THOSE colourful cakes, sweets, ice cream, sugary drinks, well-dressed hams and snacks we prepare and enjoy are Christmas favourites for many of us. Food sits at the centre of how we celebrate the season, bringing families together and adding joy to our gatherings.

I love food, and I love the holidays — not only for the time with family and friends, but also for the shared meals and the sense of togetherness they bring. Serving as minister of health and wellness has made me more mindful of my own choices over time. Not because I am perfect, and certainly not because enjoyment must be denied, but because I believe in health and understand the responsibility of setting an example. Like many Jamaicans, I try to strike a balance between enjoying life and being conscious of how everyday habits affect long-term well-being.

As minister of health and wellness part of my responsibility is not only to respond to illness, but to look ahead and ask whether the systems, standards, and products we rely on are truly serving the public’s long-term health. Sometimes that means raising issues before they become crises, and starting conversations before decisions are made. That is the spirit in which I raise this issue today.

What many people may not realise is what gives some of our favourite foods and drinks their bright and attractive colours, and why those ingredients are increasingly being questioned around the world.

Several artificial food colours, some of which are already banned in other jurisdictions, have been linked in studies to cancer and other serious health conditions. While the science continues to evolve, global regulators are paying closer attention, and Jamaica must remain informed and engaged.

Petroleum-based chemicals

Most artificially coloured foods are made using synthetic, petroleum-based chemicals. These dyes appear in many widely consumed products.

Encouragingly, there is evidence that change is possible. In countries such as Britain, New Zealand, and Canada, manufacturers have already reformulated many products to remove artificial dyes. In Canada, for example, Kellogg’s uses natural colourings like carrot and watermelon juice in Fruit Loops. This demonstrates that food standards often reflect national priorities and policy choices. It is something of which we should take note.

Encouraging developments

In April this year, the United States Department of Health and Human Services, and the Food and Drug Administration (FDA) agreed to begin removing petroleum-based food dyes from the USA’s food and medication supply. This development is relevant to Jamaica as we import large volumes of food and pharmaceuticals from the United States.

The process began with Red Number 3, which is scheduled to be removed from foods by January 2027 and from medications by 2028. While there was no conclusive evidence that the dye causes cancer in humans, studies showed a link to cancer in animals, and regulators decided to act out of an abundance of caution.

More recently, the FDA announced plans to also remove several other dyes, including Citrus Red Number 2, Orange B, Green Number 3, Red Number 40, Yellow Numbers 5 and 6, and Blue Numbers 1 and 2.

According to FDA Commissioner Dr Marty Makary, studies have found associations between petroleum-based synthetic dyes and conditions such as attention-deficit hyperactivity disorder (ADHD), obesity, diabetes, cancer, and gastrointestinal issues. The FDA has also stated that all dyes have the potential to trigger allergic reactions in a small number of individuals, and that some have been linked to hyperactivity and behavioural issues in children.

Action on ultra-processed foods

Beyond food dyes, there is growing international scrutiny of ultra-processed foods more broadly. On December 3, 2025 the city of San Francisco filed a lawsuit against several major US food manufacturers, arguing that ultra-processed foods contribute to a public health crisis.

The claim is that many ultra-processed foods are designed to simulate cravings and encourage overconsumption. Many of us can relate to the experience of reaching for one snack and quickly finding ourselves reaching for another.

In addition, several consumer class-action lawsuits in the United States have alleged that food manufacturers failed to adequately disclose the potential effects of artificial food dyes such as Red Number 40, Yellow Number 5 and Yellow Number 6. These cases are primarily based on consumer protection and labelling laws rather than proven causation of disease. There have also been lawsuits filed by parents in California and New York alleging that synthetic dyes may worsen ADHD symptoms, and that emerging risks were not sufficiently disclosed.

Where does Jamaica stand

Here in Jamaica, four manufacturing companies currently import artificial dyes for use in food and medicine. Based on discussions with these companies, existing stocks are expected to last between 18 and 24 months.

This presents an opportunity for careful and informed discussion. As policymakers we have a responsibility to examine global evidence, engage with industry stakeholders, and ensure that our regulatory standards continue to protect consumers while respecting choice, access, and affordability. A conversation about whether Jamaica should, over time, move away from petroleum-based dyes, as Europe has done, is both timely and necessary.

Natural alternatives are available but any transition would need to be consultative and carefully managed. Reformulating foods and medications takes time, investment and collaboration. The important point is that the conversation has started.

Some medications used in Jamaica also contain synthetic dyes. Any consideration of change in this area must prioritise patient safety, access to medication, and continuity of care.

Natural alternatives

According to Monica Giusti, professor and associate chair of the Food Science and Technology Department at Ohio State University, compounds that give colour to fruits and vegetables often carry additional health benefits. Natural dyes can be derived from plants, minerals and other sources, and are already used in foods, beverages, cosmetics and pharmaceuticals.

Earlier this year, the FDA approved several natural colourants, including Galdieria extract blue derived from red algae; butterfly pea flower extract capable of producing a range of blue, purple and green shades; and calcium phosphate for use in certain food products. Other natural options include annatto, safflower extract, beet-based colourants, beta-carotene, grape skin extract, turmeric, saffron and chlorophyll.

At its core, this discussion is about awareness and informed choice. A healthy diet — built around natural foods and lower in excess sugar, salt and unhealthy fats — remains the foundation of good health.

Jamaica is blessed with a tropical climate and a wide variety of naturally colourful foods. This Christmas, consider reaching for local ingredients, trying a new recipe, or putting a natural spin on a family favourite. Enjoy the season, rest, reconnect with loved ones, and look forward to a healthy year ahead.

Peace be with you this Christmas.

Dr Chris Tufton

Dr Chris Tufton, CD, MP, is Jamaica’s Minister of Health and Wellness.