Transfat content in cooking oils in India. (Video recorded in July 2017) https://youtu.be/EZ3gmS06h3k

1. TRADITIONAL VERSUS
NEWER COOKING OILS IN INDIA
TRADITIONAL
 Coconut oil
 Sesame (Til) Oil
 Mustard Oil
 Ghee
 Groundnut Oil
NEWER OILS
 Rice bran Oil
 Palmolein Oil
 Sunflower Oil
 Safflower Oil
 Vanaspati (Partially Hydrogenated Vegetable Oil)
 Soybean Oil
 Canola Oil
 Grapeseed Oil
 Olive Oil

2. TRANSFATS
Higher transfat intake associated with
 Heart disease
 Stroke
 Diabetes
 Inflammation

3. TRANSFAT CONTENT IN OILS & FATS IN INDIA
Dixit, Sumita, and
Mukul Das. "Fatty Acid
Composition Including
Trans‐Fatty Acids in
Edible Oils and Fats:
Probable Intake in
Indian
Population." Journal of
food science 77.10
(2012).

4. TRANSFAT CONTENT IN EDIBLE FATS AND OILS
IN INDIA
 July 2017 Food Safety and Standards Authority of India (FSSAI) has
reduced permitted trans-fats content in edible fats and oils in India
from 10 to 5 per cent.
 Is this good enough?

5. • A lack of trans fat awareness,
• The large unorganized retail sector,
• A need for suitable alternative products that are both acceptable to consumers
and affordable.
• The limited number of food inspectors will create an additional challenge in
terms of enforcement of trans fat regulation.