Rasheed Perry | Policy action to eliminate industrially produced trans fats

Industrially produced trans fats (iTFAs) are an unhealthy ingredient found in many processed and packaged foods we eat every day. These compounds have been strongly linked to health issues like heart disease, type 2 diabetes, and even some cancers.

With non-communicable diseases (NCDs) on the rise in Jamaica, now is the time for decisive actions to protect public health and alleviate the strain on healthcare systems.

SOURCES AND TYPES

Trans fats are classified into two main types: iTFAs and naturally occurring (nTFAs). Industrial trans fats are created through the partial hydrogenation of vegetable oils, making them solid and stable for use in processed foods like margarine, baked goods, and fried snacks.

Naturally occurring trans fats are found in small amounts in animal products such as milk, butter, and beef, produced in the stomachs of ruminant animals like cows and sheep. While nTFAs are less concerning, iTFAs are the primary focus because of their widespread presence and harmful effects.

The process of partial hydrogenation alters the chemical structure of unsaturated fats, increasing their shelf life but also creating harmful trans fats. Moreover, frying at high temperatures can generate additional trans fats, further increasing exposure. Popular processed foods, including bread, snack foods, and frozen products, are among the biggest contributors to iTFA consumption worldwide.

HEALTH RISKS

The risks associated with trans fats are well established. Heart diseases, also known as cardiovascular diseases, are the leading cause of death worldwide, and industrially produced trans fats (iTFAs) play a significant role here. These fats disrupt the body’s ability to process essential fatty acids, causing changes in cell membranes and increasing the risk of atherosclerosis – a buildup of fatty deposits in arteries.

High levels of LDL (bad cholesterol), low levels of HDL (good cholesterol), and inflammation are all linked to trans fat consumption, contributing to heart disease. Type 2 diabetes, a major chronic illness, has also been linked to high intake of industrially produced trans fats (iTFAs). Studies show that iTFAs worsen insulin resistance, particularly in overweight individuals or those with pre-existing diabetes, making it harder to control blood sugar levels and increasing the risk of complications.

Emerging research has linked trans fats to certain cancers, such as breast, colorectal, and ovarian cancer. For example, elaidic acid, a common iTFA, has been associated with an increased risk of rectal cancer and lymphoma. These findings highlight the importance of reducing trans fat exposure to protect public health.

SITUATION IN JAMAICA

In Jamaica, the health impacts of trans fats are a growing concern. A study co-authored by Professor Fitzroy Henry, former president of the Caribbean Food and Nutrition Institute, found that 33.8 per cent of 308 commonly consumed food products in Jamaica contained iTFAs, with 7.8 per cent exceeding the Pan American Health Organization’s recommended limit of 2 per cent of total fat. Additionally, 32.5 per cent of these foods had saturated fat levels above recommended limits, thus emphasising the urgent need for reformulation to improve the country’s food supply.

In 2019, the Ministry of Health and Wellness (MOHW) endorsed the Plan of Action for the Elimination of Industrially Produced Trans-Fatty Acids 2020-2025, aligning with the World Health Organization’s REPLACE initiative to eliminate iTFAs globally. However, more decisive actions are needed to meet these goals and safeguard public health.

RECOMMENDED POLICY ACTIONS

To combat the trans-fat crisis effectively, Jamaica must implement the following strategies:

1. Ban on industrial trans fats: Implementing a nationwide ban on iTFAs is the most effective way to reduce their consumption. This would prohibit the use of partially hydrogenated oils in food production and require manufacturers to reformulate their products.

2. Mandatory food labelling: Clear labelling of trans fats on packaged foods is essential. Front-of-package warning labels that highlight high levels of trans fats, sugar, or sodium can help consumers make healthier choices. Many Jamaican products labelled as ‘trans-fat free’ have been found to be misleading, underscoring the need for accurate labelling.

3. Public awareness campaigns: Education is key to changing consumer behaviour. The MOHW, along with stakeholders, is working on public campaigns to educate about the dangers of industrial trans fats and promote healthier food choices.

4. Collaboration with food industry: Encouraging food manufacturers to voluntarily reformulate their products to eliminate trans fats is a crucial step. While some companies have made progress, a coordinated effort is needed to ensure compliance with new regulations.

5. Monitoring and evaluation: Regular monitoring of food products and health outcomes is critical to assess the effectiveness of trans fat policies. The Scientific Research Council and the Bureau of Standards are equipped to test food items for iTFAs, ensuring that regulations are enforced and adjusted as needed.

The consumption of industrially produced trans fats poses a significant threat to public health in Jamaica, where diet-related illnesses like heart disease, diabetes, and cancer are on the rise. By implementing policies such as bans, mandatory labelling, public education, and collaboration with the food industry, Jamaica can reduce trans fat consumption and improve the overall health of its population.

Rasheed Perry is a food scientist and a PhD candidate at New York University. Send feedback to ghapjm@gmail.com