Karachi, March 5, 2026 — Heartfile, in collaboration with the Department of Food Science and Technology at the University of Karachi, organized a dissemination program to share new evidence on industrially produced trans fatty acids (iTFA) in street foods and cooking fats used in Pakistan.
The event brought together researchers, policymakers, food regulators, and representatives from the edible oil, bakery, and restaurant industries to review findings from a nationwide analysis of street foods, fresh oils, and ghee used in food preparation.
Dr. M. Abdul Haq, Chairman of the Department of Food Science and Technology at the University of Karachi, highlighted the continuing public health risks posed by industrial trans fats and emphasized the need for coordinated action between academia, industry, and regulators.
Dr. Saba Amjad, CEO of Heartfile, spoke about the global and national progress toward eliminating industrial trans fats, noting their strong association with non-communicable diseases such as cardiovascular disease, obesity, and diabetes.
The technical presentation was delivered by Dr. Omer Mukhtar Tarar, Senior Scientific Officer at PCSIR Laboratories Karachi. He presented results of laboratory analysis conducted using gas chromatography on samples collected by provincial food authorities from across Pakistan. The findings indicated that while refined oils largely comply with regulatory standards, bakery products and banaspati-based fats remain significant contributors to dietary trans fat exposure.
A moderated stakeholder discussion followed the presentation, focusing on practical steps to reduce industrial trans fats in the food supply. Participants highlighted the need to shift from partially hydrogenated oils to healthier fat alternatives and adopt improved fat-modification technologies.
The program concluded with a consensus that regulatory enforcement, stronger industry engagement and adoption of innovative fat modification techniques are essential to achieve the national goal of reducing industrial trans fatty acids in foods and improving public health outcomes in Pakistan. This was followed by a meeting at the PSQCA the next day and a guided tour of the upgraded Scientific lab at PCSIR.
