FSSAI Caps Trans Fatty Acids In Food

The FSSAI has amended its rules to put a cap on trans fatty acids (TFAs) in food products just after it tightened the norms for oils and fats.
Food products in which edible oils and fats are used as an ingredient shall not contain industrial trans fatty acids more than 2% by mass of the total oils/fats present in the product, on and from 1st January, 2022.
In December, the FSSAI had capped TFAs in oils and fats to 3% by 2021, and 2% by 2022 from the current levels of 5%.

Trans fatty acids are created in an industrial process that adds hydrogen to liquid vegetable oils to make them more solid, increase shelf life of food items and for use as an adulterant as they are cheap. They are present in baked, fried and processed foods as well as adulterated ghee which becomes solid at room temperature. They are the most harmful form of fats as they clog arteries and cause hypertension, heart attacks and other cardiovascular diseases.

As per the World Health Organisation (WHO), approximately 5.4 lakh deaths take place each year globally because of intake of industrially produced trans fatty acids. The WHO has called for the elimination of industrially-produced trans fatty acids from the global food supply by 2023.
FSSAI is reaching this goal a year sooner than the WHO deadline i.e. 2022.