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My Caribbean Colleagues and friends:

I am Dr. Fitzroy Henry, Director of the Caribbean Food and Nutrition Institute and we at CFNI are again pleased to celebrate with you our fourth Caribbean Nutrition Day.

This year, Caribbean Nutrition Day comes at a time when our region (and indeed the world) is experiencing unprecedented rises in food prices. As we implement solutions for this major food security challenge we must also strive to ensure the integrity and quality of our food supply. One such major threat to our food supply is Trans Fats.

Now you may ask what are Trans Fats? Well, Trans Fats are formed during the manipulation by food manufacturers of liquid vegetable oils resulting in semi-solid fats used in margarines, cooking oils and many processed foods. They are attractive to food industry because of their long shelf life; better stability during frying; and increased flexibility for use in baked goods and sweets, and they are usually cheaper.

Why should we worry? Well, there is now conclusive evidence indicating that consumption of Trans Fats increases the risk of coronary heart disease and possibly raises the risk of sudden cardiac death and diabetes. These are already some of the main causes of death in the Caribbean. And increasing the consumption of Trans Fats will further increase these rates.

So on Caribbean nutrition day this year we are alerting the public to this danger. This is a global effort and some governments have already started to take decisive action. Denmark, Canada, United States of America, Costa Rica, Argentina, Brazil, among others, have taken major steps to eliminate trans fats. Our Food industry partners are also key to this process and have taken some steps. For example, Mc Donald's has already eliminated Trans Fats in some countries (Denmark, France, Russia and Argentina) and substantially reduced it in USA, Brazil among others.
  1. So today we call on all consumers to be more vigilant in the marketplace and to select foods that have no trans fat on their labels. Unsaturated fats should be the preferred alternative.
  2. Further, we want to insist on the disclosure of the types of dietary fats and oils (including trans fats) in foods served in restaurants, safety net and school feeding programs and other food service providers.
  3. No doubt, additional information will help to refine some of the actions necessary, but this should not delay some basic actions to eliminate industrial Trans Fat. The health consequences are too severe.

We at CFNI and the nutritionists of this region are committed to working with food industry leaders and governments on this important public health issue. In so doing we will be able to promote the adoption of healthier oils and dietary fats in the food supply of the Caribbean.

I am, Dr. Fitzroy Henry, Director of the Caribbean Food and Nutrition Institute hoping you will join in the various activities planned by your national nutrition unit this year on Caribbean Nutrition Day.