TRANS-FATTY-ACIDS IN FOODS

The fatty acid compositions of the fat in 196 german food samples were analyzed with emphasis on trans components by gas liquid chromatograp hy. The range of trans fatty acids (weight percent of methyl esters) i n several foods was: margarines 0.6 - 23.5 %, shortenings 0.1 - 31.8 % , french fried potatoes 5.8 - 32.8 %, cakes and cookies 0 - 15.5 %, ca ndies and frostings 0.2 - 15.7 %, crisps and other snacks 0.1 - 20.2 % , animal and dairy fats from ruminants 1.5 - 10.6 %, other meat produc ts animals and sausages less than 1 %. The composition of trans fatty acids differed between hydrogenated fats and ruminant fats. Food proce ssing (except hydrogenation) did not substantially alter the fatty aci d composition. The daily intake of trans fatty acids in Germany was es timated by the National Consumption Assay. Women consumed 3.4 g/day an d men 4.1 g/day. Hydrogenated fats and ruminant fats contributed to th ese consumption nearly equally. Trans fatty acids influence the plasma lipoprotein levels similarly to saturated fatty acids. The trans fatt y acids appear mostly as monounsaturated fatty acids in food compositi on tables. It seems necessary to distinguish between cis and trans iso mers.