Table 5.
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: Brazil
| 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 artificially flavoured | Saturated | |||||
| cream-filled cookies, brand 3 | 12:0 | 0·053 | 0·023 | 0·642 | 0·012 | 0·0468 |
| 14:0 | 0·042 | 0·012 | 0·471 | 0·001 | 0·0473 | |
| 16:0 | 2·746 | 0·017 | 11·582 | 0·103 | 0·0001 | |
| 18:0 | 1·957 | 0·032 | 2·359 | 0·028 | 0·0283 | |
| Monounsaturated | ||||||
| Cis 9-18:1 | 4·331 | 0·026 | 9·679 | 0·126 | 0·0001 | |
| Polyunsaturated | ||||||
| Cis 9, cis 12-18:2 | 0·074 | 0·001 | 4·001 | 0·036 | 0·0001 | |
| Trans | ||||||
| Total† | 3·872 | 0·361 | 0·400 | 0·003 | 0·0001 | |
| % of total fatty acids | 23·30 | 0·120 | 0·0000 | |||
| Regular margarine, brand 3 | Saturated | |||||
| 12:0 | 0·923 | 0·092 | 7·474 | 0·017 | 0·0001 | |
| 14:0 | 0·453 | 0·031 | 2·810 | 0·018 | 0·0158 | |
| 16:0 | 10·171 | 0·598 | 18·333 | 0·126 | 0·0001 | |
| 18:0 | 5·876 | 0·073 | 11·968 | 0·132 | 0·0001 | |
| Monounsaturated | ||||||
| Cis 9-18:1 | 14·751 | 0·568 | 23·279 | 0·261 | 0·0001 | |
| Polyunsaturated | ||||||
| Cis 9, cis 12-18:2 | 16·951 | 0·631 | 20·544 | 0·873 | 0·0001 | |
| Trans | ||||||
| Total† | 5·727 | 0·831 | 4·143 | 0·032 | 0·0001 | |
| % of total fatty acids | 9·46 | 4·140 | 0·0011 | |||
*
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.