Table 4.
Total fat and fatty acid composition of spreads and margarines as sold in the US market in 2002, 2011 and 2013 a .
| 2002 (n = 7) |
2011 (n = 32) |
2013 (n = 37) |
||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Mean | SD | Min | Max | Mean | SD | Min | Max | Mean | SD | Min | Max | |
| Total fat (g/serving) | 9.3 | 0.9 | 8.3 | 10.5 | 7.4 | 1.3 | 4.6 | 11.8 | 7.1 | 1.2 | 5.0 | 12.4 |
| SFA (g/serving) | 1.8 | 0.5 | 0.7 | 2.4 | 1.7 | 0.4 | 0.8 | 3.2 | 1.8 | 0.5 | 0.8 | 4.6 |
| MUFA (g/serving) | 2.7 | 0.3 | 2.3 | 3.2 | 1.7 | 0.5 | 1.0 | 4.1 | 1.8 | 0.6 | 1.1 | 5.1 |
| PUFA (g/serving) | 2.8 | 0.5 | 2.3 | 3.5 | 3.2 | 0.7 | 1.7 | 4.9 | 3.0 | 0.7 | 1.1 | 4.2 |
| TFA (g/serving) | 1.7 | 0.4 | 1.3 | 2.4 | 0.5 | 0.7 | 0.0 | 2.6 | 0.2 | 0.5 | 0.0 | 1.6 |
| SFA (% of total fatty acids) | 19.5 | 5.2 | 8.5 | 24.1 | 24.6 | 4.1 | 17.4 | 32.4 | 26.7 | 3.7 | 10.1 | 38.9 |
| MUFA (% of total fatty acids) | 30.2 | 2.6 | 27.2 | 34.1 | 23.6 | 3.9 | 20.8 | 52.1 | 25.9 | 4.8 | 20.8 | 58.9 |
| PUFA (% of total fatty acids) | 31.1 | 3.7 | 25.0 | 34.8 | 45.0 | 8.9 | 26.2 | 60.6 | 44.3 | 9.2 | 12.8 | 59.3 |
| TFA (% of total fatty acids) | 19.2 | 5.2 | 15.0 | 29.3 | 6.7 | 9.3 | 0.5 | 23.3 | 3.2 | 7.3 | 0.1 | 21.7 |
SD: Standard Deviation; Min: Minimum; Max: Maximum; SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; TFA: trans fatty acids.
a
The analysis of fatty acids was done by gas chromatography. The seven products sampled in 2002 were selected based on market share (Satchithanandam et al. 2004); the products sampled in 2011 and in 2013 (branded products only) represent >75% of the market, and are weighted by their sales volume. Data are expressed in grams per 14 g serving size and in percentage of total fatty acids.