Trans fatty acids in the New Zealand food supply

Abstract

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.