Table 3.

Change in the fatty acid profile observed in the period 2015–2016 in those foods that had a high content of industrially produced trans-fatty acids in the period 2011–2012: Argentina

		Observed values according to period of data collection (g/100 g food)
		2011–2012		2015–2016
Food	Fatty acids	Mean	sd	Mean	sd	P value*
Pre-packaged chocolate-filled or	Saturated
covered cookies	12:0	0·213	0·001	1·684	0·002	0·0042
	14:0	0·426	0·023	0·982	0·036	0·0297
	16:0	4·726	0·496	4·733	0·524	0·5424
	18:0	3·214	0·022	6·324	0·012	0·0015
	Monounsaturated
	Cis 9-18:1	5·572	0·053	8·561	0·048	0·0013
	Polyunsaturated
	Cis 9, cis 12-18:2	1·043	0·051	0·482	0·072	0·0271
	Trans
	Total†	2·416	0·081	1·023	0·023	0·0004
	% of total fatty acids	12·63		0·007		0·0000
Regular margarine	Saturated
	12:0	0·000	0·000	3·581	0·015	0·0001
	14:0	0·112	0·001	1·392	0·023	0·0327
	16:0	8·934	0·094	9·114	0·072	0·0259
	18:0	8·764	0·214	18·591	0·119	0·0008
	Monounsaturated
	Cis 9-18:1	19·658	0·016	9·914	0·256	0·0003
	Polyunsaturated
	Cis 9, cis 12-18:2	13·963	0·097	25·783	0·185	0·0005
	Trans
	Total†	29·427		0·000		0·0002
	% of total fatty acids	34·80		0·000		0·0000
Butter crescent	Saturated
	12:0	0·000	0·000	0·391	0·017	0·0032
	14:0	0·421	0·062	0·182	0·058	0·0783
	16:0	5·283	0·047	2·132	0·009	0·0216
	18:0	3·628	0·059	6·744	0·067	0·0328
	Monounsaturated
	Cis 9-18:1	5·173	0·194	9·877	0·268	0·0012
	Polyunsaturated
	Cis 9, cis 12-18:2	2·354	0·194	1·647	0·246	0·0226
	Trans
	Total†	5·672	0·211	1·907	0·233	0·0002
	% of total fatty acids	21·20		0·246		0·0000

^* P value for the difference between the periods 2011–2012 and 2015–2016 using the sample-paired t test.

^†Defined as the sum of all positional isomers of trans-18:1 and trans-18:2.