• A few of the most common adulterants of cooking oils include:

1. 3-MCPD (3-monochloropropanediol esters) is formed >140^oC in the presence of chloride ions and is known to have a possible effect on kidney & male fertility.

2. GE (Glycidyl Esters) is formed rapidly >220^oC at a long retention time and is genotoxic and carcinogenic and a main for pre-cursor Diacylglycerides (DAG).

3. Trans Fatty Acid is formed rapidly > 240^oC at long retention in deodorizer during processing and selective Hydrogenation.  

• This is the main precursor of unsaturated Fatty Acid and a leading cause of Coronary Heart Disease (CHD).

• These also lead to a rise in trans fat and saturated fat levels of LDL (bad cholesterol) in the body.

• The Food Safety and Standards Authority of India (FSSAI) has reduced trans fatty acid levels in oils and fats to 3% and 2% by 2022, respectively.

• Hydrolyzed vegetable proteins (HVP) contain dietary contaminants, including GEs and 3-MCPDs.

• The European Food Safety Authority (EFSA) states that these contaminants are mainly found in bread, margarine, preserved meats, and vegetable oil.

• The EFSA sets the tolerable daily intake for 3-MCPDs at 0.002 ppm/kg body weight.

• However, the FSSAI lists laws for "standards and additives" and "contaminants, toxins, and residues" in a categorical manner, yet it omits to mention GE & 3-MPCD levels.

• It has developed procedures for determining the adulterants at par in a lab setting.

• Newer guidelines and regulations are necessary for food control systems, continuous improvement, and assessment, which lead to accountability and complementary benefits. 

• These are based on current trends and recommendations from the Food & Agriculture Association (FAO/WHO) and meetings held at the Codex Alimentarius Commission.

• Besides this, PepsiCo India said recently that it will be testing an oil blend to replace palm and palm olein oil in Lay's chips.

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