title: Trans-fatty acids in cooking oils in Bogota, Colombia: changes in the food supply from 2008 to 2013.
abstract: OBJECTIVE
  Long-chain n-3 fatty acid intake in Colombia is low because fish consumption is limited. Vegetable oils with high n-3 fatty acid content are recommended, but their concentrations of trans fats were high in previous studies. Thus, regular monitoring of the fatty acid composition of vegetable oils is required. Our objective was to quantify the fatty acid composition in commercially available oils in Bogota, Colombia and determine if composition changed from 2008 to 2013.
  
  
  METHODS
  Cross-sectional study. We obtained samples of all commercially available oils reported in a survey of low- and middle-income families with a child participating in the Bogota School Children Cohort.
  
  
  METHODS
  Bogota, Colombia.
  
  
  METHODS
  Not applicable.
  
  
  RESULTS
  Sunflower oil had the highest trans-fatty acid content (2.18%). Canola oil had the lowest proportion of trans-fatty acids (0.40%) and the highest n-3 fatty acid content (9.37%). In terms of percentage reduction from 2008 to 2013 in 18:1 and 18:2 trans-fatty acids, canola oil had 89% and 65% reduction, mixed oils had 44% and 48% reduction, and sunflower oil had 25% and 51 % reduction, respectively. Soyabean oil became widely available in 2013.
  
  
  CONCLUSIONS
  The content of trans-fatty acids decreased in all oils from 2008 to 2013, suggesting a voluntary reduction by industry. We believe that regular monitoring of the fatty acid composition of oils is warranted.
authors.affiliation: 1Department of Environmental Health Sciences,University of Michigan School of Public Health,Ann Arbor,MI,USA.
authors.forename: Meghan
authors.initials: M
authors.lastname: Moynihan
authors.affiliation: 2Department of Epidemiology,University of Michigan School of Public Health,1415 Washington Heights,Room 1858,Ann Arbor,MI 48109-2029,USA.
authors.forename: Eduardo
authors.initials: E
authors.lastname: Villamor
authors.affiliation: 3Fundación para Investigación en Nutrición y Salud (FINUSAD),Bogotá,Colombia.
authors.forename: Constanza
authors.initials: C
authors.lastname: Marin
authors.affiliation: 3Fundación para Investigación en Nutrición y Salud (FINUSAD),Bogotá,Colombia.
authors.forename: Mercedes
authors.initials: M
authors.lastname: Mora-Plazas
authors.affiliation: 4Department of Nutrition,Harvard School of Public Health,Boston,MA,USA.
authors.forename: Hannia
authors.initials: H
authors.lastname: Campos
authors.affiliation: 2Department of Epidemiology,University of Michigan School of Public Health,1415 Washington Heights,Room 1858,Ann Arbor,MI 48109-2029,USA.
authors.forename: Ana
authors.initials: A
authors.lastname: Baylin
mesh_terms: D015331:Cohort Studies; D003105:Colombia; D003296:Cooking; D003365:Costs and Cost Analysis; D003430:Cross-Sectional Studies; D004034:Diet Surveys; D004042:Dietary Fats, Unsaturated / Q000008:administration & dosage / Q000009:adverse effects / Q000032:analysis* / Q000191:economics; D005190:Family; D005515:Food Labeling; D005525:Food-Processing Industry / Q000191:economics / Q000639:trends; D019983:Guideline Adherence; D006801:Humans; D007182:Income; D018673:Nutrition Policy; D010938:Plant Oils / Q000008:administration & dosage / Q000009:adverse effects / Q000737:chemistry* / Q000191:economics; D044242:Trans Fatty Acids / Q000008:administration & dosage / Q000009:adverse effects / Q000032:analysis* / Q000191:economics; D014505:Urban Population
chemical_list: D004042:Dietary Fats, Unsaturated; D010938:Plant Oils; D044242:Trans Fatty Acids
keywords: Cooking oils; Trans-fatty acids; Trends