Table 6.

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: Mexico

		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 cream-filled	Saturated
cookies, brand 1	12:0	0·291	0·016	1·269	0·021	0·0115
	14:0	0·579	0·043	0·657	0·003	0·0724
	16:0	10·459	0·116	18·185	0·256	0·0001
	18:0	3·303	0·152	2·242	0·013	0·0753
	Monounsaturated
	Cis 9-18:1	9·332	0·037	14·083	0·278	0·0012
	Polyunsaturated
	Cis 9, cis 12-18:2	2·535	0·064	0·063	0·008	0·0167
	Trans
	Total†	2·315	0·031	1·018	0·011	0·0011
	% of total fatty acids	5·23		3·690		0·0001
Cinnamon rolls, brand 1	Saturated
	12:0	0·018	0·008	0·077	0·032	0·7321
	14:0	0·069	0·022	0·101	0·004	0·0875
	16:0	1·894	0·014	3·333	0·282	0·0016
	18:0	0·562	0·014	0·768	0·007	0·0875
	Monounsaturated
	Cis 9-18:1	1·257	0·086	2·726	0·011	0·0217
	Polyunsaturated
	Cis 9, cis 12-18:2	2·990	0·059	1·959	0·004	0·0328
	Trans
	Total†	0·521	0·028	0·08	0·002	0·0118
	% of total fatty acids	5·70		0·940		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.