Uganda Nutritionists Demand Ban on Trans Fats Amid Rising Heart Disease Crisis

Nutritionists and civil society groups are calling on the Ugandan government to urgently remove industrially produced trans fats (ITFAs) from the food supply. These harmful fats are fueling a sharp increase in heart disease and other non-communicable illnesses.

At a media event in Kampala, Joan Kembabazi from the Centre for Food and Adequate Living Rights (CEFROHT) emphasized the need for robust policies and greater public education. “ITFAs are a major driver of cardiovascular problems here,” she stated, urging immediate action.

Common in items like margarine, baked goods, fries, and snacks, trans fats result from processing oils to boost shelf life and texture. They elevate bad cholesterol, block arteries, and heighten risks of heart attacks and strokes.

The WHO links over 278,000 annual global deaths to these fats and pushes for their elimination via its REPLACE plan. In Uganda, non-communicable diseases cause 33% of deaths, with heart conditions prominent—over 28,000 fatalities in 2019 alone.

Uganda Heart Institute’s principal nutritionist, Denis Musoga, notes 150 daily patients, including 30 children, many tied to trans fat-heavy diets causing high cholesterol and hypertension. Treatment costs, like Shs 500,000 per visit for tests, burden most families.

While 60 countries have acted, only South Africa and Nigeria lead in Africa. Uganda is drafting rules with the Health Ministry to limit trans fats and ban risky oils. Advocates like Bernard Bwambale from CONSENT stress affordable options such as sunflower or olive oil to replace cheap unhealthy ones.

Experts believe a ban could slash healthcare expenses and boost lives, calling for teamwork across government, industry, media, and citizens.

Source: The Observer (Uganda)