Explanation:

Food Safety and Standards Authority of India (FSSAI) has capped the amount of trans fatty acids (TFA) in oils and fats to 3% for 2021 and 2% by 2022 from the current permissible limit of 5% through an amendment to the Food Safety and Standards (Prohibition and Restriction on Sales) Regulations 2011.

• Trans fatty acids (TFAs) or Trans fats are the most harmful type of fats which can have much more adverse effects on a human body than any other dietary constituent. 
• These fats are largely produced artificially but a small amount also occurs naturally. Thus in our diet, these may be present as Artificial TFAs and/ or Natural TFAs.
• Artificial TFAs are formed when hydrogen is made to react with the oil to produce fats resembling pure ghee/butter.
• In our diet the major sources of artificial TFAs are the partially hydrogenated vegetable oils (PHVO)/vanaspati/ margarine while the natural TFAs are present in meats and dairy products, though in small amounts.

Hence both statements are correct.