The Food Safety and Standard Authority of India (FSSAI) has reduced the trans fat levels in the food items from 5% to 3% from January 1, 2021. As per experts, trans fat is formed during the hydrogenation of vegetable oils, and high levels in daily consumption can cause cardiovascular diseases. These are used to increase the life of food items. Moreover, the FSSAI has directed to reduce the levels to 2% in 2022.
Courtesy: Hindustan Times