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Trans fats in Indian food

Nutrition and Health

Any food items prepared in oils which are partially hydrogenated vegetable oils contain trans-fats.
Examples of partially hydrogenated oils in India:

  • Vanaspati ghee
  • Margarine
  • Bakery shortening/ bakery ghee

In India, a wide range of sweets and bakery use these fats.

  • Sweets: Gulabjamun, Jalebis, boondi, ladoos, burfi etc.

Need to check for the fat used in cooking

  • Bakery: cake, pastry, vegetable puffs, fan, patty, rusk etc.
  • Readymade food items: biscuits, namkeens etc.
  • Street food: aloo tikki, Papri, chaaat, bhatura

Need to check for the fat used in cooking

  • Fried street food which is prepared by repeated reheating of frying oil: Samosa, pakora, puri, etc.

Need to check if repeatedly heated oil used for frying

  • Others: certain chocolates, soups, salad dressings and some snacks
  • Restaurant food is often rich in Trans-fat

Options with low/negligible TFA in India: Desi ghee, butter, refined oils etc.

The practice of reheating the frying oil multiple times is seen even at household levels. This also leads to formation of small amounts of trans-fat in the oil.
Trans-Fatty Acids (Trans fat)

Is there any other source of dietary TFAs?

How to Limit the Intake of Industrial Trans-Fat?

Some Common Foods Containing Trans Fats:
Trans fats in Indian food

Reference:
Vandana Dhaka & Neelam Gulia & Kulveer Singh Ahlawat & Bhupender Singh Khatkar. Trans fats—sources, health risks and alternative approach - A review: .J Food Sci Technol (September–October 2011) 48(5):534–541