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The National Institute of Nutrition (NIN) which released an updated edition of their Dietary Guidelines for Indians, that took into consideration the ever-changing lifestyles, evolving food habits and common diseases for a list of revisions. Among the recommendations shared as a result of condensing research material, consultation with experts and gathering of scientific evidence, one of the key tips highlighted the benefits of using mud utensils for cooking. Within the scope of up-to-date dietary advice that the edition provides, it was noted that earthen cookware is not only eco-friendly but also requires less oil while cooking and also preserves the nutritional value of food.
Meant to add to the knowledge pool of citizens in order to make conscious choices while picking cookware and cooking methods, promoting a healthier way of eating and sustainable kitchen practices. Among the other guidelines, advice on the usage of metal, steel, granite and non-stick cookware were also mentioned – while also addressing past concerns about the potential health risks involved in the usage of non-stick pots and pans. The chemical known as perfluorooctanoic acid, which is said to release during the manufacture of Teflon cookware, has been linked to health issues like cancer, thyroid imbalances and birth defects. Discarding non-stick pans if they were worn out or damaged was considered to be ideal.
Concerns surrounding the over-heating of non-stick pans, leading to the release of harmful fumes could also be a reason for steering clear of using them. Using stainless steel utensils for eating meals was concluded to be the safest, most hygienic option for everyday use whereas it was suggested that eating from earthen or ceramic plates was fine as long as they were cleaned and maintained with care. In addition to this, the guidelines also stated that storing acidic foods like sambar or chutneys in aluminium, iron, unlined copper or brass vessels was unsafe.
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Aside from the guidelines about cookware, another important recommendation in the guidelines also declared that the average sugar consumption for Indians should be limited to a total of 20-25 grams – which is equal to a teaspoon, and only derived from natural sources. The recommendations also discourage the use of protein supplements and suggest a reduction in the consumption of oil. Protein supplements – which predominantly use eggs, peas, dairy milk, soybeans and rice should ideally be avoided for everyday consumption, as per the list. The added sugars, additives and non-caloric sweeteners could elevate the possibility of contracting non-communicable diseases, which could lead to adverse health effects.
Using methods like air-frying were endorsed, and a decrease in relying on the fat source was made in tandem with replacements like nuts, seafood and oil seeds. In what is also a first for the NIN – guidelines for reading packaging labels were made to manage the consumption of ultra-processed foods. With an aim to provide evidence-based recommendations, the issued guidelines aim to address the rising number of health concerns through diet-related choices around the country.
