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Home News and Update Archives Cooking oils in India potentially dangerous for health, says new report

Cooking oils in India potentially dangerous for health, says new report

03 February 2009
New Delhi, India

A study conducted by the Centre for Science and Environment (CSE) has revealed that dangerous levels of trans fat exist in most brands of cooking oils.

The case study looks at major brands of cooking oil in the market. CSE's study further says oil companies make claims about health benefits of their products, which can not be substantiated.

Five brands of cooking oil in India that have high levels of trans fat are: Panghat - 23.7%, Raag - 23.31%, Rath - 15.9%, Gagan - 14.82%, Jindal - 13.76%.

Denmark doesn't allow trans fat levels to exceed 2%

What is trans fat? Why should we avoid it?
Trans fat are random unnatural compounds formed when manufacturers add hydrogen to vegetable oil, a process called hydrogenation.

Hydrogen is added to vegetable oils to increase shelf life and stabilise flavour.

Trans fat can be found in vegetable shortenings, some margarines, crackers, cookies and readymade snacks.

It raises bad cholesterol that increases your risk for Coronary Heart Diseases, cancer and a host of other stomach ailments.

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