https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AFat%2F65%2FenTranslations:Fat/65/en - Revision history2026-09-15T20:01:11ZRevision history for this page on the wikiMediaWiki 1.43.0https://wiki.tiffa.net/w/index.php?title=Translations:Fat/65/en&diff=120513&oldid=prevFuzzyBot: Importing a new version from external source2024-02-25T02:41:04Z<p>Importing a new version from external source</p>
<p><b>New page</b></p><div>This side reaction accounts for most of the ''trans'' fatty acids consumed today, by far. An analysis of some industrialized foods in 2006 found up to 30% "trans fats" in artificial shortening, 10% in breads and cake products, 8% in cookies and crackers, 4% in salty snacks, 7% in cake frostings and sweets, and 26% in margarine and other processed spreads. Another 2010 analysis however found only 0.2% of trans fats in margarine and other processed spreads. Up to 45% of the total fat in those foods containing man-made ''trans'' fats formed by partially hydrogenating plant fats may be ''trans'' fat. Baking shortenings, unless reformulated, contain around 30% ''trans'' fats compared to their total fats. High-fat dairy products such as butter contain about 4%. Margarines not reformulated to reduce ''trans'' fats may contain up to 15% ''trans'' fat by weight, but some reformulated ones are less than 1% trans fat.</div>FuzzyBot