Fatty acid composition and contents of trans monounsaturated fatty acids in frying fats, and in margarines and shortenings marketed in Denmark

L. Ovesen, Torben Leth, K. Hansen

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Abstract

This 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 C-18:1 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 C-18:1, 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 C-18:1, 21.9 +/- 2.9% in Burger King and 16.6 +/- 0.4% in McDonald's. In Denmark the per capita supply of trans C-18:1 from margarines and shortenings and frying fats has decreased steadily during recent years. The supply of trans C-18:1 from margarines and shortenings in the Danish diet is now 1.1 g per day.
Original languageEnglish
JournalJAOCS, Journal of the American Oil Chemists' Society
Volume75
Issue number9
Pages (from-to)1079-1083
ISSN0003-021X
Publication statusPublished - 1998

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