title: Fat composition of vegetable oil spreads and margarines in the USA in 2013: a national marketplace analysis.
abstract: Worldwide, the fat composition of spreads and margarines ("spreads") has significantly changed over the past decades. Data on fat composition of US spreads are limited and outdated. This paper compares the fat composition of spreads sold in 2013 to that sold in 2002 in the USA. The fat composition of 37 spreads representing >80% of the US market sales volume was determined by standard analytical methods. Sales volume weighted averages were calculated. In 2013, a 14 g serving of spread contained on average 7.1 g fat and 0.2 g trans-fatty acids and provided 22% and 15% of the daily amounts recommended for male adults in North America of omega-3 α-linolenic acid and omega-6 linoleic acid, respectively. Our analysis of the ingredient list on the food label showed that 86% of spreads did not contain partially hydrogenated vegetable oils (PHVO) in 2013. From 2002 to 2013, based on a 14 g serving, total fat and trans-fatty acid content of spreads decreased on average by 2.2 g and 1.5 g, respectively. In the same period, the overall fat composition improved as reflected by a decrease of solid fat (from 39% to 30% of total-fatty acids), and an increase of unsaturated fat (from 61% to 70% of total-fatty acids). The majority of US spreads no longer contains PHVO and can contribute to meeting dietary recommendations by providing unsaturated fat.
authors.affiliation: a Unilever Canada Inc , Toronto , ON , Canada ;
authors.forename: Marcella
authors.initials: M
authors.lastname: Garsetti
authors.affiliation: b Unilever US Inc , Englewood Cliffs , NJ , USA ;
authors.forename: Douglas A
authors.initials: DA
authors.lastname: Balentine
authors.affiliation: c Unilever Research & Development , Vlaardingen , The Netherlands.
authors.forename: Peter L
authors.initials: PL
authors.lastname: Zock
authors.affiliation: c Unilever Research & Development , Vlaardingen , The Netherlands.
authors.forename: Wendy A M
authors.initials: WA
authors.lastname: Blom
authors.affiliation: c Unilever Research & Development , Vlaardingen , The Netherlands.
authors.forename: Anne J
authors.initials: AJ
authors.lastname: Wanders
mesh_terms: D000328:Adult; D003212:Condiments / Q000032:analysis* / Q000191:economics; D004034:Diet Surveys; D004041:Dietary Fats / Q000032:analysis* / Q000191:economics; D005227:Fatty Acids / Q000032:analysis*; D005231:Fatty Acids, Unsaturated / Q000032:analysis; D005511:Food Handling; D005515:Food Labeling; D006801:Humans; D006865:Hydrogenation; D019787:Linoleic Acid / Q000032:analysis; D008297:Male; D008383:Margarine / Q000032:analysis* / Q000191:economics; D009753:Nutritive Value; D010938:Plant Oils / Q000737:chemistry* / Q000191:economics; D013237:Stereoisomerism; D044242:Trans Fatty Acids / Q000032:analysis; D014481:United States; D017962:alpha-Linolenic Acid / Q000032:analysis
chemical_list: D004041:Dietary Fats; D005227:Fatty Acids; D005231:Fatty Acids, Unsaturated; D010938:Plant Oils; D044242:Trans Fatty Acids; D017962:alpha-Linolenic Acid; D008383:Margarine; D019787:Linoleic Acid
keywords: Fat composition; USA; margarines; monounsaturated fat; partially hydrogenated vegetable oil; polyunsaturated fat; saturated fat; spreads; survey; trans fat