By our correspondent
KARACHI: The University of Karachi’s Department of Food Science and Technology, in collaboration with Nutrition International, held a training session aimed at reducing industrial trans fatty acids in edible oils and vanaspati ghee, highlighting the rising rates of heart disease and diabetes in Pakistan.
Sindh Food Secretary Ghulam Abbas Naich stressed the need for Pakistan to align with global standards by limiting industrial trans fats to two percent. He emphasized collaboration between government, research institutions, and industry, noting that enforcement alone is ineffective without joint action to ensure access to nutritious food.KU Vice Chancellor Professor Dr Khalid Mahmood Iraqi warned that poor-quality diets are fueling widespread health issues, with young people increasingly affected by heart disease. Associate Professor Dr Syed Muhammad Ghufran Saeed revealed that three out of every ten deaths in Pakistan result from heart disease, while diabetes costs the economy nearly USD 7 billion annually. He identified industrial trans fats as a major contributor to these alarming trends.
The program introduced Standard Operating Procedures (SOPs) for reducing trans fats, supported by Nutrition International, and presented innovative solutions like Oleogel technology for healthier product reformulation. Sindh Food Authority Technical Director Dr Ahmed Ali Sheikh assured full regulatory support and the engagement of all edible oil industries to mitigate risks.
The event was attended by senior officials including Director Health Karachi Dr Saqib Sheikh, Director PSQCA Dr Tahira Zaheer, and representatives from over 25 leading edible oil and ghee manufacturers, who underscored the importance of such initiatives for public health.
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