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In news:

  • The WHO has partnered with the International Food and Beverage Alliance (IFBA) to achieve elimination of Trans fat from the industrially produced global food supply by 2023.
  • IFBA membersdeceided to ensure that the amount of industrial trans fat in their products does not exceed 2 grams per 100 grams fat/oil globally by 2023.

About Trans fat:

Trans fat, also called the worst form of fat in food, responsible for over 5,00,000 deaths globally from coronary heart disease each year.

  • There are two broad types of trans fats found in foods:
  • Naturally-occurring trans fats are produced in the gut of some animals and foods made from these animals (e.g., milk and
  • meat products) may contain small quantities of these fats.
  • Artificial trans fats (or trans fatty acids) are created in an industrial process that adds hydrogen to liquid vegetable oils to
  • make them more solid.
  • Trans fats are easy to use, inexpensive to produce and last a long time.
  • Itgive foods a desirable taste and texture.
  • Many restaurants and fast-food outlets use trans fats to deep-fry foods because oils with trans fats can be used many times
  • in commercial fryers.
  • Trans fats raise your bad (LDL) cholesterol levels and lower your good (HDL) cholesterol levels. Eating trans fats increases
  • your risk of developing heart disease and stroke.
  • It’s also associated with a higher risk of developing type 2 diabetes.

REPLACE initiative of WHO:

REPLACE provides a six-step action package for the global elimination of trans fat. This package supports governments to ensure the prompt, complete, and sustained elimination of industrially-produced trans fat from the food supply.

  • Review dietary sources of industrially-produced trans fat and the landscape for required policy change.
  • Promote the replacement of industrially-produced trans fat with healthier
  • fats and oils.
  • Legislate or enact regulatory actions to eliminate industrially-produced
  • trans fat.
  • Assess and monitor trans fat content in the food supply and changes in
  • trans fat consumption in the population.
  • Create awareness of the negative health impact of trans fat among
  • policy-makers, producers, suppliers, and the public.
  • Enforce compliance with policies and regulations.

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