Current situation on trans fatty acids occurrence in processed foods commercialized in Portugal

Processed foods are generally recognized as a source of salt, fat and sugar. An excessive intake of these nutrients is perceived as the leading reason for an increased risk in the development of several chronic diseases. From a public health point of view, nutritional quality of foods, dietary intake and mortality are closely linked.This work was funded by INSA under the project “PTranSALT” (2012DAN828). Tânia Gonçalves Albuquerque acknowledges the PhD fellowship (SFRH/BD/99718/2014) funded by the FCT, FSE and MEC.