, 1998a). TFA used to be present in products containing vegetable-based spreads containing partially hydrogenated oils, such as bakery products (cakes and Dabrafenib price cookies), but also in potato chips and popcorn as reported in the 1998 TRANSFAIR study ( Aro et al., 1998b and van Erp-Baart et al., 1998). Natural TFA, occurring in low amounts in dairy products, can be found in bakery products. Today the TFA level varies, depending on ingredients, and differs among countries. In the TRANSFAIR study, Sweden was reported to be the country with the highest intake of total fat derived from bakery products, contributing

with 13% of total fat ( van Erp-Baart et al., 1998). Currently, the food items with the highest contribution to the total fat intake in Sweden are fats and oils (23%), meat and meat products (21%), milk and dairy products (21%). Bakery products contribute with 9% ( NFA., 2012). High intake of TFA has been associated with increased risk of coronary

heart disease (CHD), sudden death, diabetes mellitus and increased markers for systematic inflammation (Mozaffarian et al., 2006). The TFA found in partially hydrogenated oils has been associated with increased risk of CHD and appears to be more potent than SFA in the development of Palbociclib molecular weight CHD (FAO., 2010). Due to the health risk of TFA, the FAO/WHO recommend a maximum intake of TFA of 1% of energy intake (E%), from both ruminant and industrially-produced sources (FAO, 2010). The current Nordic Nutrition Recommendations recommend a limitation of both SFA and TFA, emphasizing that TFA should be limited as much as possible (NNR., 2014). In Denmark, TFA has been regulated and national legislation allows a maximum of 2% TFA of total fat in products containing non-dairy fat. In the United States and Canada, mandatory labelling of TFA content was introduced in 2003 (Krettek, Thorpenberg, & Bondjers, 2008). In Sweden and the EU, labelling of products containing industrial hydrogenated vegetable oils is mandatory (European Union.,

2011). In this project, levels of FA in selected products on the Swedish market in 2001, 2006 Ponatinib price and 2007 were determined and compared with data from 1995-97 reported in the Swedish part of the TRANSFAIR study (Becker, 1998). Sweet bakery products, cakes, biscuits and cookies, were sampled, since the main fat source in these products is industrially processed fat and oil (van Erp-Baart et al., 1998). The aim was to obtain an overview of TFA levels in the products on the Swedish market and to follow trends in FA composition over time. In order to support decision making for consumers and to evaluate the need for legislations, or not, there is a need to study the FA-profiles of a range of products, that have previously been major contributors to the total TFA intake.