Table 1. Trans-fatty Acid (TFA) Reformulations From 2007 Through 2011 of 270 Major US Brand-Name Food Products That Contained ≥0.5 g/serving TFA in 2007 and Still Marketed in 2011.

Reformulation	Yeara
	2007	2008	2010	2011
All products
No. (%) of products containing any TFAb	270 (100)	231 (86)	203 (75)	197 (72)
Mean (SD) TFA content, g/servingc	1.9 (1.3)*	1.3 (1.3)†	1.0 (1.3)‡	0.9 (1.2)§
Median (IQR) TFA content, g/servingc	1.5 (1.0–2.5)	1.0 (0.25–2.0)	0.25 (0.25–1.5)	0.25 (0.0–1.5)
Cumulative no. (%) of products reformulated to reduce TFA	NA	123 (46)	162 (60)	178 (66)
Cumulative no. (%) of products reformulated to reduce TFA to <0.5 g/servingb	NA	97 (36)	137 (51)	146 (54)
Cumulative no. (%) of products reformulated to fully eliminate industrial TFAb	NA	39 (14)	67 (25)	73 (27)
Cumulative no. (%) of products reformulated to increase TFAb , d	NA	17 (6)	16 (6)	13 (5)
Products containing at least 0.5 g/serving TFA
No. of products containing at least 0.5 g/serving TFA	270	173	133	124
Mean (SD) TFA content, g/servinge	1.9 (1.3)*	1.9 (1.3)*	1.9 (1.3)*	1.9 (1.3)*
Median (IQR) TFA content, g/servinge	1.5 (1.0–2.5)	1.5 (1.0–2.5)	1.5 (1.0–2.5)	1.5 (1.0–2.0)

Abbreviations: SD, standard deviation; IQR, interquartile range; NA, not applicable.

^a Data were not collected in 2009. Values with different symbols (*, †, ‡, §) are significantly different from each other (P < .01); values with identical symbols are not significantly different from each other.

^b 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 and were not included as eliminating industrial TFA.

^c Values are among all 270 products. Large SD may represent heterogeneity in the TFA content of sampled products.

^d Some products that were initially reformulated to increase their TFA later decreased their TFA content.

^e Values are only among products that continued to contain at least 0.5 g per serving of TFA.