Model Answer
0 min readIntroduction
Trans fats are a type of unsaturated fat that are uncommon in nature and primarily formed industrially through partial hydrogenation of oils. They are widely used in processed foods to enhance flavor, texture, and shelf life. Increasing awareness regarding their detrimental health effects has led to regulations aimed at reducing their consumption globally, including in India.
What are Trans Fats?
Trans fats are created when hydrogen is added to liquid vegetable oils to make them more solid, a process called hydrogenation. They exist as cis and trans fatty acids, with the trans form being particularly harmful.
Trans Fats in Indian Food Items
Common Indian foods containing trans fats include:
- Vanaspati (hydrogenated vegetable oil): Widely used for frying and cooking.
- Bakery shortenings: Found in cakes, pastries, and cookies.
- Fried foods: Samosas, pakoras, and other deep-fried snacks.
- Margarine: Some varieties contain trans fats.
- Instant noodles & packaged snacks: Often contain partially hydrogenated oils.
Health Implications of Trans Fats
Trans fat consumption is linked to:
- Increased LDL ("bad") cholesterol levels.
- Decreased HDL ("good") cholesterol levels.
- Increased risk of heart disease, stroke, and type 2 diabetes.
- Inflammation and other health problems.
The World Health Organization (WHO) recommends limiting trans fat intake to less than 1% of total energy intake.
Conclusion
Trans fats pose significant health risks, and their presence in common Indian foods necessitates public awareness and stricter regulations. Reducing trans fat consumption through informed food choices and industry reform is crucial for improving public health outcomes and preventing chronic diseases. FSSAI’s efforts towards a trans fat-free India are vital.
Answer Length
This is a comprehensive model answer for learning purposes and may exceed the word limit. In the exam, always adhere to the prescribed word count.