Figure 2.

Average trans fatty acid (TFA) content from 2007 through 2011 of brand-name US supermarket food products that contained ≥0.5 g/serving TFA in 2007, by food categories. Data were not collected in 2009. All products listing 0 g TFA but still containing partially hydrogenated oils in the ingredients list were considered to still contain 0.25 g per serving of TFA. Abbreviation: SD, standard deviation.

Food Product	TFA Content in g/Serving by Year, Mean (SD)
	2007	2008	2010	2011
Breads (n = 15)	1.7 (0.7)	0.6 (0.8)	0.3 (0.6)	0.5 (0.8)
Breakfasts (n = 8)	1.5 (0.9)	1.1 (0.9)	0.8 (1.0)	0.8 (1.0)
Cakes and pastries (n = 39)	1.8 (1.3)	1.1 (1.0)	0.8 (0.9)	0.7 (0.7)
Cookies, biscuits, and bars (n = 39)	1.9 (1.0)	1.2 (1.1)	1.2 (1.2)	1.1 (1.1)
Crackers (n = 15)	2.3 (1.3)	1.4 (1.3)	0.4 (0.5)	0.4 (0.5)
Doughnuts (n = 7)	3.1 (1.8)	0.3 (0)	0.3 (0)	0.3 (0)
French fries and potatoes (n = 18)	1.3 (0.6)	0.1 (0.3)	0.1 (0.1)	0.1 (0.1)
Ice creams (n = 7)	1.4 (1.3)	0.3 (0.3)	0.3 (0.3)	0.2 (0.2)
Margarines (n = 11)	2.0 (0.6)	2.0 (0.5)	1.7 (0.9)	1.6 (0.8)
Meats and seafood (n = 41)	1.2 (0.9)	0.8 (0.6)	0.6 (0.6)	0.6 (0.6)
Muffins (n = 5)	0.7 (0.3)	0.6 (0.5)	0.3 (0.1)	0.25 (0)
Pasta (n = 10)	1.1 (0.8)	1.2 (1.2)	0.5 (0.6)	0.4 (0.4)
Pies (n = 22)	3.2 (1.1)	2.6 (1.4)	1.7 (1.6)	1.7 (1.6)
Pizzas (n = 12)	2.0 (1.6)	2.2 (1.5)	2.0 (1.6)	1.4 (1.5)
Popcorns (n = 11)	4.5 (1.3)	4.2 (1.8)	3.8 (2.1)	3.8 (2.2)
Rolls (n = 10)	1.9 (0.6)	1.6 (1.0)	1.6 (0.8)	1.6 (0.8)