Question:
What is the limit (per cent) of trans fat in foods recommended by FSSAI in India?
What is the limit (per cent) of trans fat in foods recommended by FSSAI in India?
Show Hint
FSSAI progressively lowered the trans-fat limit:
- Prior to 2021: \(5\%\)
- In 2021: \(3\%\)
- From 2022 onwards: \(2\%\) (aligning with WHO's global elimination target).
- Prior to 2021: \(5\%\)
- In 2021: \(3\%\)
- From 2022 onwards: \(2\%\) (aligning with WHO's global elimination target).
Updated On: Jul 8, 2026
- 5
- 4
- 3
- 2
Show Solution
Verified By Collegedunia
The Correct Option is D
Solution and Explanation
Step 1: Understanding the Concept:
Trans fatty acids (TFAs) are associated with an increased risk of cardiovascular diseases. The Food Safety and Standards Authority of India (FSSAI) progressively reduces their limits in commercial food products to eliminate industrial trans fats.
Step 2: Detailed Explanation:
1. Industrial trans fats are formed during the partial hydrogenation of vegetable oils.
2. FSSAI launched a phased reduction plan to make India trans-fat-free.
3. Effective from January 1, 2022, FSSAI capped the maximum limit of trans fatty acids to not more than 2 percent by weight in all fats, oils, and foods containing these fats/oils.
4. Therefore, the current recommended and mandated limit is \(2\%\).
Step 3: Final Answer
The correct option is (D).
Trans fatty acids (TFAs) are associated with an increased risk of cardiovascular diseases. The Food Safety and Standards Authority of India (FSSAI) progressively reduces their limits in commercial food products to eliminate industrial trans fats.
Step 2: Detailed Explanation:
1. Industrial trans fats are formed during the partial hydrogenation of vegetable oils.
2. FSSAI launched a phased reduction plan to make India trans-fat-free.
3. Effective from January 1, 2022, FSSAI capped the maximum limit of trans fatty acids to not more than 2 percent by weight in all fats, oils, and foods containing these fats/oils.
4. Therefore, the current recommended and mandated limit is \(2\%\).
Step 3: Final Answer
The correct option is (D).
Was this answer helpful?
0
0
Top ICAR AIEEA Community Science Questions
- Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Wheat based foods has binding and stretchy quality.
Reason (R): Gluten is a protein naturally found in wheat.
In light of the above statements, choose the most appropriate answer from the options given below. - Scurvy is caused due to the deficiency of .
- The anti-nutritional factor in many pulses is .
- How much quantity of Potassium Metabisulphite (KMS) is required for preservation of 100 kg mango squash at the rate of 350 ppm of Sulphur dioxide (SO2)?
- What should be the pH of fruit, in tomato fruit processing?
View More Questions
Top ICAR AIEEA Food and Nutrition Questions
- Given below are two statements, one is labelled as Assertion (A) and other one labelled as Reason (R).
Assertion (A): Wheat based foods has binding and stretchy quality.
Reason (R): Gluten is a protein naturally found in wheat.
In light of the above statements, choose the most appropriate answer from the options given below. - Which of the following is an example of non-reducing sugar?
- Arrange the following vegetables with respect to the wastage expressed as g per 100g of food from lowest wastage to highest:
(A). Amaranth leaves
(B). Cucumber
(C). Cauliflower
(D). Bottle gourd
(E). Fenugreek leaves
(F). Tomatoes
Choose the correct answer from the options given below:
Top ICAR AIEEA Questions
- Which of the following statements is false?
- Which of the following is an example of an inventory?
- According to Adam Smith, productivity gains could be brought about through .
- The supply curve for an artificially scarce good is .
- Which of the following would not be considered an opportunity cost of paid employment?
View More Questions