Trans fatty acids (TFA)
- May 9, 2019
- Posted by: InsightsIAS
- Category: INSIGHTS
- Issues related to health.
Trans fatty acids (TFA)
What to study?
For Prelims and Mains: Transfats- what are they, uses, concerns and the need for reduction in their usage.
Context: The WHO has joined hands with the International Food and Beverage Alliance (IFBA) to achieve the target of eliminating industrially produced trans fats by 2023. Eliminating industrially produced trans-fat is one of the simplest and most effective ways to save lives and create a healthier food supply.
The commitment made by the IFBA is in line with the WHO’s target to eliminate industrial trans fat from the global food supply by 2023.
What are Trans fats?
Trans fatty acids (TFAs) or Trans fats are the most harmful type of fats which can have much more adverse effects on our body than any other dietary constituent. These fats are largely produced artificially but a small amount also occurs naturally. Thus in our diet, these may be present as Artificial TFAs and/ or Natural TFAs.
- Artificial TFAs are formed when hydrogen is made to react with the oil to produce fats resembling pure ghee/butter.
- In our diet the major sources of artificial TFAs are the partially hydrogenated vegetable oils (PHVO)/vanaspati/ margarine while the natural TFAs are present in meats and dairy products, though in small amounts.
- TFAs pose a higher risk of heart disease than saturated fats. While saturated fats raise total cholesterol levels, TFAs not only raise total cholesterol levels but also reduce the good cholesterol (HDL), which helps to protect us against heart disease. Trans fats consumption increases the risk of developing heart disease and stroke.
- It is also associated with a higher risk of developing obesity, type 2 diabetes, heart disease, metabolic syndrome, insulin resistance, infertility, certain types of cancers and can also lead to compromised fetal development causing harm to the yet to be born baby.
Why they are increasingly being used?
TFA containing oils can be preserved longer, they give the food the desired shape and texture and can easily substitute ‘Pure ghee’. These are comparatively far lower in cost and thus add to profit/saving.
WHO recommends that trans-fat intake be limited to less than 1% of total energy intake and has called for the total elimination of TFAs in global food supply by 2023. FSSAI has proposed to limit TFA limit in foods to 2% and eliminate trans fats from foods by 2022.