The US
Food and Drug Administration (FDA) has banned artificial trans fats from American
restaurants and grocery store food items. The FDA had deemed trans fats as
unsafe in the year 2015 and gave time to all the companies in America until
June 18, 2018 to eliminate the ingredient i.e. trans fat from their use.
The
trans fats have been a staple in the tastiest junk foods for more than 100
years. The FDA ban applies to artificial trans fats, which are made chemically
by adding hydrogen to vegetable oil (partially hydrogenated oil is also
trans-fat). Trans fats increase the shelf life of packaged foods, and
restaurants like to use it as oil for deep frying because it does not need to
be changed as often as other oils.
The FDA’s move to provide an ultimatum for the ban
of trans fats in American restaurants is a highly welcome one and should be
replicated with immediate effect in India as well. The health effects of these
are not unknown but consumption in various forms continues, particularly when
it comes to eating outside food. Trans fats are a byproduct of the chemical
reaction that turns liquid vegetable oil into solid margarine or shortening and
that prevents liquid vegetable oils from turning rancid. Trans
fats boost LDL as much as saturated fats do. They also lower protective HDL,
enhance inflammation and increase the tendency for blood clots to form inside
blood vessels.
Trans
fats are created by pumping hydrogen molecules into vegetable oils. This
changes the chemical structure of the oil, turning it from a liquid into a
solid. The process involves high pressure, hydrogen gas, and a metal catalyst –
and the end-product is highly unsuitable for human consumption.
Foods
rich in trans fats tend to be high in added sugar and calories. Over time,
these can pave way for weight gain and even type 2 diabetes, not to mention
heart problems. It is time to take a strong stand against their use in eateries
outside considering the fact that many people eat in restaurants regularly in
today’s day and age.
In
view of the above, Heart Care Foundation of India (HCFI) humbly requested the
Hon’ble Prime Minister, Hon’ble Minister of Ministry of Health and Family
Welfare and Hon’ble Minister of Ministry of Law & Justice vide
representation dated 21.06.2018 to take immediate steps and to pass necessary
directions thereby banning the use of trans fat in all restaurants, cafes,
hotels, grocery items in India also, in the same manner as it has been banned
in America.
HCFI
also requested them to pass necessary discretions and to take necessary action
for creating awareness among the public at large and for encouraging the public
at large to:
i.
Choose foods lower in saturated fats, trans fats and cholesterol.
ii.
Replace saturated and trans fats in their diet with mono- and
polyunsaturated fats. These fats do not raise LDL (or “bad”) cholesterol levels
and have health benefits when eaten in moderation. Sources of monounsaturated
fats include olive and canola oils. Sources of polyunsaturated fats include
soybean, corn, sunflower oils, and foods like nuts.
iii. Choose
vegetable oils (except coconut and palm kernel oils) and soft margarines
(liquid, tub, or spray) more often because the combined amount of saturated and
trans fats is lower than the amount in solid shortenings, hard margarines, and
animal fats, including butter.
iv. Most
fish are lower in saturated fat than meat. Some fish, such as mackerel,
sardines and salmon, contain omega–3 fatty acids that are being studied to
determine if they offer protection against heart disease.
v. Limit
foods high in cholesterol such as liver and other organ meats, egg yolks and
full–fat dairy products, like whole milk.
vi. Choose
foods low in saturated fat such as fat free or 1% dairy products, lean meats,
fish, skinless poultry, whole grain foods and fruit and vegetables.
The
said representation of HCFI has been duly accepted by the Central Government
and vide letter dated 01.08.2018, the Food Safety and Standards Authority of
India (FSSAI) has stated that the FSSAI is in the process of notifying the limits of
trans-fat in all edible vegetable oil and fats to be not more than 2% by weight
in a phased manner by 2022. The relevant portion of the letter dated 01.08.2018
is reproduced hereunder:
“Please
refer to grievance dated 26.06.2018 with registration no. PMOPG/D/2018/0229751
regarding banning use of trans-fat in all restaurants, cafes, hotels, grocery
items in India. In this regard, it is informed that the Food Safety and
Standards (Food products Standard and Product Additives) Regulations, 2011,
prescribe that the trans-fat shall not be more than 5% by weight in some types
of vegetable fats. Further, the FSSAI is in the process of notifying the limits
of trans-fat in all edible vegetable oils and fats to be not more than 2% by
weight in a phased manner by 2022. The other concerns regarding creating
awareness among the public have been noted.”
Dr KK Aggarwal
Padma
Shri Awardee
President Elect Confederation of Medical
Associations in Asia and Oceania
(CMAAO)
Group
Editor-in-Chief IJCP Publications
President
Heart Care Foundation of India
Immediate Past National President IMA
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