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trans-fat May 15, 2018 @ 16:15

WHO wants to eliminate trans fats from global food supply

World Health Organization (WHO) said that eliminating trans fats is key to protecting health and saving lives across the globe, a fact that prompted the organization to release REPLACE — a step-by-step guide for the elimination of industrially-produced trans-fatty acids from the global food supply.

WHO estimates that every year, trans fat intake leads to more than 500,000 deaths of people from cardiovascular disease.

Industrially-produced trans fats are contained in hardened vegetable fats, such as margarine and ghee, and are often present in snack food, baked foods, and fried foods.

Manufacturers often use them as they have a longer shelf life than other fats.
WHO argued that healthier alternatives can be used that would not affect taste or cost of food.

“WHO calls on governments to use the REPLACE action package to eliminate industrially-produced trans-fatty acids from the food supply,”said WHO Director-General Tedros Adhanom Ghebreyesus.

“Implementing the six strategic actions in the REPLACE package will help achieve the elimination of trans fat, and represent a major victory in the global fight against cardiovascular disease,” he added.

REPLACE provides six strategic actions to ensure the prompt, complete, and sustained elimination of industrially-produced trans fats from the food supply:

1. REview dietary sources of industrially-produced trans fats and the landscape for required policy change.
2. Promote the replacement of industrially-produced trans fats with healthier fats and oils.
3. Legislate or enact regulatory actions to eliminate industrially-produced trans fats.
4. Assess and monitor trans fats content in the food supply and changes in trans fat consumption in the population.
5. Create awareness of the negative health impact of trans fats among policy makers, producers, suppliers, and the public.
6. Enforce compliance of policies and regulations.

Right now, elimination of industrially-produced trans fats from the global food supply has been identified as one of the priority targets of WHO’s strategic plan.



 

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