Trans fats which are generated as an artifact in food processing can be a serious health hazard if not controlled by the industry. Use of hydrogenated fat by the industry, especially in bakery products, has been found responsible for the presence of trans fats in many processed foods. Trans fat is implicated in some of the modern life style health disorders like coronary heart disease and realization of this has prompted the food safety authorities to make it mandatory to declare quantitatively the extent of its presence on the label of food products.
"In a report published on Friday, Food Standards Australia New Zealand (FSANZ) has shown that intake of trans fatty acids (TFAs) from manufactured sources has declined in the Australian and New Zealand population by 25-40% since 2007. The report has been welcomed by the Australian Food and Grocery Council and has convinced health ministers that regulation is not required at this point in time. FSANZ Chief Scientist Dr Paul Brent said this means that total intake of TFAs is now estimated to be 0.5% to 0.6% of total dietary energy, which is well below the WHO goal of 1%".
What is striking is that reduced intake of trans fats amongst the populations in these two countries has been achieved purely because of voluntary efforts without any compulsion from the concerned regulatory authorities. Probably other countries can also follow the example set by the food industries there and improve their image as a socially responsible sector caring for the consumer!.
What is striking is that reduced intake of trans fats amongst the populations in these two countries has been achieved purely because of voluntary efforts without any compulsion from the concerned regulatory authorities. Probably other countries can also follow the example set by the food industries there and improve their image as a socially responsible sector caring for the consumer!.
V.H.POTTY
http://vhpotty.blogspot.com/
http://foodtechupdates.blogspot.com
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