Hyderabad: Health experts said poor-quality cooking oils played a key role in the rising number of heart attack deaths in the country, stressing that the quality of oil mattered more than the quantity used.
The experts spoke during a Zoom meeting jointly organised on Thursday by Nutrition Literacy and Improvement of Food Environments (NULIFE) and the Food Safety and Standards Authority of India. Scientists from the National Institute of Nutrition, the World Health Organisation, and the Central Food Technological Research Institute took part in the discussion.
NIN principal scientist Bhanu Prakash Reddy said no single cooking oil provides all essential nutrients. Therefore, he advised households to rotate oils every month or use a mix of two or three varieties. He explained that many commonly used oils contain excess omega-6 fatty acids. As a result, without adequate omega-3 intake, the risk of heart disease increased.
Experts call for safer cooking oil practices
Meanwhile, WHO South-East Asia Regional Office adviser Angela D’Silva urged governments to make healthy cooking oils available to small traders at affordable prices. According to her, wider access to quality oils would significantly improve public health outcomes.
Similarly, PGIMER Chandigarh faculty member and World NCD Federation president J.S. Thakur said doctors should guide patients on suitable cooking oils along with prescribed medicines. He stressed that dietary counselling must become part of routine medical care.
In addition, retired IICT scientist R.B.N. Prasad said rice bran oil contained oryzanol, which helped reduce cholesterol levels. The meeting, coordinated by Subba Rao, also saw participation from CFTRI scientist Usha Rani and NIN scientist Abraham Ibrahim.