Cardiovascular diseases (CVDs) are the number one cause of deaths, globally. One of the reasons of CVDs is the presence of trans fat in the diet (WHO, 2015). Research suggests that in Denmark, decreased trans fat intake from six to one gram per day over 20 years is related to a 50 per cent decrease in deaths from heart disease.
Trans fats or hydrogenated fats became very popular in the Indian kitchens as vanaspati ghee. It may have vanished from the kitchens but hydrogenated fat persists in our diet through some processed foods like biscuits, wafers, packaged cakes, swiss rolls, and deep fried foods like french fries, aloo tikki, samosa et al.
Trans fats impose the double disadvantage of increasing the bad cholesterol (lDl) and decreasing the good cholesterol (HDl) making us vulnerable to cardiovascular diseases. As per World Health Organization (WHO), trans fat intake should not exceed one per cent of energy intake. Even five gm trans fats per day is associated with a 23 per cent increase in the risk of cardiovascular diseases. Therefore, it is recommended by WHO that removing trans fats from the food supply is one of the most straightforward public health interventions for reducing the risk of cardiovascular diseases and improving diet.
Food Safety and Standards Authority of India (FSSAI) recognises that use of trans fats should be avoided but has not yet banned it. As per a recent notification, upto five per cent trans fatty acids by weight will be allowed in fats, margarines and spreads. In case of processed food, without the need to quantify trans fat content (unless the company makes a related health claim), it is lawful to just print “hydrogenated vegetable fats used contain trans fats.” This means that the processors are allowed to use trans fats in the recipes without the consumers knowing exactly how much.
It is adviced to follow a safe diet sans fried food where you can also substitute french fries with fresh salad.
(The author Ruchi Srivastava Anand is a food safety expert)