Commercial interests determine content The oil we eat is essential for our body to function. We cannot do without it. Thus it is important to understand its chemistry. It is agreed that healthy oil is one which has less saturated fat, more monounsaturated fat (mufa) and polyunsaturated fats (pufa) is balanced between the two. It should also be rich in omega 3, 6 and 9 fatty acids (see box
Heart diseases Trans fats in the hydrogenated oils are worse than saturated fats. They decrease the amount of good cholesterol (hdl). This makes consumption of hydrogenated fats especially bad for the heart. For example, increase of five grammes of trans fats per day could lead to a 25 per cent increase in the risk of cardiovascular disease Diabetes Trans fats interfere with
Partially hydrogenated oils have an assured market in India. They are cheaper and easier to use in processed food industry and commercial eateries. The other reason for its popularity is Indian regulations do not spell the need to specify the oil used to make vanaspati. This, when the business of oils is dependent on imports
In the 1970s, when concern about the link between saturated fats (like butter, lard, tallow) and heart diseases started growing, experts suggested a shift to unsaturated fats, which are in the liquid form. But the food-processing industry needed semisolids, for products like cakes and biscuits, for which they partially hydrogenated oil. Hydrogenation is the addition of hydrogen atoms to break
Prevention of Food Adulteration Act, 1954 includes specific standards on edible oils giving broad specification for different oils. The act allows two different oils to be blended and sold. The specifications do not lay down guidelines on fatty acid composition of different oils. There are specifications for vanaspati. Companies can mix any quantity of any
Which cooking oil is best for us? Why do I ask? Are we not bombarded with advertising messages telling us there is a healthy oil that is good for the heart? They talk of monounsaturated fatty acids
