TRANS FAT

May 9, 2019

The World Health Organization (WHO) has partnered with the International Food and Beverage Alliance (IFBA) to eliminate Trans fat from the industrially produced global food supply by 2023.

About:

Trans fat, or trans-unsaturated fatty acids, trans fatty acids, are a type of unsaturated fat.
Types: There are two broad types of trans fats found in foods:
- Naturally-occurring: They occur in small amount in Nature. These are produced in the gut of some animals. Foods made from these animals (e.g., milk and meat products) may contain small quantities of these fats.
- Artificial: These are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid. These are contained in hardened vegetable fats such as margarine and ghee, and are often present in snack, baked, and fried foods.
Why do some companies use trans fats? Trans fats are easy to use, inexpensive to produce and last a long time.
Impact on health:
- Trans fats not only raises one’s bad (LDL) cholesterol levels but also lowers good (HDL) cholesterol levels. Thus, it increases risk of developing heart disease and stroke.
- It’s also associated with a higher risk of developing type 2 diabetes.
- According to WHO estimates, every year, trans fat intake leads to over 5,00,000 deaths worldwide from cardiovascular diseases.
Global scenario:
- Denmark was the first country to mandate restrictions on industrially-produced trans fats in food products. Several high-income countries followed soon.
- In May 2018, WHO released ‘REPLACE’ strategy which provides six strategic actions to ensure the quick and complete elimination of industrially-produced trans fats from the food supply by 2023.