DLP Report
PESHAWAR
A training session on salt iodisation, control of industrially produced trans fatty acids (TFA) and regulation of loose edible oil was organised in Peshawar on Thursday under the auspices of Nutrition International for officers of the Khyber Pakhtunkhwa Food Safety and Halal Food Authority.
Secretary Food Shah Mehmood attended the ceremony as chief guest, while Director General Food Authority Kashif Iqbal Jilani, food safety officers, academic experts, university professors and representatives of Nutrition International were also present.
Addressing the session, Mr Mehmood said prevention of diseases caused by unsafe and substandard food was a collective responsibility and required coordinated efforts by all stakeholders.
He said effective control of industrially produced trans fats could only be achieved through collaboration among relevant departments, industry stakeholders and public awareness campaigns.
The secretary said such training sessions would help improve food standards and ensure the provision of safe food to the public. He also appreciated the role of Nutrition International and stressed the need for joint efforts to build a healthier society.
Speaking on the occasion, Mr Jilani highlighted the importance of institutional coordination and effective monitoring for ensuring safe and quality food.
He said healthy food formed the basis of a healthy society and warned that unsafe and substandard food not only harmed public health but also placed pressure on the healthcare and economic systems.
The DG clarified that measures to control trans fatty acids were not intended to harm the ghee and edible oil industry but rather to make edible oil and ghee safer in collaboration with relevant institutions.
He said the initiative aimed to protect citizens from heart disease and other serious health complications linked to trans fats.
Mr Jilani urged government departments and stakeholders to collectively play their role in promoting healthier food practices and assured full cooperation from the Food Authority.
During the session, university professors and health experts also highlighted health risks associated with trans fats and discussed preventive measures.
