Overview

The central government has stated that there is no unanimous “scientific evidence” on the health concerns regarding palm oil consumption. However, it acknowledged ongoing concerns about the use of refined oils, particularly palm oil, in food products. Minister of State for Health and Family Welfare, Prataprao Jadhav, highlighted that the Indian Council of Medical Research – National Institute of Nutrition (ICMR-NIN) recommends consuming a variety of vegetable oils, including palm oil. Relying solely on one type of oil may not provide the optimal balance of fatty acids, according to their findings.

FSSAI’s Commitment to Safe Food Products

The Food Safety and Standards Authority of India (FSSAI) is committed to ensuring the availability of safe food products, including refined oils, across the country. To achieve this, FSSAI has implemented several measures, including setting standards for refined oils, including palm oil, under the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011.

Surveillance and Monitoring by FSSAI

FSSAI works with state and union territories to conduct surveillance, monitoring, inspections, and random sampling of food products to ensure compliance with safety standards. When food samples fail to meet the required standards, FSSAI takes penal action against the violating Food Business Operators.

‘Eat Right India’ Campaign Promotes Preventive Health Care

FSSAI launched the ‘Eat Right India’ movement with the tagline ‘Sahi Bhojan Behtar Jeevan’ (right food, better life), focusing on preventive health care through social and behavioural change initiatives. Minister Jadhav also noted that India has successfully met the World Health Organization’s (WHO) target of limiting trans fats in food products to no more than 2% by weight.

FSSAI’s Public Awareness Initiatives

FSSAI has conducted several online challenges to spread awareness about healthy eating. These include the ‘Healthy Recipe Contest: Ghar Ki Rasoi- Tasty Bhi, Healthy Bhi,’ ‘Tadke Bina Zaika’ (cooking without visible fat), and the ‘Indigenous Food Challenge National Low Salt Cooking Challenge.’

Source: The New Indian Express