<p style=”margin-bottom: 13px; text-align: center;”><span style=”font-size:11pt”><span style=”line-height:115%”><span style=”font-family:Calibri,sans-serif”><b><span style=”font-family:"Cambria","serif"”><span style=”color:black”>SOURCE – NEWS ON AIR</span></span></b></span></span></span></p>
<p style=”margin-bottom: 13px; text-align: center;”><span style=”font-size:11pt”><span style=”line-height:115%”><span style=”font-family:Calibri,sans-serif”><b><span style=”font-family:"Cambria","serif"”><span style=”color:black”>GS PAPER – 3</span></span></b></span></span></span></p>
<hr />
<p style=”margin-bottom:13px”><span style=”font-size:11pt”><span style=”line-height:115%”><span style=”font-family:Calibri,sans-serif”><b><span style=”font-family:"Cambria","serif"”><span style=”color:black”>CONTEXT -</span></span></b> <span style=”background:white”><span style=”font-family:"Cambria","serif"”><span style=”color:#222222″><span style=”letter-spacing:.25pt”>The aim of the government is to make India Trans Fat free by 2022, a year ahead of target set by World Health Organization </span></span></span></span></span></span></span></p>
<p style=”margin-bottom:13px”><span style=”font-size:11pt”><span style=”line-height:115%”><span style=”font-family:Calibri,sans-serif”><b><span style=”background:white”><span style=”font-family:"Cambria","serif"”><span style=”color:#222222″><span style=”letter-spacing:.25pt”>WHAT ARE TRANSFATS?</span></span></span></span></b></span></span></span></p>
<ul>
<li style=”margin-left:11px”><span style=”font-size:11pt”><span style=”line-height:115%”><span style=”font-family:Calibri,sans-serif”><span style=”background:white”><span style=”font-family:"Cambria","serif"”><span style=”color:#222222″><span style=”letter-spacing:.25pt”>Trans Fat, a food toxin present in Partially Hydrogenated Vegetable Oils, baked and fried foods, is a major contributor to the rise in non-communicable diseases in India.</span></span></span></span></span></span></span></li>
<li style=”margin-left:11px”><span style=”font-size:11pt”><span style=”line-height:115%”><span style=”font-family:Calibri,sans-serif”> <span style=”background:white”><span style=”font-family:"Cambria","serif"”><span style=”color:#222222″><span style=”letter-spacing:.25pt”>These fats are largely produced artificially but a small amount also occurs naturally. </span></span></span></span></span></span></span></li>
<li style=”margin-left:11px”><span style=”font-size:11pt”><span style=”line-height:115%”><span style=”font-family:Calibri,sans-serif”><span style=”background:white”><span style=”font-family:"Cambria","serif"”><span style=”color:#222222″><span style=”letter-spacing:.25pt”>Thus in our diet, these may be present as Artificial TFAs and/ or Natural TFAs.</span></span></span></span></span></span></span></li>
<li style=”margin-left:11px”><span style=”font-size:11pt”><span style=”line-height:115%”><span style=”font-family:Calibri,sans-serif”><span style=”background:white”><span style=”font-family:"Cambria","serif"”><span style=”color:#222222″><span style=”letter-spacing:.25pt”> Artificial TFAs are formed when hydrogen is made to react with the oil to produce fats resembling pure ghee/butter.</span></span></span></span></span></span></span></li>
<li style=”margin-left:11px”><span style=”font-size:11pt”><span style=”line-height:115%”><span style=”font-family:Calibri,sans-serif”><em><b><span style=”font-family:"Cambria","serif"”><span style=”color:black”><span style=”letter-spacing:.25pt”>WHO recommendation:</span></span></span></b></em><span style=”font-family:"Cambria","serif"”><span style=”color:black”><span style=”letter-spacing:.25pt”> Limited to less than 1% of total energy intake. It has called for <em><b><span style=”font-family:"Cambria","serif"”>the total elimination of TFAs in global food supply by 2023</span></b></em>.</span></span></span></span></span></span></li>
<li style=”margin-left:11px; margin-bottom:13px”><span style=”font-size:11pt”><span style=”line-height:115%”><span style=”font-family:Calibri,sans-serif”><em><b><span style=”font-family:"Cambria","serif"”><span style=”color:black”><span style=”letter-spacing:.25pt”>FSSAI</span></span></span></b></em><span style=”font-family:"Cambria","serif"”><span style=”color:black”><span style=”letter-spacing:.25pt”> has proposed to limit TFA limit in foods to 2% and eliminate trans fats from foods by 2022.</span></span></span></span></span></span></li>
</ul>