Trans fatty acid contents in spreads and cold cuts usually consumed by children

A high intake of trans fatty acids in children may be disadvantageous because of untoward effects on lipoprotein metabolism and a possible impairment of arachidonic acid synthesis. We measured the trans fatty acid content of different brands of spreads and cold cuts typically consumed by German children because these foods may contribute a considerable portion of total trans fatty acid intake. The highest trans fatty acid contents were found in regular margarines (4.5, 0.0-10.6; median %-wt/wt of fatty acids, minimal-maximal), chocolate spreads (5.5, 0.7-11.1), butter (4.7, 3.7-5.2) and cheese (3.6, 1.8-4.0), while lower values were present in diet margarines (0.2, 0.0-0.4), vegetarian spreads (0.2, 0.1-0.4), peanut butter (0.0, 0.0-0.3) and sausages (1.7, 0.6-6.4). Calculations of typical dietary plans for young children show that food selection and variations in trans fatt acid contents may lead to marked differences in daily trans intake of > 100 % (3.1 g/d vs. 1.5 g/d). We propose that trans fatty acid content should be declared on labels of fatty food products to enable the consumer to choose, and further attempts should be made to lower trans fatty acid formation during technical hydrogenation.