Eastern Illinois UniversityThe Keep

Masters Theses Student Theses & Publications

1998

A Comparison of Blood Cholesterol Levels and theIntake of Dietary Trans Fatty Acids in Post-Menopausal WomenBridget CartwrightEastern Illinois UniversityThis research is a product of the graduate program in Physical Education at Eastern Illinois University. Findout more about the program.

This is brought to you for free and open access by the Student Theses & Publications at The Keep. It has been accepted for inclusion in Masters Thesesby an authorized administrator of The Keep. For more information, please contact tabruns@eiu.edu.

Recommended CitationCartwright, Bridget, "A Comparison of Blood Cholesterol Levels and the Intake of Dietary Trans Fatty Acids in Post-MenopausalWomen" (1998). Masters Theses. 1760.https://thekeep.eiu.edu/theses/1760

THESIS REPRODUCTION CERTIFICATE

TO: Graduate Degree Candidates (who have written formal theses)

SUBJECT: Permission to Reproduce Theses

The University Library is receiving a number of request from other institutions asking permission to reproduce dissertations for inclusion in their library holdings. Although no copyright laws are involved, we feel that professional courtesy demands that permission be obtained from the author before we allow these to be copied.

PLEASE SIGN ONE OF THE FOLLOWING STATEMENTS:

Booth Library of Eastern Illinois University has my permission to lend my thesis to a reputable college or university or the purpose of copying it for inclusion in that institution's library or research holdings.

IZ /r 3 / 9? Date

I respectfully request Booth Library of Eastern Illinois University NOT allow my thesis to be reproduced because:

Author's Signature Date

thesis4.form

A Comparison of Blood Cholesterol Levels and the Intake

of Dietary Trans Fatty Acids in Post-menopausal Women (TITLE)

BY

Bridget Cartwright

THESIS

SUBMITIED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF

Master of Science in Physical Education

IN THE GRADUATE SCHOOL, EASTERN ILLINOIS UNIVERSITY CHARLESTON, ILUNOIS

1998 YEAR

I HEREBY RECOMMEND THIS THESIS BE ACCEPTED AS FULFILLING THIS PART OF THE GRADUATE DEGREE CITED ABOVE

DATE

A comparison of blood cholesterol levels and the intake of dietary trans fatty acids in post-menopausal women

by

Bridget Cartwright

Thesis Advisor: Dr. Phyllis Croisant

December 7, 1998

ABSTRACT

The purpose of this study was to examine the correlation between dietary trans

fatty acids and levels of total serum cholesterol, high and low density lipoproteins, and

the ratio of total serum cholesterol to HDL in apparently healthy post-menopausal

women.

Subjects (n = 21) were current members of the Eastern Illinois University Adult

Fitness Program. All were moderately active Caucasian women determined to be post­

menopausal and not taking hormone replacement therapy or lipid lowering medications.

Mean age of the subjects was 69.1±9.1 years.

Dietary intakes were assessed with the use of a multiple day food record and

personal interviews. The first was a face to face interview using food models to assess

portion sizes, while two following interviews were done over the telephone. Intake

during one 24 hour period was collected per interview. From the collected data from the

food records, grams of trans fatty acids consumed were determined for each individual.

In addition fasting blood lipid profiles were obtained for each subject through venous

blood samples.

The mean dietary trans fat consumed over the three day period was 51.68 ± 38.45

grams. Lipid profile values were determined for total cholesterol (TC), HDL, LDL, and

HDL/TC ratio. The mean value of total cholesterol (TC) for the 21 subjects was 220.8 ±

40.5 mg/dL. The mean values for HDL and LDL were 51.2 ± 15.3 and 142.6 ± 45.7

mg/dL respectively. The mean HDL/TC ratio was 4.7 ± 1.6. The blood lipid profile

values were correlated to trans fat values. The correlations (r) were calculated as follows:

.29 for TC and trans fat, .14 for HDL and trans fat, .49 for LDL and trans fat, and .13 for

the TC/HDL ratio and trans fat.

There were no statistically significant correlations found in this study between

trans fatty acids in the diet of these women and their lipid profiles. The values show only

weak relationships between trans fat and TC, HDL and TC/HDL ratio, and a moderate

relationship between LDL and trans fat.

TABLE OF CONTENTS

Page

List of Tables .................................................................................... ... iii

List of Figures ....................................................................................... iv

Acknowledgments ................................................................................... v

Dedication ............................................................................................ vi

CHAPTER

I. Introduction ..................................................................................... 1

Purpose ........................................................................................ 3

Hypothesis ..................................................................................... 3

Significance ................................................................................... 4

Limitations .................................................................................... 4

Definition of Terms .......................................................................... 6

II. Review of Literature ........................................................................... 9

Metabolism of Trans Fatty Acids ......................................................... 9

Dietary Availability of Trans Fatty Acids ............................................... 11

Effect of Trans Fatty Acids on Serum Cholesterol and Lipoprotein Levels ....... .12

Cardiovascular Disease and Trans Fatty Acids ........................................ .16

III. Methods ........................................................................................ 19

Subjects ...................................................................................... 19

Setting for the Study .............................................................. 19

Target Population ................................................................. 19

Recruitment of Subjects ......................................................... 20

Collection of Data .......................................................................... 20

Blood Lipid Profile ................................................................ 20

Dietary Record ..................................................................... 21

Dietary Assessment Sessions ..................................................... 21

Analysis Procedures ........................................................................ 23

Trans Fatty Acids ................................................................. 23

Total Lipid Profiles ............................................................... 24

Statistical Analysis ................................................................ 24

IV. Results and Discussion ...................................................................... 25

Results ....................................................................................... 25

Population ......................................................................... 25

Trans Fatty Acids ................................................................. 25

Lipid Profiles ..................................................................... 27

Lipid Values vs. Trans Fats Consumed ....................................... 27

Discussion of Results ..................................................................... 30

V. Summary, Conclusion, and Recommendations ..................................... ... 33

References .......................................................................................... 35

Appendix A: Dietary Intake Record Sheet .................................................... 39

Appendix B: Checklist for Dietary Records ................................................. .40

Appendix C: Fatty Acid Profiles of 123 Foods (Dickey and Caughman, 1995) ........ 42

LIST OF TABLES

Page

Table 1: Raw Data Collected for 21 Subjects ............................................. 26

Table 2: Results of Data Analysis .......................................................... .26

l1l

LIST OF FIGURES

Page

Figure 1: Structure of Cis and Trans Fatty Acids (Mensink & Katan, 1990) ........ .2

Figure 2: Total Cholesterol (TC) to Dietary Trans Fat Consumed .................... .28

Figure 3: HDL Level (mg/dL) vs. Dietary trans fat (grams) ............................. 28

Figure 4: LDL Level (mg/dL) vs. Dietary Trans Fat (grams) ........................... .29

Figure 5: Total Cholesterol to HDL ratio vs. Dietary Trans Fat (grams) ............... 29

lV

ACKNOWLEDGEMENTS

The author wishes to express her sincere appreciation to her advisor, Dr. Phyllis

Croisant for her guidance, instruction and motivation in the completion of this paper.

The author also wishes to express her appreciation to Dr. M. Thomas Woodall, Dr. Brian

Pritschet, and Dr. Carol Ries for their valuable guidance and encouragement in the

preparation of this paper. The author would also like to express her thanks to Ms. Lori

Davis and the graduate assistants and exercise leaders who helped in the recruiting of

subjects for this study. I would also like to express my sincere gratitude to both my

mother and father for their motivational words of encouragement throughout the process

of completing this paper. Finally, this paper would not be possible without the

participation of the subjects. Thank you so very much!

v

DEDICATION

This paper is dedicated to David B. Ramsland who has supported me throughout

the process of completing this paper. He is my source of strength and motivation.

Without his encouragement this paper would not have been possible.

Vl

CHAPTER I

INTRODUCTION

Seventy percent of all premature deaths, disabilities, and illnesses in the United

States are associated with dietary risk factors (Gabel, 1992). If Americans were to follow

the United States Health and Human Services recommendations for better nutrition, the

incidence of coronary artery disease (CAD), cancers, stoke, diabetes, atherosclerosis, and

alcohol related illnesses would be greatly reduced (Britt, 1990). However, there is still a

lot to learn about the impact of nutrition information and education on health.

Many studies have emphasized the importance of reducing saturated fats out of

concern for their effect on increasing blood cholesterol levels, and therefore increasing

the risk of CAD. The American Heart Association (AHA) estimates that as many as 11.2

million Americans will develop CAD, but the role, if any, of trans fats in the

development of this disease is unknown (Bullock, 1995). The AHA also states that CAD

risks can be predicted from serum cholesterol and other existing risk factors (as cited by

Dwyer, 1995). However, more recent research has started to focus on foods containing

trans fatty acids, and their effects on cholesterol levels. Naturally occurring unsaturated

fats and oils are composed of a carbon "backbone" (long chains of carbon atoms with

hydrogen atoms attached to them) bonded to an acid group containing a double bond, and

a cis-double bond in the backbone. This means that the double bond in the long chain is

located on the same side (cis) of the carbon backbone as the double bond in the acid

group. Trans-fatty acids on the other hand, are usually formed by a process known as

hydrogenation, or the addition of hydrogen atoms. This process changes the chemical

1

properties of the oil to a solidified fonn for manufacturing and commercial use. When

trans fatty acids are formed, the double bonds then lie on the opposite side (trans) of the

carbon backbone from the double bond in the acid group. (See figure 1, taken from

Mensink & Katan, 1990.) Trans fatty acids can also be synthesized by bacteria in the

rumen of some animals (5% of total trans fats), but their primary origin (95%) lies in the

process of hydrogenation (Enig, 1996).

Cis double bond: olelc acid

Trans double bond: el&Jdic acid

Figure 1. Structure of Cis and Trans Fatty Acids

Note: Cis double bonds produce a bend in the fatty acid molecule which keeps it a liquid oil. When it is converted into a more solid form via hydrogenation, the cis molecules of edible oils straighten out, forming the trans configuration.

Source: Mensink and Katan, 1990.

Products that are high in trans fatty acids include: margarines, many of which

contain 30-50% dietary trans fatty acids (Ostlund-Lindqvist, Albanus & Croon, 1985);

2

baked goods using hydrogenated vegetable oils; french fries and other deep fried foods;

and vegetable shortenings, created to replace lard (Katan, 1994). These trans fatty acids

have physical properties similar to saturated fatty acids, making them rigid rather than

fluid in cell membranes. Therefore, some researchers state that these fats are

metabolized similarly to saturated fats in the human body (Dupont, White & Feldman,

1991).

Due to this potential effect of trans fatty acids on raising blood cholesterol levels,

there is a need to continue research in this area. Hyperlipidemia is one of the primary

risk factors of coronary heart diseases, which are responsible for the greatest number of

adult deaths every year in the United States (ACSM, 1995).

Purpose

The purpose of this study was to examine the correlation between dietary trans

fatty acids and levels of total serum cholesterol (TC), high density lipoproteins (HDL),

low density lipoproteins (LDL), and the ratio of total serum cholesterol to HDL

(TC/HDL) in apparently healthy post-menopausal women.

Hypothesis

There is a positive relationship between the level of trans fatty acids in the diet

and the level of total serum cholesterol, LDL levels, and TC/HDL ratio, and there is an

inverse relationship of dietary trans fatty acids with HDL levels.

3

Significance

The incidence of CAD in the United States is overwhelmingly high, and an

elevated cholesterol level is thought to be one of the primary causes (ACSM, 1995).

Many Americans are aware of the dietary influences of saturated fats, and many have had

first hand experience of being medically advised to switch from butter to margarine as a

healthier alternative. There is evidence to suggest however, that this may not be a more

healthful alternative in preventing adverse affects on the lipid profile of humans. In fact,

there is evidence suggesting that trans fatty acids may not only raise TC and LDL levels,

but they may also lower HDL cholesterol levels (considered to be the "good"

cholesterol), correspondingly increasing the coronary risk ratio depicted by the TC/HDL

ratio ("More on estrogen and lowered heart attack risk", 1995). Because the

consumption of partially hydrogenated fats is almost universal in the United States, the

number of deaths attributable to such fat is likely to be substantial (Willett & Ascherio,

1994). Some researchers feel that federal regulation should require manufactures to

include trans fatty acid content on food labels, and also to reduce or eliminate the use of

hydrogenated fats in consumer products.

Limitations

This study was limited to the female participants of the Eastern Illinois University

Adult Fitness Program who volunteered to participate in the dietary analysis. Therefore,

this study may not be representative of all post-menopausal women, especially sedentary

women. Secondly, the sample size was relatively small, n = 21. Third, many of these

4

women were already conscious of adopting a healthy lifestyle including taking steps to

follow a sensible diet. Fourth, the women in the study who already had diagnosed

hypercholesterolemia, were aware of their condition and thus, may have already modified

their diet accordingly, reducing their total fat intake, and therefore also consuming less

trans fats. Fifth, there are limitations of using food diary record for data analysis. For

example, although subjects are instructed to keep track of their food as they are

consumed, people are probably more likely to write it down at the end of the day, or even

the next morning when foods and portion sizes are not fresh in the memory. Another

problem with the food dietary record is that when people know they have to report what

they are eating on a given day, they may either consciously or subconsciously modify

their diet on that day. A sixth limitation of this study is the fact that as much as 6 months

may have passed between collecting the dietary data and when cholesterol values were

obtained. Another important limitation is that saturated fats were not measured or

controlled for in this study, although they are known to alter cholesterol levels. Lastly,

since trans fatty acids are a relatively new area of concern in the nutritional field,

databases used to analyze these fats are highly limited, and manual data analysis was

required for this study. Enig (1996) found that all of the existing databases, including the

provisional table used for this study, contain some discrepancies in the amount of trans

fat estimated for a single food. For example, "cookies" were estimated the same for each

subject, but in reality there are differences in the amount of trans fat depending on the

brand name of the cookies.

5

Definition of Terms

Cis fatty acids-naturally occurring unsaturated fatty acids in which the long carbon

chain is bent due to the location of the double bonds on the same side of the carbon

backbone.

Coronary Heart Disease or Coronary Artery Disease (CAD)-the terms are used

interchangeably to describe a number of conditions that fall under this classification of

artery or heart diseases such as hardening of the arteries, plaque buildup in the arteries of

the heart, angina (chest pain), and hypertension.

High Density Lipoproteins (HDL)-type of cholesterol containing lipoprotein in the

blood which has been found to be a risk factor for heart disease. This lipoprotein is often

called the "good cholesterol" because higher values of HDL are associated with lower

CAD risk.

Hydrogenation-process involving the addition of hydrogen atoms to unsaturated fats

to make them more solid. The process causes the formation of a double bond in the

trans formation, or opposite sides of the fatty acid chain, verses cis-fatty acids in which

the double bond is located on the same side of the fatty acid chain, which is how they

exist naturally.

Hypercholesterolemia-the condition of having high blood cholesterol, usually defined

as over 200mg/dL.

6

Hypercholesterolemic-having a blood cholesterol raising effect.

Isomeric fatty acid-commonly used to refer to unsaturated fatty acids which exist in

either the cis or the trans configuration.

Lipid profile, Total Lipid profile, or Lipoprotein profile--determined by taking a

fasting venous blood sample. The profile includes measures of total cholesterol, HDL,

LDL, and triglycerides. These four values make up the lipid profile. (TC/HDL ratio can

then be determined mathematically.)

Low Density Lipoproteins (LDL)-type of cholesterol containing lipoprotein in the

blood that has been found to be a risk factor for CAD. This lipoprotein is labeled the

"bad cholesterol" because higher values are associated with higher risk of CAD.

Monounsaturated fat-fatty acids with only one double bond found along the carbon

chain (Hoeger & Hoeger, 1992).

Polyunsaturated fat-fatty acids with two or more double bonds found along the

carbon chain (Hoeger & Hoeger, 1992).

Saturated fat-fatty acids with carbon atoms fully saturated with hydrogen atoms,

therefore only single bonds link the carbon atoms on the chain.

7

Total serum cholesterol (TC)--total amount of cholesterol in the blood. TC has been

determined to be a risk factor for heart disease. Lower values have been associated with

lower risk of CAD, any value under 200mg/dL is considered normal.

TC/HDL ratio or Coronary Risk Ratio-a ratio calculated by dividing the total

cholesterol value by the HDL value. This quotient has been established as a predictor of

CAD; a ratio of less than 4 is considered desirable, and higher values are associated with

a higher risk of CAD.

Trans fat or trans fatty acids-a byproduct formed by the process of hydrogenation, in

which unsaturated vegetable oils are solidified for manufacturing and commercial use.

Double bonds in these fatty acids are on opposite sides of the carbon chain (Hoeger &

Hoeger, 1992).

8

CHAPTER II

REVIEW OF LITERATURE

An individual's diet is linked to serum lipid levels, high blood pressure, and other

risk factors of CAD. According to Shrapnel, et al.(1992) changes in the typical diet may

have contributed to a fall in CAD risk and mortality. Through dietary changes it may be

possible to decrease the risk of certain diseases. The current interest in reducing heart

disease risk involves attention to total fat, saturated, monounsaturated, polyunsaturated,

and trans fatty acids, as well as to dietary cholesterol, soluble fiber, salt, alcohol, and

other dietary constituents as well (Dwyer, 1995). This chapter will review the existing

literature on the metabolism and dietary availability of trans fats, and their relationship to

blood lipids and lipoprotein levels, in addition to their role in CAD risk.

Metabolism of Trans Fatty Acids

The distribution and levels of trans fatty acids in rat tissues have been reported to

be influenced by the diet (Ostlund-Lindqvist et al., 1985). In their research, they found

that when rats were fed trans fatty acids, their phospholipids were affected, and contained

these trans fatty acids in them. Another study using rats was conducted by two

biochemists at the Technical University of Denmark, H<j>y and H<j>lmer (1990). This

study used seven groups of 8 rats fed different combinations of oils in their diets to

examine the influence of linoleic acid (a cis fatty acid) and trans fatty acids on the fatty

acid profile in these animals as determined by autopsy. Trans fatty acids were found in

various organs of the rats, particularly the heart and liver. This is an important finding

9

because rat tissues have been established by research to behave similarly to human

tissue. Trans fatty acids have physical properties like saturated fatty acids, making them

rigid rather than fluid in cell membranes, and thus believed to act like saturated fats in

the human body. Saturated fats have been determined by research to have a strong

influence on CAD.

One study by Wood, et al.(1993) used 40 Texas A & M healthy male faculty

members, aged 30-60 years, to examine the effects of two margarines on serum lipids

and lipoprotein levels. One of the margarines contained zero trans fatty acids and the

other contained 29% trans fatty acids. This was done using five diet periods of 6 weeks

each, with a 6 week wash out in between each diet period. The results of the study

showed that the margarine with no trans fat lowered total cholesterol and LDL levels

significantly with no change in HDL levels; but the trans fat margarine did not change

serum cholesterol, LDL, or HDL levels. The data indicate that trans fatty acids were not

metabolically equivalent to the naturally occurring cis isomers, and that margarines

containing trans fats did not alter the serum lipid profile positively (Wood et al., 1993).

The structure of trans fatty acids suggests that they are metabolized like saturated fatty

acids. They are absorbed and stored, transported and oxidized for energy similar to other

dietary fatty acids (Dupont et al., 1991). For a number of decades scientific research has

established the dietary risk associated with CAD and blood cholesterol levels.

According to Fred A. Kummerow (cited in Beardsley, 1991), a food scientist at the

University of Illinois at Urbana-Champaign, "trans monounsaturates act in the body like

saturated fats" indicating the need to address these fats for dietary concern.

10

Dietary Availability of Trans Fatty Acids

In order to perform research on the dietary influence of a substance, it is helpful to

establish the dietary availability of that substance. Foods have been analyzed chemically

to determine their trans fat content. The problem however is not determining exactly

how much trans fat is in food, but rather determining exactly how much is being

consumed. Beginning in the 1950' s the food industry has capitalized on its ability to turn

liquid oils into solid fats (Enig, 1996). Since the l 960's there has been a gradual decline

in butter sales with a subsequent increase in margarine sales, partially reflecting

consumer efforts to reduce saturated fat intakes and increase polyunsaturated fat intakes

for health purposes. This increase in hydrogenated polyunsaturated fats indicates the rise

in products that are being consumed which contain trans fatty acids (Hunter &

Applewhite, 1986). According to Katan, Zock, and Mensink (1995) many people eat no

more than a few grams per day, which they believe would produce only modest effects

on lipoprotein concentrations. The estimation of the amount of trans fatty acids

consumed in the dietary studies reviewed varied considerably. According to Panigrahi &

Sampugna (1993), the average dietary intake in the U.S. has been estimated to be

anywhere between 7.6 and 13.3 grams (g) of trans fat per person per day. Hunter and

Applewhite (1991) increased their dietary estimate from 7 .6g/person/day in their 1984

study to 8.1 g/person/day in 1991. The Federation of American Societies for

Experimental Biology (F ASEB) predicted 8.3 g/person/day (Hunter & Applewhite,

1991). Enig, Atal & Sampugna, (1990) believe that the estimated amounts used in most

studies are too low. They stated that most Americans consume a mean of 19.3

11

g/person/day of trans fats. They indicated that for health considerations, an intake of 8

g/person/day or less should be recommended.

Effect of Trans Fatty Acids on Serum Cholesterol and Lipoprotein Levels

Recent research has focused on the dietary impact of dietary trans fatty acids on

total serum cholesterol, LDL, and HDL levels. According to Katan, et al. (1995) trans

isomers of oleic acid lower HDL and raise LDL. One representative study that raised

much awareness was "The Dutch study". This study reported remarkable elevations in

serum cholesterol and LDL levels with higher trans fat intake, but the most important

finding was a notable decline in HDL levels. The subjects used in the Dutch study,

conducted by Mensink and Katan (1990) were 34 women (mean age 26 years) and 25

men (mean age 25 years), all apparently healthy. The subjects all followed three

different diets for three weeks each, with no wash out period in between the different

diets. The diets were identical except that 10-11 % of the daily energy intake was

provided by: (diet 1) oleic acid with one cis double bond; (diet 2) trans isomers of oleic

acid; and (diet 3) saturated fatty acids. The results of the study showed that trans fatty

acids were hypercholesterolemic as compared to the cis oleic acid, and that the

hypercholesterolemic effect of the trans oleic acid was about half of that of the saturated

fat diet. Both total serum cholesterol and LDL levels also were elevated in diets 2 and 3

above, but the effect of trans fatty acids on the lipoprotein profile was even more

unfavorable than this finding suggests. The level of HDL was lowered in the trans fat

diet, causing the ratio of total cholesterol/HDL to be nearly double that of the saturated

12

fat diet. The Dutch study was criticized for the amount of trans fatty acids that they used

in the diet. The subjects consumed 34g/person/day, which is about two to four times the

estimated average daily intake cited in other literature (Judd et al., 1994). However, they

have also been commended by others for their methodology and procedures used in this

study ("The trouble with margarine", 1991 ). In addition McKeigue ( 1995) criticizes the

Dutch study for relying on self-reported dietary data rather than biological markers such

as adipose tissue concentration.

A number of studies were done in response to these findings, and many of them

have observed similar results. The researchers of the Harvard study, Willett and

Ascherio ( 1994) also concluded that trans fats are even more harmful than saturated fats.

Their conclusion was based on the evidence determined from the Dutch study,

particularly the finding of the doubled value of the TC/HDL ratio. Nestel, et al. (1992)

used 26 mildly hypercholesterolemic men put on a series of dietary periods varying the

amount of trans fatty acids that were present in the diet from low to moderate to high

intakes in random order with washout periods in between. The results of the study did

not confirm a rise in total cholesterol and LDL levels, but they did show a decline in

HDL levels and subsequently an increase in the CAD risk ratio. Troisi, Willett, and

Weiss (1992) who studied 748 men aged 43-85 years, used a multiple-linear-regression

analysis to adjust for age, body mass index, waist to hip ratio, circumference index,

smoking status, physical activity, alcohol consumption, total energy, dietary cholesterol,

linoleic acid intake, and previous serum cholesterol concentration. They concluded that

trans fatty acids were directly related to total serum cholesterol and LDL levels, and

inversely related to HDL cholesterol. The TC/HDL ratio also was positively associated

13

with trans fatty acid intake as seen by an increase from a ratio of 4.4 at a 2.lg/person/day

intake to a ratio of 4.9 for subjects consuming 4.9g/day. All of the above results were

found to be statistically significant. Although both of these values are fairly low values

of consumption, the significant increase in trans fats, corresponds to a significant

increase in the coronary risk ratio.

Mensink and Hornstra (1995) reported the results of an analysis of 38 men

following two diets for six weeks each in random order. The first diet was a Western­

type diet in which trans fat content equaled 4.7g/person/day, which was followed by a 3

week wash out period. The subjects then consumed a modified diet in which trans fat

content equaled 2. lg/person day and 70% of the fat intake of the first diet was replaced

by palm oil, a naturally occurring cis-unsaturated fat. Although the trans fat diet still

only consisted of 4.7g/day, a relatively low value, the results showed a significantly

higher level of serum triacylglycerols and platelet phospholipids on the trans fat diet, as

compared to the cis fat diet.

Zock and Katan (1992) compared the effects of linoleic acid (a cis fatty acid) and

its hydrogenated products elaidic (a trans isomer), and stearic acid (which has a lower

concentration of trans fatty acids) on serum lipoprotein levels in humans. Twenty six

men and 30 women, all apparently healthy, followed the three experimental diets

(linoleic, elaidic, and stearic) for 3 weeks each in random order using a multiple­

crossover research design. Fasting lipid profiles were drawn at the end of each dietary

period. The mean LDL level rose from 109 ± 24 mg/dL while on the linoleic diet to 116

± 27 mg/dL on the stearate diet (an increase of 7 mg/dL), and to 119 ± 25 while on the

trans fat diet (an additional increase of 4mg/dL). HDL cholesterol decreased by 2mg/dl

14

from the linoleic diet to the stearate diet, and an additional decrease of 4mg/dL on the

trans fat diet. These findings showed that trans fatty acids in the diet significantly

decreased HDL cholesterol and raised LDL cholesterol relative to the linoleic acid diet.

All of the above studies have shown dietary trans fatty acids to produce an

increase in LDL and/or a decrease in HDL levels of subjects. This would indicate that

the overall effect of trans fatty acids on lipid profiles is likely to be unfavorable. Other

studies, however, did not confirm these results. One study used a Latin square design,

where 29 men and 29 women aged 25-65 years consumed controlled diets of low,

moderate, and high trans fat contents, and a fourth diet consisting of saturated fats (Judd

et al., 1994). LDL cholesterol increased proportionally to increased trans fats, but HDL

did not change from the low to the moderate trans fat diets, and decreased slightly on the

high trans fat diet. None of the diets, however altered cholesterol levels to the extent that

the saturated diet did. Most people consume fewer grams of trans fatty acids than

saturated fat, and therefore trans fats may only have modest effects on lipoprotein

concentrations. Judd et al. (1994) felt, however that there is enough evidence to suggest

that trans fatty acids do differ metabolically from their cis fatty acid counterparts, and

may effect serum cholesterol and lipoprotein levels adversely.

Another similar study by Nestel, et al (1992) published in the Journal of Lipid

Research used a double blind comparison of four separate diets. They concluded that 3

weeks of consumption of trans fatty acids at about 7% total energy (which they believe to

be about twice the Australian average) did not significantly change LDL cholesterol

levels over other diets examined in the study.

15

Cardiovascular Disease and Trans Fatty Acids

In both men and women, cardiovascular disease is the number one cause of

premature death and disability in the United States. Total serum cholesterol is a primary,

independent risk factor for heart disease (ACSM, 1995). In addition, high LDL levels

and/or low HDL levels are also associated with risk of CAD. The coronary risk ratio is

determined by the value of total serum cholesterol divided by the HDL level, and is

thought to be a valuable predictor of CAD (ACSM, 1995). Substantial data support the

notion that the trans fatty acids contained in partially hydrogenated vegetable oils

adversely affect the risk of CAD (Ascherio & Willett, 1995). According to Lichtenstein

(1993), the consumption of hydrogenated vegetable oils rather than unhydrogenated

vegetable oils may negatively influence the plasma lipids and risk of CAD. Willett, et al.

(1993) conducted the Nurses' Health Study, in which 85,095 registered nurses completed

dietary questionnaires. These questionnaires were then used to evaluate the influence of

trans fatty acids on CAD. The subjects had no history of diagnosed CAD, stroke,

diabetes, or hypercholesterolemia at the beginning of the study in 1980. The amount of

trans fats they were consuming were estimated using values obtained by Enig, Pallansch

& Keeney (1983) and Slover et al. (1985). During 8 years of follow up, those women

who were consuming approximately 4.0 g/day of trans fats were 50% more likely to

develop CAD than those women who were consuming 2.4g/day. There were 431 new

cases of CAD measured by non-fatal myocardial infarctions or death caused by CAD.

These findings supported the hypothesis that the consumption of partially hydrogenated

16

vegetable oils, or foods that are major sources of trans isomers, is associated with a

higher risk of CAD.

Troisi et al., (1992) conducted a cross-sectional study of 748 men aged 43-85. A

semi-quantitative food frequency questionnaire was used to assess dietary intake. The

results determined that trans fatty acids were associated with an adverse lipoprotein

profile, and an increased incidence of myocardial infarction. Trans fatty acids were

positively related to LDL level and inversely related to HDL level. Trans fatty acid

intake was positively related to TC/HDL ratio, and directly related to total serum

cholesterol and LDL level. Troisi et al. (1992) reported that this effect on the TC/HDL

ratios would correspond to a 27% increase in the risk of myocardial infarction.

Reviews by the National Research Council, and the Canadian Scientific Review,

however, found that trans fatty acids posed little cardiovascular risk at current levels of

intake (Shrapnel et al., 1992). Margaret A. Flynn, a nutritionist at the University of

Missouri, conducted a dietary experiment with 71 faculty members. Those who usually

consumed butter were asked to switch to margarine, and vice-versa. She found that it

made no difference in cholesterol levels whether the subjects consumed the saturated fats

contained in butter or the hydrogenated trans fats contained in margarine (as cited in

Beardsley, 1991). Emken, Hudgins and Hirsch (as cited in Beardsley, 1991) published a

study in the American Journal of Clinical Nutrition which found no association between

levels of trans fats in human adipose tissue and their cholesterol profiles. They suggest

that trans fats are not a major threat to most people.

In summary, it appears that there is a great deal of evidence to suggest that there is

a need for further investigation of trans fatty acids. Although the evidence is not

17

unanimous, there is certainly enough evidence that suggest that trans fatty acids in the

diet certainly may pose a threat to the health of Americans, and this issue needs to be

addressed.

18

CHAPTER III

METHODS

The description of subjects, the collection of data and the analysis procedures are

explained in this chapter.

Subjects

Setting for the Study

The subjects for this study were recruited from the Eastern Illinois University

Adult Fitness Program which is sponsored by the Physical Education department at EIU,

located in Charleston, Illinois. This program is available to all apparently healthy adults

over the age of 21 who are interested in increasing their cardiovascular endurance,

muscular strength, and muscular endurance. Supervised exercise is administered in a

structured environment. Subjects for this study were recruited from the program on a

voluntary basis.

Target Population

The target population was post-menopausal, apparently healthy women as

determined by their health history questionnaire, medical screening and evaluation. To

be considered post-menopausal, subjects must have been without menses for at least one

year. Women were eliminated from the subject pool if they were current cigarette

smokers, diabetic, or sedentary. Women taking medications such as post-menopausal

hormone replacement therapy (HR T), antihyperlipidemic agents, or any drug that may

19

alter blood lipid levels as determined by the Physician's Desk Reference were also

eliminated from participation in the study.

Recruitment of Subjects

Subjects were recruited in three ways. First, the researcher called the potential

subjects on the telephone to encourage them to participate in the study. Second, a sign

was posted at the exercise site to encourage interest from prospective subjects to have a

"nutritional analysis" done. Third, exercise leaders verbally encouraged members to

partake in a nutritional study if they were post-menopausal women.

Twenty three women who met all criteria were recruited as subjects for this study.

Two subjects were eliminated during the study, one because she was following a very

strict, rapid weight loss diet during the time of dietary collection. The second was

eliminated because no blood results were obtained for that subject.

Collection of Data

Blood Lipid Profile

The subjects received regular fasting blood lipid profiles as part of their

membership in the adult fitness program, the most recent of which was used to determine

their total serum cholesterol, LDL, HDL and TC/HDL ratio for this study. The screening

used for this study was a maximum of 6 months from the date of their dietary data

collection.

20

Dietary Record

A three day dietary intake diary was used for the analysis. Two weekdays and one

weekend day were used, and subjects were encouraged to pick the most typical days to

record. If they engaged in a weekly event involving food (such as dinner out after church

every Sunday, or a Thursday night card group where snacks are served) they were

encouraged to use that for one of their three days. (A sample of the record sheet used is

displayed in Appendix A.) Special attention was paid to what and how much was eaten,

where the food was eaten, name brands, principal ingredients, whether foods were

homemade or commercial, properties of the foods consumed such as stick, tub, whipped,

etc., and whether the foods were imitation, reduced calorie, or fat-free products. (See

Appendix B for the Checklist for Dietary Records used to help subjects keep accurate

food diaries.)

Dietary Assessment Sessions

The first day of data collection was recorded via a face to face interview with the

researcher, which took approximately 30-45 minutes. For this original interview the

researcher went to the subject's home if possible. This way the subject might feel more

comfortable with the interview, and in many cases were able to present the actual food

packages for the researcher to examine labels, as well as the bowl or cup the subjects

used. This enabled the researcher to more accurately assess the food products, brand

names and food portion sizes. Only five subjects did not have this face to face interview

in their home. Two of the subjects met the researcher in the Adult Fitness program

office, and the other three met the researcher at a public meeting spot. In these five

21

cases, more time was spent discussing brand names, principle ingredients, recipes

followed, food properties and portion sizes. Food models and size of fist or palm of

hand were used as visual cues to help determine portion sizes. The same models were

used for every subject. Information for the second two days were collected through

telephone interviews of 10-15 minutes each, in which the researcher made references

back to models used and the fist and palm size. The subjects were instructed to write

down everything that they put into their mouth on the chosen days, and did so prior to all

of the interviews, including the first face to face interview. Subjects were not told what

in their diet was being examined, nor were they made aware that their lipid profile was of

any significance prior to dietary collection. The same researcher conducted all of the

interviews.

A traditional multi-day diet record was used since it has been found to provide

valid assessments (Block, 1986). There are a number of strengths to using this method

of assessment for dietary studies. First, it is usually fairly representative of an

individual's typical diet. Second, it does not require a great deal of time, although more

than a food frequency questionnaire, to collect the dietary data. Third, it allows for great

variety of foods in the diet. Since subjects are not forced to pick from a list of foods,

they can report exactly what was eaten. This method was chosen over the 24 hour

dietary recall method, which may not provide a valid reflection of an individual's diet

(Block, 1986).

22

Analysis Procedures

Trans Fatty Acids

The trans fatty acid content of each subject's diet was analyzed manually, using

the fatty acid profiles developed (but not published) by Dickey and Caughman (1995)

from the Food Safety and Inspection Service and the Centers for Disease Control and

Prevention. This is a list of 123 food sources with grams of trans fatty acids per 100

grams of food determined (Appendix C). For the subjects interested in receiving

nutritional feedback from their participation in the study, further nutrient analysis was

done afterwards. For many of the foods consumed by the subject the researcher asked

for the name brands and properties of the foods, and was then able to go the grocery store

to examine the food labels more closely for fat content and primary ingredients. For

example, if "Fleshman's stick margarine" was consumed, the researcher was able to

determine that "com oil" was the primary oil used by that manufacturer, and could then

make the proper choice on the fatty acid profiles in regard to their trans fat content.

Some foods which were absent from the list completely, were substituted by the most

similar food found on the list such as using 2 slices commercial white bread for a

commercial white hamburger bun. Other foods that were absent from the list, like

commercial peanut butter, was estimated using the summation of fat technique. This was

done by taking the total fat grams minus the saturated, monounsaturated, and

polyunsaturated gram amounts. The remaining "unaccounted for" grams was used as the

estimate of the trans fat grams. The same substitution was used for every subject for

consistency.

23

Total Lipid Profiles

All subjects underwent a fasting lipid profile test to determine their total lipid

profile levels. Blood was drawn intravenously and analyzed at the Sarah Bush Lincoln

Health Center laboratory in Mattoon, IL. Subjects were asked to be fasting for 14 hours

prior to the blood test. LDL values were not received for two subjects, but all other

values were complete. For those two subjects their data was omitted from the LDL

statistical calculations and graphs, and n = 20 was used. (See Table 1, subjects 8 and

20).

Statistical Analysis

A direct correlation method was used. The three day total for grams of trans fats

consumed by each subject was correlated to: (a) total cholesterol (TC); (b) HDL level;

(c) LDL level, all measured in mg/dL; and (d) TC/HDL ratio.

24

CHAPTER IV

RESULTS AND DISCUSSION

The purpose of this chapter is to present the results of the data compiled in this

study, and includes a discussion of the results.

Results

Population

All of the subjects (n=21) were moderately active, post-menopausal, Caucasian

women. The mean age of the subjects was 69.l ± 9.1 years. The youngest subject was 54

and the oldest subject was 86. Moderately active is defined for the purposes of this study

as participating in at least 20 minutes of continuous aerobic activity, an average of three

days a week. All of the subjects had been members of the adult fitness program for at

least a year, many for much longer.

Trans Fatty Acids

Using the fatty acid profiles established by Dickey and Caughman (1995), shown

in Appendix C, the consumption of trans fatty acids were manually calculated for the

three days of diet for each subject (Table 1). The mean 3 day total for all subjects was

51.4 ± 38.7 grams (Table 2), or 17.1 ± 12.9 g/day. The highest 3 day value was 157.5

grams (52.5 g/day) and the lowest value was 7.8 grams (2.6 g/day).

25

Table 1: Raw data collected for 21 subjects

SUBJECT AGE Trans Fat TC HDL LDL TC/HDL (years) (3 dav total) (m2/dL) (mg/dL) (m2/dL) Ratio

1 79 7.83 244 34 141 7.2 2 78 17.40 175 39 122 4.5 3 66 22.36 215 35 133 5.6 4 62 22.63 187 52 118 3.6 5 61 23.59 204 44 148 4.6 6 81 26.12 181 70 99 2.6 7 70 27.15 176 39 122 4.7 8 65 32.34 286 44 unknown 6.5 9 55 33.05 176 73 96 2.4 10 77 35.01 204 48 134 4.3 11 68 35.27 205 30 134 6.8 12 65 38.48 283 51 202 5.5 13 76 39.39 227 66 140 3.4 14 86 50.88 290 60 204 4.8 15 84 56.11 243 76 149 3.2 16 64 71.28 145 46 89 3.2 17 60 75.55 228 67 151 3.4 18 54 92.82 239 43 158 5.6 19 68 96.22 238 45 170 5.3 20 67 124.29 215 80 unknown 2.7 21 65 157.52 274 34 200 8.1

Table 2: Table of Results

VARIABLE MEAN STANDARD CORRELATION DEVIATION (with Trans fat)

Age 69.l 9.1 -----Trans fat 51.7 38.5 -----

TC 220.8 40.5 .29 HDL 51.2 15.3 .14 LDL 142.6 45.7 .49

TC/HDL Ratio 4.7 1.6 .13

26

Lipid Profiles

Total Cholesterol (TC) for all subjects ranged from 145 mg/dL to 290 mg/dL

(Table 1 ). The mean ± standard deviation was determined to be 220.8 ± 40.5 mg/dL.

HDL values ranged from 30 mg/dL to 80 mg/dL with a mean of 51.2 ± 15.3 mg/dL. LDL

values ranged from 89 mg/dL to 204 mg/dL, with a mean of 142.6 ± 45.7 mg/dL. The

ratio of TC/HDL was calculated for each subject and the mean value was 4.67 ± 1.60.

The lowest value was 2.4 and the highest was 8.1.

Lipid Values vs. Trans Fats Consumed

A direct correlation method was used to determine: (a) total cholesterol

(TC) vs. trans fats consumed, r = 0.29; (b) HDL level vs. trans fats consumed, r = 0.14;

( c ); LDL level vs. trans fat consumed, r = 0.49; and ( d) TC/HDL ratio vs. trans fats

consumed, r = 0.13 (Table 2). None of these correlations were found to be statistically

significant, but the trendline of the following graphs (Figures 2,3,4, and 5) does indicate

that all results did have a positive relationship, including the HDL level verses trans fats

which was hypothesized to be an inverse relationship, and as many of the studies

reviewed also indicated. LDL levels showed only a moderate relationship with dietary

trans fat, and the rest of the correlations indicated low to very low relationships. The

calculations, graphs, and trendlines in the following figures were done using Microsoft

Excel, part of the Microsoft Office software used in Windows 95.

27

r= .29

300 • • • • ~ 2~ !· • • .. -Cl • E + •• • - 200 - • ~ .... • I '~ f • <3 100 iii - 50 0 I-

0 0 5 10 15 20 25

Trans Fat (grams)

Figure 2. Total Cholesterol (TC) to Dietary Trans Fat (grams)

80 • •• • r= .14

70 • • - 60 • ..J -'tl • Ci 50 - I §. •• • # Qi 40 •• > GI •• • ..J 30 • ..J 0 :I: 20

10

0 0 50 100 150 200

Trans Fat (grams)

Figure 3. HDL Level (mg/dL) vs. Dietary Trans Fat (grams)

28

250 r= .49

200 •• • ::J' :E en 150 §.

~ ~ 100 •• _, • c _,

50

0 0 50 100 150 200

Trans Fat (grams)

Figure 4. LDL Level (mg/dL) vs. Dietary Trans Fat (grams)

r = .13

9 8 • 7 • ,

0 ;I 6 ll • • ~ _, 5 .... • c 4 ::c • • • , 0 3 I- •• • 2

1 0

0 50 100 150 200

Trans Fat (grams)

Figure 5. Total Cholesterol to HDL ratio vs. Dietary Trans Fat (grams)

29

Discussion of Results

Dietary factors are associated with approximately 70% of all premature deaths,

disabilities, and illnesses in the United States (Gabel et al., 1992). Following the

guidelines recommended by the U.S. Health and Human Services for better nutrition is

important towards lowering this risk. Saturated fat has been established by research to

account for increased health risks, and many guidelines and recommendations now exit

in regards to the human consumption of saturated fats. The speculations and new

findings about trans fatty acids require further research to determine the roll of trans fatty

acids upon health risk, and recommendations for their consumption need to be

established.

Most research that has been done on the consumption of trans fatty acids as

reviewed in Chapter 2, has examined a change in the blood lipid profile based on some

alteration in the diet made by researchers, or the subjects were to follow a carefully

controlled diet for a set period of time. This study, on the other hand, used a descriptive

design looking at what these subjects were already eating, attempting to see if there was

any correlation between dietary consumption of trans fatty acids and cholesterol levels.

In addition, saturated fat was not controlled for or even measured in any way in this

study. Thus, one factor established by research to affect cholesterol levels was not

examined in this study. A stronger correlation may have been seen between saturated

fats and the lipid profiles, than what was shown between trans fats and lipid profiles.

This limitation to the study could falsify any data found. But, since none of the

correlations were found to be statistically significant, it seems pointless to examine

saturated fats more closely at this time. Again, this presents a need for further research.

30

Subjects in this study consumed from 7.8 grams to 157.5 grams of trans fats over

the 3 day period (or 2.6 to 52.5 grams per day). The mean consumption of trans fats for

3 days was found to be 51.7 g ± 38.5 (or a mean of 17.2 g/day). These values are close

to the mean consumption established by Enig et al. (1990), of 19.3 g/day. However,

based on Enig et al. (1990), the recommended dietary value of trans fatty acids should be

8 g/day. Even though the subjects ofthis study are likely more diet and health conscious

than the population in general, as determined by the program participation and their

health histories, yet most were still eating far more than this recommended value.

A moderate relationship of dietary trans fats with LDL level was found in this

study. Most of the other studies reviewed in Chapter two found stronger correlations

between lipid values and dietary trans fats consumed. Several of the studies showed an

elevation of LDL cholesterol levels, and a decline in HDL cholesterol levels which were

statistically significant.

The results of this study indicate a number of things. First, that substitution of a

food source containing partially hydrogenated vegetable oils instead of saturated fat (as

in switching from butter to margarine) for reasons of lowering cholesterol levels and

consequently ones risk for CAD, may not be effective. Too much trans fatty acids in the

diet may or may not contribute to CAD. There is no indication in this study that they are

either worse or better for your health. Since the subjects in this study were not asked to

modify their diet in any way, a difference in blood lipids was not depicted for two diets

in the same individual, although this may have proved to provide more useful findings.

Secondly, no dietary controls were placed on the subjects. For example, controlling for

the amount of saturated fats each individual had consumed. This too may have proved to

31

provide more useful findings. Third, the need for further research is pertinent, as is the

need to inform consumers about the health speculations of these fats and label foods

appropriately. Currently the FDA does not require manufacturers to label how much of

these trans fats are in the foods that they package and sell, although it is already required

in Canada.

32

CHAPTERV

SUMMARY, CONCLUSIONS, AND RECOMMENDATIONS

The purpose of this study was to examine whether there was a relationship

between dietary trans fatty acids and blood cholesterol levels in apparently healthy, post­

menopausal women. A dietary record was used over a three non-consecutive day period

to determine trans fat consumption of the subjects. The three day trans fat values were

correlated to fasting lipid profiles for each of the subjects in the study. No statistically

significant correlations were found.

The results of this study did not show that trans fatty acids are harmful to human

health when consumed in the diet, as saturated fats are. None of the findings in the study

were statistically significant and only a weak to moderate (as with LDL) positive trend

could be seen in the data, suggesting only the possibility of a relationship. As previously

discussed, the methodology used in this particular study was inadequate to show

significant results. However, if a different research design had been used, there may have

been more dramatic and statistically significant results. It is very difficult to control

human behavior for experimental purposes and in particular when it comes to controlling

diet, especially in a free-living environment. This is why the researcher did not choose to

have the subjects alter their diet in a controlled manner, but merely to conduct somewhat

of a pilot study, and hopefully convey the need for future research which is the most

important finding that this study can report. Contrary to the hypothesis of this study, it

reports no effect between dietary trans fat levels and blood cholesterol levels in post­

menopausal women.

33

While the results of this study did not show that dietary trans fatty acids were

harmful, neither did they indicate that high levels of trans fat in the diet are safe. This

conveys the need for further research to be conducted. Based on the studies reviewed,

there is evidence on both sides of the trans fat equation, and like all problems that arise

in science, this needs to be addressed. There is evidence in the literature that suggests

that trans fatty acids in the diet may be harmful to the health of human beings.

Secondly, there is no current regulation on their use by manufacturers nor are they

required to list the amount of trans fats on their food labels, so there is no way for the

consumer to know how much trans fat is in a product, allowing people to make a more

educated choice (McCord, 1994). In our society, in which "the consumer beware", and

where we like to think that we have choices and education, and educated choices are

important to us; where we like to think of ourselves as a modem society and "cutting

edge" when it comes to science, technology, and nutrition as well; the importance of

labeling our foods truthfully and accurately is important to us as a society. Research is

one very important way that these things can get accomplished. Unfortunately, it is

sometimes a very lengthy process.

34

REFERENCES

American College of Sports Medicine. (1995). Guidelines for Exercise Testing and Prescription (5th Edition). Philadelphia, PA.: Williams and Wilkins.

Ascherio, A., & Willett, W.C., (1995). New directions in dietary studies of coronary heart disease. Journal of Nutrition, 125 (3 Suppl.), 647S-655S.

Beardsley, T. (1991). Trans fat: does margarine really lower cholesterol? Scientific American, 264, 34.

Block, G., Hartman, A., Dresser, C., Carroll, M., Gannon, J. & Gardner, L. (1986). A data-based approach to diet questionnaire design and testing. American Journal of Epidemiology, 124, 19-35.

Britt, E.C. (1990). Viewpoint: Healthy People 2000. Society for Nutrition Education, 22, 239-240.

Bullock, C. (1995, November 9). The expanding world of fats. The Charleston Harold, pp. Cl-C2.

Dickey, L.E., & Caughman, C.R.(1995). Fatty acid profiles including trans isomers of 123 food sources presented as grams of fatty acid per 100 grams of food. Paper presented at the meeting of the American Oil Chemistry Society, San Antonio, TX.

Dupont, J., White, P.J., & Feldman, E.B. (1991). Saturated and hydrogenated fats in food in relation to health. Journal of the American College of Nutrition, 10, 577-592.

Dwyer, J. (1995). Overview: dietary approaches for reducing cardiovascular disease risks. Journal of Nutrition, 125 (3 Suppl..), 656S-665S.

Enig, M.G. (1996). Trans fatty acids in diets and databases. Cereal Foods World, 41 (2), 58-63.

Enig, M.G., Atal, S., & Sampugna, J. (1990). Isometric trans fatty acids in the U.S. diet. Journal of the American College ofNutrition, 9, 471-486.

Enig, M.G., Pallansch L.A., & Keeney, M. (1983). Fatty acid composition of the fat in selected food items with emphasis on trans components. Journal of American Oil Chemistry Society, 60, 1788-1794.

35

Gabel, L.L., Fahey, P.J., Gallagher-Allred, C.R., & Sickles, R.T. (1992). Dietary prevention and treatment of disease. American Family Physician, 46,(Suppl.), 41S-48S.

Hoeger, W.K., & Hoeger, S.A. (1992). Lifetime of Physical Fitness and Wellness (3rd edition). Colorado: Morton Publishing Company.

H$y, C.E. & H$lmer, G. (1990). Influence of dietary linoleic acid and trans fatty acids on the fatty acid profile of cardiolipins in rats. Lipids,~, 455-459.

Hunter, J.E., & Applewhite, T.H. (1991). Reassessment of trans fatty acid availability in the U.S. diet. American Journal of Clinical Nutrition, 54, 363-369.

Hunter, J.E., & Applewhite, T.H. (1986). Isomeric fatty acids in the U.S. diet: levels and health perspectives. American Journal of Clinical Nutrition, 44, 707-717.

Judd, J.T., Clevidence, B.A., Muesing, R.A., Wittes, J., Sunkin, M.E., & Podezasy, J.J. (1994). Dietary trans fatty acids: effects on plasma lipids and lipoproteins of healthy men and women. American Journal of Clinical Nutrition, 59, 861-868.

Katan, M.B., Zock, P.L., & Mensink, R.P. (1995). Dietary oils, serum lipoproteins, and coronary heart disease. American Journal of Clinical Nutrition, 61 (Suppl. 6), 1368S-1373S.

Katan, M.B. (1994). Letter to the editors: European researcher calls for reconsideration of trans fatty acids. Journal of the American Dietetic Association, 94, 1097.

Lichtenstein, A. ( 1993 ). Trans fatty acids, blood lipids, and cardiovascular risk: where do we stand? Nutrition Reviews, 51 (11), 340-343.

McCord, H. (1994). The spread on butter verses margarine. Prevention, 46, 55.

McKeigue, P. (1995). Trans fatty acids and coronary heart disease: weighing the evidence against hardened fat. Lancet, 345, 269-270.

Mensink, R.P., & Hornstra, G. (1994). The proportion of trans monounsaturated fatty acids in serum triacylglycerols or platelet phospholipids as an objective indicator of their short-term intake in healthy men. British Journal of Nutrition, 73, 605-612.

Mensink, R.P ., & Katan, M.B. (1990). Effect of dietary trans fatty acids on high density and low density lipoprotein cholesterol levels in healthy subjects. New England Journal of Medicine, 323, 439-445.

36

More on estrogen and lowered heart-attack risk. (1995, October) Harvard Heart Letter, 6 ill,1-2.

Nestel, P.J., Noakes, M., Belling, G.B., McArthur, R., Clifton, R.M., & Abbey, M. (1992). Plasma cholesterol-lowering potential of edible oil blends suitable for commercial use. American Journal of Clinical Nutrition, 55, 46-50.

Nestel, P.J., Noakes, M., Belling, G.B., McArthur, R., Clifton, R.M., & Abbey, M. (1992). Plasma lipoprotein lipid and Lp[a] changes with substitution of elaidic acid for oleic acid in the diet. Journal of Lipid Research, 33, 1029-1036.

On the margarine-butter controversy. (1994, July). Tufts University Diet and Nutrition Letter, 12, 1.

Ostlund-Lindqvist, A.M., Albanus, L., & Croon, L.B. (1985). Effect of dietary trans fatty acids on microsomal enzymes and membranes. Lipids, 20, 620-624.

Panigrahi, K., & Sampugna, J. (1993). Effects of trans fatty acids on lipid accumulation in 3T3-Ll cells. Lipids, 28, 1069-1074.

Say It Isn't So, Oleo! Even margarine may be bad for the heart. (1990, August 27). Time, 136, 53.

Shrapnel, W.S., Calvert, G.D., Nestle, P.J., & Truswell, A.S. (1992). Diet and coronary heart disease. The National Heart Foundation of Australia. Medical Journal of Australia, 165 (Suppl.), S9-S 16.

Slover, H.T., Thompson, R.H. Jr., Davis, C.S., & Merola, G.V. (1985). Lipids in margarines and margarine like foods. Journal of American Oil Chemical Society, 62, 775-786.

Troisi, R., Willett, W.C., & Weiss, S.T. (1992). Trans fatty acids intake in relation to serum lipid concentration in adult men. American Journal of Clinical Nutrition, 56, 1019-1024.

The trouble with margarine. (1991, March). Consumer Reports,-2.Q, 196-197.

Willett, W.C., & Ascherio, A. (1994). Trans fatty acids: are the effects only marginal? American Journal of Public Health, 84 (5), 722-724.

Willett, W.C., Stampfer, M.J., Manson, J.E., Colditz, G.A., Speizer, F.E., Rosner, B.A., Sampson, L.A., & Hennekens, C.H. (1993). Intake of trans fatty acids and risk of coronary heart disease among women. Lancet, 341, 581-585.

37

Wood, R., Kubena, K., O'Brian, B., Tseng, S., & Martin, G. (1993). Effect of butter, mono- and polyunsaturated enriched butter, trans fatty acid margarine, and zero trans fatty acid margarine on serum lipids and lipoproteins in healthy men. Journal of Lipid Research, 34, 1-11.

Zock, P.L., & Katan, M.B. (1992). Hydrogenation alternatives: effects of trans fatty acids and stearic acid versus linoliec acid on serum lipids and lipoproteins in humans. Journal of Lipid Research, 33, 399-410.

38

APPENDIX A

Dietary Intake Record Sheet

Name -----Day of Week __ _

24 Hour Report Date ------DOB/age. ___ _ Telephone ___ _

Where Description of Food Eaten How Prepared Amount Eaten

39

AppendixB

Checklist for Dietary Records

Instructions: Use the list below to help you keep an accurate Food Diary. Compare each item in your Diary to the appropriate type of food. Include enough details in your description to answer the question below.

Type of Food All

Cereals

Baked Goods

Fruits and Juices

Vegetables

Milk Products

Meat, Fish, Poultry

Eggs

Mixed Dishes

Soups

Did You Specify D Amount eaten? By cup, tablespoon, or teaspoon, using

standard household measurements? By size, giving dimensions (by length, width, thickness, or diameter)? By number for standard sized items? By weight?

D Size of servings? Brand name? Additions such as milk, sugar, fruit, or nuts? Instant or ready-to-eat type?

D Homemade or commercial? From scratch or mix? Brand? Topping or frosting? Dimensions? Weight or number eaten?

D Cooked, raw, or dried? Peeled? Fresh, frozen, or canned juice? Sweetened? Size of serving?

D Cooked or raw? Fresh, frozen, or canned? Sauces, or other additions? Serving size?

D Percent fat? Imitation or reduced calorie? Powder or liquid?

D Type of cut? Percent fat? Oil or water packed? Fat, skin removed? How prepared? Additions? Cooked weight or dimensions of amount eaten?

D Size? How prepared? Added fat?

D Homemade or commercial? From scratch or mix? Brand? Major ingredients and proportions? Cooking method?

D Homemade or commercial? From scratch or mix? Brand? Major ingredients and proportions? Cooking method?

40

Fats and oils D Stick, tub, diet, whipped, squeeze, or liquid margarine? Brand? Major oil, brand of oils, and type of shortening? Homemade or commercial salad dressing? Type of oil or brand? Low-calorie? Creamy? Additions?

Beverages D Brand? Sweetened? Diet? Decaffeinated? Alcohol content? Additions? Amount?

Snacks D Brand? Size, weight, or number eaten?

Restaurant meals D Type: fast food, ethnic, deli, family-style?

SOME SUGGESTIONS ... ON KEEPING A FOOD DIARY

1. Write down everything that you eat or drink, including all foods, beverages, nutrient supplements, vitamins, etc. Include all your meals and between meal snacks from the time you get up until the time you go to bed.

2. Do not change your usual eating habits while you keep this diary. Eat just as you normally do, and be honest!

3. Write down the information as soon as you finish eating since meals are difficult to recall in detail after time has passed.

4. Describe the type of food you have eaten, giving as many details as possible. For example, if you drank milk, indicate whether you had whole, skim, 2%, or 1 % milk. Include the brand name of commercial products; and indicate whether the item was fresh, canned, or frozen.

5. Describe how the food was prepared: raw, baked, boiled, steamed, fried, stirfried, poached, grilled, toasted, broiled, or microwaved. Also indicate if you trimmed the fat off meat, or followed any other special preparation or cooking technique.

6. Record the amount of food eaten. Use standard household measurements, such as teaspoon, tablespoon, or cup. Try to use a measuring cup with increments so you can distinguish V4, Yi, etc. You may also measure food by number of pieces (10 french fries), by size (meatballs, 2 inches in diameter), or by weight (2Vi oz. bag of potato chips).

7. Include all added ingredients, such as butter, salt, pepper, cooking oil, gravy, sauces, syrup, sugar and cream in coffee, and also all alcohol containing beverages, i.e. brandy, whiskey, sherry, wine, beer, etc.

41

Appendix C

Fatty Acid Profiles including trans Isomers of 123 Food Sources Presented as Grams of Fatty Acid per 100 Grams of Food

42

""' w

Fat

ty A

cid

Pro

file

s in

clud

ing

tran

s Is

omer

s o

f 12

3 F

ood

Sou

rces

P

rese

nted

as

Gra

ms

of

Fat

ty A

cid

per

100

Gra

ms

of

Foo

d

Lyn

n E

llen

Dic

key

Foo

d S

afet

y an

d In

spec

tion

Ser

vice

U

. S.

Dep

artm

ent o

f A

gric

ultu

re

Wes

t E

nd C

ourt

Bui

ldin

g V

.'ash

ingt

on D

.C..

2025

0-37

00

tele

phon

e:

202-

254-

2576

Fa

x:

202-

254-

2499

Cli

ffor

d R

. C

augh

man

C

ente

rs f

or D

isea

se C

ontr

ol a

nd P

reve

ntio

n U

.S.

Dep

artm

ent

of H

ealt

h an

d H

uman

Ser

vice

s R

oom

900

. P

resi

dent

ial

Bui

ldin

g H

yatt

svil

te.

MD

207

82

tele

phon

e:

301-

436-

7072

Fa

x:

301-

436-

3436

Thi

s re

port

inc

!ude

s fa

tty

acid

pro

file

dat

a fo

r 12

3 fo

od c

ateg

orie

s; p

rese

nted

as

gram

s o

f fa

tty

acid

s pe

r 10

0

gram

s o

f fo

od.

The

se d

ata

wer

e de

rive

d fr

om a

naly

tica

l da

ta r

epor

ted

in p

eer-

revi

ewed

, sc

ient

ific

lit

erat

ure

and

from

USD

A-s

pons

ored

con

trac

ts.

Dat

a w

ere

grou

ped

by f

ood

type

to

calc

ulat

e m

ean

fatt

y ac

id v

alue

s.

"n1 '

t re

pres

ents

the

num

ber

of

sam

ples

/stu

dies

use

d in

the

cal

cula

tion

s.

Ser

ving

siz

es a

re th

e R

efer

ence

Am

ount

s

Cus

tom

arily

. Con

sum

ed a

s co

ntai

ned

in th

e N

utri

tion

Lab

elin

g R

egul

atio

ns o

f th

e F

DA

's O

ffic

e of

Foo

d

Lab

elin

g an

d th

e t;

SD

A's

Foo

d S

afet

y an

d In

spec

tion

Ser

vice

.

.i:-.

Vl

FATl

Y A

i:ID

PA

OFU

.ES

AS

GU

M P

Eit

'TOO

GRAH

S FO

OO

Pag

e 1

.,,..

.. ~,..

01 s

l!lq

>te

s/st

ud

fes

lnch

Jded

tn

th4

P .,

..,,

vet~• o

f th

e fa

tty

ad

d d

iita

····

····

····

····

····

·Gr..

.a p

er 1

00 g

r ...

foo

d ··

····

····

··--

--··

····

···-

----

·--·

····

····

····

····

···

Agg

rega

ted

Food

Pro

du

ct O

escr

fptl

on

s Se

rYln

g T

otal

T

otal

· T

otal

T

otal

T

otal

O

ther

•r

f"

Sl~e

Lip

id

Tra

nt

Set

s Jt

ono&

Po

lys

14

:0

16

:0

13

:0

20

:0

Sat

• 14

:1

16:1

c 1

6:t

t 13

:1c

18:1

t

1. '

B!EF

; CO

l'IPOS

ITE

OF l

tETA

IL c

urs.

LEAN

, ltA

V Z.

BE

EF;

FAT,

RAY

3

. BE

EF;

CROU

JIO

4. B

EEF;

LI

VER

, RA

W S

. PO

RC;

COM

POSI

TE O

f R

ETA

IL

CUTS

, LE

All,

RA

W 6

. PO

RIC;

FA

T,

RAii

T.

SKAC

ICS;

PO

RIC

R 1 l

lD S

8.

OA

IRT;

M

lllC,

WltO

lE,

BCW

INE

9.

Jiii L

IC;

HUM

AN

10.

DA

IRY

; TO

UGUR

T,

PLAI

N, L

OV F

AT

1t.

OA

IRT;

Cl

lEDO

AR

CHEE

SE

1Z.

OA

IRT;

A

MER

ICA

ll PA

STEI

WR

IZEO

PR

OCE

SSED

C

"EES

E

( 9

) (

5)

(10

)

( 2)

(

T)

C S>

(

4)

( 4

) (2

1)

( 2

) (

2)

( 2

l 13

. D

AlR

Y;

AIE

RIC

A>I

PA

STEJ

tUIZ

EO P

RO

CES

S C

NEE

SE

Fo:.c

> Ir

(

4)

SPR

EAD

S 1

4.

fAST

FO

OD

S;

CCM

MER

CIAL

M

ilt

SNA

KE

( 1Z

)

1S.

FAST

FO

C:O

S;

t'OIM

ERC

JAL

MIL

1' S

llAIC

E,

LOW

FA

T (

2)

16.

POU

l TltY

; CI

UCI

CEll

SIC

lN.

RAii

( Z

l 1

7.

POU

t.TltY

; tH

ICJC

EV

FAT,

RA

ii (

Z)

13

. PO

O\. T

ltY;

CIU

CC

E'I

MEA

T• 1~11

C 3

) 1

9.

POU

t.TltY

; TU

tlCE.

T M

EAT,

RA

V C

Z)

20

. PO

Oi.T

RY

; TU

ltlCE

Y S

Kii

i,

RAV

C 1

)

2t.

PCJ

IJLTR

Y; ~y

FAT.

RA

W C

1)

ZZ

. PO

Ut.n

Y;

CRCI

UNO

TURK

eY,

MEA

T A

ID S

KIN

, RA

ii (1

2)

23

. E

"S;

C"I

CIC

Etl,

llllO

LE,

fltf

S!I

(

1)

24

. F

tsH

; TU

NA

, LI

CilC

T •

UA

TER

PACI

C,

DRA

INED

sot

.ID

S

( 2

)

2S.

SM

ISllG

ES

; BO

LOCi

ltA '

FR

AK

FUR

l'EtS

, BE

EF

C 5

) 2

6.

SAU

SAto

t:S;

llO

lOC

llA

' F~TEIS,

PO

lt(,

llE

Ef'

&

(11

)

OTl

lER

S?E

CIE

S

27

. SA

USA

Ges

; PO

ltsC SAU~GE.

FRES

H,

LIN

U

28.. ~;SMOKED

SAUS

AGES

2

9.

SAU

SAG

ES;

PEllP

ERO

llJ

30

. SA

USA

GES

; A

SSO

tTED

LU

ICH

EOll

MEA

T 3

1.

SOU

PS; ~F

llOU

IU.O

lf D

Ell'R

>MTE

O O

R CU

SES

3l.

SO

UPS

; BE

EF

BROT

!'l/ST

CCIC

3

3.

SCIU

PS; t1I~lt

BltO

Tll/S

TOCI

C

( 2

) (

2)

( 1

)

( 3

) (

3)

( t)

( 1

)

er..

. --

·-·-

--·-

--·

--·

....

. ..

...

---·

· ··

··-

---·

· •.

...

-·-·

· --

-·-

---·

·---

----

----

·---

-··

114 14

8S

114

114 14

30

240

225 30

30

30

240

240 14

11

4

114 14

1t4

50

55

55

55

55

55

55

55 1

~5

245

6. 1

6 70

.89

26.S

5 3

.M

S.8

8 6

7.7

0

34.1

3 3

.10

3

.39

1.

1S

36.3

6 29

,99

2Z.1

6

3.21

.zo

33

.90

69.2

0 3.

93

3.S

S

39.8

0 6

5.0

9

9.9

9

10

.oz

1.0

2

28.5

0 2

7.3

9

ia.s

a 28

.09

41

.34

13

.n

s.n

.1

6 3.

JZ

.21

2.2

9

2.2

8 ll.

14

1.1

8

10

.71

.0

2 1

.67

.01

2.08

.1

9

23.a

o .3

7

10

.74

.0

9

1.99

.1

5 1

.la

.02

.76

.91

24.2

6 .n

1t.

n

.t.:Z

1

4.3

6

.08

2.07

.0

1 .1

3

'.4

1

9.31

••

20

.35

.0

4

.95

.o

a 1

.00

1.

22

10.9

7 2.

43

19.7

0 .3

1 2.

64

.06

Z

.87

.OT

.31

1.20

1T

.73

.26

9

.87

_,,

9

.67

1.0

6

10

.80

.3

6

16.5

3 -,

, 8

.33

1.

S6

l.3

4

.01

.06

.0

3

.91

2.53

.5

7 2

9.7

4

3.0

5

12.1

0 .7

6 .T

T

.45

2.73

.5

3 29

,83

3.04

17

.92

3.8

3

.81

• 13

1.31

.5

4 .2

9

.05

&.7

7 1

.44

7

.55

1.

16

5.81

.8

4

.85

.1

3

• 05

.01

n.n

6.

31

3Z.3

9 1Z

.9a

1.1

a .n

1.

0S

.85

16.3

4 9

.13

2

9. 1

2 1

6.0

7

3.6

7

2.41

4.

45

1.00

• 1

4 .4

S

13.8

8 1.

19

13.2

4 2.

60

14.~

14

.16

19.8

3 11

.15

4.46

.0

8

1.6S

2.64

1.

45

2.7'

5 2.

83

.32

.01

.62

.13

1.32

.7

S

.oo

.09

.1

1 1.

06

.oz

.lS

.0

3 • 1

0

.OT

.03

.1

2 .4

0

2.19

1

8.9

6

10

.83

.94

6.39

3

.04

.05

.79

.71

.oe

1.1

3

.63

.8

1 14

.71

.46

7.16

.2

9 .8

3 .zo

.7

0 .1

2 .3

2 4.

10

10.5

4

7.76

Z

.87

.39

.2

3 .1

4 3.

73

.06

• 1

9 • 0

1 .4

7

.01

.24

• 00

.18

3.00

8

.36

3

.39

.0

9 5

.80

.O

S 4

.92

.0

4

3.5

3

2.1

5

5.9

7

.33

.89

.0

2 .0

5 .2

6

7.21

.5

6 tS

.69

.02

.63

.02

.62

.3

6

7.92

.6

S

14

.05

.0

9

1.81

.OJ

2.10

.0

1 -1

8 .7

9 6

.36

.S

l 6.

44

.34

.1

9 .8

0

.35

.15

.00

.02

6.08

6

.65

9.

79

6.2

3

1.4

5

.03

.T

t

Z.6

6

.38

.0

5

1.6

4

3.59

.2

2 .2

8

2.42

4.

54

.69

.7

0

.oa

3.78

2

.67

.01

.45

.oo

.02

-°'

. tr

.09

.4

5 .o

z .0

6

.oz

.06

.06

.2

1 • ,

, .3

5 .0

1 .0

4 0.

00

,03

0.00

.0

5

.04

.76

.OS

.18

3.0

6

.07

Z.9

8 o.o

o 5

.46

.0

6

1.6

4

o.oo

1.4

9

.oz

.11

.34

-42

.11 .zo

.oo

.0

1 .o

z .oo

.1

6

.ot

.02

.22

• 16

2.86

.2

6 .9

9 0

.00

.<

Tl

.01

• 18

.02

1.90

.0

1 1.

20

.oz

.05

.oz

.10

.o•

.02

.3S

-~

.24

.53

.18

.3

9

.03

.0

6

.oo

.oo

.09

2

.52

.2

0

5. 1

9 .0

1 .2

0 .0

1 .1

2 .O

T 2.

04

.13

3.3

1

.oz

.33

.0

1 .3

4 .0

0 .o

z .2

2 1

.09

.0

2 1

. t4

o.oo

.8

'5

.22

1.2

3

.11

1. 1

5 0.

00

1.37

·°'

.18

.00

.0

0

.01

.2S

.02

2.

00

.04

24

-81

.05

9.61

o.o

o .6

a o.o

o 2.

48

o.oo

21

.04

0.0

0

1S.9

9 .0

0 .M

.O

t 1.

05

o.oo

.23

.01

6.9

' .0

1 6.

05

.01

4.§&

o.oo

• .s

a o.o

o .0

4 .0

2 12

.14

.OJ

26,0

2 .oo

.9

2 o.o

o .8

3 .0

2

12.9

7 .0

3

2'3.

24

.ot

2.94

o.o

o 3

.98

.0

0

.10

o.oo

tt

.05

.0

1 11

.44

o.oo

13.1

4

.02

11

.49

0.00

18

.01

.01

9.55

0.

00

2.66

0

.00

.0

6 0.

00

1.3

'

.17

1.7

3

.98

.oz

.Of

.1S

.2

S

.06

• 1,

.02

.M

.47

.42

.06

.0

1

.32

.6

Z

.Ol

.OT

1.0

4

2.oa

.2

5 .0

6 .o

o .9

8 .2

S

.(W

.911

.36

• 10

1.4

9

.Of

.03

~ "'

A1

19

rep

ted

Foo

d Pr~t O

escr

fptJ

on

&

1.

BEE

F; C

OM

POSl

nl O

F ~TAil C

UTS

, LE

AN

, RA

W

Z.

BEE

F;

fAT

• RA

Y 3

. Be

1!F;

GRO

OllD

4

. B

EEF;

U

VE

lt,

RAV

S.

POU

; CC

M'O

SlTE

OF

RETA

IL C

UTS

, LE

M.

ltAV

6.

PORI

C;

FAf,

RAY

T.

SIW

XS

; PO

R1C

RIND

S I.

DA

Jlt'f

; M

lllC

, V

MO

lE,

IOW

INE

9.

MlL

K;

llJM

AW

TO.

DA

ilt'f;

TO

UQ

JRT

• PL

AIN

, LO

ii FA

T 11

. D

AIR

'f; C

HEO

OA

R C

UE

SE

12.·

DAIR

Y; A

MER

ICAN

PAS

TERU

RIZE

D Pl

lote

SSEO

CNE

ESE

13.

DA

IRT;

AM

etICA

N PA

STl!R

UIZE

D PI

OCES

S Cl

lEH

E FO

OD

& S

PREN

JS

14.

FAST

FCJ

CDS;

CCJ9

1ERC

IAL

MIU

C SM

AICE

15

. FA

ST F

OCDS

; CO

flNER

CIAL

MIU

C SM

AICE

, LO

lol FA

T 16

. PO

tJ'L l

ltT

; C

lllC

ICEI

SI

Cill

, ttA

W

17.

PO

U\ T

RT;

CI

UCIC

EJS

FAT•

RA

V 18

. 11

a1L T

ltY;

CllJ

CIQ

!ll M

EAT,

ltA

V

19

. PO

UL TR

T;

tUU

E1'

MEA

i • R

AV

20.

PCU

.IRT;

N

Ria

:l'

SICI

N. R

AW

21.

PCU

.TRY

; TU

rtlCE

l' FA

T. l

tAW

22

. PC

UlT

RY;

GJtO

UND

TURI

CET.

MEA

T AH

O Sl

CJl

l, RA

ii

ZS.

EGGS

; Cl

llCIC

EN.

VllO

l.E.

FRES

H 2

4.

FISH

; tlM

A,

LIG

HT

, W

ATER

PA

C[,

OR

Alll

m S

OI.I

DS

25

. SA

USA

GES

; IO

lOG

ltA &

'FIW

ICFU

RJU

S.

IUF

26

. W

JSA

Ges

; 80

UX

iU &

FIW

llCFU

UtR

S,

PORI

C,

BEEF

Ir

01'1

'ER

SPE

CIES

2

7.

SlllJ

SAG

ES;

PORl

C SA

USA

GE,

F

US

H,

UIC

ICS

28

. W

JS.U

ES

; 5'

DC

EO

WJS

AG

ES

29

. SM

ISA

G!S

; P

EP

PE

Ral

l 3

0.

SAU

SAG

Et;

ASS

OR

TtO

LCJ

llClll

!OI

MEA

T 3

1.

SQJP

S; 8

EEF

BCIU

ILLC

lr D

Elm

llL\T

ED C

R al

llE

S

32

. SO

UPS

; llE

EF I

MCJ

Tll(S

TOCI

C 3

3.

SCJU

PS;

Cff

!Clt

ll B

ROTM

/STO

CIC

-··-

···-

--··

····

··--

·-·G

r ...

per

100

gr ... f

oo

d·-

····

--··

····

·-··

····

····

-···

····

··

20:f

Otf

ler

Ta:z

18:2

18

:2

18:2

18

:3

11h3

2

0:4

20

:S

22:5

22

:6

Od

ler

MoN

>s

n·6

tt

tc,c

t

.01

.06

.1

3 0

.00

.05

• 17

o.oo

0.

00

.OJ

.02

.S6

• 1

6

.33

.1

4 .oo

.0

2 .0

2 .o

o .0

0 .01

.0

9 . T

1 .0

6

.19

.0

7 .1

5

.39

.01

1.4

9

o.oo

.41

.05

.25

o.oo

.44

o.

oo

6.S2

0.

00

3.21

o.oo

.0

8 o.

oo

.43

.ot

.03

o.oo

.7

3

o.oo

.63

o.oo

.4T

0

.00

.0,

.oo

.1Z

.01

.09

.01

.23

.0

1 .01

• 15

.23

.02

.OS

.oo .1a

.24

.oo

.01

o.oo

.0

4 S

.55

0.00

.09

1t.6

J o.o

a .oz

.5

5 o.o

o .0

1 .6

2

o.oo

.06

a.12

o.oo

.1

1 14

.22

o.oo

.0

1 2.

oa

o.oo

.O

J .8

2 0.

00

.01

.01

0.00

.3

5

.71

o.oo

.17

2.

24

o.oo

.37

.O

S .0

7

.1S

.1

a o.

oo

2.3Z

o.

oo

1.05

o.

oo

2.43

o.

oo

2.68

o.

oo

0.0

0

.11

.02

.0

7

.oo

.oo

.Ot

.01

.ZS

0.00

.o

t o.

oo

.sa

o.oo

.01

0.00

.1

8

0.00

.1

1 o.o

o 0.

00

0.00

.00

o.o

o .0

5 o.o

o .1

2 0.

00

.02

0.00

.0

2 0.

00

.01

o.oo

.2

3 .1

2 .2

4 o.

oo

.19

o.oo

.01

0.00

.oo

o.oo

.oa

·°'

.1s

.os

.01

0.00

.0

1 o.

oo

.16

.0

6

.32

.11

.05

.01

o.oo

o.oo

0.00

o.

oo

.2, o.

oo

0.00

0

.00

.oz

o.oo

.0

6

o.oo

o.oo

o.oo

o.

oo

o:oo

.o

r o.

oo

.00

0.00

0.

00

o.oo

n·3

no

t n·

3 n

·6

n·J

n

-J

Pol

ys

.01

.71 .06

0.00

.0

2 .J

7

.14

.01

.03

.00 . ,, .1a

.13

o.oo

.3

2 0.

00

0.00

.o

o 0.

00

o.oo

o.oo

.oo

o.

oo

o.oo

o.oo

o.

oo

.01

0.00

.o

o o.

oo

.29

o.o

o .5

9 o.o

o .0

2 o.o

o .0

3

0.0

0

.47

o.

oo

.78

o.

oo

.10

.o,

·°'

o.oo

.0

0 .o

o .1

1 0.

00

.14

o.o

o

.09

.0

7

.11

o.oo

.o

z .0

0 .O

l

o.oo

0

.00

0

.00

o.

oo

0.00

o.o

o o.o

o

• TO

.00

0

.00

0.

00

.04

o.oo

.0

5

.21

o.oo

.09

.04

0.0

0

o.oo

o.oo

.Cl

• 16

.OJ

0.00

0.

00

o.oo

.04

.0

2 o.

oo

o.oo

.01

.34

.2

9

• t2

0.0

0 .3

6 .0

9 .O

S 0.

00

0.00

.23

.01

o.oo

o.o

o o.o

o .oo

.0

1 .0

0

.01

.01

.02

.oo

o.oo

o.oo

o.oo

.oo

.06

.0

3

.04

o.o

o .1

3

.05

.02

o.o

o o.o

o .0

4 .0

4 o.

oo

o.oo

0.00

.03

.01

.oo

o.oo

o.oo

.oo

.oo

0.0

0

o.oo

0.00

o.o

o .t

s .0

3 .0

2 .O

J .1

2 .1

6

.13

0

.00

o.o

o .Z

J • 1

t .0

1 .0

1 .oz

.0

5 .1

2

o.oo

.oz

.0

2

,04

.1S

0.

00

0.0

0

0.0

0

.17

.Z

J .1

0

0.00

o.o

o .3

2 .1

0 .o

o .0

1

.09

o.oo

o.o

o .0

5

.05

.01

.oz

.OJ

.OS

0.00

.3

0 .a

s .0

6 0

.00

0.

00

o.oo

.09

.04

o.oo

o.

oo

o.oo

.11

.07

o.oo

o.o

o o.o

o ·'

' .0

4

0.0

0

o.oo

o.

oo

.23

.10

o.oo

o.

oo

0.00

.11

.Oto

o.

oo

o.oo

0

.00

.1

1 o.

oo

o.oo

0.

00

0.00

0.0

0 0.

00

o.oo

o.

oo

o.oo

.00

.01

o.oo

o.

oo

0.00

.01

hie

1.

1

~

"'-I

FATT

T A

CID

PR

OFI

LES

AS

CtW

IS

P'Et

t 10

0 G

RM

S fO

CD

Pag

e 2

-,.,

. •

l"U

ltler

of s~\es/studles

fncl

udec

f In

th

e .. ., v

e\u

es o

f th

e f

att

y e

c:fd

deta

---·

······

···-·

---·

-·G

r ...

per

10

0 .

,. ... f

ood

···-

-··

····

····

···-

·----··

····

-·-

-·-

----··

··------·-

-A

gg

ng

eted

fo

od

Prc

du

ct D

escr

ipti

on

s

3'.

SO

UPS

; C

llCIC

EI l

lOU

lUC

ll DE

llYDM

TE.11

Olt

CUBE

S 35

. FA

Sr

FCIO

OS;

AAM

BURG

ER,

ltEC

IJL

M.

Pt.

All

3

6.

FAST

FO

CIOS

; CH

USE

llURG

1!1t

, llE

CU

LM

. PL

Aill

3

7.

FAST

FO

COS;

fl

SI

SMID

WIC

R 3

8.

FAST

fO

CO

S;

FISH

Uf

CREE

SE S

AJID

VICM

3

9.

fAS

t FO

CO

S;

ElrG

LlS

ll H

UFF

ifi .

.,,

ecc.

CltE

ESE

&

SAU

SAG

E '0

-BI

EAIC

FAST

a:

ltEAL

: C

OllT

o\lll

lllC

AOO

E1>

Fo\T

• >

lX F

AT

'1.

BltE

AIC

FASt

CE

1tEM

.; C

OllT

AlN

lllG

.-o

DE

1)

FAT•

-c:

SX F

AT

'2-

SllA

CIC

S:

CORI

C llU

1S

'l·

SNA

OCS

: PO

PCD

ltll

'4.

llA

(aY

Pl

tCO

UC

rs:

BREA

DS,

aJ

IER

CIA

L,

IW>E

WIT

H

ltTD

RO

GEN

ATED

on.

s 45

. IA

UlY

PIC

XlJ

CtS

; BR

EAD

S.

CO

MllE

RC

lAL.

M

ADE

VIT

I U

lll'tD

llOG

OCA

TED

FA

TS '

O

ILS

46

. IA

ICEI

Y n

:oou

cts;

Alf

f PA

STlt1

' 41

'. u

att

Y P

RCD

UCT

S;

MJF

FIK

/8IS

tulT

48.

IAX

ERY

..a

DU

CT

S; W

.FF1

.ES

49.

IAIC

ERY

llttO

DtJC

TS;

8REA

JCFA

St P

AST

RIE

S

50

. llA

ICER

Y P

IOD

UC

TS;

DCJU

GHNU

'f, C

ME

TTP

E

S•r

vln

g

tota

l "n

• S

ize

lfp

ld

er-

< 3)

(1

1)

(13

)

c 3)

( 4

)

( 2

)

c 7

) (,

0)

( 1

)

( 5)

(2

0)

(23

)

( I)

( 5)

(

2>

(10)

c

9)

1 90

1

00

140

140 ''° 30

30

50

50

9.43

15

.111

17.0

1 U

.66

17

.57

11.Z

J

4.41

1.

S6

"· 10

27

•. 70

6.61

3.1"

5

51

. llA

UlY

PllQ

lUC

TS;

DC

IUC

HllU

T,

CM

E T

TPE

; llA

DE

\llT

lt

( 2

)

~

85

55

55

SS

38.5

0

10.9

0 10

.S5

15.9

5 2

2.n

15

.13

Alll

MA

l FA

TS

52.

IAIC

Elt1

' PR

ODUC

TS;

oouc

litlUT

. Y

eASt

TTP

E 51

. B

Aal

tY P

llCD

UC

TS;

SMAC

IC t

:AIC

ES

54

. BA

ICER

Y PR

CO

Ucr

s:

LAYE

R CA

ICE

55

. IA

Ult

T P

RCIO

UCT

S;

PClU

NID

CAIC

E 5

6.

BAIC

ERY

PRCI

DUCT

S;

CH

EESE

CM

E,

Pl.A

lli

57.

MKe

RY P

RODU

CTS;

COF

FEE

CU

E 58

. 8M

EltY

PRO

DUCT

S: AS

SOltJ

ED C

DOIC

IES

59

. B

M.U

Y P

ROD

UCJ

S;

CllO

tU.A

TE C

lllP

tool

ClE

60

. IA

klR

T P

RCX>

UCH;

SM

DU

IClt

TYPE

CIO

OIC!

E 6

1.

SAXE

1tT

PICX

IUCT

S;

VA

IIL

U V

AfE

RS M

D T

EA l

lSC

UIT

S 6

2.

BA

aR

T P

llOD

UC

TS;

SUG

AI!

CCCI

CIE

63

. U

.Ulf

f PR

ClllC

ltTS;

O

ATI

EA\.

AllD

CftE

WT

IM C

OO

ICIE

'S 64

. U

ICal

Y P

IKlD

UCTS

; Cl

lEES

E C

ltAO

t£R

S

6.5.

ll

MD

Y P

ICID

UC

TS;

CRM

:ICER

S V

/ P£

NIU

1'

BU

fTEl

l

( l>

55

C

Z>

llO

c 3>

llO

(

5)

llO

< 1)

12

5 (

3)

55

( 4)

3G

<

5)

3G

(11

) 3

0

(15)

•

10

(12

) 30

c

3)

30

( 5>

30

(

2>

3G

25.9

5 10

.2S

19

.59

20.3

6 15

.79

27.l

lS

7.53

2

'.6

6

Z0.

61

13.5

5 2

4.a

9.

34

zs.1

a 2

9.U

To

t•l

fote

l T

ote

\ T

ote

\ O

ther

T

r-

. Set

s li

lano

9 P

olys

1

4:0

16

:0

US:

O

20

:0

S•t

• '4

:,

16:1

c:

16:1

t ,a:,~

18

:,t

1.eo

2.

96

.52

5

. IZ

.6

4 8.

05

.39

3.05

.2

9 5

.oa

.10

4.91

,_,,1

1.

01

.21

.47

2.

83

2.54

7.

llO

6.14

.8

7

1.44

.06

.7

2

.51

34.5

6 2

.69

2.

70

2.49

Z

.36

Z.7

7 4.

24

5.71

5.

59

5.00

7.

2Z

6.36

4

.79

5.25

4.

20

Z.4

0 .5

0 7.

ZS

16

.1S

2.

4Z

1.1

0

1.U

6.

07

s.r.

7.

74

12.7

3

1.05

1

.17

1

.07

4.

117

6.0Z

1.

34

.51

.39

3.1

8

3.8

' 1

.89

1.4

4

.59

1,3

6

1.4

7

3.00

2.

99

.50

11

..34

4.61

1

.27

4.'

9

6.0

6

2.20

2.

68

3.1

3

5.11

4 3

.77

7.

03

.5&

S

.60

2

.86

8

.73

1

.oa

2.69

6.

19

a.48

3.

78

6.80

2.

04

4.37

4

.28

9.

34

2. 1

2 2.

65

5.7'

0 8

.60

1

.65

5

.29

12.0

S

5.44

to

. 14

9.27

5

.07

11

.72

2.8

7

12.8

4 1

0.W

6

.0t

10.9

7 5

.13

12

.21

14

.95

6.4

6

1.4

8

2.54

z.a

5 .8

1 5.

62

1..2

3

2.1

0

2.15

1.

45

2.94

.8

2

2..3

4 7

.18

.06

1.

53

.42

2.63

.8

3 4

.15

.1

6

1.7

6

.38

2.74

.5

0

2.75

.08

.39

.04

• 17

.03

1.57

.0

5 l.

07

.o

s .eo

.O'

.44

1.30

.0

2

MIO

0.

00

Z.21

.0

6 1.

03

o.oo

1.53

.O

S ,_

01

.0

1

.31

.01

.1'

.oo

.ex.

o.oo

2.

79

.10

.4

6 .0

2

.17

.0

2

.05

.27

.llO

.1

0 .3

S .sa

.22

.11

.0

1 .t

3

.11

.04

.01

.27

.14

~-00

.0

5 .O

ii

o.oo

0.00

o.o

o 0.

00

.01

.01

.33

0.00

2.

87

.71

o.oo

5.76

.5

5 o.o

o 5.

00

.52

0.00

3.

05

.26

o.oo

4.60

.'Z

T o.

oo

J.6

9

.01

o.oo

1

.38

.o

o o.

oo

.3Z

.0

1 o.

oo

4.78

.24

o.o

o 8.

s1

.01

o.oo

1.

66

.02

.oo

.99

6.6

0

.03

.05

.24

.1

2

4.03

7

.'6

1

.48

1.

11

1.21

,.

02

Z.

211

1.48

2.

9'2

2.32

o.oo

f6.4

6 o.o

o o.o

o o.o

o .0

4 .0

4 0.

00

0.00

0.

00

0.00

.oa

O

.OI

.00

0.0

0

.73

l.6

1

3.5

' s.

11

7.5

2

.05

.20

.01

.16

.Ot

.08

.1S

0.00

.0

3 0.

00

1.75

.4

8 .5

3 .3

1

.24

.09

1.0

0

. ,, 2.44

7.

36

.73

.02

.51

2.46

2.

2J

2.43

5

. 16

.86

3.50

2.

59

.03

1.36

.0

6

.20

o.oo

3.83

.4

6

.Ol

.OS

.04

.5

7 1.

02

1.1

0

.46

1.

10

.44

.37

.9

1 .1

3 1

.32

• T

1

3.0

9

1.l

l 3.

03

Z.4

6

3.70

4.

28

.71

3.34

2

.74

Z.04

4.

21

.71

3

.59

3.

02

2.73

1.

12

Z.6

1 1.

71

2.87

t.a

o .5

2 3.

19

1.86

1.

33

2.79

.8

4 1

.71

1.

4.S

.oe

·''

o.oo

-~

.13

o.oo

.07

.0

9 o.o

o .0

6

Z..2

4 0

.00

.O

S .9

5

.f1

l

o.oo

1.55

0.

00

o.oo

1

.00

0

.00

.0

6

,79

o.oo

.06

1

. 71

o.oo

.03

.60

0.00

0

.00

1

.42

0

.00

.0

4

.116

0

.00

.o

e t.

83

o.oo

.2

S .4

7 0.

00

.oz

.01

.03

.04

.1'

0.00

.0

2

.04

.1

9 .1

3 .or

.01

.06

.16

o.oo

a.

23

o.oo

l.4

8

0.00

7.

13

.0.0

0 5

.86

.0

1 4

.40

o.oo

9.0

6

o.oo

1

.86

o.o

o 7.

23

o.oo

6.24

0.

00

3.99

o.o

o 7.'

36

o.oo

3.20

o.o

o 7.

31

o.oo

12.1

5

3.77

1

.90

2.

95

3.l

l .o

2.

51

.95

5.55

3

.50

1.

78

3.49

1

.91

4

.7'

1.41

1

~

00

Agg

rega

ted

FoO

'J P

rod

uct

D~criptions

34

. ~;

OU

CIC

Ell

8001

\.lO

N O

Ell'fO

RAT

ED O

lt CU

BES

35

. FA

ST

FOC

OS;

K

AM

BURG

Elt,

RE

OU

W,

Pl.A

IW

36

. FA

ST

FOC

OS;

CM

EESE

BUltG

ER,

RE

Qlt.

All,

PL

AIN

37

. FA

ST

FOCO

S;

FISl

l SA

llDW

ICM

38

. FA

ST

FOC

OS:

F

ISI

V/

CHEE

SE

SAN

DV

lOI

39

. FA

ST F

'OCO

S;

ENG

llSH

MU

F'Fi

ll U

/ EG

G,

CHEE

SE &

SAUS

AGE

40

. ll

tEA

UA

Sl

CER

EAL;

C

X>I

TA

lU•G

AO

OEO

FAT,

>

31 F

AT

41.

11RE

A1tf'A

ST t

tltE

Al;

C

OllT

A?l

l UIG

Al

>l>E

U Fo

\T,

<3

l FA

T

42

. S

ICA

CU

; CO

R'll

NUTS

43.

SllAC

ICS;

POPC

ORN

44

. IM

ER

Y P

RO

OtlC

TS;

BR

EAD

S,

!XllM

ERC

IAL,

M

ADE

WIT

H

ll'tD

llOG

ENA

TED

OIL

S 4

5.

INC

EltT

PR

a>U

C:T

S;

BR

EAD

S,

CO

IHE

llCIA

L,

IW>E

llI

TN

UllK

YORO

GEIC

ATED

Fo

\TS

r. O

ILS

46.

11M

tltT

PRO

OU

CTS;

PU

FF

PAST

RY

47

. IM

Elt

Y P

ROO

VCT

S;

l«JF

FIN

/BIS

CU

IT

48

, SA

ICER

Y PR

OO

VCTS

; W

AFF'

LES

49

. BA

XEl

t'I'

PRO

DU

CTS;

BR

EAK

FAST

PA

STR

IES

50

. BA

ICER

Y PR

OO

UCT

S;

DO

JGIN

UT

• CA

ICE

TYPE

S".

~tf P

ROO

UCTS

; D

QJG

INU

T •

CAIC

E TY

PE

; M

ADE

WIT

H

AICI

MA.

1. FA

TS

52.

BAKE

RY ~OOUCTS;

DOUG

INUT

, YE

AST

TYPE

53

. BA

ICEl

tY P

RODU

CTS;

Sl

iACl

t CA

ICES

54

. 8'.

ICER

T PR

OD

UCT

S;

LAYE

R CA

ICE

55

. B

AU

RT

PRO

OV

CTS;

PU

JllO

CA

ICE

56

. BA

ICER

Y Pl

ta>u

CT

S;

CKEE

SECA

ICE,

PL

AIN

57

. BA

ICEl

t'r P

ROD

UCT

S;

CO

FFEE

CAI

CE

58

. IW

C£1t

Y PR

OO

VCT

S;

ASS

OR

T£0

COO

ICIE

S

59

. BA

ICER

T llt

tOO

UC

TS;

Cl!O

OO

J.AT?

C

HIP

COO

ICIE

60

. IW

:EtT

PRO

DU

CTS;

SA

JCO

\llCN

l'Y

?E C

OO

ICIE

61.

IW:E

ltY P

ROD

UCT

S;

VA

NIL

LA W

-.F£1

t$ N

G r

u l

lsall

TS

62

. lfM

:EltY

PRO

DU

CTS;

SU

GA

R CO

OIC

IE

63

. IW

CERY

Sll!

(XJU

CTS;

OA

TMEA

L AN

O O

IEV

f B

M

COO

ICIE

S

64

. B

AX

Elt'r

"R

OO

UC

TS;

CH

EESE

CR

ACK

ERS

65

. IA

ICER

Y PR

al«J

CT'

S:

CM

CX

ER

S V

I P

EA

llUT

llUTT

£R

--··

--·-

·-·-

----

----

---G

rlll

8 p

er

100

gr!ll

lllJ

food

···--

----

----

----

·---

--·-

--·-

·--·

··-20

:1

Ott

i.r

18:2

18

:2

18:2

18

:2

13:3

18

:3

20:4

20

:S

22:S

22

:6

Oth

er

~

n-6

tt

tc

,ct

n·l

n

ot

n-3

n-

6 n

-3

n-l

l'

oly

s

.02

.02

o.oo

0.00

.0

3

.12

o.oo

0.

00

.04

.06

.O

S .0

5

.01

.00

.oo

o.oo

0.

00

.01

.OJ

o.oo

.0

1 0

.00

.96

0.00

1

.04

0.

00

.81

.05

4.43

o.o

o 5

.10

o.

oo

t.1

4

0.00

.44

o.oo

.31

.oo

2.73

o.o

o 2.

58

o.oo

1.5

5

o.oo

.04

.01

1.2

3

o.oo

o.oo

• 18

.Ot

0.00

o.

oo

o.oo

.ot

.01

.02

0.00

.0

1 .0

1

.03

0.00

.0

3 .0

1 .0

3

o.oo

.OS

0.00

.0

2 .oo

o.o

o .1

4;

o.oo

.OJ

.02

o.oo

• 13

.03

.02

.08

o.oo

.05

.02

0.0

0

.04

.03

.Z1

.35

.40

o.o

o 1

.04

.0

3 1

.15

o.o

o 2.

41

.05

2.

11

.13

1.0

8

0.00

5.5

0

0.00

.7

8 .0

6 Z

.20

0.00

1.

81

o.oo

.62

0

.00

4

.39

.0

3

1.01

) .0

2

1.4

3

0.0

0

1.2

0

.03

1.05

.0

3

1.9

7

.21

.52

.0

5 '.

30

.2

.6

6.6

2

o.oo

.04

0.00

.0

4 0

.00

.0

6 0.

00

.07

o.oo

.05

o.oo

.00

o.oo

.01

.02

.03

.03

.3

9

o.oo

.44

.75

• ,

, .0

8

.01

.01

o.oo

o.oo

.zo

0.0

0

.26

0

.00

.2

3

0.00

.4

7 o.o

o .0

4 o.o

o

.42

0.00

.2

3 .2

7

• 1S

0.00

.4

4 .5

5 .1

1 o.o

o .2

5 0.

00

.1'

0.00

.6

4 o.o

o .z

s .s

a .2

3 0.

00

.42

o.oo

.1

6

0.00

.6

T 0.

00

.17

0.

00

.03

o.o

o .0

9

o.oo

.10

C.0

0 .3

7 0.

00

.63

o.oo

.OS

0.00

.03

0.00

.0

2

0.00

.O

S o.o

o .0

7

0.00

.1

1 .o

z

.01

0.00

O.

OC>

0.00

0,

00

0.00

o.o

o o.o

o o.o

o 0.

00

.03

.01

0.00

D

.00

.01

o.oo

o.oo

o.o

o o.o

o 0.

00

.07

.02

0.00

o.o

o .1

5 .1

1 0.

00

o.oo

0.00

.0

3

0.00

0.

00

O.O

ll 0.

00

.01

0.00

0.

00

o.oo

o.oo

.00

0.00

o.o

o o.o

o o.o

o .0

1 0.

00

o.oo

o.oo

o.oo

o.oo

0.

00

o.oo

o.oo

o.oo

.oo

.17

.o

z o.

oo

o.oo

o.oo

o.oo

.oo

o.oo

.09

.O

S .2

Z

.26

.14

.54

.13

.1

6 .0

4

.04

.5

0 .O

S .0

4

.06

.0

6

• 15

.09

_ 1

1

.OS

o.oo

o.oo

0.00

.0

5

.03

o.o

o

o.oo

.0

1 0.

00

o.oo

0.00

.o

e o.o

o 0.

00

o.oo

0.00

.1

6 o.o

o o.

oo

0.00

o.oo

o.o

o o.o

o o.o

o .1

a 0.

00

0.00

o.

oo

0.00

o.o

o 0.

00

o.oo

0.00

o.o

o o.o

o .0

2 o.o

o o.o

o o.o

o .0

3 0.

00

0.00

O.

DO

0.00

0.

00

o.oo

0.0

0

o.oo

o.oo

o.oo

0.00

o.

oo

0.00

0.

00

0.00

o.o

o 0.

00

o.oo

0.00

o.o

o 0.

00

0.00

o.o

o 0.

00

o.oo

o.oo

o.oo

o.oo

0.00

.0

1 .oz

o.o

o 0.

00

o.oo

.oz

0.00

o.o

o 0.

00

o.oo

.38

0.00

0.

00

o.oo

o.oo

.0

2 0.

00

0.00

o.o

o 0.

00

0.00

o.o

o o.o

o 0.

00

0.00

.o.

s o.o

o o.o

o o.

oo

o.oo

.oa

o.oo

0.0

0

0.0

0

o.oo

.03

o.o

o 0.

00

0.00

o.o

o 0.

00

0.00

0.

00

0.00

0.

00

0.00

0.

00

0.00

0.

00

0.00

.3

5

p~

2.1

+:'­ '°

FA

Tn

AC

lO P

ttOFl

LE

S A

S CR

AMS

PS

I 10

0 G

1tM

S r

oo

o

Peg

e l

"n•

• ~ o

f sa

np

les/

stu

dte

s In

clud

ed I

n t

he ..., Y

ltlu

es o

f ti

. f•

tty

.cfd

d9

t•

······

······

······

···G

r811

1a p

er 1

00 1

r ...

fo

od

····

····

····

····

····

····

····

····

····

····

····

····

····

· A

ggre

98te

d F

ood

Pro

cM:t

Des

crtp

t•cn

1

serv

ing

T

ot•

l to

tel

To

t•l

To

t•l

To

tal

Otb

er

..,.,.

S

fn

Lip

id

r ...

r.s se

ts

9'on

oe

Po

lys

14

:0

16

:0

18:0

2

0:0

se

ts

11.:1

16

:1c

t6:t

t 1

a:t

c

18

:1t

er-

FIU

111G

6

6.

8A

a1

"' P

RC

DU

CTS

: \M

EA

T C

IW:C

ERS

<a>

30

67

. B

AK

ER

Y

PltQ

OU

CTS

; S

MA

OC

·TY

PE

C

RAC

ICEI

: (1

4)

68

. IM

ER

Y P

11.C

X>UC

TS;

GltM

All

CRAC

ICER

S (

4)

69

. B

MER

Y P

R<X

lUCT

S:

M:1

.BA

tC

MSJ

<

t >

7

0.

w:£

RT

PR

CllU

CTS

: SC

OA

CIW

XE

R

C 8

)

71

. 8A

ICE1

1Y P

RCO

UCT

S;

BAK

!llY

CRt

JMIS

(

Z>

72..

IAIC

ERY

PIC

OU

CTS

; PA

STRY

ANO

PIE

CRU

STS

( 8

)

71

. 8M

ER

Y P

ROO

VCTS

: P

IZZA

CW

UST

( 3>

7

4.

BA

ltRY

PRO

DU

CTS:

FR

IED

PIH

(

7)

75

. SN

AIXS

: PR

ETZE

LS

< 3)

7

6.

SNA

Clt'

S;

CftE

ESE

PUFF

S C

Z>

77

. Sl

lAC

XS;

TO

RTIL

LA C

KIP

S

( 3

) 7

8.

SWA

CJtS

: CO

Rll

NG

t1A

.TI·

GIW

1t C

MIP

S (

5)

79

. St

lACJ

CS:

TRA

IL M

IX,

REG

UlA

R (

1)

80.

SNAC

XS:

POTA

JO C

KIP

S ~E V

ITK

HYO

IOG

ENAT

ED O

ILS

( 9

) 8

1.

SlllA

Cl:S

; 90

TATO

CH

IPS

RAD

E V

ITI

UN11

111R

OG

EIAT

ED

C1S

>

OIL

S 3

2.

SIW

XS

; FR

EM

a FR

lED

PO

TATO

ES,

FIU

ED

lll

WG

ETA

BLE

( 2>

on.s

1!3.

Sl

lMX

S:

FltE

NCll

FIU

ED P

OTA

TOES

, fR

lED

II

"11>

ROG£

1CAT

EO V

EGET

ABL

E O

ILS

8'.

SllA

CX

S;

FREl

lCll

H1E

D P

OTA

Tile

S,

FRO

ZEN

, Pt

tEPA

ttED

85

. SI

AC

KS;

PW

DIN

G.

lll:A

DY

•TO

EAT

8

6.

ME

TS

; V

Atl

llU

IC

E CR

EAM

87

. M

ET

S;

FRO

STU

IGr

C04M

ERCI

AL.

RE

MJY

'•TO

•SPR

EAI>

8

1.

ME

TS

; AS

SCllT

ED

CA

fiDIE

S

89

. M

ET

S:

ASSC

llTED

CA

HDY

BARS

9

0.

FA1S

g.

Oil

S;

BEE

F TA

LLOW

9

1.

FATS

& OI

LS

: B

Ut'T

EI

9l.

FAT

S &

OIL

S:

MJT

TOll

TALL

OW

93

. tW

ICA

IUN

E:

snca

:. Pt

lED

OIU

IATE

on.

. C

OIN

9«

.. M

llCiA

ltUIE

; S

llO

C.

PRED

CJllU

fATE

on

. S

O\'l

lEA

ll 9S

. M

AA

GM

INE;

sr

ux.

PR

EllO

UN

.\TE

Oil

. SO

YBEA

N A

llD

PA

Uf

96

. IW

tGM

INE

; S

TIC

X,

PREO

CN

?N.\1

£ O

IL0

SOT9

EAll

&

(1

t)

< S>

(

2)

( Z>

( 9>

c

4)

c 5

)

( 1

)

(10)

(

1)

CZD>

<S

Z)

(11

)

('1

)

30

'30·

tS

1S

30

2.0

SS

30

30

30

30

30

30

30

70

70

70

130 67

35

40

t.O " 14 14

14 ,, 14

14

17.4

3 3

.33

4.

t;Z

8.

71

2.7

6

23.7

8 10

.45

2.75

12

.30

5.15

3

1.0

0

5.24

t7

.21

3.50

34

.40

25.5

4 Z

7.63

29

.12

36

.26

33

.40

1Z

.'6

S.l

l T

.M

3.W

2.

S4

.oa

.44

2

.07

3

.M

.81

1.71

3

.56

11

.ZS

1

.07

.8

4

1.28

8

.47

.6

4 .7

3

8.66

7.

'l.9

3.t

s 3

.as

7.6/

J 3.

71

.OS

4.8

4

8.4

0

7.25

.4

2 10

.SIS

n.7

0

Z.9

7

5.93

1

.03

1.

08

1.0

0

5.5

9

,.6

6

1.a

t 1

.15

1:

5.93

3

.61

z.

n 1

.03

6.

65

1.21

1.

38

1.10

21

.49

2.8

7

11.3

2 8

.3'

17.3

1 5.

Z8

9.74

12

.85

'9.9

0

7.5Z

6.

Z1

15.1

5

.10

3.71

3.

1!3

4.3

7

15.0

4 S.

00

4.94

7.

78

1.66

6.8

3

3.80

11

. IJ

17.5

7 3

0.9

5

21.2

4 10

0.00

at

.'1

10

0.00

ea

.so

80.S

O

ao.5

o

2. U

1.

2.6

1.20

.a

7 .3

6 7

.14

3.

67'

s.az

2.43

,0

.81

2.

21

9.4

4

1.7

2

53.S

Z

2.7

0. 5

0.61

6.

JO

5a.S

4 17

.S9

14.4

3 Z

0.63

15

.35

23.3

2 21

.41

3.9

6

.9'l

2.

S4

.22

2.

91

.45

9.

02

1.8

5

11.1

0 t.

.5a

S.1

1 1

.03

39

.20

2.5

8

22.0

1 4

.27

33

.52

3.5

5

36.8

7 Z

S.6S

4

1.S

J Z

0.08

42

.30

13.2

5

80

.50

14

.60

14.7

3 3

1.4

3

30

.80

.15

2

.48

1.

11

o.oo

.ta

o.oo

.29

o.o

o s.

sa

2.7

9

.84

.2

3 .0

2 .2

.0

.oz ·" .02

.5

1 .oz

.3t

.06

.0

6

.20

.1a

.40

2.6

6

.89

.2

5

1.74

.8

1 S

.78

.48

4.

32

.45

4.S

S

Z.8

4 z.z

o Z

.18

4.66

6.

35

.1s

z.eo

1.S

f

.79

• 1

4

.98

.83

4

.79

.33

3.

20

.22

2

.19

.9

3

1.2

7

.95

Z

.16

.79

.68

.23

2

.49

1.

97

.01

.7l

.4S

.0

1 .4

0 .4

3 1

.13

3.

05

1.Ja

.n

2.

34

2.58

.2

8 5

.24

4.

76

.36

4.3

4

4.4

4

1..0

2 1

6.8

6

13.9

6 8

.40

22

.31

8.6

0

6.4

0

23

.69

1

9.9

6

.01

a.11

4.

95

.10

a.4

0

6.11

.1

9 14

.73

5.12

.t5

8

.12

S.

66

.05

2.8

3

.Ol

.59

o.o

o .0

4 .0

4 .9

2 .o,

.02

o.oo

.27

o.oo

.0

1

.03

·"

0.0

0

.OS

o.oo

.20

o.oo

.0

1 o.

oo

.18

.17

1

.JS

.1

2 .1

3 .r

n 2.

96

.01

o.oo

o.oo

o.oo

o.

oo

0.0

0

o.oo

.0

8 o.

oo

o.oo

o.o

o o.o

o 0.

00

o.oo

.0

2

.()11

.02

.0

1 .1

4 .0

1 .4

5 o.

oo

.18

.0

0

.1J

o.oo

.06

.0

3

.10

. "

o.oo

6.8

0

o.oo

2.2

&

o.oo

.9

9

0.0

0

3.6

1

o.oo

.98

o.

oo

10

.,,

o.oo

1.7

9

0.00

5.

20

o.oa

.B

Z 0.

00

13

.17

o.o

o 9

.08

o.

oo

10.2

5 0.

00

9.45

o.

oo

12..

86

0.0

0

5.95

4.64

3.

5S

.06

1.

80

.19

3.2

6

.93

1.04

.5

6 7.

95

2.24

6.

7'9

.05

6.es

.o

a

.06

.05

0.00

.0

1 O.

OG

3.7

8

0.00

.f11

.19

.09

.2

0 .0

1 4

.76

2

.69

.02

.05

o.oo

.02

.OS

1.54

.f1

1 .5

1 .1

7

.3S

.11

.zo

o.oo

a.9

9 .1

2 1

1.18

o.

oo

8.5

0

..26

.45

..27

.48

.ZJ

1.1

s

.Z6

.55

D.0

0

o.oo

.0

9 o.o

o ·°' .oz

o.oo

.5

9 o.

oa

0.00

.o

a .0

8

.oo

o.oo

z.

os

1.a

1

0.00

D

.00

t.3

9

1.14

.2

0 .0

1 2.

24

.'30

.05

o.oo

5.5

9

:S.3

6 .0

7 .O

! 9.

56.

t.99

.1

2 0.

00

6.05

1.~

1.n

o.oo

:ss.75

, .1

2 1.

68

• n

11

.u

2.zs

2.

01

D.0

0 25

.21

6.3

0

.O!'

o.oo

19

.98

16.6

8 .1

1 ·°'

22-

47

1a.

s1

• n

o.oo

22

.34

'9.6

2

.oe

.09

o.

oa

1a.1

1 12

.90

VI

0

A9

gre

pte

d F

ood

Pn

xb

:t D

escr

fptl

on

s

FIL

Lll

G

66

. BA

KEJt

T PR

OD

UC

TS:

'llKEA

T Cl

tACI

CERS

6

7.

BM

£JtT

PIO

OU

Crs

: Sl

fACI

C•TT

PE C

RACI

C£1l

68-.

BA

K!ll

Y P

RCIO

UCT

S;

GIW

WI

CllM

XER

S 6

9.

BAIC

ERT

PttO

DU

CTS

; 11

£LIA

~ST

7'0.

W

EJt

T P

ROD

UCT

S: S

QM

CltA

CXE

R

71

. IW

CSt

T P

Ral

tJC

TS;

BAIC

ElY

Cl'"8

S

72

. B

AG

RY

PR

<lO

UC

TS;

PAST

RY A

MI>

PIE

CR

UST

S

73

. BA

KERY

PttO

OU

CTS

; PI

ZZA

CRU

ST

74

, IA

KER

T PR

OO

UC

ts;

f .. IE

O

PIE

S

75.

SNAC

ICS;

P'

IETZ

ELS

76.

SIW

XS;

CHE

ESE

PUFF

S 7

7.

SllA

O:S

; T

OR

TIL

LA C

MJP

S

78

. St

lAO

CS;

C

Olll

l AM

O K

A.T

l•C

U.I

• tM

IPS

79.

SttA

CICS

; TR

A1l

MIX

. RE

GULA

R 8

0.

srw

xs;

POl'A

YO C

M1P

S MA

OE l

llT

ll l

l'IDRO

GalA

YEO

OIL

S

81.

SllA

OC

S;

POTA

TO C

HIP

S IW

>E V

ITM

UM

llYOR

OGEl

lATE

D O

ILS

llZ

. S

IWX

S;

FltE

lilCl

l FI

UEO

PO

TATO

ES,

FRIE

D

Ill

VEGE

TABt

.E O

ILS

83

. SN

ACI

CS;

FREl

lCll

FRIE

D P

OTA

TOES

. Fl

tIED

IN

in

DllO

GEl

lAtE

D

VEG

ETA

SlE

OIL

S 84

. SM

ACKS

; FR

ElilC

M

f'Rlf.

'I) P

Ol'A

TOES

. F

llOZ

Ell,

PR

EPAR

ED

IS.

SNAC

ICS;

P\JD

Olll

C, R

EADY

·TO

EAT

86

. S\

o'EET

S;

VA

llU.L

A

ICE

CREA

M

87

. S\

IEE

lS;

FRO

STIN

G.

CO

lllER

CIA

L, l

lEA

DT·

TO·S

PllE

AD

118.

M

ET

S;

AS

satT

ED

C

AND

IES

89.

SWEE

TS;

ASS

OltT

ED C

ANDY

IA

lS

91t.

FATS

& O

ILS;

IE

EF

TALL

CIV

91

. FA

TS &

OIL

S;

BU

l'T!R

9

2.

FATS

& O

ILS

; 'llJ

TTOf

C TA

LLOW

93

. *R

GA

IUllE

; ST

ICIC

, PR

£DCI

UllA

TE O

IL,

CO

U

9'.

MA

ltGM

1tle

; Sr

tCIC

, PR

EDCM

lllA

TE O

il,

SO'l'I

EAll

95

. IW

IGA

JtllE

; sn

oc.

PREI

XM

ltCA

TE O

IL,

SOf8

EAll

All>

P

AV

!

96

, M

ARG

ARI

NE;

ST

ICK

. Pl

lEO

OM

lllA

TE O

IL,

SO'IB

EAll

&

-····

--·-

-··-

-····

·---

-G,..

.. p

et'

10

0 tr

... f

ood-

----

·····-

······

-····

-····

··-···

···

20:1

O

ther

18

:2

18:2

. 1

8:2

18:2

18

:3

18:3

20

:4

20:5

22

:S

2Z:6

O

thet

'

Mon

os

n·6

tt

tc

.ct

n-3

not

n-3

""'

.,...3

n-

3 P

alys

o.oo

.05

.01

o.oo

.03

.05

z.os

,17

.1

0 1.

68

.04

.0

7 .5

7 .0

8 .0

1 .9

6

0.0

0

.oz

t.15

o.

oo

.oz

.01

o.oo

• 12

0.00

0.

00

.03

.1

1 0.

00

.Ot

0.0

0

.ZS

o.oo

o.oo

1.01

0.

00

3.00

o.o

o .1

'S

.01

.91

.05

.96

o.

oo

1.8

0

o.oo

7.2

7

o.oo

o.o

o .2

1 4.

00

.10

.19

.0

2 12

.78

0.00

.0

5 o.o

o 5.

73

.29

.01

0.00

14

.50

.06

.04

o.oo

4. 1

4 .0

1

.OJ

0,00

1.

25

.06

.01

.oz

o.oo

o.oo

.02

.os

.oz

o.oo

.OJ

o.oo

o.oo

o.oo

0.00

0.

00

.u

o.oo

o.oo

0.00

.61

.06

• 1

5 o.o

o .2a

o.o

o 1.

41

0.00

4.

02

o.oo

.6

5 .0

9

Z.20

o.

oo

2..3

6 .0

8

2.48

o.

oo

.13

o.oo

2'.0

7

.t1

.1

0 .1

7 15

.92

.32

0.00

.1

5 8.

54

.27

.32

o.oo

.5

5 .5

2 .2

7 0.

00

0.00

o.o

o .'

D

.18

.02

o.oo

.30

o.oo

.12

o.oo

.20

o.oo

.08

0.

00

.72

o.oo

.9'

o.oo

.S7

0.00

o.o

o o.o

o 1

,07

0

.00

.14

o.oo

.04

o.oo

.21

.01

.20

.oz

.06

o.o

o .0

5 .0

5 .3

2 0

.00

.4

8 o.o

o .2

3

o.oo

0.00

o.o

o .2

1 .7

.5

0.00

o.

oo

.73·

.1

8

1.6

0

-~

3.24

.3

0

.06

o.oo

28.5

5 .4

2 1.

24

0.00

.t6

.0

4

.03

.0

3

.04

.1

1 .1

7

.13

.0

4 .O

ft

• 10

.13

.2

5

.OJ

.2.8

.3

t

.t3

.09

.04

o.o

o .O

J .0

6 .0

6

.04

.38

.S

7 t.o

s .3

8 1.

54

.66

.54

.04

o.oo

o.o

o o.o

o o.o

o o.

oo

0.00

.0

2 o.o

o 0

.00

o.o

o 0.

00

.15

o.oo

.1

5 .1

5

o.oo

o.

oo

o.oo

o.

oo

o.oo

·°'

o.oo

o.o

o o.o

o o.o

o 0.

00

o.oo

o.oo

o.oo

0.00

o.o

o o.o

o 0

.00

o.o

o o.o

o

.02

.1

0 .0

7

.01 .oz

o.oo

0.00

o.o

o o.o

o .0

1 0.

00

0.00

o.o

o o.o

o .1

3 o.o

o o.o

o o.o

o 0.

00

0.00

0.

00

0.00

0.

00

0.00

.0

2 o.

oo

o.oo

o.oo

o.oo

.oo

0.00

0.

00

0.00

0.

00

.ZS

0.00

o.o

o o.o

o 0.

00

0.00

o.o

o o.o

o o.o

o o.o

o .2

1 o.o

o 0.

00

o.oo

o.oo

.or.

0.00

0.

00

O.OD

0.

00

0.00

0.

00

0.00

o.o

o o.o

o o.o

o

.05

o.oo

o.oo

o.oo

o.oo

o.oo

.03

o.oo

o.oo

0.00

o.o

o o.o

o o.o

o o.o

o .0

7 o.o

o .O

S • 1

, .1

9

.04

.01

o.oo

o.oo

o.oo

o.oo

o.oo

o.oo

o.oo

o.oo

.oo

o.oo

o.oo

0.00

o.o

o .0

1 .o

z o.o

o o.o

o o.o

o o.o

o o.o

o o.o

o o.o

o o.o

o .0

7

.oo

0.00

o.o

o o.o

o .0

1 0.

00

0.00

0.

00

o.oo

.01

o.oo

0.00

0.

00

o.oo

0.00

·''

0.00

0.

00

o.oo

.14

o.oo

o.oo

0.00

o.o

o o.o

o o.o

o o.o

o 0.

00

0.00

.1

0 o.o

o o.o

o o.o

o o.o

o .1

3 0.

00

o.oo

o.oo

o.oo

·°'

o.oo

o.oo

o.oo

o.oo

.oz

,..,

. 3

.1

V1

.....

..

FATT

T A

CID

Pll

0f'I

L£S

A$

CR

MS

PO

,0

0 C

tNIS

FOO

D

.. .,. '

-n-

• ~ o

f •1

111P

les/

stud

i• t

nclu

dld

1n t

he M

Nn

"W

8lun

~

tli.

fatt

y 1

1c:ld

dat•

-------------·----···~ p

er

,00 g

r ... f

ood

---·

·---

-···

·---

----

---·

·-··

··-·

··--

·---

--··

····

··--

· A

nre

si•t

ed F

ood

Pre

dic

t D

escr

ipti

on

s SerYf~

To

te\

To

tal

To

tet

To

t•l

To

t•\

Oth

er

"n"

Sfz

e L

fpid

T~

Sat

s M

onos

P

oly

s 1

4:0

1

6:0

1

8:0

2

0:0

S

•ts

14

:1

,6:'

1c

16

:1t

,8:1

c

16

:1t

SU

llfl

.Oll

Et

OR W

Fla.

.Ell

W.

WJtG

AR

IWE;

Stt~.

PRED

OM

INA

fE O

IL.

CANO

LA

98

. 1W

«OM

1ia:

; TU

B. ~uun on

.• SO

'tBEA

M

99

. 1W

tGA

ltlN

E;

TUB

; PU

DO

MU

IATE

OIL

, SO

'l'11f

.AM

'

SU

NFL

Ooa

OR

SA

Ffl

QU

(71

)

(4

')

( 9)

,00

. M

R.G

MIN

E;

lU8;

Pl

tED

a.lll

AIE

OIL

, SO

YBEA

N &

CAM

OLA

(14

)

101.

IW

tGA

lllt

ll!;

!W

tGM

INE

& S

UTT

Eii

8LEN

O

( 6

)

10

2.

MA

RG

AR

INE;

ST

lCIC

; V

EC

EtA

BlE

01L

S &

Alll

tCA

L FA

TS

( 4

)

103,

flW

tCA

ltIN

E;

TU

B;

PIEO

OM

UIA

TE O

IL,

CORl

l (1

4)

10

4.

ewtG

Alt

lNE

; T

UB

, PR

EDO

MIN

ATE

OIL

, S

Ol'

IUN

AIC

D PA

l.M

(10

)

10

S.

Mtt

GA

Ull

£;

LIQ

UID

, PR

EDO

MIN

ATE

OIL

. SO

TIE

All

10

6.

SAi.A

O

DltE

SS 1

llG;

ltAltC

H

lOT

. SA

LAD

D

W!S

Sllf

G;

fREl

tCN

A

llO

ITA

l.JA

N

1Da.

. N

AW

>nA

lst!

, ltE

QJL

AR

& C

HO

UST

E•O

L F

REE

(IEIC

A,RE

ICM

,RE1

4A,llE

BJ>

c 1

)

< 3

) (

8)

< 5

)

10

9.

SllC

RTE

lllfr

G; AMI~

FATS

Ir

VEG

ETA

9LE

Oll

S

(15

) ,1

0.

SllO

ltTE

NlN

C;

LARD

C

S)

11

1.

SllO

RTE

WU

IG;

LARO

M

D 8

£EF

TA

LLO

W

< J>

11

2. S

IOltT

EN

lltc;

V

ECET

AB

lE,

PRED

CIU

MA

TE O

il,

SOT6

EAll

(28

) ,1

3.

SllO

RT

Elll

NG

; vt

GE

lAQ

LE

. Pt

t£D

OM

INA

T£ O

il,

SOY

IEA

M,

( 2

) C

OO

IER

CIA

l U

SE

11

4.

SllO

lffE

NlN

G;

Y'E

CETA

Bl.1

', PR

EOO

IUllA

TE

Oil

, SO

TIEA

M &

C 2

)

SVllF

LCM

:t &

PAL

M O

ll.S

11

5.

COOI

CUIG

01\

.: P

11EO

OMIM

.1E O

ll,

SOTI

EAJI

1

16

. SA

UD

0

1L

; W

l1t1

Elt

lza>

vtG

ET

A9l

E O

JLS

, 17.

8A

8T

FOC

OS;

ST

RAIM

ED L

Ntl

BRO

TH

11

8.

IAB

T

fOO

OS;

ST

RA1N

EO B

EEF

UV

ER

11

9.

IAIT

FO

OO

S;

Vl:G

ElA

Bl.E

S &

8E£

f O

IMllE

R

,20

. B

MT

FOO

Os;

CltlC

ICEK

&.

MOO

DLE

Dill

llEI.

t21

. U

IY F

OO

DS;

T

a>O

lER

CIU

CIC

D S

JEV

122,

1M

l1A

110N

PJlO

OU

ClS

; C

OFR

E C

R£NE

•, PV

IOE

VIT

M

UU

ltlt

011

.S

123.

lM

tTA

TIO

N P

ltOD

Uet

s;

SOUR

CR

EM

. *D

E V

ITll

ll'tO

IOG

!IA

TED

~GETMl.E 0

1 L

(10

)

( 4

) c

1)

c 1

)

c 2)

(

2)

( 1

)

c 4

)

c 1

)

Gr ..

14

14

14

14

14 ,, 14 ,, 14

30

30

15

13

13

13

13

13

13

14

14

60

60

60

60

170 2 30

80

.50

80

.40

80

.40

25.Z

2 1

4.4

8

52

.90

9.

SIJ

13

.32

1

4.2

0

33

.48

2

9.1

8

15

.06

1

3.2

1

28.7

0 3

4.9

6

80

.40

1

8.0

4

12.2

5 4

8. 1

1 16

.50

81.7

9 8

0.5

0

80

.40

8

0.4

0

20.2

5 2

4.3

5

40

.06

1

3.7

8

26.5

1 1

6.6

7

50

.06

10

.21

11

.09

1

3.7

3

30.Z

O

32

.93

1

2.1

9

17

.61

32

.73

26.5

2

80.-

'0

8.1

6

11

.85

J0

.47

J4

.S5

SJ.

11

5.53

8.

0'5

19.6

9 Z

3.04

41

.29

.40

6.'

4

10.Z

1 22

.82

34

.93

1.

41

4.8

1

9.3

6

19.0

6

10

0.0

0

99.4

7 10

0.00

10

0.D

O

10

0.0

0

17.7

2 2

7.8

7

1.6Z

3

9.2

7

2.91

47

.57

18

.n

24

.45

35.8

0 ~-40

52

.69

1S

.04

'3.7

1

12

. 11

40

.87

7.

17

44

.l.4

2

6.9

1

60.8

1 9.

40

100.

00

20

.78

29

.06

42

.47

24

.05

100.

00

10

0.0

0

9.3

l 4

.10

Z.8

5 1.

61

4.02

3

5.4

8

11.3

7 1

4.0

4

t.5

5

9.5

4

.JS

4

. 19

.06

1

.42

.1

0

t.1

3

.01

.4

4

.01

.57

3 ·"

31 .

34

19.S

o z.

s8

4.41

39.5

0 4Z

.06

40.3

7 4S

.69

3.51

.3

3 .7

1 .6

0

, .35

.1

1

.68

.3

8 1

.50

.7

0

1.9

4

.64

6.10

8.

13

.08

.07

.0

8

7.9

't

8.39

6.

7'9

S,3

4 5

. 18

5.62

.03

6.39

4.

74

1.8

0

,,.5

2

.45

9.

07

.04

8.61

.1

1 1

3.0

4

6.2

9

7.1

6

4.46

J.

90

.47

,24

.25

.65

.32

.4

7

o.oo

0.

00

o.oo

.37

.7

2 o.o

o

.23

4

.50

D.0

0 O

.DO

.J

O

.32

.22

.35

.31

O.D

O

o.oo

o.oo

.09

.0

7

.06

o.oo

2.S.

79

22

.88

o.oo

2

1.9

' 1

1.0

4

o.oo

17

.11

11

.37

.06

0

.00

30

,85

15

.Ta

.35

o.oo

2

1.1

3

17

.98

.7

4 o.

oo

26.2

S

23

.09

.0

7

o.oo

19

.8.S

1

0. 1

3

.09

0

.00

22

.0S

1

0.Z

l

.OS

IS.O

D

3.7

7

0.00

0

.00

0

.00

• ,

5

0.0

0

25

.0I

5.2

3

.09

4

.96

z.

10

.Z9

.60

o.oo

.0

1

o.oo

,5

.6t

3.6

4

.08

4.

15

1.73

,,

5

.31

o.oo

.0

3 o.

oo

9.7

0

_,,

.0

2

l.3

6

t.Z

l .f

f/

• ta

0.0

0

.03

0

.00

8

.16

1

.0S

1.02

1

5.J

Z

11

.24

1.33

22

.74

13.9

4 2.

311

25

.56

1

9.3

3

.21

12

.72

,0

.45

.1

9

12

.53

1

1.3

S

.oa

.z1

.25

't

.01

0.0

0

.:so

.39

.6

8 .'3

9 • 9

't

.sa

o.oo

o.

oo

o.oo

o.o

o

1.1

2

2.37

o.

oo

.10

.05

.10

35

.61

14

.98

0.

00

39.1

&

1.34

0

.00

3

3.3

' 2

.48

o.oo

29

.76

13.8

5 o.

oo

28.5

9 3

2.1

7

.34

19.o

a 9.

66

o.oo

o.

oo

o.oo

o.

oo

o.oo

2

1.s

a 1

4.a

9

.01

9.

57

·°'

5.2

0

.21

1.9

4

.04

.63

.09

.6

' .0

1

.33

.04

.62

T.1

1 4.~o

3.9

7

3.1

9

1.86

,6

T

.39

.0

9

.19

6,07

.24

.15

o.oo

.41

.68

0.0

0

.01

• 18

.01

.oo

.oe

.oo

.00

.06

.Ol

.oo

.01

.00

.0

0 .0

7

.DO

o.o

o 13

.61

o.oo

.3'

Z.2

2 1

.09

0.00

.7

5 0.

00

.16

0.

00

31.5

3 T

.61

.11

.OJ

J7.6

i ..8

8

• 11

0.00

3.

0Z

.31

.OS

O.D

O

.'5&

.0

6

_,,

o.

oo

1.o

a .1

0

.09

0

.oo

.57

.01

.11

0.0

0

1.3&

.0

0

.07

0.

00

.90

·"

.oz

o.oo

3.92

z.

17

\JI

N

Ag

gre

gat

ed F

ood

Pro

du

ct O

escr

fptl

on

s

SUlll

FlO

WP

DR S

AFFL

OWER

9

7.

MR

GA

RU

iE:

ST

UX

, PR

EDO

tJllA

TE O

il,

CA

llOlA

9

8. MltGAAI~;

TUB

, l'tl

EOOM

IWAT

E O

il,

SOY

BEA

tl

99 •.

*RG

AA

IME;

TU

B; P

ltEtlO

UN

A.T

E O

tL,

SOTB

EAW

l

SUN

FUN

ER O

lt SA

FFLO

WE1

' 10

0.

'4ARC

Mrre

; Tt

JB; ~IllATE O

il.

SOY

8EA

N r

. CA

NOl.A

10

1.

MA

RGA

RIN

E;

MAR

GAAU

IE &

8U

TJE1

t BU

!llO

10

2. I

WIG

AA

INE:

ST

ICIC

: V

EGET

AltE

OIL

S &

AN

IML

FATS

1

03

. M

ICA

Ril

lE:

TUB;

PR

EDCI

MIN

ATE

Oil

, CO

RN

HK

. *R

GA

RIW

E;

TUB,

PR

EOOM

IIC4T

E O

il,

SOY

BW

AND

PA

LM

105.

W.lt

GN

UllE

; lI

CU

ID,

PRED

OM

INA

TE O

IL,

SOY

BEA

N

,06

. S

AlA

O

OR

ESSU

CG

; Ra

AllC

N

107.

SA

i.AD

DR

ESS

l•G

; flt

£11C

H M

D

ITA

LIA

N

10

8.

ltATO

NllA

lSE,

Rf

GU

lAR.

Ir

CHOL

ESTE

ROL

FREE

C~EXA.tEICM,RENA,ltEBJ)

10

9.

SPIO

RTEW

IWG;

A

NIK

ft\.

FATS

& V

EG1:

TABL

E O

ILS

11

0.

SPIO

RTEM

ING

; LA

RO

11

1.

SNO

RTE

llUrG

; t.A

AI>

ANO

8EEF

JA

l.lO

V

11

2.

SMO

RTE

lltN

G;

YEG

ETA

8\.E

, PR

ED

Ottl

l-TE

OIL

, SO

YBEA

N

113.

SHO

RTEN

tNG;

VEG

ETA

BLE,

"IE

DCM

tNAT

E O

IL,

SO'l'I

EAtl,

C

CM

tEltC

tA\.

US

f

11

4.

SHO

R'U

:lllil

lG;

VEG

ETA

BLE.

PI

U!DO

MUI

ATE

OIL

, SO

'l'BEA

N

& S

UM

FLO

IER

' PA

\.M O

ILS

115.

CX

>OIC

ING

OIL

; PR

EDOM

INAT

E O

IL,

SO'l'8

EAM

116.

SA

LAD

OlL

; W

INTE

l'IZED

VEG

efABL

E O

itS

11

7.

BAST

fl

XO

S; ST~ltlED

LAM

B IR

OTK

11S

. B

AIT

FO

CO

S;

STRA

UIED

IU

F L

IVER

1

19

. IA

BT

FOO

DS;

Y

EGET

Al1

.ES

& B

EEF

DIN

NER

12

0.

8AB

T FC

Q)S

; Cl

flCX

EK &

. ltO

OO

t.E D

IMllE

R

12

1.

MS

T ~S:

Tm

CL

ER

CH

lQCE

Jf S

lE\I

12

2.

IMIT

AllO

M P

Ra>

Uer

S; C

OFF

t:E C

RU

MER

. M

OE

\11 JK

U

IJlt

C O

lLS

1Z3.

IM

ITA

TIO

tc f

lRO

OU

CTS;

SO

OR ~,

MAD

E V

llff

trr'O

tlOG

9tA

TS>

VEG

ETQ

l.E O

il

--·-

·--·

···-

·-··

·---

-··G

rlll

llS

pe1

" 10

0 9r1

111&

foo

d-·-

-····

-···-

-·--

-·--

---·

··---

--··-

· ZO

: 1

Oth

er

18:2

18

:2

t8: Z

1

8:2

18

:3

18

:3

20:4

2

0:5

22

:S

22:6

O

the

r

Mon

os

n-6

tt

tc

.ct

n·3

n

ot

n·3

n

·6

n-3

n

·3

Pol

ys

.64

.49

5.67

.1

5

.28

24

.01

.oa

.oa

30.oo

.38

1.61

.1

6 1.

41

.16

t.4

S

.Z3

2.36

.6

5 2.

45

.S4

.56

.34

.66

.5

9

.70

.68

11.0

6 .2

4 .9

3

.31

Z.8

8 1.

09

.09

.2

1 10

.44

.'6

0.

00

o.oo

6.34

1.

04

.14

o.oo

30.7

3 .0

7 o.o

o .3

7 20

.95

.13

o.oo

o.oo

29.0

1 o.o

o .1

S

.21

18.3

1 0.

00

.11

.2

7

19.8

7 o.o

o .0

7

.04

16.6

6 o.o

o

.24

.0

6

11.6

4 .2

1 .8

2 o.o

o 10

.70

0.00

o.o

o 0.

00

5.S

l .1

0 .z

o .3

2 19

.87

.57

o.oo

o.oo

5.1

9

0.00

o.oo

0.00

17

.24

0.00

.OS

.15

35.4

7 0.

00

.sa

.86

40.3

1 o.o

o o.o

o .0

6

.1a

.01

0.00

.0

1 .O

t .0

3

.01

0.00

o.o

o .oo

0.

00

.53

.20

D

.00

.07

0.00

.3

4 0.

00

.66

0.

00

• ,,

0.0

0

o.oo

o.oo

r.48

o.oo

1.51

.2

3 Z

.38

0.00

.7

8 .1

7 1.

22

0.00

.8'

.45

.76

2.S8

.31 .oo

.11

.61

Z.9

2 0.

00

Z.6

2 0.

00

1.so

1.

4a

1.:s:s

.0

9 .1

5 .1

0

Z.5

7

.14

.2

s o.

oo

2.02

.o

a

Z.2

4 .0

8

.28

0.00

.2

3 0.

00

3.88

.6

6

3.63

.3

1

s.sa

o.o

o

2.64

o.o

o .6

4 .2

8 .0

3 o.

oo

0.00

0.

00

0.0

0

.03

o.o

o .0

0 .0

0. o

.oo

0.00

0.

00

.41

0.0

0

.65

.4.S

.9

0

1.3Z

.2

6

.92

2.56

4.

Zl

.10

.OT

.01 .oz

.02

o.oo

.Z3

.19

0.00

.1

0 .4

2 0.

00

o.oo

1.a

o.o

o 0.

00

o.oo

o.oo

o.o

o 0

.00

o.o

o

0.00

o.oo

0.00

o.o

o o.o

o o.o

o 0.

00

0.0

0

0.0

0

o.oo

.31

0.00

o.o

o o.o

o 0.

00

.17

o.oo

o.oo

o.oo

0.00

o.o

o

0.00

0.

00

0.00

o.o

o 0.

00

o.oo

o.oo

o.oo

0.00

o.o

o o.o

o 0.

00

o.oo

0.00

.2

6

o.oo

0.00

o.o

o 0.

00

1.03

o.oo

o.oo

o.oo

0.0

0

o.oo

o.oo

0.0

0

o.oo

0.

00

o.oo

0.00

o.

oo

0.00

o.o

o o.o

o .0

1 0.

00

0.00

0.

00

.Ot

o.oo

o.oo

0.00

o.o

o .oz

.1

9

0.00

o.o

o o.o

o .4

9 0.

00

o.oo

o.oo

0.00

0.

00

o.oo

o.oo

o.oo

o.oa

.1a

0.00

0.

00

0.00

0.

00

o.oo

o.oo

0.00

o.o

o 0.

00

0.00

0.00

0.

00

0.00

o.o

o .2

7 o.o

o 0.

00

o.oo

o.oo

.Zl

.02

0.00

o.o

o 0.

00

o.oo

.14

.or.

.06

.o

t .o

a D

.00

0.0

0

O.D

O

0.00

0

.00

.0

1 .oo

o.o

o o.o

o .0

1 .0

1 0

.00

0

.00

o.o

o .0

0 o.o

o o.o

o o.o

o o.o

o .S

J

0.00

o.o

o 0.

00

o.oo

.oz

,~

4.1