Table 1.
Content of trans-fatty acids (TFA per 100 g of food) in the analysed samples of the selected food categories, and proportion of samples with higher TFA levels
| Content of TFA (g/100 g of food) | Samples with >2 g TFA/100 g of fat* | Samples with >5 g TFA/100 g of fat | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Food category | n | Median | Minimum | Maximum | Average | sd | n | % | n | % |
| Pre-packed foods | 207 | 42 | 20 | 29 | 14 | |||||
| Biscuits | 39 | 0·18 | 0·01 | 4·88 | 1·50 | 1·70 | 18 | 46 | 17 | 44 |
| Cakes | 19 | 0·09 | 0·02 | 1·68 | 0·29 | 0·45 | 4 | 21 | 0 | 0 |
| Chocolate and sweets | 16 | 0·01 | 0·00 | 5·27 | 0·65 | 1·46 | 3 | 19 | 2 | 13 |
| Crisps and snacks | 17 | 0·03 | 0·00 | 6·76 | 1·39 | 2·43 | 5 | 29 | 5 | 29 |
| Bread | 17 | 0·04 | 0·01 | 0·57 | 0·12 | 0·17 | 0 | 0 | 0 | 0 |
| Vegetable cream substitutes | 11 | 0·06 | 0·00 | 0·18 | 0·08 | 0·06 | 0 | 0 | 0 | 0 |
| Ice cream | 15 | 0·16 | 0·01 | 0·41 | 0·15 | 0·14 | 6 | 40 | 0 | 0 |
| Margarine† | 43 | 0·19 | 0·05 | 4·88 | 0·34 | 0·77 | 2 | 5 | 1 | 2 |
| Spreads | 13 | 0·11 | 0·00 | 0·60 | 0·20 | 0·19 | 0 | 0 | 0 | 0 |
| Soups | 17 | 0·11 | 0·03 | 4·12 | 0·76 | 1·30 | 4 | 24 | 4 | 24 |
| Non-prepacked foods | 75 | 22 | 29 | 11 | 15 | |||||
| Croissant | 27 | 0·46 | 0·06 | 3·30 | 0·90 | 0·97 | 14 | 52 | 10 | 37 |
| Burek | 19 | 0·11 | 0·05 | 0·99 | 0·15 | 0·21 | 5 | 26 | 1 | 5 |
| Fried potato | 13 | 0·07 | 0·00 | 0·19 | 0·08 | 0·06 | 0 | 0 | 0 | 0 |
| Wiener schnitzel | 4 | 0·06 | 0·04 | 0·09 | 0·06 | 0·02 | 0 | 0 | 0 | 0 |
| Hamburger | 12 | 0·17 | 0·09 | 0·81 | 0·22 | 0·19 | 3 | 25 | 0 | 0 |
*
Proportion of samples exceeding 2 g of total TFA per 100 g of fat. Criteria for ‘higher TFA content’ were set at EU regulatory limit at 2 g of industrial TFA per 100 g of total fats (not implemented at the time of sampling).
†
For margarine, we used previously reported results(23); TFA levels were originally expressed in g per 100 g of fats and recalculated to g per 100 g of food.