Context- WHO cautions about 5 billion people are at risk for heart disease owing to exposure to Trans-fats.
Key Highlights
- Recently, a new report from the World Health Organization (WHO) has found that nearly 5 billion people worldwide remain unprotected from harmful trans fats, that can increase their risk of heart disease and death.
- WHO first called for the global elimination of industrially produced trans-fats in 2018, with an aim for elimination set for 2023.
- Denmark became the first nation to ban trans fats in 2003, followed by Chile and Switzerland in the next five years.
Key Takeaways
- Trans fats are mainly found in packaged foods, baked goods, cooking oils, and spreads and are responsible for up to 500,000 premature deaths from coronary heart disease each year.
- Nine of the 16 countries with the highest estimated proportion of coronary heart disease deaths caused by trans fat intake do not own a best-practice policy.
- While nearly 43 countries are implementing policies for tackling trans fats in food, this still leaves 5 billion people at risk, with the global goal for total elimination in 2023 unattainable at this time.
Trans-fats
- Trans fats, also known as trans-fatty acids, are a type of unsaturated fat which occurs naturally in small amounts in some animal-based foods.
- These are most commonly produced industrially by adding hydrogen to vegetable oil in order to make it more solid through a process called hydrogenation.
- Trans fats raise the bad cholesterol which is very low density lipoprotein (VLDL) and low density lipoprotein-cholesterol (LDL-c) besides lowering the good cholesterol which are high density lipoprotein-cholesterol (HDL-c) in our body.
- Prolonged consumption of trans fats have risks such as heart diseases, overweight/obesity, high blood pressure, diabetes and some types of cancers.
Types of trans-fats based on Source:
- Natural trans-fats:
- These are called ruminant trans fats, as they are present in small quantities in meat and dairy products obtained from ruminant animals such as cows, sheep and cattle.
- These types of trans fat are not considered to be harmful.
- Artificial trans fats:
- These are called industrial trans fat as they are manufactured industrially by a chemical process of partial hydrogenation or thermal treatments of edible oils containing unsaturated fatty acids, e.g. refining of vegetable oils and during the process of frying.
- They are generally considered harmful and are present in huge quantities in partially hydrogenated vegetable fats (vanaspati, margarine and bakery shortenings).
Trans fats uses in India
- Cost-effectiveness:
- Trans fats are cheaper than certain other types of fats and oils, making them an attractive option for food manufacturers and restaurateurs looking to cut costs.
- Shelf life:
- It can help increase the shelf life of foods, making them a popular choice for packaged foods and baked goods which need to have a longer shelf life.
- Cooking characteristics:
- These have a high smoke point, that makes them suitable for deep frying and other high-heat cooking methods like pastries and fried foods more flavourful and crispier.
- Lack of awareness:
- Many people in India may not be aware of the adverse health effects of trans fats, and therefore may not make an effort to avoid them in their diet.
- Limited regulations:
- India has not implemented strict regulations on the use of trans fats in food, unlike some other nations, which may make it easier for food manufacturers to use them.
Hazards of using trans-fats in foods
- Adverse effects on heart health:
- Trans fats can increase levels of bad cholesterol (LDL) and lower levels of good cholesterol (HDL) in the blood, which can increase the risk of heart disease and stroke.
- Increased risk of other chronic diseases:
- Consuming trans fats can increase the risk of other chronic diseases, such as type 2 diabetes, cancer, and other inflammatory diseases.
- Adverse effects on brain function and the immune system:
- Studies have shown that a diet high in trans fats can adversely impact cognitive function and negatively affect the immune system.
- Limited nutritional value:
- Trans fats provide no nutritional value and can also displace healthier fats in the diet.
- Cost to the healthcare system:
- 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 very costly.
- Limited regulations:
- Because of the lack of effective regulations to limit the use of trans fats in food, it becomes harder for consumers to avoid them in their diet.
- Contributes to obesity:
- Trans fats have also been linked to weight gain, obesity and are considered a major contributor to the obesity epidemic
Government steps to remove trans-fats in India
- Freedom from Trans Fat @75:
- Recognizing the health hazards linked with consumption of industrial trans fats, Food Safety and Standards Authority(FSSAI) employed two-pronged strategies to eliminate trans fat from the diet in a phased manner by 2022.
- Regulation:
- On the supply side, FSSAI has notified various 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.
- The FSSAI has also capped the amount of trans fatty acids (TFA) in oils and fats to 3% for 2021 and 2% by 2022 from the current permissible limit of 5% through an amendment to the Food Safety and Standards (Prohibition and Restriction on Sales) Regulations.
- “Heart Attack Rewind” campaign:
- On the demand side, FSSAI has launched a mass media campaign that is a 30-second Public Service Announcement (PSA) with the aim to create awareness about the harmful effects of trans fat by,
- REPLACE:
- In 2018, the World Health Organization (WHO) called for the elimination of industrially produced trans fats by 2023 and it released a guide called ‘REPLACE’ to help countries frame policies.
- Capping the limit:
- India’s FSSAI imposed a cap of 10% on trans fats in oils and fats in 2011, which was then revised to 5% in 2015.
- Eat right movement:
- It is a large-scale effort to transform the country’s food system to ensure safe, healthy and sustainable food for all Indians through the ‘Eat Right India’ movement.
- Green Purple initiative:
- It is a 6-month programme which teaches trans-fat free cooking by using less sodium (salt) and certifies the chefs by guiding them on sustainable cooking methods and food safety legal requirements.
- Trans Fat-Free logo:
- It was launched by FSSAI in 2019 that 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.
Way Ahead
- Implement regulations: Governments can create regulations in order to limit the use of trans fats in food by setting maximum limits for the amount of trans fats that can be present in food products or by banning partially hydrogenated oils (a major source of trans fats) in food.
- Increase public awareness: Education campaigns can also be used to inform the public about the negative health effects of trans fats and how to identify and avoid them in their diet.
- Develop alternatives: Researchers and food scientists can work on developing alternatives to trans fats which can provide the same functionality in food without the negative health effects.
- Encourage the food industry to reformulate: Food manufacturers can be encouraged to reformulate their products in order to reduce or eliminate trans fats.
- Promote healthy eating: Encourage people to eat a diet which is rich in fruits, vegetables, whole grains, and lean protein, and low in saturated and trans fats.
- Designation as sin good: Government can raise taxes on products that have trans fats, to discourage their use and consumption
- Positive incentives: Government can incentivize food manufacturers who produce food with low or merely no trans fats.
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