Unhealthy fats fuel India’s NCD crisis, urges oil shift: Dr. Padmini Angela De Silva from WHO SEARO
HYDERABAD: In a stark warning, Dr. Padmini Angela De Silva, Regional Adviser for Nutrition and Health at the WHO South-East Asia Region(SEARO), highlighted the link between India’s rising consumption of unhealthy dietary fats and its growing epidemic of non-communicable diseases (NCDs). Speaking at the ‘Let’s Fix Our Food’ series organized by ICMR-NIN, Dr. De Silva presented evidence that reshaping the nation’s fat intake is a public health priority.
Dr. De Silva pointed to recent data showing that NCDs, particularly cardiovascular diseases (CVDs), are now the leading cause of death in India, with many fatalities occurring prematurely. She cited ICMR-INDIAB study projections for 2021, an estimated 101.3 million people with diabetes, 136 million with prediabetes, and over 350 million with abdominal obesity.
“This is not just about total fat, but the quality of fat,” Dr. De Silva emphasized. While fats are essential nutrients, their health impact depends entirely on their type.
A key driver of the problem, she explained, is the surge in edible oil consumption, fueled by urbanization, processed foods, and eating out. “Unhealthy fats are cheap and available. They dominate households, restaurants, street food, and packaged foods,” she noted. Palm oil leads the global market, and repeated use of oils in cooking and frying adds to the risk.
Palm oil, Trans fats driving health risks
Scientific evidence shows a direct causal link. Saturated Fats (SFA), found in high amounts in many tropical oils like palm and coconut, animal fats, and processed foods, increase LDL (bad) cholesterol and the risk of CVD. WHO recommends reducing SFA intake to less than 10% of total energy. Trans Fats (TFA), found in partially hydrogenated oils and many fried or processed foods, are even more harmful. WHO advises limiting TFA to less than 1% of energy intake.
The pathway to health is clear, Dr. De Silva asserted. “Replacing SFA and TFA with polyunsaturated (PUFA) and monounsaturated (MUFA) fats from plant and marine sources improves blood lipid profiles and reduces CVD risk.” This means prioritizing oils from seeds, nuts, and fish over fats from processed foods and certain animal sources. Action is needed at all levels, Upstream Policy, making healthier oils more affordable, enforcing TFA regulations like the WHO REPLACE initiative, introducing clear front-of-pack labelling, and considering taxes on unhealthy foods. Consumer Awareness, promoting knowledge about oil rotation for better fatty acid balance and discouraging reuse of cooking oil. Scientific Support, researching optimal oil blending to create healthier, stable, and accessible formulations.
Dr. De Silva also mentioned that WHO is developing specific guidelines on tropical oils and fats in response to regional dietary patterns and economic considerations.
In her concluding remarks, Dr. De Silva reiterated that improving dietary fat quality is a key public-health strategy to reduce India’s NCD burden. “There is strong evidence. Reducing harmful fats and replacing them with healthier ones saves lives, with no adverse effects from this reduction to reasonable levels.”
The call to action is clear. Fixing India’s food environment by ensuring access to and promoting healthier oils is essential to curb the rise of heart disease, diabetes, and obesity.
