Food safety and toxins » Trans fat in oils

The Fat of the Matter

Still on FSSAI's Backburner

The Food Safety and Standards Authority of India (FSSAI) released their proposed norms on trans fats in vanaspati/Partially Hydrogenated Vegetable Oils (PHVO) on May 7, 2010. The stakeholders were given one month to send in their comments after which the draft regulations would have been sent to the government for notification.

Food Safety And Standards Authority Of India (FSSAI), trans fats, Trans fat in oils, Story
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Trans fat in oils

Oil is essential for our body to function. But that does not mean that we should take for granted the cooking mediums we use in our food. As the Centre for Science and Environment (CSE) laboratory report recently discovered our branded edible oils are full of unhealthy trans fats. The results showed trans fats in seven leading vanaspati brands were five to 12 times the 2 per cent standard set by Denmark. Trans fats are formed during the process of addition of hydrogen atoms to oils, a process industry prefers as it keeps the oil from turning rancid and ensures a longer shelf life.

CSE Study, Edible Oils, Food Safety, Health Effects, India, trans fats, Trans fat in oils, Story

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The Fat of the Matter

Still on FSSAI's Backburner

The Food Safety and Standards Authority of India (FSSAI) released their proposed norms on trans fats in vanaspati/Partially Hydrogenated Vegetable Oils (PHVO) on May 7, 2010. The stakeholders were given one month to send in their comments after which the draft regulations would have been sent to the government for notification.

Food Safety And Standards Authority Of India (FSSAI), trans fats, Trans fat in oils, Story
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Oil is essential for our body to function. But that does not mean that we should take for granted the cooking mediums we use in our food. As the Centre for Science and Environment (CSE) laboratory report recently discovered our branded edible oils are full of unhealthy trans fats. The results showed trans fats in seven leading vanaspati brands were five to 12 times the 2 per cent standard set by Denmark. Trans fats are formed during the process of addition of hydrogen atoms to oils, a process industry prefers as it keeps the oil from turning rancid and ensures a longer shelf life.

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