i.The regulation applies to edible refined oils, vanaspati (partially hydrogenated oils), margarine, bakery shortenings & other mediums of cooking like vegetable fat spreads & mixed fat spreads.
ii.TFA is associated with increased risk of heart attacks & deaths from coronary heart disease.
iii.Based on 2017, India has a high burden of heart diseases out of all countries in the world, each year 1.5 Millions deaths take place due to coronary heart disease & 5 % of deaths each year are attributed to TFA intake.
iv.WHO has set a target for global elimination of trans fats by 2023.
i.They are a form of unsaturated fat and are of two types – Natural & Artificial Trans Fats.
ii.Natural fats are formed by Bacteria whereas Artificial Trans fats are formed during a process called hydrogenation, a process in which hydrogen is added to vegetable oil to form a semi-solid product called partially hydrogenated oil.
iii.Trans fats are used to give a desirable taste & texture to food.
i.According to the World Health Organization (WHO), each year around 5.4 Lakh deaths take place due to intake of industrially produced trans fatty acids.
ii.This is the first step of FSSAI towards fulfilment of the commitment made in 2018 to reduce trans-fats in edible oils and foods.
iii.In 2011, India passed a regulation to set a TFA limit of 10% in oils & fats, which was reduced to 5% in 2015.
Recent Related News:
i.On August 7, 2020, an agreement was signed between CSIR and FSSAI for collaborative research and information dissemination in the area of food and nutrition, during a ceremony which was presided Health Minister Harsh Vardhan.
About Food Safety and Standards Authority of India (FSSAI):
Chief Executive Officer (CEO) – Arun Singhal
Headquarters – New Delhi