Trans fatty acids in dairy and meat products from 14 European countries : the TRANSFAIR study

The fatty acid composition of dairy products and meat from 14 European countries was analyzed with particular emphasis ontransfatty acids. In cow's milk, butter, and cheese the proportions oftransfatty acids ranged between 3.2 and 6.2% of fatty acids. C18:1 isomers comprised about 60% and C16:1 and C18:2 isomers about 15% each of totaltransfatty acids. Goat's and sheep's milk and cheese contained between 2.7 and 7.1%transfatty acids. Summer milk contained up to 57% moretransfatty acids, both C18:1 and C18:2 isomers, morecis-unsaturated and less saturated fatty acids than winter milk. Ice-cream with partially hydrogenated vegetable oils contained between 21 and 31%transfatty acids and low-transmodified-fat ice-cream between 0.2 and 0.9%. The high-transice-cream samples contained morecis-unsaturated and less saturated fatty acids than most dairy-fat and low-transproducts. Beef contained 2.8-9.5% and lamb meat 4.3-9.2%transfatty acids whereas pork (0.2-2.2%) and chicken (0.2-1.7%) and meat from other nonruminants were lower intransfatty acids. With very few exceptions, sausages contained pork and showed lowtransfatty acid levels. In conclusion, ruminant fats contained moderate amounts oftransfatty acids, mainly C18:1 isomers. There were considerable differences both between and within the countries, probably due to seasonal factors and differences in feeding practices and the age of the animals. © 1998 Academic Press