Is there any published or unpublished report available on trans fatty acids (TFA) content in the common fried foodstuffs sold in restaurants in Bangladesh and West Bengal (for example paratha, singara, puri, sweets etcetera)? And whether the TFA content varies by use of soya or palm oil?
Shamim:
You do not generalize the idea, rather, you search trans fatty acid for fried or deep-fried foods. You will get a tons of information. Then you can divide into Indian subcontinent as all the foods you mentioned consumed by people from India, Pakistan and BD. Even Asians abroad consume a lot.
Soybean oil has much more polyunsaturated fatty acids (PUFAs) than palm oil, therefore with the same heating time and temperature, it could be expected more amount of TFA when frying in soybean oil.
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