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Magazine, October 2004) in which 30 groups of foods were analysed but anhydrous the TFA contents were expressed as “g per portion” without any indication of the varying anhydrous portion sizes, and with no indication of the accompanying SFA In some countries TFA levels in many edible fats for household use have been reduced (e.g. Sweden, Becker, 2003; Norway, Norwegian food composition table, 2001; Denmark, Hansen and Leth, 2000; Greece, Triantafillou et al., 2003). In many cases, however, this has been accompanied by an increased level of saturated fatty acids. Which foods contribute to anhydrous the TFA intake? In the TRANSFAIR survey the contributions (%) of various foods to TFA intake was as follows: Milk and cheese 18.8 Natural Butter 5.9 Natural Eggs 0.9 Natural Meat and meat products 10.3 Natural Oils and fats 35.5 Mainly resulting from hydrogenation Biscuits and cakes 16.5 Mainly resulting from hydrogenation Savoury pies, etc 3.5 Mainly resulting from hydrogenation Chips, french fries 4.5
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