Bangladesh food

BFSA adopts policy to limit trans fats in food







The Bangladesh Food Safety Authority adopted the best practice policy under a World Health Organization (WHO) guideline for the regulation of toxic TFAs or trans fatty acids in food.

In accordance with the policy, the level of trans fats would be limited with the aim of meeting the target of setting its maximum level at 2.0% of the total fats in all oils, fats and foodstuffs by December 31. 2022.

The regulations were published in a gazette, dated November 29, 2021.

PROGGA (Knowledge for Progress), the National Heart Foundation of Bangladesh (NHFB) and the Bangladesh Consumers Association (CAB) have welcomed this government effort.

Around half a million people die from trans fat-induced heart disease worldwide each year.

The “Restriction of Trans Fatty Acids in Foods Regulations 2021” will ensure food safety and at the same time play a central role in the prevention of non-communicable diseases.

Founder and President of the NHFB, National Professor Brigadier (Retired) Abdul Malik said: “The prevalence of heart disease among young people and middle-aged people has increased in recent days, which explains much of the consumption of foods high in trans fat. blame. The implementation of the new regulations will significantly reduce the prevalence of heart disease in the country. My congratulations will go to the government for such a timely effort.

Vandana Shah, South Asia Regional Director of Programs at the Global Health Advocacy Incubator (GHAI), said: “Bangladesh joins a growing number of countries, including India, Brazil and Turkey, who are taking steps to follow the WHO call to eliminate industrially produced trans. fat from their food supply by 2023. I applaud BFSA’s leadership and initiative to make Bangladesh AGT-free. “

Industrially produced trans fatty acid (TFA) is a toxic food element. Excessive consumption of trans fats leads to increased risks of heart disease, death from heart disease, dementia, and cognitive impairment.

The main source of trans fat in foods is partially hydrogenated oils (PHO), commonly known as dalda or bonospoti-ghee. PHO or dalda is typically used in baked goods, processed and fried snacks, as well as in food preparation by hotels, restaurants, and street vendors.

A 2019 study found that the level of trans fats (trans fatty acids) in 92% of samples from major PHO brands in Dhaka city exceeded the WHO threshold of 2.0%.

According to the WHO, Bangladesh is among the 15 countries with the highest death burden from trans fat-induced heart disease.

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