Trans-fat facts

Denmark was a pioneerin setting a 2 percent maximum for artificial TFAs in all oils and fats in 2004. The Food and Drug Administration initiated a process to phase out artificial trans-fats from the food supply, leading to a significant reduction in their consumption. India is also implementing a phase-out of TFAsrather than an immediate ban, through regulations by the FSSAI. The authority has also launched a voluntary 'Trans-Fat Free"logo to identify products with low TFA levels. Studies in countries that implemented bans, such as Denmark, have shown an association with reduced cardiovascular mortality rates. Indeed, better food labelling has also contributed to a sharp decline in TFA consumption

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Throughout the history of human civilization there are records of when food was responsible for the outbreak of diseases in epidemic forms. Even today, in this age of science and technology, our societies are not free from these catastrophes. The contemporary model of development may be qualified by the term 'toxic' as we first pollute and then think of cleaning up. We first industrialise, then chemicalise our food, eat unhealthy junk and then think of going to the gym to exercise, or eat organic.

On 25 September 2025, heads of States and Governments will meet at the UN General Assembly to set a new vision for the Prevention and Control of Non-Communicable Diseases (NCDs). The draft resolution, released in May this year, is currently under review by member-states.

Buried within the 10-page document is a call for eliminating Trans-Fatty Acids (TFAs)' in processed food and beverages-aprovision that raises concerns among agriculture and livestock experts, scientists, animal health officials and, above all, food processors in several countries.

Fat forms an important component of a healthy diet and serves several functions in the body. It is a concentrated source of energy, yielding more than twice the energy supplied by carbohydrates per unit weight.

Presence of fat in the diet is important for the absorption of vitamins A, D, E and K and especially carotenoids (pro-vitamin A).