An assessment of fats in locally consumed foods has revealed some eyebrow-raising findings that could alter how people make their meal choices while lending value to the Ministry of Health and Wellness’ efforts to introduce front-of-package labeling.
The assessment, done by the University of Technology (UTech) in collaboration with the Ministry, found, among other things, that some 39% of 296 food samples tested contained trans-fats. Trans-fats increase the risk of developing heart disease and stroke; and have been associated with a higher risk of developing type 2 diabetes.
The findings were presented by Professor of Public Health Nutrition at UTech, Dr. Fitzroy Henry, who also revealed that there were products labelled ‘trans-fat free’ that, in fact, contained the substance. He was speaking during a ceremony, hosted by the Ministry at its offices last Thursday (July 15), to publicise the findings.
Of the products tested, 73% per cent gave information on total fats in food items while 63% gave information on saturated fats. They included canned foods, snacks, dairy, cooking oils, breakfast cereals, spreads, pastas, canned meats, beverages and infant foods among other items. Of note is that 45 per cent of the food items tested were labelled “Made in Jamaica” while the others were imported.
The findings have brought into sharp focus the need for Jamaicans to know what is in their food, which is at the root of the Ministry’s efforts to introduce front-of-package labelling.
“On average each year, over 40 million people die worldwide prematurely (before 70 years) from lifestyle diseases. The main driver here is an unhealthy diet – high in salts, fats, and sugars,” noted Minister of Health & Wellness, Dr. the Hon. Christopher Tufton, reflecting on the non-communicable diseases challenge facing Jamaica.
“We have a duty in the Ministry of Health & Wellness to ensure that Jamaicans are aware of the harmful effects of unhealthy diets and have access to important nutritional information, which will allow them to make healthier food choices. And this, of course, has to be the basis on which we can then begin to change consumer behaviour and attitudes to unhealthy foods,” he added.