Trans fat level in ‘dalda’ way too high: report
About 92 percent of Partially-Hydrogenated Oils (PHO) sampled in Dhaka city contained trans-fatty acid (TFA) levels above the 2 percent limit set by the World Health Organization, said a new research report.
PHO is popularly known as dalda or banaspati ghee in Bangladesh.
The research found some samples even showed high concentration of TFA -- 20.9g per 100 grammes -- which is more than 10 times the WHO-set threshold.
Researchers from the National Heart Foundation Hospital and Research Institute (NHFHRI) have found such concerning results after analysing samples from leading PHO brands.
Consumption of excessive TFA is strongly associated with increased risk of severe coronary heart disease, death from heart disease, dementia and cognitive impairment, said a press release.
Findings of the report "Assessment of Trans Fat in PHOs in Bangladesh" were shared at a press conference jointly organised by NHFHRI, Consumers Association of Bangladesh and Progress for Knowledge (Progga) at Jatiya Press Club yesterday, the release said.
Researchers urged the government for taking effective steps to limit TFA levels recommended by WHO.
They suggested that the government consider some measures like mandating TFA levels to be listed on prepackaged items' nutrition facts panels.
The research demonstrates there are products in Bangladesh that contain "dangerous levels" of TFA and poses increased risks of heart disease and deaths from such disease, said Prof Sohel Reza Choudhury of epidemiology and research at NHFHRI.
"In order to protect public health from TFA, the government must take legal or regulatory measures and limit TFA to maximum 2g per 100g in all fats, oils, and foods," he said, while presenting the findings.
Prof Nazma Shaheen of Dhaka University's Institute of Nutrition and Food Science, who provided research support, said it is highly important to reduce the TFA levels in PHOs to 2 percent immediately in order to curb health risks.
The research team interviewed market retailers throughout Dhaka city, and identified four PHO brands, most commonly used by bakeries and restaurants for preparing food.
Later, 24 samples of those four brands were collected from wholesale markets and PHO production factories.
The chemical compounds of those samples were subsequently analysed and identified in collaboration with Portugal-based National Health Institute Food Chemistry Laboratory.
The average TFA level in the PHO samples was found to be 11g per 100g sample, more than five times the global standard, said the report.
Also, there was a vast variation in the TFA levels found within the same brands whereas seven samples of one brand contained TFA levels ranging from 0.69g to 14.5g, it said.
WHO estimates excessive intake of industrially produced TFA is responsible for more than 500,000 deaths related to heart diseases globally, said the release.
On the other hand, around 2.77 lakh people die of heart disease each year in Bangladesh, it said.
Considering the grave health risks involved, WHO has set eliminating industrially produced TFA from the global food supply by 2023 as one of its priority targets, it added.
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