Union Health Minister, Harsh Vardhan unveiled the ‘Trans Fat-Free’ logo of FSSAI (Food Safety and Standards Authority of India) at the 8th International Chefs’ Conference held on 5th October 2019, in New Delhi.
Under the slogan ‘Chefs 4 Trans Fat-Free’, at the international conference, nearly 1,000 chefs from different parts of the country took a pledge to use trans-fat free oils/fats in their recipes and work towards its elimination from diets of Indian populace at large.
As part of ‘Eat Right India’ initiated by FSSAI, India targets to reduce industrially produced trans fatty acids on food supply to less than 2% by 2022. The country’s objective of trans fat elimination by 2022 in a phased manner is a year ahead of the global target set by WHO.
Trans Fat is the worst type of fats with known health risks. They are largely present in partially hydrogenated vegetable fats or oils, vanaspati, margarine, and bakery shortenings, and can also be found in baked and fried foods.
Industrial trans fats are made by adding hydrogen to liquid vegetable oils so as to make them more solid, and to increase the shelf life of foods.
Due to Trans Fat consumption, each year about 5,40,000 people die globally of cardiovascular diseases, and for this, the consumption of food laced with industry trans fats is a contributing factor. In India itself, the number of deaths is around 60,000.