TRANS-FATS

1. Context

2. Key Highlights of the report

• According to WHO, the consumption of trans fats, which can be found in packaged foods, baked goods, cooking oils, and spreads, is responsible for up to half a million premature deaths from heart disease every year.
• 43 countries have now implemented best practice policies for tackling trans-fat in food, with 2.8 billion people protected globally.
• Many countries in America and Europe have phased the substance out with bans on partially hydrogenated oils. However, no low-income countries have yet adopted such measures.
• Currently, 9 of the 16 countries with the highest estimated proportion of coronary heart disease deaths caused by trans-fat intake do not have a best-practice policy.
• They are Australia, Azerbaijan, Bhutan, Ecuador, Egypt, Iran (Islamic bloc), Nepal, Pakistan, and the Republic of Korea.

3. Trans-Fats

• Trans fatty acids (TFAs) or Trans fats are the most harmful type of fats that can have much more adverse effects on our body than any other dietary constituent.
• These fats are largely produced artificially but a small amount also occurs naturally. Thus in our diet, these may be present as Artificial TFAs and/ or Natural TFAs.
• Artificial TFAs are formed when hydrogen is made to reach the oil to produce fats resembling pure ghee/butter.
• In our diet, the major source of artificial TFAs is partially hydrogenated vegetable oils (PHVO)/ vanaspati/ margarine while the natural TFAs are present in meats and dairy products, though in small amounts.

4. Effects of Trans-fats

• Trans fat has no known benefit but is associated with huge health risks that can burden health systems.
• Trans fat intake is accountable for up to 5,00,000 early deaths from coronary heart disease annually.
• Consumption of trans fats raises the level of bad LDL- Cholesterol, an accepted biomarker of cardiovascular diseases. It has been seen that diets high in trans fat can increase the risk of heart disease by 21 percent and deaths by 28 percent.
• The negative health effects of trans fats can put a strain on healthcare systems, as the treatment and management of the conditions they contribute to can be costly.
• Due to the lack of effective regulations to limit the use of trans fat in food, it becomes harder for consumers to avoid them in their diet.
• Trans fats have been linked to weight gain, and obesity and are considered a major contributor to the obesity epidemic.

5. Why are Trans fats used in India?

• Trans fats are cheaper than other types of fats and oils, making them an attractive option for food manufacturers and restaurateurs looking to cut costs.
• It can help increase the shelf life of foods, making them a popular choice for packaged foods and baked goods that need to have a longer shelf life.
• These have a high smoke point, which makes them suitable for deep frying and other high-heat cooking methods like pastries and fried foods more flavourful and crispier.
• Many people in India may not be aware of the negative health effects of trans fats and therefore may not make an effort to avoid them in their diet.
• India has not implemented strict regulations on the use of trans fats in food, unlike some other countries, which may make it easier for food manufacturers to use them.

6. Government initiatives to eliminate Trans-fats

• In 2018, the World Health Organization (WHO) called for the elimination of industrially produced trans fats by 2023 and released a guide called ‘REPLACE’ to help countries frame policies.
• Recognizing the health hazards associated with the consumption of industrial trans fats, the Food Safety and Standards Authority(FSSAI) employed two-pronged strategies to eliminate trans fat from the diet in a phased manner by 2022.
• On the supply side, FSSAI has notified several crucial regulations to regulate trans fat in industrial products, encouraging the edible oil industry and food business operators to eliminate trans fat from their products.
• India's FSSAI imposed a cap of 10% on trans fats in oils and fats in 2011 which was revised to 5% in 2015.
• The Trans Fat-free logo was launched by FSSAI in 2019 which allows food sector establishments such as manufacturers and restaurants which produce foods with less than 0.2g/100g trans fat to use this “Trans-fat free” logo on their products and at their outlets as well.

For Prelims