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92% of the PHO (partially hydrogenated oil) samples from Dhaka contained more than 2% trans fats (trans fatty acids) recommended by the World Health Organization (WHO). The presence of trans fat has been observed up to a maximum of 20.9 g per 100 g of PHO sample, which is more than 10 times the level recommended by WHO. Researchers at the National Heart Foundation Hospital and Research Institute (NHFHRI) have obtained this result by analyzing samples from the main PHO brands in Dhaka. Professor Nazma Shaheen from the Institute of Nutrition and Food Sciences at the University of Dhaka and research advisor Abu Ahmed Shamim assisted in this research. To address the situation, the government must follow the WHO recommendations and take the necessary steps to control trans fats as soon as possible.
This information was presented at a press conference held on Saturday (September 5) on the occasion of the publication of the results of the research entitled ‘Evaluation of trans fat in PAHO in Bangladesh’. The event is jointly organized by the Bangladesh National Heart Foundation, the Bangladesh Consumers Association (CAB) and Pragya (Knowledge for Progress) in collaboration with the Global Health Promotion Incubator (GHAI).
At the press conference held by ATN Bangla News editor Nadira Kiran, the research results were presented by Prof. Dr. Sohail Reza Chowdhury and Md. Hasan Shahriar, Prajna Transfat Project team leader, clarified what to do. Partially Hydrogenated Oil (PHO) is better known as Dalda or Vegetable Ghee in Bangladesh. Although not used in the home, PHO is used in bakery and other commercially prepared foods. The study compiled a list of the top four PHO brands that are commonly used in bakery and restaurant food based on interviews with retailers in different markets in Dhaka. On the basis of this list, a total of 24 samples of brands from the wholesale market and PHO manufacturing plants were collected and analyzed with the help of the Food Chemistry Laboratory, National Institute of Health, Portugal. The levels of trans fatty acids or TFA are determined by state-of-the-art gas chromatography. Analysis of the PHO samples yielded an average of 11 g of trans fat per 100 g of sample.
Additionally, a wide variation in the presence of trans fats has been observed in PHO samples of the same brand. For example, 8 samples of a PHO brand were found to contain 0.89 g to 14.5 g of trans fat. In Bangladesh, PHO or Dalda is commonly used to make burnt fried sandwiches and bakery products and to prepare food in hotels, restaurants and roadside shops. This study was conducted due to a lack of data on the presence of harmful trans fats in the Bangladeshi diet.
One of the members of the research team, the professor. Sohail Reza Chowdhury said: “This study shows that many products in Bangladesh contain dangerous levels of trans fats, which are creating high rates of heart disease and cardiovascular death. To protect public health, the government should formulate policies to limit the maximum amount of trans fatty acids in all fats, oils and foods to 2 percent (2 g / 100 g) of the total fat or oil. ”
Professor Nazma Shaheen said: “It is very important to reduce the level of trans fat in the PHO to 2% to control the risk of heart disease prevalent in Bangladesh and through this measure it is possible to control the level of trans fat in the commercialized processed foods “.
When a vegetable oil or vegetable oil (palm, soy, etc.) is mechanically hydrogenated in a mechanical process, the oil from the liquid state produces semi-solid margarine such as butter or solid or vegetable dalda, in this process trans fat is also produced. These industrialized trans fats pose a serious threat to public health. Eating too much trans fat increases your risk of developing high rates of heart disease, cardiovascular death, dementia, and cognitive decline.
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According to the WHO, around five and a half million people worldwide die from heart attacks each year due to the intake of trans fats. In Bangladesh, 2 lakh 8 thousand people die of heart attack every year. Taking into account the health risks of trans fats, the WHO has set the elimination of industrially produced trans fats from the global food supply as a priority goal by 2023.
Muhammad Ruhul Quddus, Bangladesh National Leader of the Global Health Promotion Incubator (GHAI), which provides general support to research activities, said: “Following the recommendations of the World Health Organization, many countries, including India , Thailand and Brazil have adopted food control policies. Bangladesh has also taken a political decision in this regard. The results of this study will accelerate the policy-making process on trans fats. “
The press conference demanded that the maximum limit for trans fats in all fats, oils and foods be set at 2 percent of total fat and that it be implemented as soon as possible. As a supportive measure, it is mandatory to limit the amount of trans fats on the nutritional list of packaged foods, make it mandatory to mention the PHO level in the ingredient list, make the front of the packaging labels indicate the presence of trans fats in food and reduce the use of trans-free trans fats. At the press conference it was mentioned that various measures will be taken, including the imposition of restrictions. Such a move also increases consumer awareness of food ingredients, the press conference said.
Ittefaq / MAM
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