Published: 17th May, 2019
The World Health Organization (WHO) has partnered with International Food and Beverage Alliance (IFBA) to eliminate industrial trans-fat not exceed 2 gram per 100 g fat/oil globally by 2023.
Context
The World Health Organization (WHO) has partnered with International Food and Beverage Alliance (IFBA) to eliminate industrial trans-fat not exceed 2 gram per 100 g fat/oil globally by 2023.
About
The WHO has welcomed its partnership with the International Food and Beverage Alliance (IFBA) to eliminate industrial trans fats, and reduce salt, sugar and saturated fats in processed foods and to ensure that the amount of industrial trans-fat in their products does not exceed 2 gram per 100 g fat/oil globally by 2023.
Aim
- The other aim is to bring regulatory action on labelling, marketing and urged industry for full adherence to the WHO code of marketing of breast milk substitutes.
- In line with the REPLACE initiative, WHO has called on all food producers and oil and fat manufacturers, not only IFBA members, to commit to elimination of industrial trans-fat from the global food supply.
REPLACE provides a six-step action package for the global elimination of trans-fat. This package supports governments to ensure the prompt, complete, and sustained elimination of industrially-produced trans-fat from the food supply. The practical, step-by step action package is supported by an overarching technical document that provides a rationale and framework for this integrated approach to trans-fat elimination.
Trans-fat
- Trans-fat, also called trans-unsaturated fatty acids or trans fatty acids, is a type of unsaturated fat that occurs in small amounts in nature, but became widely produced industrially from vegetable fats starting in the 1950s for use in margarine, snack food, packaged baked goods, and for frying fast food.
- It is also called the worst form of fat in food, which is responsible for over 5,00,000 deaths globally from coronary heart disease each year. Eliminating industrially produced trans-fat is one of the simplest and most effective ways to save lives and create a healthier food supply.
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