ABSTRACT

Three popular plant foods have traditionally received negative health ratings in the Caribbean. These are the products of coconut (Cocos nucifera), avocado (Persea americana) and ackee (Blighia sapida) mainly because of their well-established fat content. Over the years, research has shown that the purported health risks are unfounded simply because all fats are not equal. The most recent finding (1), reported in this issue of the Journal, suggests that ackee is not harmful and may even be beneficial to health if eaten in appropriate quantities. Such new findings have profound significance beyond public health. Previous false and misleading information about the nutrient content of local foods has caused long-term and almost irreparable damage to consumption and the export market for indigenous Caribbean food crops.The concern is created because fat is the most concentrated source of energy in the diet and obesity is the most important underlying cause of death in the region. Further, specific fatty acids have been linked to cancers and other chronic diseases. But the ingestion of fat has to be placed in the context of use, quantity and type. For example, being concentrated in energy is often good for persons who can only eat small amounts and are unable to meet their energy needs.Moreover, fats also have many important roles in the body, for example, they carry vital, soluble substances such as vitamins A, D, E and K. But the focus on fat in recent decades has been on the excess fat intake which is stored in various fatty (adipose) tissues. This accumulation of fatty tissues is responsible for up to three-quarters of the Caribbean adult population being overweight or obese. It is important to note that sugar is also a major contributor to the obesity tsunami. Irrespective of origin, the consequences of these diet-related excesses are obesity, heart disease, diabetes, hypertension, stroke and some cancers -all of which lead to disabilities and early death and also cause major financial burden to individual families and the national health system.In general, the recommendation for good health is to consume predominantly plant rather than animal foods in accordance with national dietary guidelines. While animal foods usually have much more fat than plant foods, it is noted that some plant foods contain substantial amounts of fat -particularly avocado, coconut oil and ackee. But the roles and functions of fatty acids differ and hence result in both negative and positive health consequences. It is therefore critical to revisit these plant fats in relation to their respective compositions and the risks or benefits associated with them.