New Delhi: Low-fat and fat-free food products are gaining popularity among health conscious people. But regular consumption of such food items may result in deficiencies of certain vital nutrients like vitamins and essential fatty acids. Being ‘fat soluble’, such vitamins get removed along with fat when food products are made fat-free.Scientists are working on ways to keep
Scientists are working on ways to keep nutritional content of food products intact even when they are made fat-free or low-fat. Researchers at the National Dairy Research Institute (NDRI), Karnal, have developed a method to enhance nutritional content of fat-free milk by preparing Vitamin A and milk protein complexes.
Vitamin-A is one of the four fat-soluble essential vitamins, the others being D, E and K. The deficiency of Vitamin-A, which is the leading cause of preventable childhood blindness is a major public health problem in India.
The new method developed by NDRI team could be used in future for fortification of milk, which is now permitted by Indian regulatory agencies.