TRANS-FATTY ACIDS

No figures are given in The Composition of Foods for trans-fatty acids and therefore no comparison can be made against the DRV of two percent of food energy. Interest in the metabolic effects of trans-fatty acids has grown recently because of suggestions that their consumption may be linked to the development of human disease, particularly cardiovascular disease. Trends to increased consumption of hydrogenated vegetable and fish oils in margarines and other spreads has led to an increased trans-fatty acid consumption as these are a rich source of trans and positional isomers of fatty acids. Consumption of these products is, however, now declining.