PFA panel recommends banning banaspati ghee
Suggest addition of soya bean oil or sunflower oil to minimise adverse health effects .
Desi ghee. PHOTO: HEALTHLINE
LAHORE:
The Punjab Food Authority’s (PFA) scientific panel has recommended that banaspati ghee, widely used as an alternative to desi ghee and other cooking oils, should be completely banned, The Express Tribune has learnt.
The PFA, considering adverse health effects of banaspati ghee, sent the matter before its scientific panel for deliberation. The panel, led by PFA Additional Director General Dr Shahzeb, has recommended either a complete ban on banspati ghee or the addition of either soya been oil or sunflower oil to minimise its adverse health effects.
PFA Director General Noorul Amin Mengal said that the recommendation of the scientific panel would be presented before the authority’s board for the approval.
PFA Scientific Panel member Saghar Mehmood said that banspati ghee was a product of the subcontinent, primarily used as a substitute to desi ghee. It is not used anywhere elsewhere in the world, he said, adding that it is not good for health for various reasons.
In Pakistan, all 140 banaspati ghee manufacturing companies use palm oil, he said, adding that Italy has completely banned palm oil for cooking purposes. According to research papers published by the National Institute of Food Science and Nutrition at University of Agriculture Faisalabad, banaspati ghee is a hydrogenated formed from palm oil that contains around 44% palmitic acid and 10% to 40% trans-fatty acid.
PFA launches much needed training schools
Saghar said palmitic acid causes heart disease, obesity and cancer. Trans-fatty acid also lead to heart diseases, he said, adding that hydrogenating palm oil serves two purposes –it adds crisp flavour to cooked food, and it has more frying cycles than un-hydrogenated oil. However, hydrogenating oil creates several health hazards. Trans-fatty acids could be reduced to less than 0.5% by using interesterification technology. Only one or two companies have that technology, he said, adding that even after using that technology other health hazards remain. Dr Zafar Mehmood, another PFA’s scientific panel member, said the panel either a complete ban on hydrogenation of oil meant for Banaspati ghee, or to blend either soya bean oil or sunflower oil in it. He added that under our agriculture policy, these companies should have used 65% palm oil and 35% of the two local oils, but the industry never paid heed to the issue.
Dr Zafar said they were now recommending a changed mixing ratio, meaning 65% soya or sunflower oil, and only 35% palm oil. He added that Pakistan was amongst the major importers of palm oil in the world. “We use palm only because it is very cheap,” he said, adding that full hydrogenation aside, even partially hydrogenated oil, used in Pakistan for industrial cooking, was banned by the US Federal Drug Authority in 2015, with a three-year adjustment window. Mengal said if approved by the PFA’s board, these companies would be given two to three years of business adjust time. “We not allow companies to sell unhealthy products in Pakistani markets. Banaspati ghee leads to cardiovascular diseases and it’s a major cause of death in the country,” he said. He added that they would also pre-qualify vegetable oil to ensure that only quality product reach the market.
Published in The Express Tribune, June 12th, 2017.
The Punjab Food Authority’s (PFA) scientific panel has recommended that banaspati ghee, widely used as an alternative to desi ghee and other cooking oils, should be completely banned, The Express Tribune has learnt.
The PFA, considering adverse health effects of banaspati ghee, sent the matter before its scientific panel for deliberation. The panel, led by PFA Additional Director General Dr Shahzeb, has recommended either a complete ban on banspati ghee or the addition of either soya been oil or sunflower oil to minimise its adverse health effects.
PFA Director General Noorul Amin Mengal said that the recommendation of the scientific panel would be presented before the authority’s board for the approval.
PFA Scientific Panel member Saghar Mehmood said that banspati ghee was a product of the subcontinent, primarily used as a substitute to desi ghee. It is not used anywhere elsewhere in the world, he said, adding that it is not good for health for various reasons.
In Pakistan, all 140 banaspati ghee manufacturing companies use palm oil, he said, adding that Italy has completely banned palm oil for cooking purposes. According to research papers published by the National Institute of Food Science and Nutrition at University of Agriculture Faisalabad, banaspati ghee is a hydrogenated formed from palm oil that contains around 44% palmitic acid and 10% to 40% trans-fatty acid.
PFA launches much needed training schools
Saghar said palmitic acid causes heart disease, obesity and cancer. Trans-fatty acid also lead to heart diseases, he said, adding that hydrogenating palm oil serves two purposes –it adds crisp flavour to cooked food, and it has more frying cycles than un-hydrogenated oil. However, hydrogenating oil creates several health hazards. Trans-fatty acids could be reduced to less than 0.5% by using interesterification technology. Only one or two companies have that technology, he said, adding that even after using that technology other health hazards remain. Dr Zafar Mehmood, another PFA’s scientific panel member, said the panel either a complete ban on hydrogenation of oil meant for Banaspati ghee, or to blend either soya bean oil or sunflower oil in it. He added that under our agriculture policy, these companies should have used 65% palm oil and 35% of the two local oils, but the industry never paid heed to the issue.
Dr Zafar said they were now recommending a changed mixing ratio, meaning 65% soya or sunflower oil, and only 35% palm oil. He added that Pakistan was amongst the major importers of palm oil in the world. “We use palm only because it is very cheap,” he said, adding that full hydrogenation aside, even partially hydrogenated oil, used in Pakistan for industrial cooking, was banned by the US Federal Drug Authority in 2015, with a three-year adjustment window. Mengal said if approved by the PFA’s board, these companies would be given two to three years of business adjust time. “We not allow companies to sell unhealthy products in Pakistani markets. Banaspati ghee leads to cardiovascular diseases and it’s a major cause of death in the country,” he said. He added that they would also pre-qualify vegetable oil to ensure that only quality product reach the market.
Published in The Express Tribune, June 12th, 2017.