Initiatives to Regulate Industrially Processed Foods

Trans-fatty acids, commonly referred to as trans fats, were discovered in the early 20th century with development of hydrogenation – a chemical process that converts liquid vegetable oil into solid fats. Initially perceived healthier alternative saturated fats due their stability during cooking and longer shelf life, more recent research has linked number adverse health outcomes.1There are two types fats: naturally occurring artificial. Naturally found small amounts meat dairy products from ruminant animals, such sheep, cows, goats, where formed gut animal. By contrast, artificial also known industrially produced fatty acids (iTFAs), created through hydrogenation, which is utilized production margarine shortening.1 The consumption leads increased LDL (bad) cholesterol decreased HDL (good) levels. This unfavorable profile can contribute accumulation arteries, elevating risk heart disease stroke.2 inclusion part daily diet increases coronary by 21% death 28%.3 promotes inflammation, lead stroke, diabetes, other chronic illnesses excessive activation immune system. Moreover, consuming disrupts normal functioning endothelial cells lining inner wall blood vessels, thereby compromising responsiveness.4Trans fat present many processed fried foods, including snacks fast foods.1 amount food item depends on times heated preparation, heating leading significant consequences. Specifically South Asian cuisine, dishes cooked ghee certain steamed sweets like Jerry, Lalmohan, Gundpak have been contain fats.5According World Health Organization (WHO), there no safe level consumption; WHO recommends intake be limited less than 1% total energy intake.6 To provide comprehensive strategy for eliminating iTFAs global supply, introduced REPLACE package, contains set practical actions guidelines governments, industries, civil society make concerted efforts toward achieving this goal.