title: Trans fatty acid content of margarines, oils and blended spreads available in New Zealand.
abstract: Concern has been expressed about the possible adverse effects of high intakes of trans fatty acids on coronary heart disease risk. Data on New Zealand foods was very sparse. The fatty acid composition of New Zealand margarines, cooking oils, blended spreads and dairy products has thus been analysed using a methodology that determines the percentage of trans fatty acids. The C18: 1 trans content of the margarines varied between 4.8% and 11.3% of the total fatty acids, and there was less than 0.7% C18:2 trans. The total trans fatty acid content of the oils analysed was less than 1%. The amount of trans fatty acids in readily available margarines, blended spreads and oils in New Zealand appears lower than for many other countries, and the intake of these products is relatively small. Most of the products also have a high linoleic acid content, which may modify any potential adverse effects of trans fatty acids on plasma lipoproteins. Replacement of products high in C12, C14 and C16 saturated fatty acids in the diet with these margarines need not be discouraged, although manufacturers should probably be encouraged to further reduce the content of trans fatty acids of some products and the increased use of partially hydrogenated fats in fast food restaurants should be examined.
authors.affiliation: Department of Human Nutrition, University of Otago, Dunedin, New Zealand.
authors.forename: M J
authors.initials: MJ
authors.lastname: Ball
authors.forename: D
authors.initials: D
authors.lastname: Hackett
authors.forename: A
authors.initials: A
authors.lastname: Duncan