Say no to vanaspati (ghee)

Vanaspati is an industrial product and formed by partial hydrogenation of refined edible vegetable oil or oils. Hydrogenated oils are more stable than corresponding natural oils. They are not only stable and make the fried food product last longer but also adds taste. The reason being, there is widespread use of vanaspati in commercial products such as slices of bread, rusks, cookies, cream biscuits, sweets, and fried snacks.

Why food manufacturers use vanaspati?

  • To save money.
  • Extend the shelf life of food products.
  • Add texture to food products.
  • To increase the stability of food products.

To know how Consumer VOICE is focusing on the Draft Notifications of FSSAI to generate awareness on trans fats, click here

What changes take place after Hydrogenation?

Hydrogenation converts liquid vegetable oils into solid or semi-solid fats. Changing the degree of saturation of the fat changes some important physical properties, such as the melting point, which is why liquid oils become semi-solid. Partial hydrogenation of oil/oils also produces trans fat, also known as Trans Fatty Acids (TFAs).

For more information Trans fat draft regulation and how trans fat can affect you health, get the latest digital copy of Consumer VOICE.

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Student Workshop on Trans Fat on World Food Day

Student Workshop on Trans Fat on World Food Day

Student Workshop on Trans Fat on World Food Day

On the occasion of World Food Day, 16th Oct 2019, Consumer VOICE sensitized the students of Soami Nagar Model School, New Delhi on trans fat in food and why they should avoid it for a healthy life.

Ms.Rinki Sharma, Head, Projects Consumer VOICE, interacted with students of the school and educated students on trans fat, foods containing trans fat and why they are harmful for our health. Various examples were given to students about the harmful effects of trans fatty foods and types of food in which trans fat is found. They were also explained on the two different types of trans fat – natural and artificial. Natural trans fat which is found naturally in some foods like whole milk is not harmful but artificial trans fat which is also known as hydrogenated oil is known to increase the risk of heart problems.

School going children are easily attracted towards food containing trans fat. Considering the need to sensitize the student community, Consumer VOICE took an initiative and organised the first workshop on World Food Day. Future workshops with students community are also planned.

Special posters were made containing information about trans fat , why it is bad and how to avoid trans fat. These posters were handed over to the school authorities to put them in the school for wider visibility.

Students also took a pledge to adopt healthy food and avoid trans fat laden food.

Run for a healthy Heart – An event to sensitise people on trans fat

Run for a healthy Heart – An event to sensitise people on trans fat

Run for a healthy Heart – An event to sensitise people on trans fat

Consumer VOICE organised an event to sensitize people about trans fat food and its harmful effects on health at Nehru Park, New Delhi on 22nd of September, 2019. Fitness freak community especially Delhi Runners Group (DRG) and Tubanator Cyclist Group (TCG) supported the campaign and urged people to go trans fat free. The theme of the event was “Run for a healthy heart.”Globally, trans fat intake results in more than 500,000 deaths of people from cardiovascular disease every year. Trans fat is also a reason for increased risk of cardiovascular diseases which is the biggest cause of death around the world. In India, hypertension and cardiovascular diseases are the most important risk factors for chronic disease burden Cardiovascular diseases (CVDs) have now become the leading cause of mortality in India.

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Take note of your daily food intake

Take note of your daily food intake

Take note of your daily food intake

Richa Pande

All fats are not necessarily harmful. Some fats are vital for human well being. Cooking oils and solid fats together are referred to as ‘fats’ (Source: Dietary Guidelines, NIN). They can be classified as saturated fats and unsaturated fats. The difference between good and bad fat is in their biochemical structure. Physically, most of the saturated fats tend to remain solid at the room temperature and unsaturated fats stay in a liquid state. Mono Unsaturated Fats (MUFA) and Poly Unsaturated fats (PUFA) have been classified as “Good Fats” as they have proven health benefits. And saturated fats trans fats are known as “Bad Fats” as they are associated with major health concerns including cardiovascular diseases. Omega-3 fats (a type of PUFA) are relatively healthier than other types of PUFAs and MUFAs. FSSAI, the food regulatory body of India has taken an initiative to eliminate trans fats from the food industry by 2022. WHO also has launched a program by the name of “Replace” to eliminate industrially produced trans fat from national food supplies, with the goal of global elimination by 2023.

Conjugated Linoleic Acid (CLA) or the naturally occurring trans fats

Some trans fats occur naturally. They are derived from ruminants and thus they occur in dairy and some meat products. This includes beef, lamb and goat meat, and butterfat. CLA is marketed as a dietary supplement for its anti-cancer properties and is also used by bodybuilders. This does not mean that they could be consumed freely as CLAs are also known to cause internal inflammation which is interlinked with a lot of health ailments.


The table below summarizes the sources of different type of fats, their origin, and impact on health

Type of fatty acidCharacteristicsFood Source(Found in them in good amount)Health Impacts
MonounsaturatedMost of them are liquid at room temperatureOlives (black & green), peanuts, canola oils, avocados, almonds, hazelnuts, sesame seeds, pumpkin seedsIncreases HDL which is the ‘good cholesterol’. Lowers LDL which is the ‘bad cholesterol’. It lowers blood pressure, improves blood lipid levels, and reduces the risk of cardiovascular diseases.
PolyunsaturatedSunflower oil, maize oil, soya bean oil, flaxseed oil, walnuts, flax seeds, fish, canola oilIncreases HDL which is the ‘good cholesterol’. Lowers LDL which is the ‘bad cholesterol’.
SaturatedMost of them are solid at room temperatureButter, ghee, cheese, ice-cream, chocolates, coconut oil, coconut milk, red meat, desserts, etc.Increases total cholesterol levels. Lowers HDL which is the ‘good cholesterol'. Increases LDL which is the ‘bad cholesterol’.
Trans FatsMargarine, vanaspati, vegetable shortening, hydrogenated vegetable oil, partially hydrogenated oils. * Because of its stable shelf-life, they are extensively used by fast foods restaurants and by industries to manufacture packet food itemsIncreases total cholesterol levels. Lowers HDL which is the ‘good cholesterol'. Increases LDL which is the ‘bad cholesterol’. Increases insulin resistance which impacts the blood glucose levels. It causes internal inflammation, which is associated with heart diseases and is also associated with cancer.

* Note- Omega-3 fats are of three types- A) Eicosapentaenoic acid (EPA);  B) Docosahexaenoic acid (DHA); & C) Alpha-linolenic acid (ALA). EPA & DHA come mainly from fish. ALA is found in oilseeds and nuts (especially walnuts&  flaxseed, oils like sunflower, canola & soya bean.  ALA  is assimilated by the body for energy and its conversion by the body into EPA and DHA is limited.

How to Keep Trans Fats at Bay

The following checklist is a sure help for consumers who want to avoid trans fats in their daily food consumption:

  • Read the food label carefully.
  • Check the ingredient list. Do not purchase a food product that has hydrogenated fats in them.
  • Check for the trans-fat-free logo on the food label. FSSAI has launched an initiative through which consumers can identify trans-fat-free food items. However, for food manufacturers, this is voluntary participation. On the other hand, a trans-fat-free logo can be displayed by sweet shops/ bakeries/ local food outlets that prepare food items without trans fats or have preparations that have less than 0.2 g of trans fats per 100 g/ 100 ml of the food.
  • Choose liquid vegetable oils over solid fat for preparing food items.
  • Limit the consumption of commercially prepared baked foods like biscuits cookies, pies, snacks, etc. Choose food from a trans-fat-free food outlet.
  • Limit the consumption of deep-fried foods as many restaurants use partially hydrogenated oils. Choose food from a trans-fat-free food outlet.
  • Food labels in India could be labeled as “trans-fat-free”, only if they have 0.2 g of trans fats per 100 g/ 100 ml of the food item. Trans-fat-free does not mean that the food does not have any amount of trans fats. Portion size must be kept in mind while consuming such food items.



Repeated reheating of oil can increase the trans fats content of the oil. Because:

  • Unsaturated fats are repeatedly heated
  • Unstable bonds in unsaturated fats are broken after being exposed to heart an oxidation
  • Stable bonds are formed turning unsaturated fats into trans fats

*Note that stir-frying increases the formation of trans fatty acids, relatively more than any other method. Deep frying at high temperature and repeated usage of cooking oil after reheating it also produce trans fats.

Also Read:

How to reduce Hypertension
Avoid these 5 foods which are rich in trans fat