Industrially produced trans fat and saturated fat content of food products in Jamaica.

Objective: To estimate industrially produced trans and saturated fatty acid levels in foods within the Jamaican food system. Methods: A total of 308 commonly consumed foods were selected for analysis based on their potential to contain trans fatty acids. Samples were collected from supermarkets, convenience stores, and fast-food restaurants. Official methods of gas chromatography for the analysis of fats were used. The results were expressed as grams of fatty acid per 100 g of food sample and percentage of total fatty acids. Results: Total fat was found to exceed United Kingdom National Health Service (NHS) limits in 27.3% (n = 84/308) of food samples. About one-third (33.8%; n = 104/308) of commonly consumed foods in Jamaica contained varying levels of industrially produced trans fatty acids, while 7.8% exceeded the Pan American Health Organization limit of 2% of total fat. Industrially produced trans fatty acids were found in food categories such as canned meats, baked goods, cooking oils, condiments, breakfast cereals, desserts, dairy, spreads, snacks, and confectionery. The subcategories coconut oils and burgers had the highest mean content. Canned food, infant food, and pasta categories had no trans fat present. Saturated fats were found in almost all foods. Importantly, 32.5% (n = 100/308) of the foods had saturated fat concentrations higher than the NHS limit of 5 g per 100 g of food. Most of the food items with high levels of industrially produced trans fatty acids also contained high levels of saturated fats. Conclusions: Food products in Jamaica contain varying levels of fats that exceeded recommendations which support healthy consumption. Further exploration and reformulation efforts are needed to ensure that nutritional qualities are improved.

Comparative cost of diets for low-income families in the Caribbean.

Objective: To assess the ability of low-income families to obtain a standard basket of healthy foods before and during the COVID-19 pandemic. Methods: The costs of 191 food items were averaged from supermarkets, municipal markets, wholesalers, and community food outlets in high- and low-income areas in three Caribbean countries. The analysis compared foods not only by selecting high- and low-ranked commodities but by the proportions of those foods, by food group, that will be required to meet a low-cost, nutritionally balanced diet of 2 400 kcal. Results: The main finding was that low-income households will need between 22% and 47% of their earnings to obtain a healthy diet. Despite higher food prices in Saint Kitts and Nevis, low-income households there will need a smaller proportion of their income to obtain a similar basket of foods than in Jamaica or Saint Vincent and the Grenadines. Conclusions: While the COVID-19 pandemic has added economic stressors to low-income households the basic vulnerability of the poor to obtain a healthy diet remains. Despite country variations, the findings point to the need for an increase in the minimum wage, particularly in Jamaica. It is essential to embed policies that ensure reduced economic and social vulnerability at the household level.

Industrially produced trans fat and saturated fat content of food products in Jamaica / Contenido de ácidos grasos trans y grasas saturadas producidos industrialmente en productos alimenticios en Jamaica / Teor de ácidos graxos trans de produção industrial e ácidos graxos saturados em produtos alimentícios na Jamaica

ABSTRACT Objective. To estimate industrially produced trans and saturated fatty acid levels in foods within the Jamaican food system. Methods. A total of 308 commonly consumed foods were selected for analysis based on their potential to contain trans fatty acids. Samples were collected from supermarkets, convenience stores, and fast-food restaurants. Official methods of gas chromatography for the analysis of fats were used. The results were expressed as grams of fatty acid per 100 g of food sample and percentage of total fatty acids. Results. Total fat was found to exceed United Kingdom National Health Service (NHS) limits in 27.3% (n = 84/308) of food samples. About one-third (33.8%; n = 104/308) of commonly consumed foods in Jamaica contained varying levels of industrially produced trans fatty acids, while 7.8% exceeded the Pan American Health Organization limit of 2% of total fat. Industrially produced trans fatty acids were found in food categories such as canned meats, baked goods, cooking oils, condiments, breakfast cereals, desserts, dairy, spreads, snacks, and confectionery. The subcategories coconut oils and burgers had the highest mean content. Canned food, infant food, and pasta categories had no trans fat present. Saturated fats were found in almost all foods. Importantly, 32.5% (n = 100/308) of the foods had saturated fat concentrations higher than the NHS limit of 5 g per 100 g of food. Most of the food items with high levels of industrially produced trans fatty acids also contained high levels of saturated fats. Conclusions. Food products in Jamaica contain varying levels of fats that exceeded recommendations which support healthy consumption. Further exploration and reformulation efforts are needed to ensure that nutritional qualities are improved.

RESUMEN Objetivo. Calcular los niveles de ácidos grasos trans y grasas saturadas producidos industrialmente en alimentos del sistema alimentario de Jamaica. Métodos. Se seleccionó un total de 308 alimentos de consumo común para su análisis en función de la posibilidad de que contuvieran ácidos grasos trans. Se recolectaron muestras de supermercados, tiendas de víveres y restaurantes de comida rápida. Para el análisis de las grasas, se utilizaron métodos oficiales de cromatografía de gases. Se expresaron los resultados en gramos por muestra de alimento y grasa total. Resultados. Se concluyó que la grasa total excedía los límites del Servicio Nacional de Salud del Reino Unido (NHS, por su sigla en inglés) en el 27,3% (n = 84/308) de las muestras de alimentos. Alrededor de un tercio (33,8%; n = 104/308) de los alimentos de consumo común en Jamaica contenían niveles variables de grasas trans producidas industrialmente, mientras que el 7,8% excedía el límite de 2% de grasa total de la Organización Panamericana de la Salud. Se encontraron grasas trans producidas industrialmente en categorías de alimentos como carnes enlatadas, productos de repostería, aceites de cocina, condimentos, cereales para el desayuno, postres, lácteos, untables, bocadillos o snacks y dulces. Las subcategorías aceite de coco y hamburguesas mostraron el contenido medio más elevado. Las categorías alimentos enlatados, alimentos infantiles y pasta no presentaron grasas trans. Se encontraron grasas saturadas en casi todos los alimentos. Es importante destacar que el 32,5% (n = 100/308) de los alimentos mostraron concentraciones de grasas saturadas superiores al límite del NHS (5 g por cada 100 g de producto). La mayoría de los alimentos con niveles elevados de ácidos grasos trans producidos industrialmente también contenían altos niveles de grasas saturadas. Conclusiones. Los productos alimentarios en Jamaica contienen niveles variables de grasas que excedieron las recomendaciones relativas a un consumo saludable. Es necesario incrementar los esfuerzos de exploración y reformulación para garantizar una mejora de las cualidades nutricionales.

RESUMO Objetivo. Estimar o teor de ácidos graxos trans de produção industrial e ácidos graxos saturados em produtos alimentícios consumidos no sistema alimentar jamaicano. Métodos. Trezentos e oito gêneros alimentícios amplamente consumidos foram selecionados para análise, com base em seu potencial para conter ácidos graxos trans. As amostras foram coletadas em supermercados, lojas de conveniência e restaurantes de fast-food. Foram utilizados métodos oficiais para análise de ácidos graxos, à base de cromatografia gasosa. Os resultados foram expressos em gramas por gordura total e por amostra de alimento. Resultados. Verificou-se que o teor de gordura total excedeu os limites do Serviço Nacional de Saúde do Reino Unido (NHS) em 27,3% (n = 84/308) das amostras de alimentos. Cerca de um terço (33,8%; n = 104/308) dos alimentos comumente consumidos na Jamaica continham níveis variados de ácidos graxos trans de produção industrial, enquanto 7,8% excediam o limite de 2% de gordura total recomendado pela Organização Pan-Americana da Saúde. Ácidos graxos trans de produção industrial foram encontrados em diferentes categorias de alimentos, como carnes enlatadas, pães e doces, óleos de cozinha, condimentos, cereais matinais, sobremesas, laticínios, pastas, salgadinhos e confeitos. As subcategorias "óleos de coco" e "hambúrgueres" apresentaram o maior teor médio. As categorias "alimentos enlatados", "alimentos infantis" e "massas" não continham gordura trans. Ácidos graxos saturados foram encontrados em quase todos os alimentos. Cabe notar que 32,5% (n = 100/308) dos alimentos tinham teor de gordura saturada superior ao limite preconizado pelo NHS (5 g por 100 g de alimento). A maioria dos alimentos com alto teor de ácidos graxos trans de produção industrial também continha alto teor de gorduras saturadas. Conclusões. Os produtos alimentícios na Jamaica contêm níveis variados de gorduras, excedendo as recomendações que apoiam o consumo saudável. Mais esforços de exploração e reformulação são necessários para garantir que a qualidade nutricional dos alimentos seja melhorada.

Comparative cost of diets for low-income families in the Caribbean / Costo comparativo del régimen alimentario de las familias de bajos ingresos en el Caribe / Custo comparativo da alimentação para famílias de baixa renda no Caribe

ABSTRACT Objective. To assess the ability of low-income families to obtain a standard basket of healthy foods before and during the COVID-19 pandemic. Methods. The costs of 191 food items were averaged from supermarkets, municipal markets, wholesalers, and community food outlets in high- and low-income areas in three Caribbean countries. The analysis compared foods not only by selecting high- and low-ranked commodities but by the proportions of those foods, by food group, that will be required to meet a low-cost, nutritionally balanced diet of 2 400 kcal. Results. The main finding was that low-income households will need between 22% and 47% of their earnings to obtain a healthy diet. Despite higher food prices in Saint Kitts and Nevis, low-income households there will need a smaller proportion of their income to obtain a similar basket of foods than in Jamaica or Saint Vincent and the Grenadines. Conclusions. While the COVID-19 pandemic has added economic stressors to low-income households the basic vulnerability of the poor to obtain a healthy diet remains. Despite country variations, the findings point to the need for an increase in the minimum wage, particularly in Jamaica. It is essential to embed policies that ensure reduced economic and social vulnerability at the household level.

RESUMEN Objetivo. Evaluar la capacidad de las familias de bajos ingresos para obtener una cesta estándar de alimentos saludables antes y durante la pandemia de COVID-19. Métodos. Se promediaron los costos de 191 alimentos en supermercados, mercados municipales, mayoristas y puestos de venta de alimentos en la comunidad en zonas de altos y bajos ingresos de tres países del Caribe. En el análisis se compararon los comestibles por grupo de alimentos mediante una selección de productos de alto y bajo rango, así como por las proporciones necesarias para tener un régimen alimentario nutricionalmente equilibrado de 2 400 kcal y de bajo costo. Resultados. La conclusión principal fue que los hogares de bajos ingresos necesitan entre 22% y 47% de sus ingresos para tener un régimen alimentario saludable. A pesar de los elevados precios de los alimentos en Saint Kitts y Nevis, los hogares de bajos ingresos necesitarán una proporción menor de sus ingresos para obtener una cesta de alimentos similar en Jamaica o San Vicente y las Granadinas. Conclusiones. La vulnerabilidad básica de las personas pobres para tener un régimen alimentario saludable persiste, a lo que se suma que la pandemia de COVID-19 ha agregado factores económicos estresantes a los hogares de bajos ingresos. A pesar de las variaciones entre países, los resultados apuntan a la necesidad de incrementar el salario mínimo, particularmente en Jamaica. Es esencial incorporar políticas que garanticen una reducción de la vulnerabilidad económica y social a nivel de los hogares.

RESUMO Objetivo. Avaliar a capacidade das famílias de baixa renda de adquirir uma cesta básica de alimentos saudáveis antes e durante a pandemia de COVID-19. Métodos. Calculou-se a média do custo de 191 produtos alimentícios em supermercados, mercados municipais, atacadistas e estabelecimentos comunitários em áreas de alta e baixa renda em três países do Caribe. A análise comparou os alimentos não apenas pela escolha de produtos classificados em posição alta e baixa, mas também pelas proporções desses alimentos, por grupo alimentar, necessárias para ter uma alimentação de baixo custo e nutricionalmente equilibrada, com 2 400 kcal. Resultados. A principal constatação foi que as famílias de baixa renda precisarão gastar entre 22% e 47% de sua renda para ter uma alimentação saudável. Apesar do maior preço dos alimentos em Saint Kitts e Nevis, as famílias de baixa renda nesse país precisarão usar uma menor proporção da renda para comprar uma cesta de alimentos semelhante à adquirida na Jamaica ou em São Vicente e Granadinas. Conclusões. Embora a pandemia de COVID-19 tenha agregado fatores de estresse econômico às famílias de baixa renda, persiste a vulnerabilidade subjacente das pessoas pobres em relação à obtenção de uma alimentação saudável. Apesar das variações entre os países, as constatações indicam a necessidade de um aumento do salário mínimo, sobretudo na Jamaica. É essencial a incorporação de políticas que reduzam a vulnerabilidade econômica e social no âmbito familiar.

Identifying foods commonly consumed by the Jamaican population: the focus group approach

SUMMARY: Focus Group Methodolgy was employed in a study conducted in the Caribbean island of Jamaica, aimed at providing critical information on priority foods to be included in a national food composition database. The specific objective of the study was to determine the single and prepared foods most commonly consumed within Jamaican households. Twenty focus groups were conducted nation-wide comprising 130 households. Representativeness of sample was obtained by selecting the groups as a subset of the sample used by the Statistical Institute of Jamaica for national social and economic surveys. Groups consisted of 8-12 persons (responsible for household food purchase and preparation) recruited from each sampling region. Content analysis of transcripts was carried out by coding and tabulating mentions (food occurrence) for each question by group. Code frequencies were collated in a matrix to arrive at food commonly consumed by group and geographical area. Data generated by the study identified 70 foods being the most commonly consumed on a weekly basis and 16 cooked dishes as the most commonly prepared. Oranges, ripe banana, chicken, rice, yellow yam and green bananas were among the most commonly consumed foods, while rice and peas, brown stewed or fried chicken, porridges and soups were among most commonly prepared dishes, overall. There were no significant differences, across geographical regions, in terms of frequency with which group reported household consumption of common foods or commonly prepared dishes. These results suggest a relative homogeneity in types of foods consumed within the Jamaican population and provide a list of `core' foods and food products, in their forms most commonly consumed, for inclusion in an updated food composition database for Jamaica.