Journal of the American College of Nutrition, Vol 12, Issue 6 651-660, Copyright © 1993 by American College of Nutrition

JOURNAL ARTICLE

Fatty acids in some common food items in Canada

W. M. Ratnayake, R. Hollywood, E. O'Grady and G. Pelletier
Health Protection Branch, Health and Welfare Canada, Ottawa, Ontario.

Fat content and fatty acid (FA) composition of 100 common items in 17 food categories from the Canadian retail market were determined. Of these, 52 samples were made from partially hydrogenated fat. Their fat (in parentheses) and trans FA levels were as follows: breads (3.7% fat) 15.7%, hamburger buns (5.5% fat) 26.3%, cakes (8.7-36.7% fat) 10.1-25.7%, candies/chocolates (27.1% fat) 11.1%, cereals (1.3-12.9% fat) 9.2-33.7%, cookies (5.0-40.5% fat) 7.6-38.7%, crackers (9.2-33.0% fat) 13.8-35.4%, donuts (16.6-29.6% fat) 27.7-32.7%, french fries (pre-cooked) (4.3-4.5% fat) 32.8-42.8%, muffins (12.5-23.7% fat) 16.5-24.2%, pizza crusts (6.0-7.2% fat) 22.1-28.8%, shortenings (100% fat) 17.4-20.2%, potato chips (33.2-40.0% fat) 29.7-39.7%, and corn chips (25.0-34.2%) 29.9-33.9%. Generally the sum of saturated and trans FA in the food items made with partially hydrogenated fat was higher than that of the corresponding food items made with unhydrogenated oils. The higher levels of saturates plus trans were at the expense of the essential fatty acids (EFA). The high-fat foods, such as cakes, cookies, crackers, donuts and potato chips, made with partially hydrogenated fat, were substantially lower in EFA and contained relatively higher levels of trans polyunsaturated fatty acids (PUFA). In some samples of potato chips and french fries, the level of trans PUFA was almost the same or more than the sum of linoleic and linolenic acids.

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