trans fats

FSSAI yet to set Trans Fat rules

The Food Safety and Standards Authority of India (FSSAI) released their proposed norms on trans fats in vanaspati/Partially Hydrogenated Vegetable Oils (PHVO) on May 7, 2010. The stakeholders were given one month to send in their comments after which the draft regulations would have been sent to the government for notification.

The Fat of the Matter

Still on FSSAI's Backburner

Letters

• CSE letter to Secretary, Science & Technology

• CSE letter to Deputy Chairman, Planning Commission

• CSE letter to Secretary, Food Processing Industries

• CSE letter to NDDB

The fat of our cooking oil

How government regulations are deliberately compromising our health and our bodies

• Results of CSE laboratory study on cooking oils released. Study looks at major brands in the market. Reveals some unpalatable facts about fat

• Finds high levels of dangerous trans fats in all samples of vanaspati oils

Fat of the matter

What does 'healthy oil' really mean? It is difficult to tell.

The Centre for Science and Environment studied branded edible oils to understand what companies mean in their claims. It found the science to prove a cooking medium's healthiness just isn't there.

Fatty acids profile

About the CSE Laboratory

Trans fat in oils

Oil is essential for our body to function. But that does not mean that we should take for granted the cooking mediums we use in our food. As the Centre for Science and Environment (CSE) laboratory report recently discovered our branded edible oils are full of unhealthy trans fats.

Trans fat in oils

Oil is essential for our body to function. But that does not mean that we should take for granted the cooking mediums we use in our food. As the Centre for Science and Environment (CSE) laboratory report recently discovered our branded edible oils are full of unhealthy trans fats. The results showed trans fats in seven leading vanaspati brands were five to 12 times the 2 per cent standard set by Denmark. Trans fats are formed during the process of addition of hydrogen atoms to oils, a process industry prefers as it keeps the oil from turning rancid and ensures a longer shelf life.

Trans fat in oils

Oil is essential for our body to function. But that does not mean that we should take for granted the cooking mediums we use in our food. As the Centre for Science and Environment (CSE) laboratory report recently discovered our branded edible oils are full of unhealthy trans fats. The results showed trans fats in seven leading vanaspati brands were five to 12 times the 2 per cent standard set by Denmark. Trans fats are formed during the process of addition of hydrogen atoms to oils, a process industry prefers as it keeps the oil from turning rancid and ensures a longer shelf life.