The content of TFA and selected isomers in food (mean (range) g/100 g total lipids).
Food group
n
g/100 g total lipids
Total TFA
C18:1 trans*
C18:2n-6ct
C18:2n-6tc
Bakery products
Batter-made foods
11
1.1 (ND–5.9)
0.88 (ND–4.9)
0.094 (ND–0.25)
0.094 (ND–0.28)
Biscuits
10
1.4 (0.21–4.2)
1.1 (0.040–4.0)
0.16 (0.065–0.30)
0.13 (ND–0.28)
Creamy biscuits
5
1.1 (0.18–4.5)
0.93 (0.052–3.8)
0.11 (0.062–0.22)
0.10 (0.055–0.21)
Pastries
10
2.0 (0.17–7.1)
1.7 (0.10–6.3)
0.16 (0.033–0.38)
0.15 (0.033–0.38)
Plain bread
11
3.3 (ND–8.9)
3.1 (ND–8.3)
0.17 (ND–0.34)
0.41 (ND–1.2)
Bread with filling/topping
12
2.8 (0.48–11)
2.4 (0.48–11)
0.16 (0.050–0.42)
0.17 (ND–0.43)
Doughnuts/French toast
7
4.3 (0.30–21)
1.5 (0.26–3.2)
0.24 (0.10–0.77)
0.37 (0.091–0.96)
Sponge cakes
13
0.75 (ND–1.8)
0.44 (0.067–1.5)
0.16 (ND–0.42)
0.15 (ND–0.40)
Creamy cakes
4
1.9 (0.074–4.7)
1.7 (0.52–4.3)
0.13 (0.042–0.23)
0.12 (0.042–0.21)
Chinese fried dough
6
0.48 (0.18–0.79)
0.17 (0.042–0.27)
0.20 (0.10–0.33)
0.17 (0.079–0.32)
Egg tarts
7
2.0 (0.63–4.3)
1.7 (0.30–3.7)
0.14 (0.095–0.23)
0.15 (0.084–0.36)
Fast foods/others
Potato products
11
0.50 (0.14–1.5)
0.25 (0.031–0.14)
0.15 (0.031–0.29)
0.14 (ND–0.29)
Instant noodles
7
0.48 (0.15–1.2)
0.20 (0.040–0.90)
0.15 (0.060–0.17)
0.14 (0.040–0.17)
Chocolate
6
0.63 (0.14–2.4)
0.50 (0.056–2.4)
0.053 (0.025–0.097)
0.041 (ND–0.091)
Instant soup
6
0.61 (0.33–1.4)
0.29 (ND–0.45)
0.16 (ND–0.47)
0.16 (ND–0.94)
Chips
6
0.35 (0.16–0.57)
0.10 (0.035–0.28)
0.13 (0.065–0.72)
0.12 (0.061–0.26)
Deep-fried meat
4
0.45 (0.30–0.70)
0.26 (0.11–0.50)
0.11 (0.055–0.20)
0.090 (0.040–0.17)
Spread
6
0.24 (0.024–0.87)
0.12 (0.022–0.52)
0.083 (0.022–0.33)
0.017 (ND–0.035)
n is the number of individual food samples analysed; *denotes the sum of all position isomers of C18:1t; ND refers to a level less than the detection limit of 0.005 g/100 g.
