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Directions: Read the passage and answer the question that follows.
In 2022, India will join a select group of countries limiting industrial trans-fat to 2% by mass of the total oils/fats present in the product. India would thus be achieving the WHO target a year in advance. In mid-2016, the trans-fat content limit was halved from 10% to 5%, and in December 2020, the Food Safety and Standards Authority of India (FSSAI) capped it to 3% by 2021. While trans-fat is naturally present in red meat and dairy products, the focus is on restricting the industrially produced trans-fat used solely to prolong the shelf life of products at less cost. While the government’s notification specifically mentions edible oils and fats that are used as ingredients, it also applies to emulsions such as margarines. Targeting these ingredients would in effect result in reducing the trans-fat content to 2% in all food items as these two are the major sources of industrial trans-fat. Also, even when the fat/oil contains less than 2% trans-fat, repeated use at high temperature can increase the trans-fat content. The focus on cutting down trans-fat content in food arises from its proclivity to negatively alter the lipoprotein cholesterol profile by increasing the level of bad cholesterol (LDL) while decreasing the level of HDL or good cholesterol. These changes in the lipoprotein cholesterol profile increase the risk of cardiovascular diseases. In 2004, when Denmark became the first country to limit industrially produced trans-fat content in all foods to 2% of fats and oils, it faced resistance from much of Europe, including the European Commission. However, many countries have since adopted similar restrictions themselves. The benefits of reducing trans-fat can become quickly apparent, as seen in Denmark; three years after the cap came into effect, it saw a reduction of about 14 deaths attributable to cardiovascular diseases per 1,00,000 population. It is now well known that trans-fat can be completely eliminated and replaced with healthier substitutes without any change in the food taste or cost. According to WHO, a dozen large multinational food companies have already committed to eliminate industrially produced trans-fat from all their products by 2023.
Q. Why is it important to cut down trans-fat in food?
  • a)
    It increases bad cholesterol level (HDL) and decreases good cholesterol level.
  • b)
    It alters the lipoprotein cholesterol profile, which leads to an increased risk of cardiovascular diseases.
  • c)
    Countries which have cut down trans-fat levels have shown a reduction in deaths related to neural issues.
  • d)
    All of these
Correct answer is option 'B'. Can you explain this answer?
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Directions: Read the passage and answer the question that follows.In ...
A- The information in this sentence is wrong, as bad cholesterol is LDL anad goo cholesterol is HDL.
C- The countries have reported reduction in cardiovascular disease related deaths.
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Directions: Read the passage and answer the question that follows.In 2022, India will join a select group of countries limiting industrial trans-fat to 2% by mass of the total oils/fats present in the product. India would thus be achieving the WHO target a year in advance. In mid-2016, the trans-fat content limit was halved from 10% to 5%, and in December 2020, the Food Safety and Standards Authority of India (FSSAI) capped it to 3% by 2021. While trans-fat is naturally present in red meat and dairy products, the focus is on restricting the industrially produced trans-fat used solely to prolong the shelf life of products at less cost. While the government’s notification specifically mentions edible oils and fats that are used as ingredients, it also applies to emulsions such as margarines. Targeting these ingredients would in effect result in reducing the trans-fat content to 2% in all food items as these two are the major sources of industrial trans-fat. Also, even when the fat/oil contains less than 2% trans-fat, repeated use at high temperature can increase the trans-fat content. The focus on cutting down trans-fat content in food arises from its proclivity to negatively alter the lipoprotein cholesterol profile by increasing the level of bad cholesterol (LDL) while decreasing the level of HDL or good cholesterol. These changes in the lipoprotein cholesterol profile increase the risk of cardiovascular diseases. In 2004, when Denmark became the first country to limit industrially produced trans-fat content in all foods to 2% of fats and oils, it faced resistance from much of Europe, including the European Commission. However, many countries have since adopted similar restrictions themselves. The benefits of reducing trans-fat can become quickly apparent, as seen in Denmark; three years after the cap came into effect, it saw a reduction of about 14 deaths attributable to cardiovascular diseases per 1,00,000 population. It is now well known that trans-fat can be completely eliminated and replaced with healthier substitutes without any change in the food taste or cost. According to WHO, a dozen large multinational food companies have already committed to eliminate industrially produced trans-fat from all their products by 2023.Q. Which of the following statement(s) is/are true according to the passage?(i) Food items using industrially produced trans-fat will have more shelf life.(ii) Use of oil/fat that contains less than 2% trans-fat at high temperatures can increase the trans-fat content, irrespective of the number of times it is used.(iii) Three years after the cap on trans-fat, Denmark has seen 14% fewer deaths related to cardiovascular diseases.(iv) Many large food companies have committed to eliminate industrially produced trans-fat from all their products by 2023, though it is going to cost them a dime.

Directions: Read the passage and answer the question that follows.In 2022, India will join a select group of countries limiting industrial trans-fat to 2% by mass of the total oils/fats present in the product. India would thus be achieving the WHO target a year in advance. In mid-2016, the trans-fat content limit was halved from 10% to 5%, and in December 2020, the Food Safety and Standards Authority of India (FSSAI) capped it to 3% by 2021. While trans-fat is naturally present in red meat and dairy products, the focus is on restricting the industrially produced trans-fat used solely to prolong the shelf life of products at less cost. While the government’s notification specifically mentions edible oils and fats that are used as ingredients, it also applies to emulsions such as margarines. Targeting these ingredients would in effect result in reducing the trans-fat content to 2% in all food items as these two are the major sources of industrial trans-fat. Also, even when the fat/oil contains less than 2% trans-fat, repeated use at high temperature can increase the trans-fat content. The focus on cutting down trans-fat content in food arises from its proclivity to negatively alter the lipoprotein cholesterol profile by increasing the level of bad cholesterol (LDL) while decreasing the level of HDL or good cholesterol. These changes in the lipoprotein cholesterol profile increase the risk of cardiovascular diseases. In 2004, when Denmark became the first country to limit industrially produced trans-fat content in all foods to 2% of fats and oils, it faced resistance from much of Europe, including the European Commission. However, many countries have since adopted similar restrictions themselves. The benefits of reducing trans-fat can become quickly apparent, as seen in Denmark; three years after the cap came into effect, it saw a reduction of about 14 deaths attributable to cardiovascular diseases per 1,00,000 population. It is now well known that trans-fat can be completely eliminated and replaced with healthier substitutes without any change in the food taste or cost. According to WHO, a dozen large multinational food companies have already committed to eliminate industrially produced trans-fat from all their products by 2023.Q. In which year did India originally plan to meet the WHO target of limiting trans-fat to 2% by mass of the total oils/fats present in the product?

Directions: Read the passage and answer the question that follows.In 2022, India will join a select group of countries limiting industrial trans-fat to 2% by mass of the total oils/fats present in the product. India would thus be achieving the WHO target a year in advance. In mid-2016, the trans-fat content limit was halved from 10% to 5%, and in December 2020, the Food Safety and Standards Authority of India (FSSAI) capped it to 3% by 2021. While trans-fat is naturally present in red meat and dairy products, the focus is on restricting the industrially produced trans-fat used solely to prolong the shelf life of products at less cost. While the government’s notification specifically mentions edible oils and fats that are used as ingredients, it also applies to emulsions such as margarines. Targeting these ingredients would in effect result in reducing the trans-fat content to 2% in all food items as these two are the major sources of industrial trans-fat. Also, even when the fat/oil contains less than 2% trans-fat, repeated use at high temperature can increase the trans-fat content. The focus on cutting down trans-fat content in food arises from its proclivity to negatively alter the lipoprotein cholesterol profile by increasing the level of bad cholesterol (LDL) while decreasing the level of HDL or good cholesterol. These changes in the lipoprotein cholesterol profile increase the risk of cardiovascular diseases. In 2004, when Denmark became the first country to limit industrially produced trans-fat content in all foods to 2% of fats and oils, it faced resistance from much of Europe, including the European Commission. However, many countries have since adopted similar restrictions themselves. The benefits of reducing trans-fat can become quickly apparent, as seen in Denmark; three years after the cap came into effect, it saw a reduction of about 14 deaths attributable to cardiovascular diseases per 1,00,000 population. It is now well known that trans-fat can be completely eliminated and replaced with healthier substitutes without any change in the food taste or cost. According to WHO, a dozen large multinational food companies have already committed to eliminate industrially produced trans-fat from all their products by 2023.Q. Which of the following is a synonym for the word ‘proclivity’?

Directions: Read the passage and answer the question that follows.In 2022, India will join a select group of countries limiting industrial trans-fat to 2% by mass of the total oils/fats present in the product. India would thus be achieving the WHO target a year in advance. In mid-2016, the trans-fat content limit was halved from 10% to 5%, and in December 2020, the Food Safety and Standards Authority of India (FSSAI) capped it to 3% by 2021. While trans-fat is naturally present in red meat and dairy products, the focus is on restricting the industrially produced trans-fat used solely to prolong the shelf life of products at less cost. While the government’s notification specifically mentions edible oils and fats that are used as ingredients, it also applies to emulsions such as margarines. Targeting these ingredients would in effect result in reducing the trans-fat content to 2% in all food items as these two are the major sources of industrial trans-fat. Also, even when the fat/oil contains less than 2% trans-fat, repeated use at high temperature can increase the trans-fat content. The focus on cutting down trans-fat content in food arises from its proclivity to negatively alter the lipoprotein cholesterol profile by increasing the level of bad cholesterol (LDL) while decreasing the level of HDL or good cholesterol. These changes in the lipoprotein cholesterol profile increase the risk of cardiovascular diseases. In 2004, when Denmark became the first country to limit industrially produced trans-fat content in all foods to 2% of fats and oils, it faced resistance from much of Europe, including the European Commission. However, many countries have since adopted similar restrictions themselves. The benefits of reducing trans-fat can become quickly apparent, as seen in Denmark; three years after the cap came into effect, it saw a reduction of about 14 deaths attributable to cardiovascular diseases per 1,00,000 population. It is now well known that trans-fat can be completely eliminated and replaced with healthier substitutes without any change in the food taste or cost. According to WHO, a dozen large multinational food companies have already committed to eliminate industrially produced trans-fat from all their products by 2023.Q. To achieve its target in reducing trans-fat, what will India focus on?

The modern multinational corporation is described as having originated when the owner-managers of nineteenth-century British firms carrying on international trade were replaced by teams of salaried managers organized into hierarchies. Increases in the volume of transactions in such firms are commonly believed to have necessitated this structural change. Nineteenth-century inventions like the steamship and the telegraph, by facilitating coordination of managerial activities, are described as key factors. Sixteenth- and seventeenth-century chartered trading companies, despite the international scope of their activities, are usually considered irrelevant to this discussion: the volume of their transactions is assumed to have been too low and the communications and transport of their day too primitive to make comparisons with modern multinationals interesting.In reality, however, early trading companies successfully purchased and outfitted ships, built and operated offices and warehouses, manufactured trade goods for use abroad, maintained trading posts and production facilities overseas, procured goods for import, and sold those goods both at home and in other countries. The large volume of transactions associated with these activities seems to have necessitated hierarchical management structures well before the advent of modern communications and transportation. For example, in the Hudson’s Bay Company, each far-flung trading outpost was managed by a salaried agent, who carried out the trade with the Native Americans, managed day-to-day operations, and oversaw the post’s workers and servants. One chief agent, answerable to the Court of Directors in London through the correspondence committee, was appointed with control over all of the agents on the bay.The early trading companies did differ strikingly from modern multinationals in many respects. They depended heavily on the national governments of their home countries and thus characteristically acted abroad to promote national interests. Their top managers were typically owners with a substantial minority share, whereas senior managers’ holdings in modern multinationals are usually insignificant. They operated in a pre-industrial world, grafting a system of capitalist international trade onto a pre-modern system of artisan and peasant production. Despite these differences, however, early trading companies organized effectively in remarkably modern ways and merit further study as analogues of more modern structures.Q. With which of the following generalizations regarding management structures would the author of the passage most probably agree?

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Directions: Read the passage and answer the question that follows.In 2022, India will join a select group of countries limiting industrial trans-fat to 2% by mass of the total oils/fats present in the product. India would thus be achieving the WHO target a year in advance. In mid-2016, the trans-fat content limit was halved from 10% to 5%, and in December 2020, the Food Safety and Standards Authority of India (FSSAI) capped it to 3% by 2021. While trans-fat is naturally present in red meat and dairy products, the focus is on restricting the industrially produced trans-fat used solely to prolong the shelf life of products at less cost. While the government’s notification specifically mentions edible oils and fats that are used as ingredients, it also applies to emulsions such as margarines. Targeting these ingredients would in effect result in reducing the trans-fat content to 2% in all food items as these two are the major sources of industrial trans-fat. Also, even when the fat/oil contains less than 2% trans-fat, repeated use at high temperature can increase the trans-fat content. The focus on cutting down trans-fat content in food arises from its proclivity to negatively alter the lipoprotein cholesterol profile by increasing the level of bad cholesterol (LDL) while decreasing the level of HDL or good cholesterol. These changes in the lipoprotein cholesterol profile increase the risk of cardiovascular diseases. In 2004, when Denmark became the first country to limit industrially produced trans-fat content in all foods to 2% of fats and oils, it faced resistance from much of Europe, including the European Commission. However, many countries have since adopted similar restrictions themselves. The benefits of reducing trans-fat can become quickly apparent, as seen in Denmark; three years after the cap came into effect, it saw a reduction of about 14 deaths attributable to cardiovascular diseases per 1,00,000 population. It is now well known that trans-fat can be completely eliminated and replaced with healthier substitutes without any change in the food taste or cost. According to WHO, a dozen large multinational food companies have already committed to eliminate industrially produced trans-fat from all their products by 2023.Q. Why is it important to cut down trans-fat in food?a)It increases bad cholesterol level (HDL) and decreases good cholesterol level.b)It alters the lipoprotein cholesterol profile, which leads to an increased risk of cardiovascular diseases.c)Countries which have cut down trans-fat levels have shown a reduction in deaths related to neural issues.d)All of theseCorrect answer is option 'B'. Can you explain this answer?
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Directions: Read the passage and answer the question that follows.In 2022, India will join a select group of countries limiting industrial trans-fat to 2% by mass of the total oils/fats present in the product. India would thus be achieving the WHO target a year in advance. In mid-2016, the trans-fat content limit was halved from 10% to 5%, and in December 2020, the Food Safety and Standards Authority of India (FSSAI) capped it to 3% by 2021. While trans-fat is naturally present in red meat and dairy products, the focus is on restricting the industrially produced trans-fat used solely to prolong the shelf life of products at less cost. While the government’s notification specifically mentions edible oils and fats that are used as ingredients, it also applies to emulsions such as margarines. Targeting these ingredients would in effect result in reducing the trans-fat content to 2% in all food items as these two are the major sources of industrial trans-fat. Also, even when the fat/oil contains less than 2% trans-fat, repeated use at high temperature can increase the trans-fat content. The focus on cutting down trans-fat content in food arises from its proclivity to negatively alter the lipoprotein cholesterol profile by increasing the level of bad cholesterol (LDL) while decreasing the level of HDL or good cholesterol. These changes in the lipoprotein cholesterol profile increase the risk of cardiovascular diseases. In 2004, when Denmark became the first country to limit industrially produced trans-fat content in all foods to 2% of fats and oils, it faced resistance from much of Europe, including the European Commission. However, many countries have since adopted similar restrictions themselves. The benefits of reducing trans-fat can become quickly apparent, as seen in Denmark; three years after the cap came into effect, it saw a reduction of about 14 deaths attributable to cardiovascular diseases per 1,00,000 population. It is now well known that trans-fat can be completely eliminated and replaced with healthier substitutes without any change in the food taste or cost. According to WHO, a dozen large multinational food companies have already committed to eliminate industrially produced trans-fat from all their products by 2023.Q. Why is it important to cut down trans-fat in food?a)It increases bad cholesterol level (HDL) and decreases good cholesterol level.b)It alters the lipoprotein cholesterol profile, which leads to an increased risk of cardiovascular diseases.c)Countries which have cut down trans-fat levels have shown a reduction in deaths related to neural issues.d)All of theseCorrect answer is option 'B'. Can you explain this answer? for CLAT 2024 is part of CLAT preparation. The Question and answers have been prepared according to the CLAT exam syllabus. Information about Directions: Read the passage and answer the question that follows.In 2022, India will join a select group of countries limiting industrial trans-fat to 2% by mass of the total oils/fats present in the product. India would thus be achieving the WHO target a year in advance. In mid-2016, the trans-fat content limit was halved from 10% to 5%, and in December 2020, the Food Safety and Standards Authority of India (FSSAI) capped it to 3% by 2021. While trans-fat is naturally present in red meat and dairy products, the focus is on restricting the industrially produced trans-fat used solely to prolong the shelf life of products at less cost. While the government’s notification specifically mentions edible oils and fats that are used as ingredients, it also applies to emulsions such as margarines. Targeting these ingredients would in effect result in reducing the trans-fat content to 2% in all food items as these two are the major sources of industrial trans-fat. Also, even when the fat/oil contains less than 2% trans-fat, repeated use at high temperature can increase the trans-fat content. The focus on cutting down trans-fat content in food arises from its proclivity to negatively alter the lipoprotein cholesterol profile by increasing the level of bad cholesterol (LDL) while decreasing the level of HDL or good cholesterol. These changes in the lipoprotein cholesterol profile increase the risk of cardiovascular diseases. In 2004, when Denmark became the first country to limit industrially produced trans-fat content in all foods to 2% of fats and oils, it faced resistance from much of Europe, including the European Commission. However, many countries have since adopted similar restrictions themselves. The benefits of reducing trans-fat can become quickly apparent, as seen in Denmark; three years after the cap came into effect, it saw a reduction of about 14 deaths attributable to cardiovascular diseases per 1,00,000 population. It is now well known that trans-fat can be completely eliminated and replaced with healthier substitutes without any change in the food taste or cost. According to WHO, a dozen large multinational food companies have already committed to eliminate industrially produced trans-fat from all their products by 2023.Q. Why is it important to cut down trans-fat in food?a)It increases bad cholesterol level (HDL) and decreases good cholesterol level.b)It alters the lipoprotein cholesterol profile, which leads to an increased risk of cardiovascular diseases.c)Countries which have cut down trans-fat levels have shown a reduction in deaths related to neural issues.d)All of theseCorrect answer is option 'B'. Can you explain this answer? covers all topics & solutions for CLAT 2024 Exam. Find important definitions, questions, meanings, examples, exercises and tests below for Directions: Read the passage and answer the question that follows.In 2022, India will join a select group of countries limiting industrial trans-fat to 2% by mass of the total oils/fats present in the product. India would thus be achieving the WHO target a year in advance. In mid-2016, the trans-fat content limit was halved from 10% to 5%, and in December 2020, the Food Safety and Standards Authority of India (FSSAI) capped it to 3% by 2021. While trans-fat is naturally present in red meat and dairy products, the focus is on restricting the industrially produced trans-fat used solely to prolong the shelf life of products at less cost. While the government’s notification specifically mentions edible oils and fats that are used as ingredients, it also applies to emulsions such as margarines. Targeting these ingredients would in effect result in reducing the trans-fat content to 2% in all food items as these two are the major sources of industrial trans-fat. Also, even when the fat/oil contains less than 2% trans-fat, repeated use at high temperature can increase the trans-fat content. The focus on cutting down trans-fat content in food arises from its proclivity to negatively alter the lipoprotein cholesterol profile by increasing the level of bad cholesterol (LDL) while decreasing the level of HDL or good cholesterol. These changes in the lipoprotein cholesterol profile increase the risk of cardiovascular diseases. In 2004, when Denmark became the first country to limit industrially produced trans-fat content in all foods to 2% of fats and oils, it faced resistance from much of Europe, including the European Commission. However, many countries have since adopted similar restrictions themselves. The benefits of reducing trans-fat can become quickly apparent, as seen in Denmark; three years after the cap came into effect, it saw a reduction of about 14 deaths attributable to cardiovascular diseases per 1,00,000 population. It is now well known that trans-fat can be completely eliminated and replaced with healthier substitutes without any change in the food taste or cost. According to WHO, a dozen large multinational food companies have already committed to eliminate industrially produced trans-fat from all their products by 2023.Q. Why is it important to cut down trans-fat in food?a)It increases bad cholesterol level (HDL) and decreases good cholesterol level.b)It alters the lipoprotein cholesterol profile, which leads to an increased risk of cardiovascular diseases.c)Countries which have cut down trans-fat levels have shown a reduction in deaths related to neural issues.d)All of theseCorrect answer is option 'B'. Can you explain this answer?.
Solutions for Directions: Read the passage and answer the question that follows.In 2022, India will join a select group of countries limiting industrial trans-fat to 2% by mass of the total oils/fats present in the product. India would thus be achieving the WHO target a year in advance. In mid-2016, the trans-fat content limit was halved from 10% to 5%, and in December 2020, the Food Safety and Standards Authority of India (FSSAI) capped it to 3% by 2021. While trans-fat is naturally present in red meat and dairy products, the focus is on restricting the industrially produced trans-fat used solely to prolong the shelf life of products at less cost. While the government’s notification specifically mentions edible oils and fats that are used as ingredients, it also applies to emulsions such as margarines. Targeting these ingredients would in effect result in reducing the trans-fat content to 2% in all food items as these two are the major sources of industrial trans-fat. Also, even when the fat/oil contains less than 2% trans-fat, repeated use at high temperature can increase the trans-fat content. The focus on cutting down trans-fat content in food arises from its proclivity to negatively alter the lipoprotein cholesterol profile by increasing the level of bad cholesterol (LDL) while decreasing the level of HDL or good cholesterol. These changes in the lipoprotein cholesterol profile increase the risk of cardiovascular diseases. In 2004, when Denmark became the first country to limit industrially produced trans-fat content in all foods to 2% of fats and oils, it faced resistance from much of Europe, including the European Commission. However, many countries have since adopted similar restrictions themselves. The benefits of reducing trans-fat can become quickly apparent, as seen in Denmark; three years after the cap came into effect, it saw a reduction of about 14 deaths attributable to cardiovascular diseases per 1,00,000 population. It is now well known that trans-fat can be completely eliminated and replaced with healthier substitutes without any change in the food taste or cost. According to WHO, a dozen large multinational food companies have already committed to eliminate industrially produced trans-fat from all their products by 2023.Q. Why is it important to cut down trans-fat in food?a)It increases bad cholesterol level (HDL) and decreases good cholesterol level.b)It alters the lipoprotein cholesterol profile, which leads to an increased risk of cardiovascular diseases.c)Countries which have cut down trans-fat levels have shown a reduction in deaths related to neural issues.d)All of theseCorrect answer is option 'B'. Can you explain this answer? in English & in Hindi are available as part of our courses for CLAT. Download more important topics, notes, lectures and mock test series for CLAT Exam by signing up for free.
Here you can find the meaning of Directions: Read the passage and answer the question that follows.In 2022, India will join a select group of countries limiting industrial trans-fat to 2% by mass of the total oils/fats present in the product. India would thus be achieving the WHO target a year in advance. In mid-2016, the trans-fat content limit was halved from 10% to 5%, and in December 2020, the Food Safety and Standards Authority of India (FSSAI) capped it to 3% by 2021. While trans-fat is naturally present in red meat and dairy products, the focus is on restricting the industrially produced trans-fat used solely to prolong the shelf life of products at less cost. While the government’s notification specifically mentions edible oils and fats that are used as ingredients, it also applies to emulsions such as margarines. Targeting these ingredients would in effect result in reducing the trans-fat content to 2% in all food items as these two are the major sources of industrial trans-fat. Also, even when the fat/oil contains less than 2% trans-fat, repeated use at high temperature can increase the trans-fat content. The focus on cutting down trans-fat content in food arises from its proclivity to negatively alter the lipoprotein cholesterol profile by increasing the level of bad cholesterol (LDL) while decreasing the level of HDL or good cholesterol. These changes in the lipoprotein cholesterol profile increase the risk of cardiovascular diseases. In 2004, when Denmark became the first country to limit industrially produced trans-fat content in all foods to 2% of fats and oils, it faced resistance from much of Europe, including the European Commission. However, many countries have since adopted similar restrictions themselves. The benefits of reducing trans-fat can become quickly apparent, as seen in Denmark; three years after the cap came into effect, it saw a reduction of about 14 deaths attributable to cardiovascular diseases per 1,00,000 population. It is now well known that trans-fat can be completely eliminated and replaced with healthier substitutes without any change in the food taste or cost. According to WHO, a dozen large multinational food companies have already committed to eliminate industrially produced trans-fat from all their products by 2023.Q. Why is it important to cut down trans-fat in food?a)It increases bad cholesterol level (HDL) and decreases good cholesterol level.b)It alters the lipoprotein cholesterol profile, which leads to an increased risk of cardiovascular diseases.c)Countries which have cut down trans-fat levels have shown a reduction in deaths related to neural issues.d)All of theseCorrect answer is option 'B'. Can you explain this answer? defined & explained in the simplest way possible. Besides giving the explanation of Directions: Read the passage and answer the question that follows.In 2022, India will join a select group of countries limiting industrial trans-fat to 2% by mass of the total oils/fats present in the product. India would thus be achieving the WHO target a year in advance. In mid-2016, the trans-fat content limit was halved from 10% to 5%, and in December 2020, the Food Safety and Standards Authority of India (FSSAI) capped it to 3% by 2021. While trans-fat is naturally present in red meat and dairy products, the focus is on restricting the industrially produced trans-fat used solely to prolong the shelf life of products at less cost. While the government’s notification specifically mentions edible oils and fats that are used as ingredients, it also applies to emulsions such as margarines. Targeting these ingredients would in effect result in reducing the trans-fat content to 2% in all food items as these two are the major sources of industrial trans-fat. Also, even when the fat/oil contains less than 2% trans-fat, repeated use at high temperature can increase the trans-fat content. The focus on cutting down trans-fat content in food arises from its proclivity to negatively alter the lipoprotein cholesterol profile by increasing the level of bad cholesterol (LDL) while decreasing the level of HDL or good cholesterol. These changes in the lipoprotein cholesterol profile increase the risk of cardiovascular diseases. In 2004, when Denmark became the first country to limit industrially produced trans-fat content in all foods to 2% of fats and oils, it faced resistance from much of Europe, including the European Commission. However, many countries have since adopted similar restrictions themselves. The benefits of reducing trans-fat can become quickly apparent, as seen in Denmark; three years after the cap came into effect, it saw a reduction of about 14 deaths attributable to cardiovascular diseases per 1,00,000 population. It is now well known that trans-fat can be completely eliminated and replaced with healthier substitutes without any change in the food taste or cost. According to WHO, a dozen large multinational food companies have already committed to eliminate industrially produced trans-fat from all their products by 2023.Q. Why is it important to cut down trans-fat in food?a)It increases bad cholesterol level (HDL) and decreases good cholesterol level.b)It alters the lipoprotein cholesterol profile, which leads to an increased risk of cardiovascular diseases.c)Countries which have cut down trans-fat levels have shown a reduction in deaths related to neural issues.d)All of theseCorrect answer is option 'B'. Can you explain this answer?, a detailed solution for Directions: Read the passage and answer the question that follows.In 2022, India will join a select group of countries limiting industrial trans-fat to 2% by mass of the total oils/fats present in the product. India would thus be achieving the WHO target a year in advance. In mid-2016, the trans-fat content limit was halved from 10% to 5%, and in December 2020, the Food Safety and Standards Authority of India (FSSAI) capped it to 3% by 2021. While trans-fat is naturally present in red meat and dairy products, the focus is on restricting the industrially produced trans-fat used solely to prolong the shelf life of products at less cost. While the government’s notification specifically mentions edible oils and fats that are used as ingredients, it also applies to emulsions such as margarines. Targeting these ingredients would in effect result in reducing the trans-fat content to 2% in all food items as these two are the major sources of industrial trans-fat. Also, even when the fat/oil contains less than 2% trans-fat, repeated use at high temperature can increase the trans-fat content. The focus on cutting down trans-fat content in food arises from its proclivity to negatively alter the lipoprotein cholesterol profile by increasing the level of bad cholesterol (LDL) while decreasing the level of HDL or good cholesterol. These changes in the lipoprotein cholesterol profile increase the risk of cardiovascular diseases. In 2004, when Denmark became the first country to limit industrially produced trans-fat content in all foods to 2% of fats and oils, it faced resistance from much of Europe, including the European Commission. However, many countries have since adopted similar restrictions themselves. The benefits of reducing trans-fat can become quickly apparent, as seen in Denmark; three years after the cap came into effect, it saw a reduction of about 14 deaths attributable to cardiovascular diseases per 1,00,000 population. It is now well known that trans-fat can be completely eliminated and replaced with healthier substitutes without any change in the food taste or cost. According to WHO, a dozen large multinational food companies have already committed to eliminate industrially produced trans-fat from all their products by 2023.Q. Why is it important to cut down trans-fat in food?a)It increases bad cholesterol level (HDL) and decreases good cholesterol level.b)It alters the lipoprotein cholesterol profile, which leads to an increased risk of cardiovascular diseases.c)Countries which have cut down trans-fat levels have shown a reduction in deaths related to neural issues.d)All of theseCorrect answer is option 'B'. Can you explain this answer? has been provided alongside types of Directions: Read the passage and answer the question that follows.In 2022, India will join a select group of countries limiting industrial trans-fat to 2% by mass of the total oils/fats present in the product. India would thus be achieving the WHO target a year in advance. In mid-2016, the trans-fat content limit was halved from 10% to 5%, and in December 2020, the Food Safety and Standards Authority of India (FSSAI) capped it to 3% by 2021. While trans-fat is naturally present in red meat and dairy products, the focus is on restricting the industrially produced trans-fat used solely to prolong the shelf life of products at less cost. While the government’s notification specifically mentions edible oils and fats that are used as ingredients, it also applies to emulsions such as margarines. Targeting these ingredients would in effect result in reducing the trans-fat content to 2% in all food items as these two are the major sources of industrial trans-fat. Also, even when the fat/oil contains less than 2% trans-fat, repeated use at high temperature can increase the trans-fat content. The focus on cutting down trans-fat content in food arises from its proclivity to negatively alter the lipoprotein cholesterol profile by increasing the level of bad cholesterol (LDL) while decreasing the level of HDL or good cholesterol. These changes in the lipoprotein cholesterol profile increase the risk of cardiovascular diseases. In 2004, when Denmark became the first country to limit industrially produced trans-fat content in all foods to 2% of fats and oils, it faced resistance from much of Europe, including the European Commission. However, many countries have since adopted similar restrictions themselves. The benefits of reducing trans-fat can become quickly apparent, as seen in Denmark; three years after the cap came into effect, it saw a reduction of about 14 deaths attributable to cardiovascular diseases per 1,00,000 population. It is now well known that trans-fat can be completely eliminated and replaced with healthier substitutes without any change in the food taste or cost. According to WHO, a dozen large multinational food companies have already committed to eliminate industrially produced trans-fat from all their products by 2023.Q. Why is it important to cut down trans-fat in food?a)It increases bad cholesterol level (HDL) and decreases good cholesterol level.b)It alters the lipoprotein cholesterol profile, which leads to an increased risk of cardiovascular diseases.c)Countries which have cut down trans-fat levels have shown a reduction in deaths related to neural issues.d)All of theseCorrect answer is option 'B'. Can you explain this answer? theory, EduRev gives you an ample number of questions to practice Directions: Read the passage and answer the question that follows.In 2022, India will join a select group of countries limiting industrial trans-fat to 2% by mass of the total oils/fats present in the product. India would thus be achieving the WHO target a year in advance. In mid-2016, the trans-fat content limit was halved from 10% to 5%, and in December 2020, the Food Safety and Standards Authority of India (FSSAI) capped it to 3% by 2021. While trans-fat is naturally present in red meat and dairy products, the focus is on restricting the industrially produced trans-fat used solely to prolong the shelf life of products at less cost. While the government’s notification specifically mentions edible oils and fats that are used as ingredients, it also applies to emulsions such as margarines. Targeting these ingredients would in effect result in reducing the trans-fat content to 2% in all food items as these two are the major sources of industrial trans-fat. Also, even when the fat/oil contains less than 2% trans-fat, repeated use at high temperature can increase the trans-fat content. The focus on cutting down trans-fat content in food arises from its proclivity to negatively alter the lipoprotein cholesterol profile by increasing the level of bad cholesterol (LDL) while decreasing the level of HDL or good cholesterol. These changes in the lipoprotein cholesterol profile increase the risk of cardiovascular diseases. In 2004, when Denmark became the first country to limit industrially produced trans-fat content in all foods to 2% of fats and oils, it faced resistance from much of Europe, including the European Commission. However, many countries have since adopted similar restrictions themselves. The benefits of reducing trans-fat can become quickly apparent, as seen in Denmark; three years after the cap came into effect, it saw a reduction of about 14 deaths attributable to cardiovascular diseases per 1,00,000 population. It is now well known that trans-fat can be completely eliminated and replaced with healthier substitutes without any change in the food taste or cost. According to WHO, a dozen large multinational food companies have already committed to eliminate industrially produced trans-fat from all their products by 2023.Q. Why is it important to cut down trans-fat in food?a)It increases bad cholesterol level (HDL) and decreases good cholesterol level.b)It alters the lipoprotein cholesterol profile, which leads to an increased risk of cardiovascular diseases.c)Countries which have cut down trans-fat levels have shown a reduction in deaths related to neural issues.d)All of theseCorrect answer is option 'B'. 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