PESHAWAR: A training session on salt iodization, control of industrially produced Trans Fatty Acids (TFA), and loose edible oil was organized in Peshawar under the auspices of Nutrition International for officers of the Khyber Pakhtunkhwa Food Safety & 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 on the occasion.
Addressing the training session, Secretary Food Shah Mehmood said that prevention of diseases caused by unsafe and substandard food is a collective responsibility. He stated that effective control of industrially produced trans fatty acids requires coordinated efforts of all relevant departments, stakeholders and public awareness initiatives.
He remarked that such training sessions would play an important role in improving food standards and ensuring the provision of safe food to the public. He appreciated the efforts of Nutrition International and emphasized that joint efforts are essential for building a healthy society.
Speaking on the occasion, DG Food Authority Kashif Iqbal Jilani stressed the importance of institutional coordination and effective monitoring for ensuring safe, quality and healthy food.
He said that healthy food is the foundation of a better future and a healthy society, while unsafe and substandard food adversely affects not only human health but also the healthcare and economic systems of the country.
The DG Food Authority clarified that the objective of controlling trans fatty acids is not to harm the ghee and edible oil industry, but to make edible oil and ghee safer in collaboration with relevant institutions and protect citizens from heart diseases and other serious health complications caused by trans fats.
He further urged all government institutions and stakeholders to jointly play their role in promoting a healthier society. Kashif Iqbal Jilani also appreciated Nutrition International for organizing the training session and assured full cooperation from the Food Authority.
During the session, university professors and health experts also highlighted various health risks associated with trans fats and discussed measures for their prevention.
