In a bid to tackle rising rates of diseases linked to what Barbadians eat, the government is to legislate against harmful trans fats in foods, announcing the latest step in a national campaign to improve public health and change everyday diets.
Trans fats are a type of fat created mainly for the processed food industry that are strongly linked with higher rates of heart disease and other non-communicable diseases (NCDs). They are found in a range of baked, fried and packaged foods. The World Health Organization said eliminating them from the food supply could prevent hundreds of thousands of deaths each year.
As the National Nutrition Conference opened at the Lloyd Erskine Sandiford Centre on Wednesday, as part of activities to mark National Nutrition Month, Minister of State in the Ministry of Health and Wellness Davidson Ishmael said: “The trans‑fatty acids in these foods are of particular concern, and the ministry is moving towards comprehensive legislation to restrict these harmful food additives from our food supply.”
His comments come amid ongoing concerns about the growing burden of diet-related illnesses such as diabetes, hypertension and obesity, which continue to place pressure on the healthcare system.
Ishmael pointed out that a combination of global and local pressures — including rising food costs, supply chain disruptions and reduced fish catches — has made it harder for some households to access healthier options.
“When nutritious foods such as fish become less accessible, vulnerable households may turn to cheaper, highly processed alternatives that are high in salt, sugar and unhealthy fats,” he said.
That shift, he warned, is contributing to worsening nutrition outcomes and increased health risks across the population.
But beyond cost and access, health professionals said deeper cultural changes are also driving how Barbadians eat.
Dr Kimberley King, a member of the National Committee for the Safeguarding of Intangible Cultural Heritage, told the conference that the country is experiencing a significant shift in dietary patterns, with consequences now evident in clinics and communities.
“We are not only facing a nutrition crisis, we are experiencing a cultural shift that is increasingly showing up in our clinics, communities and national health statistics,” she said.
Traditional Barbadian diets, once built around ground provisions, legumes, fresh fish and seasonal produce, were naturally aligned with healthy living, even without formal guidelines, said King, a lifestyle medicine practitioner.
But, over time, those habits have been replaced by more convenient and heavily processed foods.
“Imported refined foods have become more accessible and often more affordable. Sugar‑sweetened beverages, convenient meals and highly processed snacks now form a significant part of daily intake,” she said.
She also pointed to a decline in cooking skills and the passing down of food knowledge between generations, noting that eating has become more individualised and disconnected from cultural practices.
“Cooking skills and intergenerational food knowledge is declining. Eating has become more rushed and often disconnected from both culture and environment.”
The result, she said, is a growing number of cases involving early‑onset diabetes, hypertension and obesity, along with other metabolic health challenges.
Experts said addressing the issue will require more than individual behaviour change, pointing instead to the need for coordinated action across health, agriculture, fisheries and education systems.
The minister, in his speech, stressed that strengthening domestic food systems, protecting marine resources and promoting healthier food environments will all be critical in ensuring that Barbadians have access to nutritious and affordable options.
He also underscored the importance of encouraging greater awareness among consumers, particularly when it comes to understanding what is in the food they purchase.
“We need to help our people to be conscious not just of price or brand, but of the nutritional content of what they are consuming,” Ishmael said.
The National Nutrition Conference brought together health professionals, policymakers and stakeholders to examine the links between nutrition, culture and food systems, under the theme Fuelling Wellness, Preserving Culture.
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