orange-red dye that is applied in cosmetics and the food industry.
Azorubine may cause allergic reactions in predisposing individuals and may have a negative effect on fertility in males.
E 123 (Amaranth) "very dangerous"
Amaranth’s use as a food additive was banned in the USA in 1976 because of concerns regarding its potential risks to human health.
It is mainly used as a color for aperitif drinks and wines.
It can cause allergic skin reactions in sensitive people, such as rash, eczema, or hives, and it can also cause shortness of breath and asthma-like attacks.
E 124 (Ponceau 4R) (Red 18) "dangerous"
This food color is usually used in sweet beverages. Its toxicity arises from interactions of the color with other beverage ingredients, such as citric acid, fructose syrup, sucrose, and grape juice.
It has a pro-inflammatory potential, particularly related to asthma.
E 127 (Erythrosine) (Red No. 3) "dangerous"
Erythrosine as a red dye for cocktail and candied cherries and Bigarreaux cherries.
The main concern regarding Erythrosine is its potential ability to induce tumorigenesis in the thyroid gland.
Notably, it has been shown that Erythrosine could also have beneficial effects. An in vitro study showed that exposure to Erythrosine could dose-dependently decrease lysozyme fibrillogenesis.
E 129 (Allura Red) (Red No.40)
Allura Red is not among the widely used food colors. Nevertheless, it can pose a potential health risk.
It may cause histopathological and physiological aberrations in the liver and kidney.
E 131 (Patent Blue) (Food Blue 5) "cancerogenic"
This dye causes unwanted hematologic effects occurring after chronic intake of high doses.
E 132 (Indigo Carmine) (Blue No.2) "cancerogenic"
Some recent in vitro studies indicate that Indigo Carmine can enter human fibroblast cells and exhibit cytotoxicity.
E 133 (Brilliant Blue) (Blue No.1)
Brilliant blue is known to have some cytotoxic and genotoxic potential. Also, the highest concentrations of it induced DNA damage in sperm cells.
There have also been positive reports indicating Brilliant Blue could be useful in clinical medicine or represent a promising molecule for new drug development.
E 142 (Green S) (Acid green 50) "cancerogenic"
E 151 (Brilliant Black) "dangerous"
May increase hyperactivity in affected children.
Brilliant Black recently showed promising antiviral activity against enterovirus, which causes hand, foot, and mouth disease.
Regional differences in regulation
Each region has its own definitions of what constitutes a color additive, with related use requirements and restrictions, for example:
E 102 (Tartrazine) (FD&C Yellow 5)
Due to potential health concerns, the use of Tartrazine is regulated differently across the world:
European Union: In the EU, products containing E102 must display a label warning about potential adverse effects on children’s activity and attention.
United States: The FDA approves the use of Tartrazine in food, but all products containing the additive must list it in the ingredients.
Australia and New Zealand: E102 is allowed but requires clear labeling on food products.
Norway and Austria: Both countries have banned the use of E102 due to health concerns.
India: E102 is widely used in food products with regulated maximum levels.
Natural alternatives
E 162 (Betalains)
Betalains are water-soluble, nitrogen-containing plant pigments present in most plants of the order Caryophyllales.
The most common betacyanin is betanidin-5-Oglycoside called betanin, the major pigment in red beetroots.
E 140 (Chlorophyll)
Chlorophylls are oil soluble and the most widespread distributed pigments responsible for the characteristic green color of plants.
E 160 (Carotenoids)
Carotenoids are lipid-soluble, yellow–orange–red pigments found in all higher plants.
E 163 (Anthocyanins)
Anthocyanins are water-soluble plant pigments. They are responsible for the blue, purple, red, and orange colors of many fruits and vegetables.
The issue of natural colors is that they are highly unstable with various food processing conditions. Stabilization of natural pigments is the main challenge to overcome for their utilization as food colorants.
conclusion
Food colors are an important component in food manufacturing. However it raises health concerns as most of those feed additives have dangerous effects on human health.
Therefore, we should check our food ingredients before buying any food.