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commercial blended oil

PUFA, polyunsaturated fatty acids. Trans fatty acid methyl esters were determined by capillary gas chromatography. Reproduced with kind permission of the British Nutrition Foundation.

commercial blended oil

PUFA, polyunsaturated fatty acids. Trans fatty acid methyl esters were determined by capillary gas chromatography. Reproduced with kind permission of the British Nutrition Foundation.

which does not include food eaten outside the home, show a steady decline in intake of trans fatty acids from 5.6 g per person per day in 1980 to 4.8 g in 1992. In the UK trans fatty acids account for approximately 6% of dietary fat, and in the USA

Table 3 Estimated intakes of trans fatty acids in various countries

Country Estimated daily Year published and intake of total trans basis for estimation fatty acids (g)

4.0 (women) intake undertaken in

1986-87 including food eaten outside the home 1991: availability data 1994: food frequency questionnaire 1995: availability data 1992: duplicate diets 1993: calculated from food consumption data 1993: food frequency questionnaire for approximately 7-8% of dietary fat. Estimates of trans fatty acid intake are likely to show a downward trend because of:

• improved analytical techniques which give lower but more accurate values for the trans fatty acid content of foods;

• the availability of values for trans fatty acids in a wider range of foods which allows more accurate estimation of intakes;

• the reformulation of some products which has led to a reduction in the concentration of trans fatty acids in recent years.

Advances in food technology that are enabling a gradual reduction in the trans fatty acid content include:

1. refinements in hydrogenation processing conditions which will enable the reduction and in the future, the elimination of trans fatty acids;

2. the interesterification (rearrangement of fatty acids within and between triacylglycerols) of liquid oils with solid fats;

3. the future genetic modification of oils.

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