TRANSFATS

Subject: Health

Context : The Non-Communicable Diseases-Covid link has led to a global focus on the use of trans fatty acids.

Concept:

Trans fats

• Trans fatty acids (TFAs) or Trans fats are the most harmful type of fats which can have much more adverse effects on our body than any other dietary constituent.
• These fats are largely produced artificially but a small amount also occurs naturally. Thus in our diet, these may be present as Artificial TFAs and/ or Natural TFAs.
• Artificial TFAs are formed when hydrogen is made to react with the oil to produce fats resembling pure ghee/butter.
• In our diet the major sources of artificial TFAs are the partially hydrogenated vegetable oils (PHVO) / vanaspati / margarine while the natural TFAs are present in meats and dairy products, though in small amounts.

Harmful effects:

• TFAs pose a higher risk of heart disease than saturated fats. While saturated fats raise total cholesterol levels, TFAs not only raise total cholesterol levels but also reduce the good cholesterol (HDL), which helps to protect us against heart disease.
• Trans fats consumption increases the risk of developing heart disease and stroke.
• It is also associated with a higher risk of developing obesity, type 2 diabetes, heart disease, metabolic syndrome, insulin resistance, infertility, certain types of cancers and can also lead to compromised fetal development causing harm to the yet to be born baby.

Why they are increasingly being used?

• TFA containing oils can be preserved longer, they give the food the desired shape and texture. These are comparatively far lower in cost and thus add to profit/saving.

Permissible limit:

• WHO recommendation: Limited to less than 1% of total energy intake.
• WHO’s REPLACE Strategy called for the total elimination of TFAs in global food supply by 2023.
• FSSAI has proposed to limit TFA limit in foods to 2% and eliminate trans fats from foods by 2022.