The Food Safety and Standards Authority of India (FSSAI) has recently updated the acceptable amount of trans fatty acids (TFA) in oils and fats. Previously at 5%, FSSAI has adjusted the limit to 3% for 2021, with plans to further decrease it to 2% by 2022. This comes as a welcome amendment to the Food Safety and Standards (Prohibition and Restriction on Sales) Regulations 2011. These regulations oversee the sales restrictions and prohibitions placed on different food products, ingredients and their mixtures.
Key Changes to the Regulation
The newly revised regulation will apply to several types of foods and ingredients. This includes edible refined oils, vanaspati (partially hydrogenated oils), margarine, bakery shortenings, and other mediums of cooking such as vegetable fat spreads and mixed fat spreads. This change has been made in light of data from the World Health Organisation (WHO), which shows approximately 540,000 deaths each year globally due to intake of industrially produced trans fatty acids.
The Burden of Non-Communicable Diseases
FSSAI’s decision to limit TFA content comes during a time where non-communicable diseases (NCDs) are increasing. Consumption of trans fats is a significant risk factor for cardiovascular diseases, which account for the highest number of NCD deaths. Earlier, India had set a TFA limit of 10% in oils and fats in 2011, which was subsequently reduced to 5% in 2015.
Understanding Trans Fatty Acids
Trans fatty acids (TFAs), or trans fats, are considered the most harmful type of fats due to their multitude of adverse effects on human health. While some TFAs occur naturally, most are produced artificially. Artificial TFAs are created when hydrogen is made to react with oil to produce fats which resemble pure ghee or butter.
Usage and Harmful Effects of TFAs
TFA containing oils are commonly used due to their longer shelf life, ability to impart desired shape and texture to food, and cost effectiveness. However, TFAs pose a higher risk of heart disease than saturated fats. They not only raise total cholesterol levels but also reduce the good cholesterol (HDL), contributing to heart disease. They’re also associated with a higher risk of developing obesity, type 2 diabetes, metabolic syndrome, insulin resistance, infertility, certain types of cancers, and can harm fetal development.
National and Global Efforts to Reduce TFA Intake
In attempts to reduce TFA intake, FSSAI launched a “Trans Fat Free” logo for voluntary labelling to promote TFA-free products. An accompanying mass media campaign, “Heart Attack Rewind,” aims to eliminate industrially produced trans fat in the food supply by the year 2022. Edible oil industries have pledged to reduce levels of salt, sugar, saturated fat, and trans fat content by 2% by 2022. A Pan-India cyclothon, Swasth Bharat Yatra, under the “Eat Right” campaign was initiated to engage citizens on issues of food safety, combating food adulteration, and promoting healthy diets. On a global level, WHO launched a REPLACE campaign in 2018 with the goal of eliminating trans-fats in industrially produced edible oils by 2023.
