Home ›› 13 Aug 2021 ›› Governance
National Heart Foundation Hospital and Research Institute have found Trans Fatty Acid or trans-fat levels exceeding the World Health Organization threshold of 2 per cent of the total fat contents in 92 per cent of sampled dalda or banaspati ghee.
WHO has set the target of eliminating trans-fat from the global food supply chain by 2023.
“One in five youth in Bangladesh is posed with the risk of heart diseases. Excessive level of trans-fat in food is one of its major causes,” the study says.
Describing the findings at a webinar titled “Role of the Youth in Achieving Trans Fat Free Bangladesh” on Thursday, experts urged for formulating the rules and regulation soon.
Marking International Youth Day the webinar was organised by PROGGA (Knowledge for Progress) and National Heart Foundation of Bangladesh.
“Trans-fat induced heart diseases kill around 6,000 people in Bangladesh each year, and a significant portion is young people, ” Dr Sohel Reza Chowdhury, Professor at the Department of Epidemiology and Research, National Heart Foundation Hospital and Research Institute said.
“Almost half the population of Bangladesh is youth. Unless trans-fat free food is ensured, the young generation cannot be protected from risks of heart diseases, ” Bipul Biswas Apon, General Secretary of Bangladesh Food and Nutrition Association (BAFNA), said.
“Bangladesh Food Safety Authority is working to finalise the regulation titled ‘Limiting Trans Fatty Acids in Foodstuffs regulations, 2021’ and it is undoubtedly a praiseworthy task. Nonetheless, its progress is not of much satisfaction. The regulations must be finalised immediately, ” SM Nazer Hossain, Vice-president of the Consumers’ Association of Bangladesh (CAB), said.
Coordinator of Trans Fat Project at National Heart Foundation of Bangladesh Dr Sheikh Mohammad Mahbubus Sobhan and Coordinator of Trans Fat Elimination Project at PROGGA Mahmud Al Islam Shihab presented keynotes at the webinar. Trans-fat is a food element harmful to health. Dalda or bonospoti ghee, as well as the foods prepared with it, fast food, and bakery items contain trans-fat. Using the same cooking oil in high temperatures also creates trans-fat that causes risks of heart diseases and related premature deaths.
