What is E128?
Complete guide to understanding E128 (Red 2G) — a banned food dye
The Quick Answer
E128 (Red 2G) is a synthetic red dye that was once used to color processed meat products, particularly affordable sausages and burgers.
It was banned across the European Union in 2007 after the European Food Safety Authority (EFSA) determined it posed potential cancer and genetic damage risks.
The main concern: when consumed, E128 is broken down in your body into aniline, a chemical known to cause cancer in occupationally exposed workers.
📌 Quick Facts
- Chemical Name: Red 2G or Acid Red 1 (CI 18050)
- Other Names: C.I. Food Red 10, Azogeranine, Ext. D&C Red No. 11
- Category: Synthetic azo dye
- Primary Use: Coloring budget meat products (sausages, burgers)
- Status: BANNED in EU (July 2007); Never approved in US
- Current Use: Only in non-food applications (inks, histological stains)
- Reason for Ban: Genotoxicity and carcinogenicity potential; metabolizes to aniline
What Exactly Is It?
E128 is a 100% synthetic red dye created in a laboratory through organic chemistry, not found in nature.
The name “azo dye” refers to its chemical structure: it contains an azo bond (-N=N-), which is a double bond between two nitrogen atoms connecting aromatic ring structures. This azo bond is what gives the dye its intense red color.
E128 is specifically manufactured as the disodium salt of 8-acetamido-1-hydroxy-2-phenylazonaphthalene-3,6-disulfonate — a mouthful, but essentially a water-soluble red powder.
In technical terms, it’s classified as an acid azo dye, similar in family to other food dyes but with unique properties and unique safety concerns.
Where It Was Used
E128 appeared almost exclusively in one category of food products before its 2007 ban:
| Product Category | Specific Products | Why E128 Was Used |
|---|---|---|
| Processed Meat | Budget sausages, breakfast sausages, burger meat | Created bright red appearance suggesting higher meat quality and freshness |
| Specific Restrictions | Breakfast sausages (minimum 6% cereal) and burgers (minimum 4% vegetable/cereal) | Regulated to prevent overuse in pure meat products |
| Target Market | Low-cost, budget meat products primarily | Less expensive than maintaining natural red color through high-quality meat |
Geographic prevalence before ban: Relatively uncommon — estimates suggest it was present in less than 5% of meat products in the UK, concentrated in budget brands and discount retailers.
Non-food uses (continuing today):
– Inks and coatings for printing
– Paper and crepe paper dyeing
– Histological stains (Masson’s trichrome staining)
– Research and analytical applications
– Textile dyes (non-food textiles)
Why It Was Banned (The Safety Crisis)
The EFSA 2007 Assessment
In July 2007, the European Food Safety Authority (EFSA) conducted a formal scientific review of E128 and reached a damning conclusion: Red 2G could not be regarded as safe for humans.
The findings were so concerning that the European Commission issued an emergency ban just three weeks later (July 27, 2007, Regulation 884/2007).
The Main Concern: Aniline Metabolite
When you consume E128, your body converts it to aniline.
Aniline (C₆H₇N) is a simple organic chemical with well-documented toxicity:
| Health Effect | Evidence | Relevance to E128 |
|---|---|---|
| Bladder Cancer | 6x increased risk in workers occupationally exposed to aniline | Workers manufacturing rubber chemicals exposed to high aniline levels showed elevated bladder cancer rates |
| Spleen Tumors | Induced in male rats at high doses in animal studies | Mechanism: indirect via oxidative stress and DNA damage |
| Blood Toxicity | Interferes with hemoglobin; causes methemoglobinemia | Can impair oxygen-carrying capacity of blood |
| Liver Damage | Hepatotoxicity in animal studies | Organ toxicity observed at high doses |
| DNA Damage | Genotoxic in laboratory assays | Can form DNA adducts (damage markers) |
Genotoxicity Findings
The EFSA assessment identified that E128 itself showed potential for genotoxicity — the ability to damage genetic material — in laboratory tests.
This is distinct from acute toxicity (immediate poisoning). Genotoxicity is dangerous because:
– It can cause DNA mutations
– DNA damage can accumulate over time
– Mutations may eventually lead to cancer
– Vulnerable populations (children, pregnant women) are especially at risk
Is It Safe at Normal Consumption Levels?
What we know and don’t know:
| Question | Answer |
|---|---|
| Has E128 food use caused documented cancer in humans? | No cases documented (though limited epidemiological data available) |
| Can E128 be converted to aniline in your body? | Yes, definitely — azo dyes are readily metabolized by intestinal enzymes |
| Is aniline carcinogenic? | Yes, in occupationally exposed workers (6x bladder cancer risk) |
| Does dietary aniline from E128 cause cancer in humans? | Unknown — not epidemiologically established, but concern is valid |
| Does genetic variation affect risk? | Yes — “slow acetylators” (genetic variant in ~40-50% of population) metabolize aniline more slowly and may have higher risk |
Dose and Individual Sensitivity
The actual risk from E128 at food consumption levels is unknown because:
– Typical food consumption levels were much lower than occupational aniline exposure
– Genetic variation affects individual risk (acetylator status)
– Duration of exposure matters (chronic vs. acute)
– Limited human epidemiological data existed before ban
The EFSA and EU decided that the combination of laboratory evidence (genotoxicity, carcinogenicity in animals) plus metabolic conversion to aniline was sufficient to warrant a ban, following the precautionary principle.
Natural vs. Synthetic
E128 is 100% synthetic. There is no natural version of Red 2G found in nature.
This is different from some food dyes. For example:
– Anthocyanins (E163): Extracted from berries — naturally occurring
– Carmine (E120): From cochineal insects — natural but not plant-based
– Beetroot red (E162): Extracted from beets — plant-based natural
– Red 2G (E128): Laboratory synthesis from aromatic compounds — completely synthetic
Natural Alternatives (Why Weren’t They Used Instead?)
Safe, effective red dyes existed at the time of E128 use. So why did manufacturers continue using E128?
| Alternative Dye | Source | Advantages | Why Not Used Instead |
|---|---|---|---|
| Beetroot Red (Betanin, E162) | Extracted from beets | Natural, safe, approved | More expensive; less stable color |
| Anthocyanins (E163) | Extracted from berries | Natural, safe, approved | Much more expensive; color fades faster |
| Carmine (E120) | Cochineal insects | Natural, very stable | More expensive; not suitable for vegetarians/vegans |
Answer: Cost. E128 was cheaper than natural alternatives. For budget meat products, using E128 instead of more expensive natural dyes improved profit margins significantly.
Countries That Banned E128
E128 has been banned or restricted in:
– European Union: Banned July 27, 2007 (EU Regulation 884/2007)
– Individual EU Countries (earlier): Ireland, Israel, Greece (July 2007)
– Other Countries: Australia, Austria, Canada, Japan, Norway, Sweden, Malaysia
– United States: Never approved (not permitted since 1980s regulations)
Countries that may still allow it: Some countries with weaker food safety regulations or limited enforcement may still have products containing E128, particularly imported goods or products from manufacturers with less stringent compliance.
The Bottom Line
E128 (Red 2G) is a synthetic red dye that was banned from food use in 2007 because it breaks down in your body into aniline, a chemical linked to cancer in workers and genotoxicity in laboratory tests.
Key facts:
- What it was: A cheap red food coloring used primarily in budget sausages and burgers
- Why it was banned: Potential to damage DNA and metabolize to a known carcinogen
- Risk to consumers: No documented human cancer cases, but evidence from animal studies and occupational exposure justified precautionary ban
- Who was affected: Primarily consumers of low-cost processed meat products in the EU
- Current status: Illegal in food across the EU and many other countries; still used in non-food applications