Industrial trans fat elimination

Industrial fat responsible for over 5,00,000 deaths globally from Cromarty heart disease each year is in the process of elimination by 2023 by WHO in partnership with the international food and Beverage Alliance (IFBA). Trans Fats Acids are widely used in nearly all types of fast foods for example fries, burgers, donuts, etc. The use of saturated oils is proposed by IFBA and WHO in place of trans fat.

Meeting held on 2nd May 2019 with IFBA and 12 more representative companies
WHO director-general – Dr. Tedros Adhanom Ghebreyesus lead the meeting
Value of regulatory action on labeling, marketing, and urged India’s adherence to the WHO code of breast milk substitute
To ensure the product does not exceed 2gm fat

SIGNIFICANCE FOR INDIA

In India, it is a good step as India is one of the top countries having CHD (Cromarty heart disease) cases.

WHO Background

World health organization, a specialized UN Organization, concerned with international public health
Established on April 7, 1948
Headquarters – Genova, Switzerland

IFBA BACKGROUND

International food and beverage alliance (IFBA) is an alliance of various food and beverage companies aiming to provide health-based products globally and encourage to lead a balanced diet
Founded in – 2008
Supported by WHO

THE DISCUSSED PROCESS IS NAMED AS REPLACE (REVIEW PROMOTE LEGISLATE ACCESS CREATE ENFORCE)

WHEN AND WHY TRANS FAT ACIDS WERE INTRODUCED?

Introduced in the 19^th and early 20^th centuries with the invention of hydrogenated oils in replacement for animal fats such as butter also to increase the shelf life of products.

Available in – Baked and fried foods, cooking oils, and spreads

WHY BAD FOR HEALTH?

TFA(s) increases the level of Low-Density Lipoprotein (unhealthy) cholesterol and decreases the level of Low-Density Lipoprotein (healthy) cholesterol, leading to the risk of Heart Disease and related mortality, whereas, saturated fats, that are proposed to be used in place of TFA, though increases LDC, also increases the levels of HDC which doesn’t lead to harm.

About TFA(s)

TFA(s) adversely affect the body more than other dietary constituents.
Harmful for body produced artificially.
Formed when hydrogen went through reaction with the oil to produce fats resembling butter/ghee
TFA(s) are said to be partially hydrogenated vegetable oils
Have a high risk of heart disease than saturated fats.

WE HAVE BEEN DISCUSSING THE ADVANTAGES OF ELIMINATING TFA(S), LET’S LOOK AT THE POSSIBLE CONS:

DECREASE IN THE SHELF LIFE: Since the product’s shelf life will decrease with the change of oils, it is economically inconvenient for companies as well as consumers. They might also consume expired products as well.
EXPENSIVE: Though the authorities are trying to keep the budget low, the products might get comparatively expensive.
AFFECT TASTE: The change in oils might affect the taste of the product which could lead to less consumption of the product.