Asked if World Health Organization was readying for a wider fights against other drivers of noncommunicable diseases, including products like processed sugar, Tedros said the answer was "a big yes".
The initiative, launched May 14, will offer countries across the globe guidance on how to remove these artificial fats from their food, with an ultimate goal of worldwide eradication.
While trans fats are naturally found in dairy and meat products, they are also generated by industrial processes to produce hard fats from vegetable oils, known as partially hydrogenated vegetable oils (PHOs).
"They're not problematic for people, they don't cause the same problems", Sheats says. According to Nestle's spokesperson, the company has eliminated 99.8% of the fat and oil it uses. Many restaurants and fast-food outlets use trans fats to deep-fry foods because oils with trans fats can be used many times in commercial fryers.
Legislation or regulatory actions would help, the group said.
World Health Organization noted in a press release that controls against trans fats are weaker in low and middle income countries.
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"WHO calls on governments to use the REPLACE action package to eliminate industrially-produced trans-fatty acids from the food supply", Dr. Tedros Adhanom Ghebreyesus, WHO director-general, explains in a statement.
In the US, the first trans fatty food to hit the market was Crisco shortening, which went on sale in 1911.
Industrially-produced trans fats are found in hardened vegetable fats such as margarine and ghee and are used to prolong the shelf life of snacks, including baked and fried foods. Food makers use this low-cost oil so food will stay fresh longer.
Unlike good fats, trans fats lower your good cholesterol or HDL and raise the bad one or LDL. Research has proved that these fats are responsible for some deadly health problems like cardiovascular diseases, breast cancer, pregnancy complications, etc.
So which foods still have trans fats?
The Food Safety and Standards Authority of India has recognised the importance of generating awareness about trans fats and gradually reducing them in food supply. If the mother consumes trans fats during pregnancy, there will be high levels of polyunsaturated fatty acids in the blood of new-born infants.
It's also important to note here that Australian manufacturers are not required to declare TFAs on food labels, however, it is compulsory if the manufacturer makes a nutrition content claim about cholesterol or saturated, trans, polyunsaturated, monounsaturated, omega-3, omega-6 or omega-9 fatty acids. It is unclear how much progress has been made or how the rule will be enforced against noncompliant food makers.