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This recent NZFSA Study is the best study so far into the levels of trans-fats in New Zealand foods, but is far from comprehensive.
NHF_trans_analysis.pdf
The study identifies a few foods with frighteningly high levels of trans-fats, but most items analyzed were only moderate. The study fails to distinguish between the harmful hydrogenated trans-fats and the safer ruminant trans-fats, and does seem to focus on products using animal fats.
Some margarines are still very high in trans-fats as identified by this study. Only one sample of fast food fries was analyzed and this was surprisingly low. I suspect more work needs to be done here.
A conclusion that trans-fats are decreasing overall, is very premature, as the sample size is far too small, and the original data from 1995-96 is clearly in error, as it measures the trans-fats in butter at 6.9%. Unless New Zealand cows were being fed McDonalds fries, this is hard to believe!
One statistic in this study that needs to be questioned is the level of tallow use in fast-food stores. According to this study 82% of fast food outlets are using beef tallow for frying. Personal experience of questioning fast-food workers would lead me to believe that soybean oil is the most commonly used frying fat these days. |
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Current Poll Results
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The milk I consume most is: |
Naturalea 4% unhomogenised (
12 %)
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Farmhouse (4%) unhomogenised (
4 %)
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Standard (3.3%) homogenised (
9 %)
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Low Fat Milk Homogenised (
31 %)
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Real Farm Milk - non pasteurised (
43 %)
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