A seminar on harmful trans fats in edible oil in Pakistan was held jointly by the University of Karachi and the Sindh Food Authority, attended by representatives of relevant institutions, experts, and industry stakeholders.
According to details, representatives of banaspati ghee manufacturing companies, the World Health Organization (WHO), food authorities from all provinces, experts from the University of Karachi’s Department of Food Science, and officials of the Sindh Food Authority participated in the seminar.
On the occasion, Provincial Minister for Food Makhdum Mahboob-uz-Zaman said that practical steps have been initiated to make cooking oil more safe and healthy.
He said that harmful trans fats are a major cause of heart diseases and the government is taking effective measures to eliminate them.
According to the provincial minister, the laboratory system is being strengthened to improve the quality of edible oil, while the Sindh Food Authority and relevant institutions are monitoring the process.
He said that the oil manufacturing industry is being provided with improved and safer procedures, while the provision of safe food to the public remains the government’s priority.
Makhdum Mahboob-uz-Zaman further stated that the industry is being guided and facilitated to comply with new regulations, and the cooperation of the University of Karachi and Nutrition International in this process is highly valuable.