ArticlePublic health nutrition2020
Progress towards eliminating industrially produced trans-fatty acids in the Canadian marketplace, 2013-2017.
Article in Public health nutrition, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 33 papers, 2 of them syntheses that pooled it.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
33 citing papers in PubMed, 2 syntheses or guidelines pooled it.
- Food environment research in Canada: a rapid review of methodologies and measures deployed between 2010 and 2021.The international journal of behavioral nutrition and physical activity · 2024Pooled it
- Trans Fatty Acid Biomarkers and Incident Type 2 Diabetes: Pooled Analysis of 12 Prospective Cohort Studies in the Fatty Acids and Outcomes Research Consortium (FORCE).Diabetes care · 2022Pooled it
- Evaluating Trans-Fatty Acids Labelling in Packaged Foods Sold in Brazil Before and After National Policy Changes.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2026Article
- Sodium in Canadian processed foods between 2010 and 2020: implications for future sodium reduction initiatives.Public health nutrition · 2026Article
- Policy gap: most child-appealing packaged food products in Canada will display a 'high in' front-of-package nutrition symbol.Public health nutrition · 2025Article
- Using artificial intelligence and computer vision to detect and monitor unhealthy child-directed food and beverage marketing: a data-driven study.EClinicalMedicine · 2025Article
- Assessing the extent to which front-of-pack labelling regulations could support healthy eating among Canadians.PloS one · 2025Article
- Assessing nutritional composition and ingredients of packaged foods in Brazil: an in-store census method for creating a comprehensive food label database.Frontiers in nutrition · 2025Article
- The impact of trans fatty acids on ADHD in relation to the gut microbiome.Frontiers in nutrition · 2025Review
- Current Insights into Industrial Trans Fatty Acids Legal Frameworks and Health Challenges in the European Union and Spain.Foods (Basel, Switzerland) · 2024Article
- Investigating reformulation in the Canadian food supply between 2017 and 2020 and its impact on food prices.Public health nutrition · 2024Article
- Accelerating the Classification of NOVA Food Processing Levels Using a Fine-Tuned Language Model: A Multi-Country Study.Nutrients · 2023Article
- Association of male fatty acid intake with fecundability among couples planning pregnancy.Human reproduction (Oxford, England) · 2023Article
- Canadian Free Sugar Intake and Modelling of a Reformulation Scenario.Foods (Basel, Switzerland) · 2023Article
- Article
- Differences in child and adolescent exposure to unhealthy food and beverage advertising on television in a self-regulatory environment.BMC public health · 2023Article
- The estimated dietary and health impact of implementing the recently approved 'high in' front-of-package nutrition symbol in Canada: a food substitution scenario modeling study.Frontiers in nutrition · 2023Article
- Child-appealing packaged food and beverage products in Canada-Prevalence, power, and nutritional quality.PloS one · 2023Article
- Advertising expenditures on child-targeted food and beverage products in two policy environments in Canada in 2016 and 2019.PloS one · 2023Article
- Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
objectiveTo assess the prevalence of partially hydrogenated oils (PHO), hydrogenated oils (HO) and/or both in Canadian packaged foods in 2013 and 2017 and to determine the mean trans-fatty acid (TFA) content of products declaring such oils.
designRepeated cross-sectional study of the Food Label Information Program.
settingFood labels (n 32 875) were collected from top Canadian grocery retailers in 2013 and 2017. Proportions of products declaring PHO, HO and/or both in the Ingredients List were calculated by year and food category. The percentage contribution of TFA (g) to total fat (g) was calculated and compared against the voluntary TFA limits, defined as <2 % of total fat content for fats and oils, and <5 % for all other foods. Foods exceeding limits were identified. The mean TFA content (in g/serving and per 100 g) was calculated for products with these oils.
resultsThe use of PHO, HO and/or both significantly decreased in Canadian foods from 2013 to 2017 (0·8 to 0·2 %, 5 to 2·4 % and 5·7 to 2·6 %, respectively, for PHO, HO and/or both). The mean TFA content of products containing PHO increased (0·34 to 0·57 g TFA/serving); although it was not statistically significant, it is still concerning that TFA content increased. The TFA content significantly decreased in foods with HO (0·24 to 0·16 g TFA/serving, P < 0·05) during 2013-2017.
conclusionsProducts with PHO continue to be present in the Canadian marketplace, despite voluntary efforts to eliminate them. Products with HO should also be monitored, as they can also contribute to TFA content in foods.
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Registered trials
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