Trans fatty acids in the New Zealand food supply
2008
Saunders, D. | Jones, S. | Devane, G.J. | Scholes, P. | Lake, R.J. | Paulin, S.M.
Adverse health effects from the consumption of trans fatty acids (TFA) have led to efforts to decrease the consumption of these lipids. There is a need for up to date information on TFA levels in foods to support decision-making by regulators on labelling and health claims. This paper reports the results from a 2006 survey of New Zealand manufactured food items for fatty acid content, including TFA, determined using gas chromatography. The TFA levels in snack bars, margarines/table spreads, biscuits and cakes, pies and pastries were all below 10 g/100 g fatty acids (less than 3.5 g/100 g product). Also reported are results from a 1998 survey of margarines and table spreads which are compared with those from a previously published 1996 survey conducted by the same organisation. The conclusion is that the TFA content of foods in New Zealand has declined over the previous decade, with a likely decrease in consumption of these lipids by New Zealanders.
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