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

**Background:** Noncommunicable diseases (NCDs) account for nearly 80% of premature deaths in Jamaica, placing a heavy burden on the national health budget. Dietary factors—particularly high intakes of saturated and industrially produced trans fatty acids (IP-TFA)—are major contributors. In 2019, the Pan American Health Organization (PAHO) signed an action plan to eliminate IP-TFA from foods in the Americas, including a target of less than 2% IP-TFA of total fat. This study aimed to estimate IP-TFA and saturated fatty acid levels in foods within the Jamaican food system.

**Methods:** Following the WHO global protocol, 308 commonly consumed foods were selected based on their potential to contain IP-TFA. Samples were collected from four supermarkets, four convenience stores, and seven fast-food restaurants in two large Jamaican cities between September and December 2019. Packaged foods, oils, and fats came from stores; fast foods from restaurants. At least 100 g per brand was collected. Samples were stored at 4 °C (beverages, condiments, confectionery, cooking oils, dairy, desserts, snacks, spreads) or −17 °C (ready-to-eat items). Fat extraction used acid hydrolysis followed by ether–diethyl ether extraction. Fatty acid methyl esters (FAMEs) were prepared via direct transesterification with methanolic boron trifluoride (7%) and analyzed by gas chromatography with flame-ionization detection on an SP-2560 capillary column. Quantification used C11:0 FAME internal standard and instrument response factors. Results were expressed as grams per 100 g of food and as percentage of total fatty acids. High total fat was defined as ≥17.5 g/100 g (UK NHS) and high saturated fat as ≥5 g/100 g (UK NHS).

**Key Results:** Of 308 samples, 277 were from grocery stores (mean total fat 17.1 g, SD 23.1; saturated fat 6.22 g, SD 11.99; trans fat 0.36 g, SD 0.88) and 31 from restaurants (mean total fat 11.62 g, SD 4.75; saturated fat 4.01 g, SD 2.60; trans fat 1.67 g, SD 2.05). Total fat exceeded the NHS limit in 27.3% (n=84/308) of samples; cooking oils (100%, n=10/10), spreads (60.0%, n=9/15), and condiments (52.2%, n=12/23) had the highest proportions. IP-TFA was detected in 33.8% (n=104/308) of foods, with a mean of 1.63 g/100 g fat. Overall, 7.8% (n=24/308) exceeded the PAHO 2% limit. The highest mean IP-TFA per 100 g fat was in canned meats (12.25 g), baked goods (1.70 g), and cooking oils (1.15 g). Dairy had the highest proportion above the PAHO limit (20.0%, n=7/35). Infant foods, beverages, canned foods, and pastas contained no IP-TFA. Saturated fat was present in nearly all foods; 32.5% (n=100/308) exceeded the NHS limit of 5 g/100 g. Cooking oils (100%, n=10/10), spreads (73.3%, n=11/15), condiments (52.2%, n=12/23), and snacks (38.5%, n=30/78) had the highest proportions above the limit. Most foods with high IP-TFA also had high saturated fat.

**Clinical Implications:** The high prevalence of IP-TFA and saturated fat in Jamaica's food supply is a major public health concern. High trans fat intake increases all-cause mortality risk by 34% and coronary heart disease risk by 28%, and raises LDL while lowering HDL cholesterol—more so than saturated fats. The study's 7.8% of samples exceeding the PAHO IP-TFA limit is higher than comparable surveys in Ireland (2.5%) and India (3.14%), though lower than Australia (14%). The authors note that voluntary measures alone are insufficient and call for legislation, front-of-package warning labels, marketing restrictions, and public–private collaboration to drive reformulation. Denmark's mandatory IP-TFA limits led to reduced cardiovascular mortality, providing a model. This study is the first of its kind in Jamaica and establishes a baseline for future monitoring and policy evaluation.