Limit or totally avoid consumption of foods made using industrial trans-fats.
The cooking fat should be rich in polyunsaturated and monounsaturated fatty acids e.g. Vegetable oils. Some vegetable oil examples are soybean oil, corn oil, rice bran oil, canola oil, sunflower oil, safflower oil, olive oil etc.
Food industry and restaurants should use healthier alternatives to industrial trans-fats.
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
• Vegetable shortening
• Certain microwavable popcorn
• Some margarines
• Fried fast food
• Bakery items prepared using vegetable shortening, bakery shortening or margarine e.g. cakes, pastries, muffins doughnuts
• Non-Dairy Creamers
Non-dairy creamers are intended to replace milk in hot beverages.
In past, these were prepared from partially hydrogenated oil, but some companies have replaced TFA with healthier oils
• Potato chips
• Corn chips
• Some sweet pies contain trans-fat in the crust. Read the label
The major source of dietary TFA is Industrial i.e. partial hydrogenation of vegetable/fish oils
1. Small amounts of trans-fatty acids do occur naturally in animal fat e.g.
Meat of ruminant animals (like cattle, sheep, goats)
Milk of ruminants and dairy products from such milk
These account for a very small percent (2-5%) of animal fat.
Some researchers claim animal origin TFA to be even beneficial.
Moderate intake of animal fat doesn’t seem to be harmful.
Cis and Trans configurations are terms used in organic chemistry to depict the 3-D arrangement of carbon atoms across a double bond. Trans-fatty acids (TFAs) are unsaturated fatty acids containing at least one double bond in the trans configuration.
Cis and trans isomers often have different physical properties. Generally, trans isomers are more stable than cis isomers
In nature, most unsaturated fatty acids occur as cis – configuration and NOT as trans – configuration.
1. NTP: National Tuberculosis Control Program, 1962
• Reviewed in 1992: NTP had not achieved its aims or targets
Supporting Facilities
• National Institutes (3)
• National Reference Laboratories (6)
• Intermediate Reference Laboratories (29)
• State TB Training and Demonstration Centre (STDC)(26):
– Training State workers in TB control,
– Translating educational material in local language
– Technical assistance to STO e.g. quality assurance of sputum microscopy
– conducting Operational research
– AFB culture and sensitivity testing facilities etc.
• Culture and DST Laboratories (42)
TB Laboratory Services: 3-tier system
