Aug 11, 2020
According to Dr. Sunil Bakshi, Head (Regulations/Codex/International cooperation), Food Safety and Standards Authority of India (FSSAI) said that FSS regulations limiting the industrially produced Trans Fatty Acids (TFAs) in all oils, fats and foods to 2% by weight will be notified soon. As the spread of pandemic and lockdown slowed down the process, Bakshi expressed confidence that as committed to the words, India would eliminate trans-fats by 1st January, 2022.
He said, “The concerned regulation, the Food Safety and Standards (Food Product Standards and Additives) Regulations 2011 amended in 2019 is cleared by the scientific panel and the same will be notified soon”.
Dr. Bakshi delivered the keynote address in a recently conducted webinar systematized by CUTS International on ‘Eliminating TFAs from India by 2022: Challenges and Way Forward’.
He also spoke extensively about a range of regulatory interventions initiated in the last couple of years by FSSAI and various campaigns, enhanced surveillance and monitoring mechanism for food safety in India. He also updated the participants about using ground level evidence and primary research inputs in drafting the regulations related to TFAs.
In his opening notes, George Cheriyan, the director of CUTS International, referred to a study of World Health Organization that people with co-morbidity like Cardiovascular Diseases (CVDs), are having six times more vulnerable chances of getting infected by Corona virus and 12 times higher chance of losing their life. Even in normal situations, 61% of total deaths in India annually are attributed to NCDs.
Going on he further added that trans-fat intake is responsible for increased CVDs and resulting in around 500,000 premature deaths globally. For every 2% energy of TFA consumption, the risk of heart attack or death from heart disease is increased by 25%, or in other words, every extra gram TFA consumed per day will increase the risk of heart attack or death by about 5%. Therefore, encouragement and efforts for Elimination of Trans Fats is very crucial.
Those present on the occasion were Dr. Eram Rao, associate professor (food technology) at Delhi University; Dr. Rachita Gupta, national professional officer, Nutrition, WHO, Delhi; and Lopa Ghose, India country coordinator, Global Health Advocacy Incubator.
Meanwhile, the experts also discussed issues related to industries which need to follow all the regulations voluntarily or compulsorily and opined the need for capacity building of small and medium enterprises towards eliminating industrially produced TFAs. The above experts urged the food authority to intensify testing capability of the government labs, so that the surveillance and monitoring of food safety is enhanced and effective and made safe for human consumption.