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Trans fats are a form of unsaturated fat associated with a number of negative health effects.
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Artificial trans fat is created during hydrogenation, which converts liquid vegetable oils into semi-solid partially hydrogenated oil.
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These fats are largely produced artificially but also occur naturally.
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The major sources of artificial TFAs are the partially hydrogenated vegetable oils (PHVO)/vanaspati/margarine.
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The WHO has also called for the global elimination of transfats by 2023.
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Why in news?
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The amount of trans fatty acids (TFA) in oils and fats have been capped at 3% for 2021 and 2% by 2022 from the current permissible limit of 5%.
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This has been brought into effect through an amendment to the Food Safety and Standards (Prohibition and Restriction on Sales) Regulations.
