Table 4.
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: Costa Rica
| 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, brand 2 | 12:0 | 0·048 | 0·104 | 2·743 | 0·022 | 0·0006 |
| 14:0 | 1·571 | 0·113 | 1·343 | 0·013 | 0·1273 | |
| 16:0 | 7·783 | 0·181 | 10·992 | 0·042 | 0·0006 | |
| 18:0 | 2·919 | 0·105 | 1·438 | 0·011 | 0·0239 | |
| Monounsaturated | ||||||
| Cis 9-18:1 | 6·715 | 0·226 | 7·840 | 0·217 | 0·0023 | |
| Polyunsaturated | ||||||
| Cis 9, cis 12-18:2 | 1·312 | 0·218 | 1·626 | 0·013 | 0·0738 | |
| Trans | ||||||
| Total† | 1·992 | 0·042 | 0·169 | 0·001 | 0·0012 | |
| % of total fatty acids | 8·04 | 0·650 | 0·0010 | |||
| Light margarine | Saturated | |||||
| 12:0 | 0·057 | 0·003 | 0·078 | 0·001 | 0·0894 | |
| 14:0 | 0·166 | 0·011 | 0·174 | 0·001 | 0·0749 | |
| 16:0 | 6·249 | 0·146 | 9·009 | 0·018 | 0·0021 | |
| 18:0 | 2·177 | 0·068 | 2·130 | 0·006 | 0·1853 | |
| Monounsaturated | ||||||
| Cis 9-18:1 | 10·557 | 0·259 | 13·038 | 0·032 | 0·0006 | |
| Polyunsaturated | ||||||
| Cis 9, cis 12-18:2 | 9·918 | 0·381 | 10·873 | 0·081 | 0·7627 | |
| Trans | ||||||
| Total† | 0·884 | 0·002 | 0·567 | 0·002 | 0·0031 | |
| % of total fatty acids | 2·25 | 1·420 | 0·0001 | |||
*
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.