Introduction:Indianstaple food is 60% carbohydrates, 15% proteins, 15% fats. Among fats ¾thcomposition is edible oils. The change in dietary habits for the last 2-3 decadeshave shown the change in ratio of omega-3 to omega-6 fatty acids from 1: 1 to 1: 20-25 because theIndian diets are deficient in omega- 3 fatty acids. Oils of domesticconsumption are sunflower oil, safflower oil, palm oil , mustard oil etc. thedomestic usage of edible oils varies from one region other region in India. It was found that consumption of sunflower oil and palm oil indiet is relatively high in South India when compared to North, east and westregions.
Increased usage of refinedgrains and processed oils in diet increases the prevalence of metabolicsyndrome. Commonly using oils are rich in omega -6 poly unsaturated fatty acids. According to world Health Organization the ratio of omega 3 to omega 6 fatty acidsshould be 1:1, but it is 1:120 in sunflower oil. omega -6 poly unsaturated fatty acids from vegetable oils do not generate energy ,gets accumulated on cell membranes, undergoing chemical changes. Omega 6 PUFAoxidizes rapidly in body due to favorable temperature and produces free radicals. The increased intakeof omega -6 poly unsaturated fatty acids causes activation of Arachidonic acidinturn eicosanoid metabolism whichenhances the inflammatory reactions leading to the pathogenesis of many chronicdiseases including metabolic syndrome, cardiovascular diseases, auto immunediseases, cancer, osteoporosis and Alziemer’s disease due to generation of freeradicals.
Objectives: To createthe proper awareness about the usage of types of edible oils for maintainanceof good healthTo educatepeople about the dangerous effects caused by alteration in the omega 3 6 fatty acids ratio , and to bring awareness among the public for usingcombination of various oils mainly enriched with omega-3 fatty acids which isneeded for prevention and management of metabolic syndrome leading to thecomplications.
