Karnataka steps up drive to reduce trans fats in food supply chain; over 45 lakh litres of used cooking oil collected since 2024
Karnataka state officials are intensifying efforts to reduce industrially produced trans fats in the food supply chain through stricter surveillance and enforcement. The initiative focuses on training food business operators and monitoring the use of cooking oils to mitigate risks of cardiovascular and metabolic diseases.
Why it matters
Reducing trans fats is a critical public health intervention that directly impacts long-term population health outcomes and reduces the burden of non-communicable diseases.
From roadside eateries to large food manufacturers, Karnataka is stepping up efforts to reduce the use of industrially-produced trans fats — a major contributor to heart disease and other non-communicable illnesses.
At a State-level sensitisation programme on eliminating industrially produced trans fats, held in Bengaluru on July 21, the Food Safety and Drug Administration (FSDA) Commissioner said Karnataka would intensify surveillance, inspection, and enforcement to ensure compliance with food safety regulations aimed at reducing trans fats in the food supply chain .
The programme brought together Food Safety Department officials, food business operators, edible oil manufacturers, industry representatives, and public health experts to discuss ways to strengthen implementation of the regulations.
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