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Dhaka: 10 times more than the tolerable level of trans fat has been found in Dalda and vegetable ghee made in Bangladesh. These fats, which are harmful to the human body, are responsible for heart disease, stroke, and diabetes.
This high level of fat (trans fatty acids) is known to be found in 92% of samples from major brands of PHO (Partially Hydrogenated Oil) from Bangladesh (Dalda or Vegetable Ghee). This is much higher than the 2 percent level 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) obtained the results by analyzing samples from the major brands of PHO in Bangladesh. The study was assisted by Professor Nazma Shaheen from the Institute of Nutrition and Food Science at the University of Dhaka and research advisor Abu Ahmed Shamim.
According to the researchers, 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 factories 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.
Furthermore, the presence of trans fats in PHO samples of the same brand has been found to vary widely. For example, 8 samples from a PHO brand contained trans fats ranging from zero point 69 grams to 14.5 grams.
In Bangladesh, PHO or Dalda is commonly used to make 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.
They demanded that the maximum level of trans fat in public health, all types of fats, oils and foods be set at 2 grams per 100 grams of fat at extreme risk. To address the situation, the government must follow the recommendations of the World Health Organization (WHO) and take the necessary steps to control trans fats as soon as possible.
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 that limit the maximum amount of trans fatty acids in all types of fats, oils, and foods to 2 percent of total fats or oils. “
Nazma Shaheen, Professor at the Institute of Nutrition and Food Science at Dhaka University, said: “It is very important to reduce the level of trans fat PHO to 2 percent to control cardiovascular health risks in Bangladesh. Through this step it is possible to control the level of trans fats in the processed food market. ”
It is known that when vegetable oil or vegetable oil (palm, soy, etc.) is mechanically hydrogenated in the process, semi-solid margarine or solid dalda or vegetable oil is produced from the liquid state of the oil, in this process trans fat is also produced .
Health experts say that industrialized trans fats pose a serious threat to public health. Eating too much trans fat increases your risk of developing a variety of diseases, including high heart rate, cardiovascular death, dementia, and short-term memory loss.
According to the WHO, around five and a half million people worldwide die each year from heart disease due to the intake of trans fats. Every year 2 lakh 7 thousand people die of heart attack in Bangladesh. Considering the health risks of trans fats, the WHO has made it a priority to eliminate industrially produced trans fats from the global food supply by 2023.
Muhammad Ruhul Quddus, head of the Bangladesh Global Health Advocacy Incubator (GHAI), which provides general support for the research, said: Bangladesh has also taken a political decision in this regard. The results of this study will accelerate the policy-making process on trans fat. ”
Bangladesh time: 1855 hours, September 10, 2020
PS / MHM
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