Emphasising that India’s heart disease epidemic increased due to dietary patterns, doctors on Friday urged people to avoid reusing any oil for frying food products as it increases the proportion of trans fats, a major source of heart diseases. According to the doctors, including from AIIMS, fats in food items are of four types – saturated, unsaturated, mono and trans, with the last most dangerous and their presence in any oil going up if it is cooked for a long duration or as soon as it emits smoke. Vanaspati has the highest content of trans fat content.
“Our (Indian) people simply do not have any idea of what they are eating. Trans fats which are the most harmful and leading cause of heart diseases is entering into the body of humans in so many ways. One should choose cooking oils which are well balanced and has less than 4 gms of saturated fats,” said Professor of Cardiology at AIIMS,…
