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The use of artificial ‘trans fat’ in edible oils imperils health. New WHO guidelines advocate for a return to better-known, traditionally used alternatives. On 14 May, the World Health Organisation called on all countries to make the world free of trans fats by 2023. A number of countries have already accomplished this, including a range of middle and lower income countries worldwide that have heavily restricted or eliminated trans fats altogether
Trans fat, also called trans-unsaturated fatty acids or trans fatty acids, are a type of unsaturated fat that occur in small amounts in nature.Industrially produced trans fats are artificial compounds formed by ‘partial hydrogenation of edible oils’ that are harmful when consumed, even at low levels.Trans fats raise bad (LDL) cholesterol levels and lower good (HDL) cholesterol levels.
In the South-East Asia Region, partially hydrogenated vegetable oils (PHVOs) are the primary source of trans fats in food items. Commercial food production, particularly with regard to bakery products such as biscuits and pastries, uses high amounts of PHVOs, thus increasing the risk of trans fat consumption. Changing food patterns and the popularity of processed foods is likely to increase trans fat intake. Likewise, high levels of trans fat have also been found elsewhere, especially in food produced by informal vendors.
Harmful effects
Trans fats dramatically increase the risk of heart attack. Eliminating trans fats is key to protecting health and saving lives: WHO estimates that every year, trans fat intake leads to more than 500,000 deaths of people from cardiovascular disease.
Difference Between Unsaturated, Saturated, and Trans Fats
Saturated fats are more solid at room temperature, whereas unsaturated fats are more liquid and thus more susceptible to going rancid faster. Trans fats are a certain type of fatty acid that have what is known as a “trans” chemical structure, which is basically a reconfiguration of the atoms. Trans fats have been altered to be more like saturated fat — and therefore more solid at room temperature. Plus, they last longer before going rancid, saving money. Trans fats do occur naturally in some foods, such as meat and milk products, but they entered the food system in a big way in the early 1900s, when the chemical process of hydrogenation was invented.
Healthier alternatives to transfats
Mustard, sunflower, rapeseed (canola), ground nut, and soya based oils are all healthier alternatives. These crops are valuable, efficient and in high demand. Replacing oils containing high trans fats with healthier options will have no impact on the taste or availability of food, and will dramatically advance health and wellbeing. It will also help achieve WHO South-East Asia’s regional target and Flagship Priority of reducing noncommunicable diseases by onefourth by 2025, and then by one-third by 2030, as per the Sustainable Development Goal targets.
REPLACE package
WHO’s six step REPLACE action package – launched last week in Geneva – provides all countries with proven tools to completely eliminate trans fats from their national food supply and counter increasingly changing food patterns. At present, 90% of people around the world – about 6.5 billion – are exposed to these artery clogging substances, with little to no government support or alternatives offerred. WHO’s REPLACE package aims to accelerate restrictions on trans fat products via an easy six step process. Each of these steps can be readily embraced, implemented and enforced, with game changing effect.
Six step REPLACE action package
1.Reviewing dietary sources of trans fats and the landscape required for policy change. 2.Promoting the replacement of trans fats with healthier fats and oils. \
3.Legislating or enacting regulatory actions to eliminate trans fats. 4.Assessing and monitoring trans fat content in the food supply and changes in trans fat consumption in the population. 5.Creating awareness of the negative health impact of trans fats among policymakers, producers, suppliers and the public. 6.Enforcing compliance with policies and regulations.
WHO’s new guidelines provide the opportunity and incentive to replace oils high in trans fats regionwide with locally made, healthy alternatives. If implemented effectively, the WHO REPLACE package will ensure prompt, complete and sustained elimination of trans fats from the world’s food supply, thereby driving down demand. That is a good that will give many times over, saving billions of dollars in both developed and developing economies, and slashing the rate of premature deaths worldwide.
By: Dr. Vivek Rana ProfileResourcesReport error
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