Table 4.
Percentage contribution of main food groups to energy intake and average daily trans-fatty acid (TFA) intake of adults (aged 19–64 years) in the National Diet and Nutrition Survey (NDNS 2000/01) and Years 3 and 4 of the National Diet and Nutrition Survey Rolling Programme (NDNS RP 2010/11 and 2011/12) who consumed 1 % or more of their total energy intake from TFA compared with those who consumed less
| NDNS 2000/01 | NDNS RP 2010/11 and 2011/12 | |||||||
|---|---|---|---|---|---|---|---|---|
| Adults: WHO TFA limit | Total (N 1724, weighted N 1724) | ≥1 %TE from TFA (N 988, weighted N 988) | <1 %TE from TFA (N 736, weighted N 736) | P value for ∆ | Total (N 848, weighted N 1277) | ≥1 %TE from TFA (N 22, weighted N 32) | <1 %TE from TFA (N 826, weighted N 1245) | P value for ∆ |
| Main food group name | %FE | %TFA | %TFA | in %TFA | %FE | %TFA | %TFA | in %TFA |
| Pasta, rice and other cereals | 6·3 | 2·8 | 3·5 | 0·06 | 8·9 | 0·3 | 3·4 | <0·001 |
| White bread | 8·9 | 0·9 | 1·4 | 0·05 | 7·7 | 0·8 | 3·0 | <0·001 |
| Wholemeal bread | 2·0 | 0·2 | 0·5 | <0·001 | 2·6 | 0·4 | 1·1 | 0·001 |
| Brown, granary and wheatgerm | 2·5 | 0·3 | 0·6 | 0·004 | ||||
| Other bread | 2·7 | 0·8 | 1·2 | <0·001 | 0·2 | 0·0 | 0·1 | <0·001 |
| High-fibre breakfast cereals | 3·0 | 1·1 | 0·8 | 0·2 | 2·2 | 0·0 | 0·2 | <0·001 |
| Biscuits | 2·8 | 8·6 | 5·5 | <0·001 | 3·4 | 0·3 | 1·1 | <0·001 |
| Buns, cakes, pastries & fruit pies | 3·8 | 9·9 | 6·7 | <0·001 | 3·3 | 6·1 | 4·1 | 0·5 |
| Puddings | 1·1 | 2·0 | 1·2 | <0·001 | 0·8 | 6·0 | 1·5 | 0·2 |
| Whole milk | 1·7 | 1·3 | 1·8 | 0·03 | 0·9 | 1·0 | 1·7 | 0·2 |
| Semi-skimmed milk | 3·1 | 3·2 | 5·5 | <0·001 | 2·6 | 3·5 | 7·8 | <0·001 |
| Other milk and cream | 0·6 | 1·0 | 0·9 | 0·2 | 0·9 | 10·3 | 2·4 | 0·05 |
| Cheese | 3·0 | 7·2 | 9·6 | <0·001 | 3·4 | 17·8 | 17·8 | 1·0 |
| Yoghurt, fromage frais and dairy | 1·2 | 0·6 | 1·1 | <0·001 | 1·4 | 1·3 | 1·9 | 0·3 |
| Eggs and egg dishes | 2·2 | 2·4 | 3·3 | 0·002 | 2·0 | 0·8 | 2·1 | <0·001 |
| Butter | 1·3 | 4·0 | 3·9 | 0·9 | 1·4 | 11·1 | 7·1 | 0·2 |
| PUFA margarine & oils | 0·1 | 0·5 | 0·4 | 0·9 | 0·2 | 0·0 | 0·0 | |
| Low-fat spread | 0·4 | 1·6 | 1·9 | 0·5 | 0·3 | 0·0 | 0·2 | <0·001 |
| Other margarine fats and oils | 0·6 | 4·5 | 3·3 | 0·02 | 0·8 | 0·1 | 0·1 | 0·9 |
| Reduced-fat spread | 1·8 | 8·7 | 4·1 | <0·001 | 2·0 | 0·2 | 1·5 | <0·001 |
| Bacon and ham | 1·6 | 0·3 | 0·6 | <0·001 | 1·6 | 0·2 | 1·0 | <0·001 |
| Beef, veal and dishes | 2·9 | 3·7 | 6·3 | <0·001 | 2·5 | 3·2 | 8·1 | <0·001 |
| Lamb and dishes | 0·8 | 2·5 | 2·9 | 0·4 | 0·8 | 14·3 | 4·2 | 0·05 |
| Pork and dishes | 0·9 | 0·2 | 0·4 | 0·001 | 1·0 | 0·4 | 0·6 | 0·3 |
| Coated chicken | 1·0 | 1·1 | 1·4 | 0·1 | 0·9 | 0·0 | 0·7 | <0·001 |
| Chicken and turkey dishes | 3·9 | 1·2 | 3·0 | <0·001 | 4·3 | 2·1 | 4·0 | 0·03 |
| Burgers and kebabs | 1·2 | 2·3 | 2·6 | 0·4 | 1·0 | 8·5 | 2·7 | 0·4 |
| Sausages | 1·4 | 0·5 | 0·9 | <0·001 | 1·7 | 0·8 | 2·1 | <0·001 |
| Meat pies and pastries | 2·3 | 7·6 | 3·9 | <0·001 | 1·8 | 0·5 | 1·7 | 0·001 |
| Other meat and meat products | 0·7 | 0·7 | 1·1 | 0·02 | 0·5 | 1·8 | 1·0 | 0·6 |
| White fish coated or fried | 1·2 | 2·0 | 2·1 | 0·6 | 1·2 | 0·9 | 1·8 | 0·2 |
| Other white fish, shellfish | 0·6 | 0·4 | 0·6 | 0·04 | 0·9 | 0·1 | 0·3 | 0·06 |
| Oily fish | 1·2 | 0·3 | 0·5 | 0·06 | 1·0 | 0·0 | 0·2 | 0·01 |
| Vegetables not raw | 3·8 | 1·3 | 1·7 | 0·09 | 4·0 | 0·9 | 1·5 | 0·3 |
| Chips fried & roast potatoes | 5·3 | 4·4 | 4·2 | 0·7 | 4·4 | 1·2 | 2·7 | 0·08 |
| Other potatoes, potato salads | 3·0 | 0·9 | 1·0 | 0·3 | 2·7 | 0·2 | 0·4 | 0·1 |
| Crisps and savoury snacks | 2·0 | 1·3 | 1·3 | 0·9 | 2·1 | 0·0 | 0·5 | <0·001 |
| Chocolate confectionery | 2·4 | 3·5 | 2·8 | 0·06 | 2·1 | 0·3 | 2·2 | <0·001 |
| Miscellaneous | 3·0 | 2·6 | 3·5 | <0·001 | 3·9 | 3·0 | 3·8 | 0·7 |
| Ice cream | 0·6 | 1·3 | 1·4 | 0·7 | 0·6 | 0·6 | 1·4 | 0·05 |
%TE, percentage of total energy; %FE, percentage of food energy; %TFA, percentage of TFA intake; TFA intake ≥1%TE is above the WHO recommended TFA limit.
Percentage contributions of TFA from food types are weighted means of the individuals’ percentage contributions.
Food groups contributing less than 0·5 % TFA to food energy in all TFA groups were not tabled.