Abstract
AbstractThis study examined trans monounsaturated fatty acid contents in all margarines and shortenings marketed in Denmark, and in frying fats used by the fast‐food restaurants Burger King and McDonald's. Trans C18:1 content was 4.1±3.8% (g per 100 g fatty acids) in hard margarines, significantly higher than the content in soft margarines of 0.4±0.8%. Shortenings had an even higher content of trans C18:1, 6.7±2.3%, than the hard margarines. Margarines and shortenings with high contents of long‐chain fatty acids had about 20% total trans monoenoic of which close to 50% were made up of trans long‐chain fatty acids. Both fast‐food frying fats contained large amounts of trans C18:1, 21.9±2.9% in Burger King and 16.6±0.4% in McDonald's. In Denmark the per capita supply of trans C18:1 from margarines and shortenings and frying fats has decreased steadily during recent years. The supply of trans C18:1 from margarines and shortenings in the Danish diet is now 1.1 g per day.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
