Table 3. Contribution (%) of selected food groups to total trans fatty acid intake among 225 Japanese subjects.
| Food Groupa | Women (n = 119) | Men (n = 106) | ||
| Mean | SD | Mean | SD | |
| Confectionaries (I) | 21.7 | 19.7 | 15.3 | 25.0 |
| Bakery (I) | 19.1 | 13.3 | 18.0 | 13.7 |
| Fats and oils (N) | 2.0 | 2.0 | 2.1 | 2.4 |
| Fats and oils (I) | 14.1 | 6.0 | 20.0 | 7.4 |
| Instant and retort foods (I) | 7.5 | 6.4 | 10.0 | 8.3 |
| Milk and dairy products (N) | 12.3 | 8.2 | 9.7 | 7.9 |
| Milk and dairy products (I) | 3.3 | 4.1 | 3.1 | 5.1 |
| Meat and meat products (N) | 10.7 | 6.6 | 15.5 | 8.9 |
| Margarine (I) | 4.8 | 6.7 | 5.8 | 8.9 |
| Fast foods (I) | 3.5 | 7.0 | 3.7 | 8.8 |
| Miscellaneous (I) | 1.1 | 1.0 | 1.0 | 0.9 |
Abbreviation: SD = standard deviation; (I) = industrially derived; (N) = naturally derived.
aFood groups are defined in Table 1.