Content and intake of trans fatty acids

Project Details


Trans fatty acids (TFA) occur naturally in dairy products and fats from ruminants (R-TFA) as a result of bacterial bio hydrogenation. In addition, TFA are formed industrially by partial hydrogenation of unsaturated fatty acids from vegetable and marine oils (IP-TFA).

The project consists of investigations of TFA in foods in response to the Danish regulation specifying a maximum of 2 g IP-TFA per 100 g fat from 1 January 2004. The studies include analyses of foods sold in Denmark (comparison with levels obtained before the Danish regulation came into force), and in foreign countries.

The results are collected in a database with the TFA contents in foods from 1992 to 2010, which is used to calculate the intake of TFA for subjects in different research projects e.g. DanORC (The Danish Obesity Research Center).

In addition, the intake of R-TFA was estimated for the Danish population by combining the content of R-TFA in butter and ruminant meat with information on food intake from the National Dietary Survey in 1995.
Effective start/end date01/01/199212/07/2012


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