title: Evaluation of health value of fats and oils.
abstract: The fat content and fatty acid composition (saturated, mono- and polyunsaturated in cis and trans configuration) in selected food products was determined. From over 2000 products investigated in recent years, results are given for some soft and hard margarines, oils and butter as well as butter-like products. It has been found that food products are distinguished by very high diversification with regard to fat content, in terms of both quantity and quality. This differentiation was particularly evident in the groups of margarines, mixed fats and confectioner's products.
authors.affiliation: National Food and Nutrition Institute 61/63 Powsińska Str., 02-903 Warsaw, Poland.
authors.forename: Karol
authors.initials: K
authors.lastname: Bal
authors.forename: Jarosław
authors.initials: J
authors.lastname: Balas
authors.forename: Imarek
authors.initials: I
authors.lastname: Daniewski
authors.forename: Agnieszka
authors.initials: A
authors.lastname: Filipek
authors.forename: Bohdan
authors.initials: B
authors.lastname: Jacórzyński
authors.forename: Eugenia
authors.initials: E
authors.lastname: Mielniczuk
authors.forename: Małgorzata
authors.initials: M
authors.lastname: Pawlicka
authors.forename: Katarzyna
authors.initials: K
authors.lastname: Swiderska
mesh_terms: D002079:Butter / Q000032:analysis*; D005227:Fatty Acids / Q000032:analysis*; D006801:Humans; D008383:Margarine / Q000032:analysis*; D010938:Plant Oils / Q000032:analysis
chemical_list: D005227:Fatty Acids; D010938:Plant Oils; D002079:Butter; D008383:Margarine