BSTI sets maximum level of trans fat at 2% in food products

The Bangladesh Standards and Testing Institution (BSTI) has formulated the Bangladesh Standards (BDS), setting the maximum level of trans fat at 2% in various food products, including edible oils, vanaspati, lachcha semai, decorated cakes, chips, and chanachur.

BSTI, the authorities responsible for setting and regulating product standards in the country, formulated the standard to control and eventually eliminate industrially produced trans-fatty acids (TFA) in food products, with the aim of reducing the risk of heart disease and other non-communicable diseases.

A stakeholder consultation meeting titled “Promoting TFA-Free Edible Oil and PHO Production in Bangladesh” was held on Monday at the BSTI headquarters in Dhaka, jointly organised by BSTI and the National Heart Foundation of Bangladesh.

BSTI Director General (DG) Kazi Emadul Hoque attended the meeting as the chief guest. Prof Sohel Reza Chowdhury of the National Heart Foundation was present as the special guest. Prof Md Abdul Alim of Bangladesh Agricultural University attended the event as a resource person.

Speaking at the meeting, BSTI DG Emadul Hoque said the role of producers and businesses is extremely important in ensuring the availability of safe food free from trans fat. 

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He said effective initiatives would be taken in coordination with relevant stakeholders, taking into account the practical challenges faced by the industrial sector, technological capabilities and production processes.

Industrially produced trans-fatty acids are globally recognised as one of the major risk factors for heart disease and various other non-communicable diseases. The World Health Organization (WHO) considers eliminating trans fat from the food supply as an effective and cost-effective measure to prevent premature deaths.

Against this backdrop, the Bangladesh government formulated the “Trans-Fatty Acids (TFA) Control Regulations in Foodstuffs, 2021.” 

As part of the effective implementation of the regulations, BSTI has revised the Bangladesh National Standard for vanaspati and non-dairy vegetable ghee. The revised standard incorporates modern requirements for controlling trans fat, which will help create an enabling environment for the production of TFA-free products.

Senior officials from various edible oil manufacturing and refining companies and research institutions, including Bashundhara Group, City Group, TK Group, Bangladesh Edible Oil and Meghna Group, took part in the meeting. 

BSTI Deputy Director (Agriculture and Food) Enamul Haque made a presentation on “The SDG Imperative and Government Priorities for Controlling Non-Communicable Diseases.”