TABLE 3.

Changes in the FA composition of foods after the introduction of a TFA policy¹

Policy intervention	Study (ref)	Country	TFAs	SFAs	MUFAs and/or PUFAs	TFAs + SFAs2	Total fat
Mandatory TFA labeling	Lee et al. (20)	South Korea	↓	↑ Bakery products	↑ Restaurant food	↓	↓
	Mozaffarian et al. (3)	United States	↓	↑ Supermarket foods,	—	↓	—
				↓ restaurant foods
	Van Camp et al. (22)	United States	↓	↑ Bakery products	↑ Oils high in PUFAs and MUFAs in chips	NC	NC
	Storey and Anderson (21)	United States	↓	↓	—	↓	—
Garsetti et al. (19)	United States	↓	↑	↑PUFAs, ↓MUFAs	↓	↓
Mandatory TFA limits	Angell et al. (33)	NYC, United States	↓	↓	—	↓	—
	Angell et al. (32)	NYC, United States	↓	↑	—	↓	—
	Peymani et al. (14)	Iran	↓	↑	—	↓	—
Mandatory TFA labeling + voluntary limits	Ricciuto et al. (31)	Canada	↓	NC	↑PUFAs, ↓MUFA,	↓	↓
	Ratnayake et al. (28)	Canada	↓	↓	↑	↓	NC
	Ratnayake et al. (29)	Canada	↓	↑ Crackers, cookies, and garlic spreads and donuts	↑	↓	NC
Voluntary TFA self-regulation	Temme et al. (18)	Netherlands	↓	NC	NC (↓ in biscuits)	↓	NC

¹Data adapted from reference 11. NC, no change; NYC, New York City; ref, reference; TFA, trans fatty acid; ↑, increase; ↓, decrease.

²Change in TFA + SFA calculated by adding FAs when the sum was not reported by authors; in these cases, significance was not assessed.