Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a...

34
Nutrient analysis of a range of processed foods with particular reference to trans fatty acids Summary report (revised version - macro and micro-nutrients) 1

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Page 1: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range ofprocessed foods with particularreference to trans fatty acids

Summary report (revised version - macro and micro-nutrients)

1

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

2

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Prepared by the Food Composition and Diet Team Public Health Directorate

copy Crown copyright 2013 First published March 2013 Published to DH website in electronic PDF format only wwwdhgovukpublications

3

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Contents Contents 4 Executive summary 5 Background 7 Methodology 7 Results 9 Interpretation 9 Further Information 10 Annex A Details of composite samples analysed 11 Annex B List of macronutrients analysed 13 Annex C Analytical data 14 Annex D Analytical methods used 30 References 34

4

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Executive summary

A survey to determine the nutrient composition of a range of processed foods has been carried out in response to recent reformulation work by the food industry to lower the artificial trans fatty acid content of processed products

Artificial trans fats can be produced by the industrial hydrogenation of vegetable oils to produce the semi-solid and solid fats that are widely used in food manufacture (eg fat spreads biscuits) and catering outlets whereas natural trans fats occur at low levels in dairy products and meats from ruminant animals (eg beef lamb)

This survey carried out by a consortium led by the Institute of Food Research (and including Susan Church (Independent Nutritionist) British Nutrition Foundation Laboratory of the Government Chemist and Eurofins Laboratories) forms part of the Department of Healthrsquos1

rolling programme of nutrient analysis which provides up-to-date and reliable information on the nutrient content of foods2 The results from this programme of work are incorporated into the Department of Healthrsquos nutrient databanks that support the National Diet and Nutrition Survey and other national dietary surveys These national surveys are used by Government to monitor the nationrsquos diet This programme of work to determine the nutrient composition of foods is key to ensuring that estimates of nutrient intakes from dietary surveys are robust The results of this survey will also be incorporated into the Composition of Foods Integrated Dataset3 and future publications of McCance and Widdowsonrsquos The Composition of Foods series The results also confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

65 composite samples each made up of a number of different brands were analysed for energy and a range of nutrients including fat fatty acids (including trans) protein carbohydrate fibre and a full range of vitamins and minerals Results from the analysis of macronutrients and individual fatty acids were published in an earlier similarly titled report This revised report republishes this data and also includes bull New data for micronutrients in all composites bull New data for macro and micro-nutrients in three confectionery samples (composites 48 52

and 53)

In addition to the above bull Individual fatty acid data is published alongside this analytical report to correct data

previously published for composite 55 (Cream of tomato soup canned)

A list of composite samples to be analysed was determined by reviewing existing data held on the contribution of processed foods to trans fat intakes (based on existing composition data

5

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

and data from year 1 of the National Diet and Nutrition Survey Rolling Programme)5 Information obtained from the food industry on reformulation activity to reduce the levels of trans fats in manufactured foods was also considered The composite list was finalised following consultation with the Expert User Group associated with this project (which includes representatives from the food industry academia catering suppliers nutritionists and dietitians) Market share information was then used (where available) and industry consulted to determine which productsbrands should make up the sub-samples included within each composite sample

Amongst the foods analysed were pizza garlic bread breakfast cereals quiche fat spreads a range of fish and meat products (retail and takeaway) chips (retail and takeaway) savoury snacks confectionery and ice cream Biscuits buns cakes and pastries were not included as these were analysed in a separate project reported elsewhere6 Results show that levels of trans fat have reduced considerably compared with previous analyses of similar foods carried out over the last 20-30 years where available

6

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Background

The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional value of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite

The aim of this particular survey was to provide up-to-date nutrient composition data for a range of foods that historically contributed to intakes of artificial trans fats Artificial trans fats can be produced by the industrial hydrogenation of vegetable oils to produce the semi-solid and solid fats that are widely used in food manufacture (eg fat spreads biscuits) and catering outlets (eg frying fats used in takeaways) Natural trans fats occur at low levels in dairy products and meats from ruminant animals (eg beef lamb)

Methodology

A list of composite samples to be analysed was determined by reviewing existing data held on the contribution of processed foods to trans fat intakes (based on existing composition data and using data from year 1 of the National Diet and Nutrition Survey Rolling Programme)5 Information obtained from the food industry on reformulation activity to reduce the levels of trans fats in manufactured foods was also considered The composite list was finalised following consultation with the Expert User Group associated with this project (which includes representatives from the food industry academia catering suppliers nutritionists and dietitians) Market share information was then used (where available) and industry consulted to determine which productsbrands should make up the sub-samples included within each composite sample

607 individual products were purchased and prepared for analysis between January and April 2010 with the exception of some confectionery products (composites 48 52 and 53) which were purchased and prepared for analysis between January and February 2012 Purchase of these confectionery samples was delayed so that reformulation of some key products could be taken into account The majority of these were purchased from retail outlets in the Norwich area Regional sampling (within the Norwich area Leeds and Surrey) was carried out for samples from takeaway outlets Products were purchased from supermarkets independent

7

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

retailers catering suppliers and takeaway outlets The food samples consisted of various manufactured food products ie pizza garlic bread breakfast cereals quiche fat spreads cooking fats and oils chicken products (retail and takeaway) meat pies fish products and chips (retail and takeaway) coleslaw crisps and savoury snacks confectionery chocolate spread soup mayonnaise baby rusks and ice cream

These food samples were combined into 65 composite samples for analysis Each composite was made up of between 5 and 16 sub-samples combined on an equal weight basis This process allows a single robust set of nutrient values to be derived for each product type covering an appropriate cross-section of products available Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions and using normal domestic practices and then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications

Each composite sample was analysed for fat and fatty acids and a range of other nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of macronutrients and micronutrients is given in Annex B The methods used to conduct the analyses are included at Annex D

Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary

8

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

The results show that levels of artifical trans fats in processed foods have reduced considerably compared with previous analyses of similar foods carried out over the last 20-30 years where available Where samples contain higher levels of trans fats this is generally due to the presence of natural sources of trans fat in the product (eg dairy sources) These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

Interpretation

This survey has determined the nutrient composition of a range of processed foods that are potential sources of artificial trans fatty acids in the diet These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet In particular the results enable us to track trans fat intakes across the population more accurately and determine key sources of trans fat in the diet

The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

9

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Further Information

The report of this survey (entitled Nutrient analysis of a range of processed foods with particular reference to trans fatty acids) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex A Details of composite samples analysed

Sample Food Group 1 Cheese and tomato pizza retail all bases not stuffed crust 2 Garlic and herb baguette baked 3 Crunchy clusters type breakfast cereal without nuts 4 Crunchycrispy muesli type cereal with nuts 5 Quiche Lorraine with shortcrust pastry retail 6 Low fat spread (26-39) not polyunsaturated (including dairy type) 7 Low fat spread (26-39) not polyunsaturated olive oil 8 Low fat spread (26-39) polyunsaturated 9 Hard block margarine 10 Compound cooking fat not polyunsaturated 11 Ghee made from vegetable oil 12 Reduced fat spread (41-62) polyunsaturated 13 Reduced fat spread (41-62) not polyunsaturated 14 Reduced fat spread (41-62) not polyunsaturated with olive oil 15 Reduced fat spread (62-75) not polyunsaturated 16 Takeaway chicken pieces coated deep fried 17 Coated chicken pieces takeaway 18 Chickenturkey burger coated baked 19 Breadedbattered chickenturkey pieces cooked 20 Chicken breaststeak coated baked 21 Beef pie purchased puff or shortcrust pastry family size 22 Beef pie purchased individual puff or shortcrust pastry 23 Cornish pasty purchased 24 Pork pie individual 25 Sausage roll purchased ready-to-eat flaky pastry 26 Chickenturkey pastiesslices puff pastry 27 Cod in batter fried in commercial oil from takeaway fish and chip shops 28 Cod in batter frozenchilled baked 29 Cod in breadcrumbs oven baked 30 Fish fingers pollock grilled 31 Coleslaw purchased not low calorie 32 Chips fried in commercial oil from takeaway fish and chip shops 33 Chips fine cut from fast food outlets 34 Potato chips oven ready baked 35 Potato chips oven ready with batter baked

11

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

36 Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

37 Potato crisps fried in sunflower oil including premium not Walkers 38 Potato crisps fried in high oleic sunflower oil 39 Potato rings eg Hula Hoops 40 Composite withdrawn1

41 Tortilla chips in sunseed or high oleic sunflower oil eg Doritos 42 Corn snacks eg Monster Munch Wotsits 43 Mixed toffees (including liquorice toffees) not premium 44 Chew sweets (eg Starburst Chewits Blackjacks) 45 Milk chocolate bar 46 Chocolate covered caramels (eg Cadburys caramel) 47 Dark chocolate with cregraveme or mint fondant centre 48 Mars bars (and own brand equivalents) 49 Maltesers (and similar products) 50 Milk chocolate covered caramel and biscuit fingers 51 Chocolate-covered bar with caramel and cereal 52 Milky Way bars (and own brand equivalents) 53 Snickers bars (and own brand equivalents) 54 Chocolate spread 55 Cream of tomato soup canned 56 Instant soup as purchased 57 Mayonnaise retail standard 58 Baby rusks 59 Ice cream non dairy vanilla soft scoop 60 Ice cream dairy vanilla soft scoop 61 Chocolatechoc mint and nut cone (eg Cornetto) 62 Ice cream luxury dairy with chocolatecaramel 63 Luxury choc ices eg Walls Dream Bounty Magnum 64 Butter spreadable (75-80 fat) 65 Butter spreadable light (60 fat) 66 Coleslaw purchased economy products only

1 Composite sample number 40 was withdrawn at the initial planning stage and was not analysed due to lack of

products on the market

12

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate

(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids

Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of the particular food as a dietary source of each nutrient

13

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex C Analytical data Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1

Cheese and tomato pizza retail all bases not stuffed crust

381 122 98 20 361 272 1148 17 29 322 39 08 09 lt01 21 lt01 lt01 NA 412 356 033 106 139 011 19

2 Garlic and herb baguette baked

258 70 167 18 451 348 1459 08 27 422 29 01 02 lt01 25 lt01 lt01 NA 863 509 032 124 156 031 31

3

Crunchy clusters type breakfast cereal without nuts

17 72 116 12 710 399 1687 43 72 457 253 36 38 166 13 lt01 lt01 NA 415 446 019 214 233 001 2

4 Crunchycrispy muesli type cereal with nuts

33 84 205 14 619 450 1892 44 79 387 231 14 16 202 lt01 lt01 lt01 NA 461 1062 031 391 422 001 3

5 Quiche Lorraine with shortcrust pastry retail

525 91 176 16 197 269 1121 09 13 165 32 04 03 03 07 15 lt01 NA 831 627 030 154 184 018 80

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

575 02 390 16 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 976 1727 161 821 982 012 lt07

7

Low fat spread (26-39) not polyunsaturated with olive oil

589 01 389 12 05 353 1450 NA NA lt01 05 lt01 lt01 lt01 lt01 05 lt01 NA 890 2154 143 493 636 014 5

14

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

8 Low fat spread (26-39) polyunsaturated

525 Tr 369 12 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 855 1145 202 1294 1496 005 NA

9 Hard block margarine

222 Tr 764 18 NA 688dagger 2827dagger NA NA NA NA NA NA NA NA NA NA NA 2641 3394 296 925 1221 007 NA

10 Compound cooking fat not polyunsaturated

02 Tr 1000 lt01 NA 900dagger 3700dagger NA NA NA NA NA NA NA NA NA NA NA 4230 4001 245 1038 1283 006 8

11 Ghee made from vegetable oil

lt01 01 1000 lt01 NA 900dagger 3702dagger NA NA NA NA NA NA NA NA NA NA NA 4672 3884 017 931 948 008 lt01

12 Reduced fat spread (41-62) polyunsaturated

400 Tr 592 12 Tr 533 2190 NA NA NA Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 1321 1757 280 2237 2517 013 NA

13

Reduced fat spread (41-62) not polyunsaturated

374 04 606 17 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1561 2980 318 872 1190 015 5

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

388 02 591 14 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1322 3126 212 941 1153 011 3

15

Reduced fat spread (62-75) not polyunsaturated

246 03 732 18 Tr 660 2713 NA NA lt01 Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 2435 3324 304 876 1180 014 10

16

Takeaway chicken pieces coated deep fried

545 248 128 20 48Dagger 233 972 08 29 48 NA NA NA NA NA NA NA NA 307 648 039 198 238 011 90

15

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

17 Coated chicken pieces takeaway

445 185 141 23 176$ 267 1118 11 13 176 NA NA NA NA NA NA NA NA 232 712 047 337 384 002 45

18 Chickenturkey burger coated baked

483 142 155 18 187 266 1113 NA NA 177 09 02 lt01 02 05 lt01 lt01 NA 263 754 076 372 448 003 36

19 Breadedbattered chickenturkey pieces cooked

469 144 139 16 196 256 1073 11 35 185 11 02 lt01 04 05 lt01 lt01 NA 211 716 076 314 390 002 4

20 Chicken breaststeak coated baked

516 177 116 20 158 234 982 11 08 146 11 03 lt01 03 06 lt01 lt01 NA 178 631 065 225 290 002 48

21

Beef pie purchased puff or shortcrust pastry family size

581 89 130 13 181 220 921 20 20 168 12 02 02 04 05 lt01 lt01 NA 553 519 024 126 150 006 16

22

Beef pie purchased individual puff or shortcrust pastry

441 92 177 13 255 292 1220 13 21 243 12 02 01 02 07 lt01 lt01 NA 790 680 021 167 188 013 24

23 Cornish pasty purchased

473 70 178 17 240 278 1161 11 29 219 21 05 04 04 09 lt01 lt01 NA 853 665 015 137 152 014 13

24 Pork pie individual 321 99 260 18 257 370 1542 12 29 242 15 02 lt01 01 12 lt01 lt01 NA 1012 1090 034 325 359 006 35

25 Sausage roll purchased ready-to-eat flaky pastry

365 84 241 18 270 352 1467 27 34 256 13 02 lt01 02 10 lt01 lt01 NA 1036 939 034 273 307 003 2

26 Chickenturkey pastiesslices puff pastry

484 81 185 14 239 289 1205 10 29 228 12 02 01 02 07 lt01 lt01 NA 917 640 018 174 192 005 24

16

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

573 168 147 14 107 240 1001 05 05 97 10 01 02 03 03 lt01 lt01 NA 758 501 013 075 087 034 60

28 Cod in batter frozenchilled baked

560 123 118 17 NA^ NA^ NA^ 08 15 177 NA NA NA NA NA NA NA NA 171 663 067 208 275 002 37

29 Cod in breadcrumbs oven baked

555 137 83 15 198 204 858 17 19 189 09 02 lt01 01 06 lt01 lt01 NA 133 462 050 139 190 001 36

30 Fish fingers pollock grilled

546 139 92 16 200 213 897 16 20 187 13 04 01 lt01 08 lt01 lt01 NA 123 429 050 268 318 001 44

31 Coleslaw purchased not low calorie

730 08 163 11 60 173 714 17 12 lt01 60 14 12 35 lt01 lt01 lt01 NA 165 1007 110 259 369 002 11

32

Chips fried in commercial oil from takeaway fish and chip shops

510 35 84 17 332 214 902 37 32 327 06 01 01 03 lt01 lt01 lt01 NA 429 302 002 044 047 016 1

33 Chips fine cut from fast food outlets

385 35 142 16 397 290 1219 32 38 394 03 lt01 lt01 03 lt01 lt01 lt01 NA 250 780 042 277 319 002 lt07

34 Potato chips oven ready baked

542 32 49 15 353 189 800 27 35 343 10 04 03 04 lt01 lt01 lt01 NA 078 136 002 243 245 lt001 NA

35 Potato chips oven ready with batter baked

519 34 61 17 356 202 852 29 33 352 04 01 lt01 03 lt01 lt01 lt01 NA 130 184 002 277 280 001 lt07

17

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 2: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

2

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Prepared by the Food Composition and Diet Team Public Health Directorate

copy Crown copyright 2013 First published March 2013 Published to DH website in electronic PDF format only wwwdhgovukpublications

3

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Contents Contents 4 Executive summary 5 Background 7 Methodology 7 Results 9 Interpretation 9 Further Information 10 Annex A Details of composite samples analysed 11 Annex B List of macronutrients analysed 13 Annex C Analytical data 14 Annex D Analytical methods used 30 References 34

4

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Executive summary

A survey to determine the nutrient composition of a range of processed foods has been carried out in response to recent reformulation work by the food industry to lower the artificial trans fatty acid content of processed products

Artificial trans fats can be produced by the industrial hydrogenation of vegetable oils to produce the semi-solid and solid fats that are widely used in food manufacture (eg fat spreads biscuits) and catering outlets whereas natural trans fats occur at low levels in dairy products and meats from ruminant animals (eg beef lamb)

This survey carried out by a consortium led by the Institute of Food Research (and including Susan Church (Independent Nutritionist) British Nutrition Foundation Laboratory of the Government Chemist and Eurofins Laboratories) forms part of the Department of Healthrsquos1

rolling programme of nutrient analysis which provides up-to-date and reliable information on the nutrient content of foods2 The results from this programme of work are incorporated into the Department of Healthrsquos nutrient databanks that support the National Diet and Nutrition Survey and other national dietary surveys These national surveys are used by Government to monitor the nationrsquos diet This programme of work to determine the nutrient composition of foods is key to ensuring that estimates of nutrient intakes from dietary surveys are robust The results of this survey will also be incorporated into the Composition of Foods Integrated Dataset3 and future publications of McCance and Widdowsonrsquos The Composition of Foods series The results also confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

65 composite samples each made up of a number of different brands were analysed for energy and a range of nutrients including fat fatty acids (including trans) protein carbohydrate fibre and a full range of vitamins and minerals Results from the analysis of macronutrients and individual fatty acids were published in an earlier similarly titled report This revised report republishes this data and also includes bull New data for micronutrients in all composites bull New data for macro and micro-nutrients in three confectionery samples (composites 48 52

and 53)

In addition to the above bull Individual fatty acid data is published alongside this analytical report to correct data

previously published for composite 55 (Cream of tomato soup canned)

A list of composite samples to be analysed was determined by reviewing existing data held on the contribution of processed foods to trans fat intakes (based on existing composition data

5

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

and data from year 1 of the National Diet and Nutrition Survey Rolling Programme)5 Information obtained from the food industry on reformulation activity to reduce the levels of trans fats in manufactured foods was also considered The composite list was finalised following consultation with the Expert User Group associated with this project (which includes representatives from the food industry academia catering suppliers nutritionists and dietitians) Market share information was then used (where available) and industry consulted to determine which productsbrands should make up the sub-samples included within each composite sample

Amongst the foods analysed were pizza garlic bread breakfast cereals quiche fat spreads a range of fish and meat products (retail and takeaway) chips (retail and takeaway) savoury snacks confectionery and ice cream Biscuits buns cakes and pastries were not included as these were analysed in a separate project reported elsewhere6 Results show that levels of trans fat have reduced considerably compared with previous analyses of similar foods carried out over the last 20-30 years where available

6

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Background

The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional value of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite

The aim of this particular survey was to provide up-to-date nutrient composition data for a range of foods that historically contributed to intakes of artificial trans fats Artificial trans fats can be produced by the industrial hydrogenation of vegetable oils to produce the semi-solid and solid fats that are widely used in food manufacture (eg fat spreads biscuits) and catering outlets (eg frying fats used in takeaways) Natural trans fats occur at low levels in dairy products and meats from ruminant animals (eg beef lamb)

Methodology

A list of composite samples to be analysed was determined by reviewing existing data held on the contribution of processed foods to trans fat intakes (based on existing composition data and using data from year 1 of the National Diet and Nutrition Survey Rolling Programme)5 Information obtained from the food industry on reformulation activity to reduce the levels of trans fats in manufactured foods was also considered The composite list was finalised following consultation with the Expert User Group associated with this project (which includes representatives from the food industry academia catering suppliers nutritionists and dietitians) Market share information was then used (where available) and industry consulted to determine which productsbrands should make up the sub-samples included within each composite sample

607 individual products were purchased and prepared for analysis between January and April 2010 with the exception of some confectionery products (composites 48 52 and 53) which were purchased and prepared for analysis between January and February 2012 Purchase of these confectionery samples was delayed so that reformulation of some key products could be taken into account The majority of these were purchased from retail outlets in the Norwich area Regional sampling (within the Norwich area Leeds and Surrey) was carried out for samples from takeaway outlets Products were purchased from supermarkets independent

7

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

retailers catering suppliers and takeaway outlets The food samples consisted of various manufactured food products ie pizza garlic bread breakfast cereals quiche fat spreads cooking fats and oils chicken products (retail and takeaway) meat pies fish products and chips (retail and takeaway) coleslaw crisps and savoury snacks confectionery chocolate spread soup mayonnaise baby rusks and ice cream

These food samples were combined into 65 composite samples for analysis Each composite was made up of between 5 and 16 sub-samples combined on an equal weight basis This process allows a single robust set of nutrient values to be derived for each product type covering an appropriate cross-section of products available Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions and using normal domestic practices and then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications

Each composite sample was analysed for fat and fatty acids and a range of other nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of macronutrients and micronutrients is given in Annex B The methods used to conduct the analyses are included at Annex D

Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary

8

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

The results show that levels of artifical trans fats in processed foods have reduced considerably compared with previous analyses of similar foods carried out over the last 20-30 years where available Where samples contain higher levels of trans fats this is generally due to the presence of natural sources of trans fat in the product (eg dairy sources) These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

Interpretation

This survey has determined the nutrient composition of a range of processed foods that are potential sources of artificial trans fatty acids in the diet These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet In particular the results enable us to track trans fat intakes across the population more accurately and determine key sources of trans fat in the diet

The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

9

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Further Information

The report of this survey (entitled Nutrient analysis of a range of processed foods with particular reference to trans fatty acids) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex A Details of composite samples analysed

Sample Food Group 1 Cheese and tomato pizza retail all bases not stuffed crust 2 Garlic and herb baguette baked 3 Crunchy clusters type breakfast cereal without nuts 4 Crunchycrispy muesli type cereal with nuts 5 Quiche Lorraine with shortcrust pastry retail 6 Low fat spread (26-39) not polyunsaturated (including dairy type) 7 Low fat spread (26-39) not polyunsaturated olive oil 8 Low fat spread (26-39) polyunsaturated 9 Hard block margarine 10 Compound cooking fat not polyunsaturated 11 Ghee made from vegetable oil 12 Reduced fat spread (41-62) polyunsaturated 13 Reduced fat spread (41-62) not polyunsaturated 14 Reduced fat spread (41-62) not polyunsaturated with olive oil 15 Reduced fat spread (62-75) not polyunsaturated 16 Takeaway chicken pieces coated deep fried 17 Coated chicken pieces takeaway 18 Chickenturkey burger coated baked 19 Breadedbattered chickenturkey pieces cooked 20 Chicken breaststeak coated baked 21 Beef pie purchased puff or shortcrust pastry family size 22 Beef pie purchased individual puff or shortcrust pastry 23 Cornish pasty purchased 24 Pork pie individual 25 Sausage roll purchased ready-to-eat flaky pastry 26 Chickenturkey pastiesslices puff pastry 27 Cod in batter fried in commercial oil from takeaway fish and chip shops 28 Cod in batter frozenchilled baked 29 Cod in breadcrumbs oven baked 30 Fish fingers pollock grilled 31 Coleslaw purchased not low calorie 32 Chips fried in commercial oil from takeaway fish and chip shops 33 Chips fine cut from fast food outlets 34 Potato chips oven ready baked 35 Potato chips oven ready with batter baked

11

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

36 Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

37 Potato crisps fried in sunflower oil including premium not Walkers 38 Potato crisps fried in high oleic sunflower oil 39 Potato rings eg Hula Hoops 40 Composite withdrawn1

41 Tortilla chips in sunseed or high oleic sunflower oil eg Doritos 42 Corn snacks eg Monster Munch Wotsits 43 Mixed toffees (including liquorice toffees) not premium 44 Chew sweets (eg Starburst Chewits Blackjacks) 45 Milk chocolate bar 46 Chocolate covered caramels (eg Cadburys caramel) 47 Dark chocolate with cregraveme or mint fondant centre 48 Mars bars (and own brand equivalents) 49 Maltesers (and similar products) 50 Milk chocolate covered caramel and biscuit fingers 51 Chocolate-covered bar with caramel and cereal 52 Milky Way bars (and own brand equivalents) 53 Snickers bars (and own brand equivalents) 54 Chocolate spread 55 Cream of tomato soup canned 56 Instant soup as purchased 57 Mayonnaise retail standard 58 Baby rusks 59 Ice cream non dairy vanilla soft scoop 60 Ice cream dairy vanilla soft scoop 61 Chocolatechoc mint and nut cone (eg Cornetto) 62 Ice cream luxury dairy with chocolatecaramel 63 Luxury choc ices eg Walls Dream Bounty Magnum 64 Butter spreadable (75-80 fat) 65 Butter spreadable light (60 fat) 66 Coleslaw purchased economy products only

1 Composite sample number 40 was withdrawn at the initial planning stage and was not analysed due to lack of

products on the market

12

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate

(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids

Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of the particular food as a dietary source of each nutrient

13

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex C Analytical data Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1

Cheese and tomato pizza retail all bases not stuffed crust

381 122 98 20 361 272 1148 17 29 322 39 08 09 lt01 21 lt01 lt01 NA 412 356 033 106 139 011 19

2 Garlic and herb baguette baked

258 70 167 18 451 348 1459 08 27 422 29 01 02 lt01 25 lt01 lt01 NA 863 509 032 124 156 031 31

3

Crunchy clusters type breakfast cereal without nuts

17 72 116 12 710 399 1687 43 72 457 253 36 38 166 13 lt01 lt01 NA 415 446 019 214 233 001 2

4 Crunchycrispy muesli type cereal with nuts

33 84 205 14 619 450 1892 44 79 387 231 14 16 202 lt01 lt01 lt01 NA 461 1062 031 391 422 001 3

5 Quiche Lorraine with shortcrust pastry retail

525 91 176 16 197 269 1121 09 13 165 32 04 03 03 07 15 lt01 NA 831 627 030 154 184 018 80

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

575 02 390 16 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 976 1727 161 821 982 012 lt07

7

Low fat spread (26-39) not polyunsaturated with olive oil

589 01 389 12 05 353 1450 NA NA lt01 05 lt01 lt01 lt01 lt01 05 lt01 NA 890 2154 143 493 636 014 5

14

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

8 Low fat spread (26-39) polyunsaturated

525 Tr 369 12 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 855 1145 202 1294 1496 005 NA

9 Hard block margarine

222 Tr 764 18 NA 688dagger 2827dagger NA NA NA NA NA NA NA NA NA NA NA 2641 3394 296 925 1221 007 NA

10 Compound cooking fat not polyunsaturated

02 Tr 1000 lt01 NA 900dagger 3700dagger NA NA NA NA NA NA NA NA NA NA NA 4230 4001 245 1038 1283 006 8

11 Ghee made from vegetable oil

lt01 01 1000 lt01 NA 900dagger 3702dagger NA NA NA NA NA NA NA NA NA NA NA 4672 3884 017 931 948 008 lt01

12 Reduced fat spread (41-62) polyunsaturated

400 Tr 592 12 Tr 533 2190 NA NA NA Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 1321 1757 280 2237 2517 013 NA

13

Reduced fat spread (41-62) not polyunsaturated

374 04 606 17 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1561 2980 318 872 1190 015 5

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

388 02 591 14 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1322 3126 212 941 1153 011 3

15

Reduced fat spread (62-75) not polyunsaturated

246 03 732 18 Tr 660 2713 NA NA lt01 Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 2435 3324 304 876 1180 014 10

16

Takeaway chicken pieces coated deep fried

545 248 128 20 48Dagger 233 972 08 29 48 NA NA NA NA NA NA NA NA 307 648 039 198 238 011 90

15

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

17 Coated chicken pieces takeaway

445 185 141 23 176$ 267 1118 11 13 176 NA NA NA NA NA NA NA NA 232 712 047 337 384 002 45

18 Chickenturkey burger coated baked

483 142 155 18 187 266 1113 NA NA 177 09 02 lt01 02 05 lt01 lt01 NA 263 754 076 372 448 003 36

19 Breadedbattered chickenturkey pieces cooked

469 144 139 16 196 256 1073 11 35 185 11 02 lt01 04 05 lt01 lt01 NA 211 716 076 314 390 002 4

20 Chicken breaststeak coated baked

516 177 116 20 158 234 982 11 08 146 11 03 lt01 03 06 lt01 lt01 NA 178 631 065 225 290 002 48

21

Beef pie purchased puff or shortcrust pastry family size

581 89 130 13 181 220 921 20 20 168 12 02 02 04 05 lt01 lt01 NA 553 519 024 126 150 006 16

22

Beef pie purchased individual puff or shortcrust pastry

441 92 177 13 255 292 1220 13 21 243 12 02 01 02 07 lt01 lt01 NA 790 680 021 167 188 013 24

23 Cornish pasty purchased

473 70 178 17 240 278 1161 11 29 219 21 05 04 04 09 lt01 lt01 NA 853 665 015 137 152 014 13

24 Pork pie individual 321 99 260 18 257 370 1542 12 29 242 15 02 lt01 01 12 lt01 lt01 NA 1012 1090 034 325 359 006 35

25 Sausage roll purchased ready-to-eat flaky pastry

365 84 241 18 270 352 1467 27 34 256 13 02 lt01 02 10 lt01 lt01 NA 1036 939 034 273 307 003 2

26 Chickenturkey pastiesslices puff pastry

484 81 185 14 239 289 1205 10 29 228 12 02 01 02 07 lt01 lt01 NA 917 640 018 174 192 005 24

16

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

573 168 147 14 107 240 1001 05 05 97 10 01 02 03 03 lt01 lt01 NA 758 501 013 075 087 034 60

28 Cod in batter frozenchilled baked

560 123 118 17 NA^ NA^ NA^ 08 15 177 NA NA NA NA NA NA NA NA 171 663 067 208 275 002 37

29 Cod in breadcrumbs oven baked

555 137 83 15 198 204 858 17 19 189 09 02 lt01 01 06 lt01 lt01 NA 133 462 050 139 190 001 36

30 Fish fingers pollock grilled

546 139 92 16 200 213 897 16 20 187 13 04 01 lt01 08 lt01 lt01 NA 123 429 050 268 318 001 44

31 Coleslaw purchased not low calorie

730 08 163 11 60 173 714 17 12 lt01 60 14 12 35 lt01 lt01 lt01 NA 165 1007 110 259 369 002 11

32

Chips fried in commercial oil from takeaway fish and chip shops

510 35 84 17 332 214 902 37 32 327 06 01 01 03 lt01 lt01 lt01 NA 429 302 002 044 047 016 1

33 Chips fine cut from fast food outlets

385 35 142 16 397 290 1219 32 38 394 03 lt01 lt01 03 lt01 lt01 lt01 NA 250 780 042 277 319 002 lt07

34 Potato chips oven ready baked

542 32 49 15 353 189 800 27 35 343 10 04 03 04 lt01 lt01 lt01 NA 078 136 002 243 245 lt001 NA

35 Potato chips oven ready with batter baked

519 34 61 17 356 202 852 29 33 352 04 01 lt01 03 lt01 lt01 lt01 NA 130 184 002 277 280 001 lt07

17

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 3: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Prepared by the Food Composition and Diet Team Public Health Directorate

copy Crown copyright 2013 First published March 2013 Published to DH website in electronic PDF format only wwwdhgovukpublications

3

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Contents Contents 4 Executive summary 5 Background 7 Methodology 7 Results 9 Interpretation 9 Further Information 10 Annex A Details of composite samples analysed 11 Annex B List of macronutrients analysed 13 Annex C Analytical data 14 Annex D Analytical methods used 30 References 34

4

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Executive summary

A survey to determine the nutrient composition of a range of processed foods has been carried out in response to recent reformulation work by the food industry to lower the artificial trans fatty acid content of processed products

Artificial trans fats can be produced by the industrial hydrogenation of vegetable oils to produce the semi-solid and solid fats that are widely used in food manufacture (eg fat spreads biscuits) and catering outlets whereas natural trans fats occur at low levels in dairy products and meats from ruminant animals (eg beef lamb)

This survey carried out by a consortium led by the Institute of Food Research (and including Susan Church (Independent Nutritionist) British Nutrition Foundation Laboratory of the Government Chemist and Eurofins Laboratories) forms part of the Department of Healthrsquos1

rolling programme of nutrient analysis which provides up-to-date and reliable information on the nutrient content of foods2 The results from this programme of work are incorporated into the Department of Healthrsquos nutrient databanks that support the National Diet and Nutrition Survey and other national dietary surveys These national surveys are used by Government to monitor the nationrsquos diet This programme of work to determine the nutrient composition of foods is key to ensuring that estimates of nutrient intakes from dietary surveys are robust The results of this survey will also be incorporated into the Composition of Foods Integrated Dataset3 and future publications of McCance and Widdowsonrsquos The Composition of Foods series The results also confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

65 composite samples each made up of a number of different brands were analysed for energy and a range of nutrients including fat fatty acids (including trans) protein carbohydrate fibre and a full range of vitamins and minerals Results from the analysis of macronutrients and individual fatty acids were published in an earlier similarly titled report This revised report republishes this data and also includes bull New data for micronutrients in all composites bull New data for macro and micro-nutrients in three confectionery samples (composites 48 52

and 53)

In addition to the above bull Individual fatty acid data is published alongside this analytical report to correct data

previously published for composite 55 (Cream of tomato soup canned)

A list of composite samples to be analysed was determined by reviewing existing data held on the contribution of processed foods to trans fat intakes (based on existing composition data

5

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

and data from year 1 of the National Diet and Nutrition Survey Rolling Programme)5 Information obtained from the food industry on reformulation activity to reduce the levels of trans fats in manufactured foods was also considered The composite list was finalised following consultation with the Expert User Group associated with this project (which includes representatives from the food industry academia catering suppliers nutritionists and dietitians) Market share information was then used (where available) and industry consulted to determine which productsbrands should make up the sub-samples included within each composite sample

Amongst the foods analysed were pizza garlic bread breakfast cereals quiche fat spreads a range of fish and meat products (retail and takeaway) chips (retail and takeaway) savoury snacks confectionery and ice cream Biscuits buns cakes and pastries were not included as these were analysed in a separate project reported elsewhere6 Results show that levels of trans fat have reduced considerably compared with previous analyses of similar foods carried out over the last 20-30 years where available

6

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Background

The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional value of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite

The aim of this particular survey was to provide up-to-date nutrient composition data for a range of foods that historically contributed to intakes of artificial trans fats Artificial trans fats can be produced by the industrial hydrogenation of vegetable oils to produce the semi-solid and solid fats that are widely used in food manufacture (eg fat spreads biscuits) and catering outlets (eg frying fats used in takeaways) Natural trans fats occur at low levels in dairy products and meats from ruminant animals (eg beef lamb)

Methodology

A list of composite samples to be analysed was determined by reviewing existing data held on the contribution of processed foods to trans fat intakes (based on existing composition data and using data from year 1 of the National Diet and Nutrition Survey Rolling Programme)5 Information obtained from the food industry on reformulation activity to reduce the levels of trans fats in manufactured foods was also considered The composite list was finalised following consultation with the Expert User Group associated with this project (which includes representatives from the food industry academia catering suppliers nutritionists and dietitians) Market share information was then used (where available) and industry consulted to determine which productsbrands should make up the sub-samples included within each composite sample

607 individual products were purchased and prepared for analysis between January and April 2010 with the exception of some confectionery products (composites 48 52 and 53) which were purchased and prepared for analysis between January and February 2012 Purchase of these confectionery samples was delayed so that reformulation of some key products could be taken into account The majority of these were purchased from retail outlets in the Norwich area Regional sampling (within the Norwich area Leeds and Surrey) was carried out for samples from takeaway outlets Products were purchased from supermarkets independent

7

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

retailers catering suppliers and takeaway outlets The food samples consisted of various manufactured food products ie pizza garlic bread breakfast cereals quiche fat spreads cooking fats and oils chicken products (retail and takeaway) meat pies fish products and chips (retail and takeaway) coleslaw crisps and savoury snacks confectionery chocolate spread soup mayonnaise baby rusks and ice cream

These food samples were combined into 65 composite samples for analysis Each composite was made up of between 5 and 16 sub-samples combined on an equal weight basis This process allows a single robust set of nutrient values to be derived for each product type covering an appropriate cross-section of products available Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions and using normal domestic practices and then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications

Each composite sample was analysed for fat and fatty acids and a range of other nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of macronutrients and micronutrients is given in Annex B The methods used to conduct the analyses are included at Annex D

Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary

8

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

The results show that levels of artifical trans fats in processed foods have reduced considerably compared with previous analyses of similar foods carried out over the last 20-30 years where available Where samples contain higher levels of trans fats this is generally due to the presence of natural sources of trans fat in the product (eg dairy sources) These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

Interpretation

This survey has determined the nutrient composition of a range of processed foods that are potential sources of artificial trans fatty acids in the diet These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet In particular the results enable us to track trans fat intakes across the population more accurately and determine key sources of trans fat in the diet

The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

9

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Further Information

The report of this survey (entitled Nutrient analysis of a range of processed foods with particular reference to trans fatty acids) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex A Details of composite samples analysed

Sample Food Group 1 Cheese and tomato pizza retail all bases not stuffed crust 2 Garlic and herb baguette baked 3 Crunchy clusters type breakfast cereal without nuts 4 Crunchycrispy muesli type cereal with nuts 5 Quiche Lorraine with shortcrust pastry retail 6 Low fat spread (26-39) not polyunsaturated (including dairy type) 7 Low fat spread (26-39) not polyunsaturated olive oil 8 Low fat spread (26-39) polyunsaturated 9 Hard block margarine 10 Compound cooking fat not polyunsaturated 11 Ghee made from vegetable oil 12 Reduced fat spread (41-62) polyunsaturated 13 Reduced fat spread (41-62) not polyunsaturated 14 Reduced fat spread (41-62) not polyunsaturated with olive oil 15 Reduced fat spread (62-75) not polyunsaturated 16 Takeaway chicken pieces coated deep fried 17 Coated chicken pieces takeaway 18 Chickenturkey burger coated baked 19 Breadedbattered chickenturkey pieces cooked 20 Chicken breaststeak coated baked 21 Beef pie purchased puff or shortcrust pastry family size 22 Beef pie purchased individual puff or shortcrust pastry 23 Cornish pasty purchased 24 Pork pie individual 25 Sausage roll purchased ready-to-eat flaky pastry 26 Chickenturkey pastiesslices puff pastry 27 Cod in batter fried in commercial oil from takeaway fish and chip shops 28 Cod in batter frozenchilled baked 29 Cod in breadcrumbs oven baked 30 Fish fingers pollock grilled 31 Coleslaw purchased not low calorie 32 Chips fried in commercial oil from takeaway fish and chip shops 33 Chips fine cut from fast food outlets 34 Potato chips oven ready baked 35 Potato chips oven ready with batter baked

11

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

36 Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

37 Potato crisps fried in sunflower oil including premium not Walkers 38 Potato crisps fried in high oleic sunflower oil 39 Potato rings eg Hula Hoops 40 Composite withdrawn1

41 Tortilla chips in sunseed or high oleic sunflower oil eg Doritos 42 Corn snacks eg Monster Munch Wotsits 43 Mixed toffees (including liquorice toffees) not premium 44 Chew sweets (eg Starburst Chewits Blackjacks) 45 Milk chocolate bar 46 Chocolate covered caramels (eg Cadburys caramel) 47 Dark chocolate with cregraveme or mint fondant centre 48 Mars bars (and own brand equivalents) 49 Maltesers (and similar products) 50 Milk chocolate covered caramel and biscuit fingers 51 Chocolate-covered bar with caramel and cereal 52 Milky Way bars (and own brand equivalents) 53 Snickers bars (and own brand equivalents) 54 Chocolate spread 55 Cream of tomato soup canned 56 Instant soup as purchased 57 Mayonnaise retail standard 58 Baby rusks 59 Ice cream non dairy vanilla soft scoop 60 Ice cream dairy vanilla soft scoop 61 Chocolatechoc mint and nut cone (eg Cornetto) 62 Ice cream luxury dairy with chocolatecaramel 63 Luxury choc ices eg Walls Dream Bounty Magnum 64 Butter spreadable (75-80 fat) 65 Butter spreadable light (60 fat) 66 Coleslaw purchased economy products only

1 Composite sample number 40 was withdrawn at the initial planning stage and was not analysed due to lack of

products on the market

12

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate

(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids

Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of the particular food as a dietary source of each nutrient

13

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex C Analytical data Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1

Cheese and tomato pizza retail all bases not stuffed crust

381 122 98 20 361 272 1148 17 29 322 39 08 09 lt01 21 lt01 lt01 NA 412 356 033 106 139 011 19

2 Garlic and herb baguette baked

258 70 167 18 451 348 1459 08 27 422 29 01 02 lt01 25 lt01 lt01 NA 863 509 032 124 156 031 31

3

Crunchy clusters type breakfast cereal without nuts

17 72 116 12 710 399 1687 43 72 457 253 36 38 166 13 lt01 lt01 NA 415 446 019 214 233 001 2

4 Crunchycrispy muesli type cereal with nuts

33 84 205 14 619 450 1892 44 79 387 231 14 16 202 lt01 lt01 lt01 NA 461 1062 031 391 422 001 3

5 Quiche Lorraine with shortcrust pastry retail

525 91 176 16 197 269 1121 09 13 165 32 04 03 03 07 15 lt01 NA 831 627 030 154 184 018 80

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

575 02 390 16 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 976 1727 161 821 982 012 lt07

7

Low fat spread (26-39) not polyunsaturated with olive oil

589 01 389 12 05 353 1450 NA NA lt01 05 lt01 lt01 lt01 lt01 05 lt01 NA 890 2154 143 493 636 014 5

14

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

8 Low fat spread (26-39) polyunsaturated

525 Tr 369 12 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 855 1145 202 1294 1496 005 NA

9 Hard block margarine

222 Tr 764 18 NA 688dagger 2827dagger NA NA NA NA NA NA NA NA NA NA NA 2641 3394 296 925 1221 007 NA

10 Compound cooking fat not polyunsaturated

02 Tr 1000 lt01 NA 900dagger 3700dagger NA NA NA NA NA NA NA NA NA NA NA 4230 4001 245 1038 1283 006 8

11 Ghee made from vegetable oil

lt01 01 1000 lt01 NA 900dagger 3702dagger NA NA NA NA NA NA NA NA NA NA NA 4672 3884 017 931 948 008 lt01

12 Reduced fat spread (41-62) polyunsaturated

400 Tr 592 12 Tr 533 2190 NA NA NA Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 1321 1757 280 2237 2517 013 NA

13

Reduced fat spread (41-62) not polyunsaturated

374 04 606 17 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1561 2980 318 872 1190 015 5

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

388 02 591 14 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1322 3126 212 941 1153 011 3

15

Reduced fat spread (62-75) not polyunsaturated

246 03 732 18 Tr 660 2713 NA NA lt01 Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 2435 3324 304 876 1180 014 10

16

Takeaway chicken pieces coated deep fried

545 248 128 20 48Dagger 233 972 08 29 48 NA NA NA NA NA NA NA NA 307 648 039 198 238 011 90

15

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

17 Coated chicken pieces takeaway

445 185 141 23 176$ 267 1118 11 13 176 NA NA NA NA NA NA NA NA 232 712 047 337 384 002 45

18 Chickenturkey burger coated baked

483 142 155 18 187 266 1113 NA NA 177 09 02 lt01 02 05 lt01 lt01 NA 263 754 076 372 448 003 36

19 Breadedbattered chickenturkey pieces cooked

469 144 139 16 196 256 1073 11 35 185 11 02 lt01 04 05 lt01 lt01 NA 211 716 076 314 390 002 4

20 Chicken breaststeak coated baked

516 177 116 20 158 234 982 11 08 146 11 03 lt01 03 06 lt01 lt01 NA 178 631 065 225 290 002 48

21

Beef pie purchased puff or shortcrust pastry family size

581 89 130 13 181 220 921 20 20 168 12 02 02 04 05 lt01 lt01 NA 553 519 024 126 150 006 16

22

Beef pie purchased individual puff or shortcrust pastry

441 92 177 13 255 292 1220 13 21 243 12 02 01 02 07 lt01 lt01 NA 790 680 021 167 188 013 24

23 Cornish pasty purchased

473 70 178 17 240 278 1161 11 29 219 21 05 04 04 09 lt01 lt01 NA 853 665 015 137 152 014 13

24 Pork pie individual 321 99 260 18 257 370 1542 12 29 242 15 02 lt01 01 12 lt01 lt01 NA 1012 1090 034 325 359 006 35

25 Sausage roll purchased ready-to-eat flaky pastry

365 84 241 18 270 352 1467 27 34 256 13 02 lt01 02 10 lt01 lt01 NA 1036 939 034 273 307 003 2

26 Chickenturkey pastiesslices puff pastry

484 81 185 14 239 289 1205 10 29 228 12 02 01 02 07 lt01 lt01 NA 917 640 018 174 192 005 24

16

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

573 168 147 14 107 240 1001 05 05 97 10 01 02 03 03 lt01 lt01 NA 758 501 013 075 087 034 60

28 Cod in batter frozenchilled baked

560 123 118 17 NA^ NA^ NA^ 08 15 177 NA NA NA NA NA NA NA NA 171 663 067 208 275 002 37

29 Cod in breadcrumbs oven baked

555 137 83 15 198 204 858 17 19 189 09 02 lt01 01 06 lt01 lt01 NA 133 462 050 139 190 001 36

30 Fish fingers pollock grilled

546 139 92 16 200 213 897 16 20 187 13 04 01 lt01 08 lt01 lt01 NA 123 429 050 268 318 001 44

31 Coleslaw purchased not low calorie

730 08 163 11 60 173 714 17 12 lt01 60 14 12 35 lt01 lt01 lt01 NA 165 1007 110 259 369 002 11

32

Chips fried in commercial oil from takeaway fish and chip shops

510 35 84 17 332 214 902 37 32 327 06 01 01 03 lt01 lt01 lt01 NA 429 302 002 044 047 016 1

33 Chips fine cut from fast food outlets

385 35 142 16 397 290 1219 32 38 394 03 lt01 lt01 03 lt01 lt01 lt01 NA 250 780 042 277 319 002 lt07

34 Potato chips oven ready baked

542 32 49 15 353 189 800 27 35 343 10 04 03 04 lt01 lt01 lt01 NA 078 136 002 243 245 lt001 NA

35 Potato chips oven ready with batter baked

519 34 61 17 356 202 852 29 33 352 04 01 lt01 03 lt01 lt01 lt01 NA 130 184 002 277 280 001 lt07

17

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 4: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Contents Contents 4 Executive summary 5 Background 7 Methodology 7 Results 9 Interpretation 9 Further Information 10 Annex A Details of composite samples analysed 11 Annex B List of macronutrients analysed 13 Annex C Analytical data 14 Annex D Analytical methods used 30 References 34

4

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Executive summary

A survey to determine the nutrient composition of a range of processed foods has been carried out in response to recent reformulation work by the food industry to lower the artificial trans fatty acid content of processed products

Artificial trans fats can be produced by the industrial hydrogenation of vegetable oils to produce the semi-solid and solid fats that are widely used in food manufacture (eg fat spreads biscuits) and catering outlets whereas natural trans fats occur at low levels in dairy products and meats from ruminant animals (eg beef lamb)

This survey carried out by a consortium led by the Institute of Food Research (and including Susan Church (Independent Nutritionist) British Nutrition Foundation Laboratory of the Government Chemist and Eurofins Laboratories) forms part of the Department of Healthrsquos1

rolling programme of nutrient analysis which provides up-to-date and reliable information on the nutrient content of foods2 The results from this programme of work are incorporated into the Department of Healthrsquos nutrient databanks that support the National Diet and Nutrition Survey and other national dietary surveys These national surveys are used by Government to monitor the nationrsquos diet This programme of work to determine the nutrient composition of foods is key to ensuring that estimates of nutrient intakes from dietary surveys are robust The results of this survey will also be incorporated into the Composition of Foods Integrated Dataset3 and future publications of McCance and Widdowsonrsquos The Composition of Foods series The results also confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

65 composite samples each made up of a number of different brands were analysed for energy and a range of nutrients including fat fatty acids (including trans) protein carbohydrate fibre and a full range of vitamins and minerals Results from the analysis of macronutrients and individual fatty acids were published in an earlier similarly titled report This revised report republishes this data and also includes bull New data for micronutrients in all composites bull New data for macro and micro-nutrients in three confectionery samples (composites 48 52

and 53)

In addition to the above bull Individual fatty acid data is published alongside this analytical report to correct data

previously published for composite 55 (Cream of tomato soup canned)

A list of composite samples to be analysed was determined by reviewing existing data held on the contribution of processed foods to trans fat intakes (based on existing composition data

5

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

and data from year 1 of the National Diet and Nutrition Survey Rolling Programme)5 Information obtained from the food industry on reformulation activity to reduce the levels of trans fats in manufactured foods was also considered The composite list was finalised following consultation with the Expert User Group associated with this project (which includes representatives from the food industry academia catering suppliers nutritionists and dietitians) Market share information was then used (where available) and industry consulted to determine which productsbrands should make up the sub-samples included within each composite sample

Amongst the foods analysed were pizza garlic bread breakfast cereals quiche fat spreads a range of fish and meat products (retail and takeaway) chips (retail and takeaway) savoury snacks confectionery and ice cream Biscuits buns cakes and pastries were not included as these were analysed in a separate project reported elsewhere6 Results show that levels of trans fat have reduced considerably compared with previous analyses of similar foods carried out over the last 20-30 years where available

6

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Background

The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional value of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite

The aim of this particular survey was to provide up-to-date nutrient composition data for a range of foods that historically contributed to intakes of artificial trans fats Artificial trans fats can be produced by the industrial hydrogenation of vegetable oils to produce the semi-solid and solid fats that are widely used in food manufacture (eg fat spreads biscuits) and catering outlets (eg frying fats used in takeaways) Natural trans fats occur at low levels in dairy products and meats from ruminant animals (eg beef lamb)

Methodology

A list of composite samples to be analysed was determined by reviewing existing data held on the contribution of processed foods to trans fat intakes (based on existing composition data and using data from year 1 of the National Diet and Nutrition Survey Rolling Programme)5 Information obtained from the food industry on reformulation activity to reduce the levels of trans fats in manufactured foods was also considered The composite list was finalised following consultation with the Expert User Group associated with this project (which includes representatives from the food industry academia catering suppliers nutritionists and dietitians) Market share information was then used (where available) and industry consulted to determine which productsbrands should make up the sub-samples included within each composite sample

607 individual products were purchased and prepared for analysis between January and April 2010 with the exception of some confectionery products (composites 48 52 and 53) which were purchased and prepared for analysis between January and February 2012 Purchase of these confectionery samples was delayed so that reformulation of some key products could be taken into account The majority of these were purchased from retail outlets in the Norwich area Regional sampling (within the Norwich area Leeds and Surrey) was carried out for samples from takeaway outlets Products were purchased from supermarkets independent

7

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

retailers catering suppliers and takeaway outlets The food samples consisted of various manufactured food products ie pizza garlic bread breakfast cereals quiche fat spreads cooking fats and oils chicken products (retail and takeaway) meat pies fish products and chips (retail and takeaway) coleslaw crisps and savoury snacks confectionery chocolate spread soup mayonnaise baby rusks and ice cream

These food samples were combined into 65 composite samples for analysis Each composite was made up of between 5 and 16 sub-samples combined on an equal weight basis This process allows a single robust set of nutrient values to be derived for each product type covering an appropriate cross-section of products available Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions and using normal domestic practices and then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications

Each composite sample was analysed for fat and fatty acids and a range of other nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of macronutrients and micronutrients is given in Annex B The methods used to conduct the analyses are included at Annex D

Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary

8

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

The results show that levels of artifical trans fats in processed foods have reduced considerably compared with previous analyses of similar foods carried out over the last 20-30 years where available Where samples contain higher levels of trans fats this is generally due to the presence of natural sources of trans fat in the product (eg dairy sources) These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

Interpretation

This survey has determined the nutrient composition of a range of processed foods that are potential sources of artificial trans fatty acids in the diet These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet In particular the results enable us to track trans fat intakes across the population more accurately and determine key sources of trans fat in the diet

The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

9

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Further Information

The report of this survey (entitled Nutrient analysis of a range of processed foods with particular reference to trans fatty acids) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex A Details of composite samples analysed

Sample Food Group 1 Cheese and tomato pizza retail all bases not stuffed crust 2 Garlic and herb baguette baked 3 Crunchy clusters type breakfast cereal without nuts 4 Crunchycrispy muesli type cereal with nuts 5 Quiche Lorraine with shortcrust pastry retail 6 Low fat spread (26-39) not polyunsaturated (including dairy type) 7 Low fat spread (26-39) not polyunsaturated olive oil 8 Low fat spread (26-39) polyunsaturated 9 Hard block margarine 10 Compound cooking fat not polyunsaturated 11 Ghee made from vegetable oil 12 Reduced fat spread (41-62) polyunsaturated 13 Reduced fat spread (41-62) not polyunsaturated 14 Reduced fat spread (41-62) not polyunsaturated with olive oil 15 Reduced fat spread (62-75) not polyunsaturated 16 Takeaway chicken pieces coated deep fried 17 Coated chicken pieces takeaway 18 Chickenturkey burger coated baked 19 Breadedbattered chickenturkey pieces cooked 20 Chicken breaststeak coated baked 21 Beef pie purchased puff or shortcrust pastry family size 22 Beef pie purchased individual puff or shortcrust pastry 23 Cornish pasty purchased 24 Pork pie individual 25 Sausage roll purchased ready-to-eat flaky pastry 26 Chickenturkey pastiesslices puff pastry 27 Cod in batter fried in commercial oil from takeaway fish and chip shops 28 Cod in batter frozenchilled baked 29 Cod in breadcrumbs oven baked 30 Fish fingers pollock grilled 31 Coleslaw purchased not low calorie 32 Chips fried in commercial oil from takeaway fish and chip shops 33 Chips fine cut from fast food outlets 34 Potato chips oven ready baked 35 Potato chips oven ready with batter baked

11

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

36 Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

37 Potato crisps fried in sunflower oil including premium not Walkers 38 Potato crisps fried in high oleic sunflower oil 39 Potato rings eg Hula Hoops 40 Composite withdrawn1

41 Tortilla chips in sunseed or high oleic sunflower oil eg Doritos 42 Corn snacks eg Monster Munch Wotsits 43 Mixed toffees (including liquorice toffees) not premium 44 Chew sweets (eg Starburst Chewits Blackjacks) 45 Milk chocolate bar 46 Chocolate covered caramels (eg Cadburys caramel) 47 Dark chocolate with cregraveme or mint fondant centre 48 Mars bars (and own brand equivalents) 49 Maltesers (and similar products) 50 Milk chocolate covered caramel and biscuit fingers 51 Chocolate-covered bar with caramel and cereal 52 Milky Way bars (and own brand equivalents) 53 Snickers bars (and own brand equivalents) 54 Chocolate spread 55 Cream of tomato soup canned 56 Instant soup as purchased 57 Mayonnaise retail standard 58 Baby rusks 59 Ice cream non dairy vanilla soft scoop 60 Ice cream dairy vanilla soft scoop 61 Chocolatechoc mint and nut cone (eg Cornetto) 62 Ice cream luxury dairy with chocolatecaramel 63 Luxury choc ices eg Walls Dream Bounty Magnum 64 Butter spreadable (75-80 fat) 65 Butter spreadable light (60 fat) 66 Coleslaw purchased economy products only

1 Composite sample number 40 was withdrawn at the initial planning stage and was not analysed due to lack of

products on the market

12

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate

(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids

Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of the particular food as a dietary source of each nutrient

13

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex C Analytical data Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1

Cheese and tomato pizza retail all bases not stuffed crust

381 122 98 20 361 272 1148 17 29 322 39 08 09 lt01 21 lt01 lt01 NA 412 356 033 106 139 011 19

2 Garlic and herb baguette baked

258 70 167 18 451 348 1459 08 27 422 29 01 02 lt01 25 lt01 lt01 NA 863 509 032 124 156 031 31

3

Crunchy clusters type breakfast cereal without nuts

17 72 116 12 710 399 1687 43 72 457 253 36 38 166 13 lt01 lt01 NA 415 446 019 214 233 001 2

4 Crunchycrispy muesli type cereal with nuts

33 84 205 14 619 450 1892 44 79 387 231 14 16 202 lt01 lt01 lt01 NA 461 1062 031 391 422 001 3

5 Quiche Lorraine with shortcrust pastry retail

525 91 176 16 197 269 1121 09 13 165 32 04 03 03 07 15 lt01 NA 831 627 030 154 184 018 80

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

575 02 390 16 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 976 1727 161 821 982 012 lt07

7

Low fat spread (26-39) not polyunsaturated with olive oil

589 01 389 12 05 353 1450 NA NA lt01 05 lt01 lt01 lt01 lt01 05 lt01 NA 890 2154 143 493 636 014 5

14

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

8 Low fat spread (26-39) polyunsaturated

525 Tr 369 12 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 855 1145 202 1294 1496 005 NA

9 Hard block margarine

222 Tr 764 18 NA 688dagger 2827dagger NA NA NA NA NA NA NA NA NA NA NA 2641 3394 296 925 1221 007 NA

10 Compound cooking fat not polyunsaturated

02 Tr 1000 lt01 NA 900dagger 3700dagger NA NA NA NA NA NA NA NA NA NA NA 4230 4001 245 1038 1283 006 8

11 Ghee made from vegetable oil

lt01 01 1000 lt01 NA 900dagger 3702dagger NA NA NA NA NA NA NA NA NA NA NA 4672 3884 017 931 948 008 lt01

12 Reduced fat spread (41-62) polyunsaturated

400 Tr 592 12 Tr 533 2190 NA NA NA Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 1321 1757 280 2237 2517 013 NA

13

Reduced fat spread (41-62) not polyunsaturated

374 04 606 17 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1561 2980 318 872 1190 015 5

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

388 02 591 14 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1322 3126 212 941 1153 011 3

15

Reduced fat spread (62-75) not polyunsaturated

246 03 732 18 Tr 660 2713 NA NA lt01 Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 2435 3324 304 876 1180 014 10

16

Takeaway chicken pieces coated deep fried

545 248 128 20 48Dagger 233 972 08 29 48 NA NA NA NA NA NA NA NA 307 648 039 198 238 011 90

15

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

17 Coated chicken pieces takeaway

445 185 141 23 176$ 267 1118 11 13 176 NA NA NA NA NA NA NA NA 232 712 047 337 384 002 45

18 Chickenturkey burger coated baked

483 142 155 18 187 266 1113 NA NA 177 09 02 lt01 02 05 lt01 lt01 NA 263 754 076 372 448 003 36

19 Breadedbattered chickenturkey pieces cooked

469 144 139 16 196 256 1073 11 35 185 11 02 lt01 04 05 lt01 lt01 NA 211 716 076 314 390 002 4

20 Chicken breaststeak coated baked

516 177 116 20 158 234 982 11 08 146 11 03 lt01 03 06 lt01 lt01 NA 178 631 065 225 290 002 48

21

Beef pie purchased puff or shortcrust pastry family size

581 89 130 13 181 220 921 20 20 168 12 02 02 04 05 lt01 lt01 NA 553 519 024 126 150 006 16

22

Beef pie purchased individual puff or shortcrust pastry

441 92 177 13 255 292 1220 13 21 243 12 02 01 02 07 lt01 lt01 NA 790 680 021 167 188 013 24

23 Cornish pasty purchased

473 70 178 17 240 278 1161 11 29 219 21 05 04 04 09 lt01 lt01 NA 853 665 015 137 152 014 13

24 Pork pie individual 321 99 260 18 257 370 1542 12 29 242 15 02 lt01 01 12 lt01 lt01 NA 1012 1090 034 325 359 006 35

25 Sausage roll purchased ready-to-eat flaky pastry

365 84 241 18 270 352 1467 27 34 256 13 02 lt01 02 10 lt01 lt01 NA 1036 939 034 273 307 003 2

26 Chickenturkey pastiesslices puff pastry

484 81 185 14 239 289 1205 10 29 228 12 02 01 02 07 lt01 lt01 NA 917 640 018 174 192 005 24

16

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

573 168 147 14 107 240 1001 05 05 97 10 01 02 03 03 lt01 lt01 NA 758 501 013 075 087 034 60

28 Cod in batter frozenchilled baked

560 123 118 17 NA^ NA^ NA^ 08 15 177 NA NA NA NA NA NA NA NA 171 663 067 208 275 002 37

29 Cod in breadcrumbs oven baked

555 137 83 15 198 204 858 17 19 189 09 02 lt01 01 06 lt01 lt01 NA 133 462 050 139 190 001 36

30 Fish fingers pollock grilled

546 139 92 16 200 213 897 16 20 187 13 04 01 lt01 08 lt01 lt01 NA 123 429 050 268 318 001 44

31 Coleslaw purchased not low calorie

730 08 163 11 60 173 714 17 12 lt01 60 14 12 35 lt01 lt01 lt01 NA 165 1007 110 259 369 002 11

32

Chips fried in commercial oil from takeaway fish and chip shops

510 35 84 17 332 214 902 37 32 327 06 01 01 03 lt01 lt01 lt01 NA 429 302 002 044 047 016 1

33 Chips fine cut from fast food outlets

385 35 142 16 397 290 1219 32 38 394 03 lt01 lt01 03 lt01 lt01 lt01 NA 250 780 042 277 319 002 lt07

34 Potato chips oven ready baked

542 32 49 15 353 189 800 27 35 343 10 04 03 04 lt01 lt01 lt01 NA 078 136 002 243 245 lt001 NA

35 Potato chips oven ready with batter baked

519 34 61 17 356 202 852 29 33 352 04 01 lt01 03 lt01 lt01 lt01 NA 130 184 002 277 280 001 lt07

17

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 5: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Executive summary

A survey to determine the nutrient composition of a range of processed foods has been carried out in response to recent reformulation work by the food industry to lower the artificial trans fatty acid content of processed products

Artificial trans fats can be produced by the industrial hydrogenation of vegetable oils to produce the semi-solid and solid fats that are widely used in food manufacture (eg fat spreads biscuits) and catering outlets whereas natural trans fats occur at low levels in dairy products and meats from ruminant animals (eg beef lamb)

This survey carried out by a consortium led by the Institute of Food Research (and including Susan Church (Independent Nutritionist) British Nutrition Foundation Laboratory of the Government Chemist and Eurofins Laboratories) forms part of the Department of Healthrsquos1

rolling programme of nutrient analysis which provides up-to-date and reliable information on the nutrient content of foods2 The results from this programme of work are incorporated into the Department of Healthrsquos nutrient databanks that support the National Diet and Nutrition Survey and other national dietary surveys These national surveys are used by Government to monitor the nationrsquos diet This programme of work to determine the nutrient composition of foods is key to ensuring that estimates of nutrient intakes from dietary surveys are robust The results of this survey will also be incorporated into the Composition of Foods Integrated Dataset3 and future publications of McCance and Widdowsonrsquos The Composition of Foods series The results also confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

65 composite samples each made up of a number of different brands were analysed for energy and a range of nutrients including fat fatty acids (including trans) protein carbohydrate fibre and a full range of vitamins and minerals Results from the analysis of macronutrients and individual fatty acids were published in an earlier similarly titled report This revised report republishes this data and also includes bull New data for micronutrients in all composites bull New data for macro and micro-nutrients in three confectionery samples (composites 48 52

and 53)

In addition to the above bull Individual fatty acid data is published alongside this analytical report to correct data

previously published for composite 55 (Cream of tomato soup canned)

A list of composite samples to be analysed was determined by reviewing existing data held on the contribution of processed foods to trans fat intakes (based on existing composition data

5

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

and data from year 1 of the National Diet and Nutrition Survey Rolling Programme)5 Information obtained from the food industry on reformulation activity to reduce the levels of trans fats in manufactured foods was also considered The composite list was finalised following consultation with the Expert User Group associated with this project (which includes representatives from the food industry academia catering suppliers nutritionists and dietitians) Market share information was then used (where available) and industry consulted to determine which productsbrands should make up the sub-samples included within each composite sample

Amongst the foods analysed were pizza garlic bread breakfast cereals quiche fat spreads a range of fish and meat products (retail and takeaway) chips (retail and takeaway) savoury snacks confectionery and ice cream Biscuits buns cakes and pastries were not included as these were analysed in a separate project reported elsewhere6 Results show that levels of trans fat have reduced considerably compared with previous analyses of similar foods carried out over the last 20-30 years where available

6

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Background

The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional value of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite

The aim of this particular survey was to provide up-to-date nutrient composition data for a range of foods that historically contributed to intakes of artificial trans fats Artificial trans fats can be produced by the industrial hydrogenation of vegetable oils to produce the semi-solid and solid fats that are widely used in food manufacture (eg fat spreads biscuits) and catering outlets (eg frying fats used in takeaways) Natural trans fats occur at low levels in dairy products and meats from ruminant animals (eg beef lamb)

Methodology

A list of composite samples to be analysed was determined by reviewing existing data held on the contribution of processed foods to trans fat intakes (based on existing composition data and using data from year 1 of the National Diet and Nutrition Survey Rolling Programme)5 Information obtained from the food industry on reformulation activity to reduce the levels of trans fats in manufactured foods was also considered The composite list was finalised following consultation with the Expert User Group associated with this project (which includes representatives from the food industry academia catering suppliers nutritionists and dietitians) Market share information was then used (where available) and industry consulted to determine which productsbrands should make up the sub-samples included within each composite sample

607 individual products were purchased and prepared for analysis between January and April 2010 with the exception of some confectionery products (composites 48 52 and 53) which were purchased and prepared for analysis between January and February 2012 Purchase of these confectionery samples was delayed so that reformulation of some key products could be taken into account The majority of these were purchased from retail outlets in the Norwich area Regional sampling (within the Norwich area Leeds and Surrey) was carried out for samples from takeaway outlets Products were purchased from supermarkets independent

7

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

retailers catering suppliers and takeaway outlets The food samples consisted of various manufactured food products ie pizza garlic bread breakfast cereals quiche fat spreads cooking fats and oils chicken products (retail and takeaway) meat pies fish products and chips (retail and takeaway) coleslaw crisps and savoury snacks confectionery chocolate spread soup mayonnaise baby rusks and ice cream

These food samples were combined into 65 composite samples for analysis Each composite was made up of between 5 and 16 sub-samples combined on an equal weight basis This process allows a single robust set of nutrient values to be derived for each product type covering an appropriate cross-section of products available Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions and using normal domestic practices and then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications

Each composite sample was analysed for fat and fatty acids and a range of other nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of macronutrients and micronutrients is given in Annex B The methods used to conduct the analyses are included at Annex D

Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary

8

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

The results show that levels of artifical trans fats in processed foods have reduced considerably compared with previous analyses of similar foods carried out over the last 20-30 years where available Where samples contain higher levels of trans fats this is generally due to the presence of natural sources of trans fat in the product (eg dairy sources) These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

Interpretation

This survey has determined the nutrient composition of a range of processed foods that are potential sources of artificial trans fatty acids in the diet These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet In particular the results enable us to track trans fat intakes across the population more accurately and determine key sources of trans fat in the diet

The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

9

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Further Information

The report of this survey (entitled Nutrient analysis of a range of processed foods with particular reference to trans fatty acids) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex A Details of composite samples analysed

Sample Food Group 1 Cheese and tomato pizza retail all bases not stuffed crust 2 Garlic and herb baguette baked 3 Crunchy clusters type breakfast cereal without nuts 4 Crunchycrispy muesli type cereal with nuts 5 Quiche Lorraine with shortcrust pastry retail 6 Low fat spread (26-39) not polyunsaturated (including dairy type) 7 Low fat spread (26-39) not polyunsaturated olive oil 8 Low fat spread (26-39) polyunsaturated 9 Hard block margarine 10 Compound cooking fat not polyunsaturated 11 Ghee made from vegetable oil 12 Reduced fat spread (41-62) polyunsaturated 13 Reduced fat spread (41-62) not polyunsaturated 14 Reduced fat spread (41-62) not polyunsaturated with olive oil 15 Reduced fat spread (62-75) not polyunsaturated 16 Takeaway chicken pieces coated deep fried 17 Coated chicken pieces takeaway 18 Chickenturkey burger coated baked 19 Breadedbattered chickenturkey pieces cooked 20 Chicken breaststeak coated baked 21 Beef pie purchased puff or shortcrust pastry family size 22 Beef pie purchased individual puff or shortcrust pastry 23 Cornish pasty purchased 24 Pork pie individual 25 Sausage roll purchased ready-to-eat flaky pastry 26 Chickenturkey pastiesslices puff pastry 27 Cod in batter fried in commercial oil from takeaway fish and chip shops 28 Cod in batter frozenchilled baked 29 Cod in breadcrumbs oven baked 30 Fish fingers pollock grilled 31 Coleslaw purchased not low calorie 32 Chips fried in commercial oil from takeaway fish and chip shops 33 Chips fine cut from fast food outlets 34 Potato chips oven ready baked 35 Potato chips oven ready with batter baked

11

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

36 Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

37 Potato crisps fried in sunflower oil including premium not Walkers 38 Potato crisps fried in high oleic sunflower oil 39 Potato rings eg Hula Hoops 40 Composite withdrawn1

41 Tortilla chips in sunseed or high oleic sunflower oil eg Doritos 42 Corn snacks eg Monster Munch Wotsits 43 Mixed toffees (including liquorice toffees) not premium 44 Chew sweets (eg Starburst Chewits Blackjacks) 45 Milk chocolate bar 46 Chocolate covered caramels (eg Cadburys caramel) 47 Dark chocolate with cregraveme or mint fondant centre 48 Mars bars (and own brand equivalents) 49 Maltesers (and similar products) 50 Milk chocolate covered caramel and biscuit fingers 51 Chocolate-covered bar with caramel and cereal 52 Milky Way bars (and own brand equivalents) 53 Snickers bars (and own brand equivalents) 54 Chocolate spread 55 Cream of tomato soup canned 56 Instant soup as purchased 57 Mayonnaise retail standard 58 Baby rusks 59 Ice cream non dairy vanilla soft scoop 60 Ice cream dairy vanilla soft scoop 61 Chocolatechoc mint and nut cone (eg Cornetto) 62 Ice cream luxury dairy with chocolatecaramel 63 Luxury choc ices eg Walls Dream Bounty Magnum 64 Butter spreadable (75-80 fat) 65 Butter spreadable light (60 fat) 66 Coleslaw purchased economy products only

1 Composite sample number 40 was withdrawn at the initial planning stage and was not analysed due to lack of

products on the market

12

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate

(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids

Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of the particular food as a dietary source of each nutrient

13

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex C Analytical data Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1

Cheese and tomato pizza retail all bases not stuffed crust

381 122 98 20 361 272 1148 17 29 322 39 08 09 lt01 21 lt01 lt01 NA 412 356 033 106 139 011 19

2 Garlic and herb baguette baked

258 70 167 18 451 348 1459 08 27 422 29 01 02 lt01 25 lt01 lt01 NA 863 509 032 124 156 031 31

3

Crunchy clusters type breakfast cereal without nuts

17 72 116 12 710 399 1687 43 72 457 253 36 38 166 13 lt01 lt01 NA 415 446 019 214 233 001 2

4 Crunchycrispy muesli type cereal with nuts

33 84 205 14 619 450 1892 44 79 387 231 14 16 202 lt01 lt01 lt01 NA 461 1062 031 391 422 001 3

5 Quiche Lorraine with shortcrust pastry retail

525 91 176 16 197 269 1121 09 13 165 32 04 03 03 07 15 lt01 NA 831 627 030 154 184 018 80

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

575 02 390 16 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 976 1727 161 821 982 012 lt07

7

Low fat spread (26-39) not polyunsaturated with olive oil

589 01 389 12 05 353 1450 NA NA lt01 05 lt01 lt01 lt01 lt01 05 lt01 NA 890 2154 143 493 636 014 5

14

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

8 Low fat spread (26-39) polyunsaturated

525 Tr 369 12 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 855 1145 202 1294 1496 005 NA

9 Hard block margarine

222 Tr 764 18 NA 688dagger 2827dagger NA NA NA NA NA NA NA NA NA NA NA 2641 3394 296 925 1221 007 NA

10 Compound cooking fat not polyunsaturated

02 Tr 1000 lt01 NA 900dagger 3700dagger NA NA NA NA NA NA NA NA NA NA NA 4230 4001 245 1038 1283 006 8

11 Ghee made from vegetable oil

lt01 01 1000 lt01 NA 900dagger 3702dagger NA NA NA NA NA NA NA NA NA NA NA 4672 3884 017 931 948 008 lt01

12 Reduced fat spread (41-62) polyunsaturated

400 Tr 592 12 Tr 533 2190 NA NA NA Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 1321 1757 280 2237 2517 013 NA

13

Reduced fat spread (41-62) not polyunsaturated

374 04 606 17 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1561 2980 318 872 1190 015 5

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

388 02 591 14 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1322 3126 212 941 1153 011 3

15

Reduced fat spread (62-75) not polyunsaturated

246 03 732 18 Tr 660 2713 NA NA lt01 Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 2435 3324 304 876 1180 014 10

16

Takeaway chicken pieces coated deep fried

545 248 128 20 48Dagger 233 972 08 29 48 NA NA NA NA NA NA NA NA 307 648 039 198 238 011 90

15

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

17 Coated chicken pieces takeaway

445 185 141 23 176$ 267 1118 11 13 176 NA NA NA NA NA NA NA NA 232 712 047 337 384 002 45

18 Chickenturkey burger coated baked

483 142 155 18 187 266 1113 NA NA 177 09 02 lt01 02 05 lt01 lt01 NA 263 754 076 372 448 003 36

19 Breadedbattered chickenturkey pieces cooked

469 144 139 16 196 256 1073 11 35 185 11 02 lt01 04 05 lt01 lt01 NA 211 716 076 314 390 002 4

20 Chicken breaststeak coated baked

516 177 116 20 158 234 982 11 08 146 11 03 lt01 03 06 lt01 lt01 NA 178 631 065 225 290 002 48

21

Beef pie purchased puff or shortcrust pastry family size

581 89 130 13 181 220 921 20 20 168 12 02 02 04 05 lt01 lt01 NA 553 519 024 126 150 006 16

22

Beef pie purchased individual puff or shortcrust pastry

441 92 177 13 255 292 1220 13 21 243 12 02 01 02 07 lt01 lt01 NA 790 680 021 167 188 013 24

23 Cornish pasty purchased

473 70 178 17 240 278 1161 11 29 219 21 05 04 04 09 lt01 lt01 NA 853 665 015 137 152 014 13

24 Pork pie individual 321 99 260 18 257 370 1542 12 29 242 15 02 lt01 01 12 lt01 lt01 NA 1012 1090 034 325 359 006 35

25 Sausage roll purchased ready-to-eat flaky pastry

365 84 241 18 270 352 1467 27 34 256 13 02 lt01 02 10 lt01 lt01 NA 1036 939 034 273 307 003 2

26 Chickenturkey pastiesslices puff pastry

484 81 185 14 239 289 1205 10 29 228 12 02 01 02 07 lt01 lt01 NA 917 640 018 174 192 005 24

16

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

573 168 147 14 107 240 1001 05 05 97 10 01 02 03 03 lt01 lt01 NA 758 501 013 075 087 034 60

28 Cod in batter frozenchilled baked

560 123 118 17 NA^ NA^ NA^ 08 15 177 NA NA NA NA NA NA NA NA 171 663 067 208 275 002 37

29 Cod in breadcrumbs oven baked

555 137 83 15 198 204 858 17 19 189 09 02 lt01 01 06 lt01 lt01 NA 133 462 050 139 190 001 36

30 Fish fingers pollock grilled

546 139 92 16 200 213 897 16 20 187 13 04 01 lt01 08 lt01 lt01 NA 123 429 050 268 318 001 44

31 Coleslaw purchased not low calorie

730 08 163 11 60 173 714 17 12 lt01 60 14 12 35 lt01 lt01 lt01 NA 165 1007 110 259 369 002 11

32

Chips fried in commercial oil from takeaway fish and chip shops

510 35 84 17 332 214 902 37 32 327 06 01 01 03 lt01 lt01 lt01 NA 429 302 002 044 047 016 1

33 Chips fine cut from fast food outlets

385 35 142 16 397 290 1219 32 38 394 03 lt01 lt01 03 lt01 lt01 lt01 NA 250 780 042 277 319 002 lt07

34 Potato chips oven ready baked

542 32 49 15 353 189 800 27 35 343 10 04 03 04 lt01 lt01 lt01 NA 078 136 002 243 245 lt001 NA

35 Potato chips oven ready with batter baked

519 34 61 17 356 202 852 29 33 352 04 01 lt01 03 lt01 lt01 lt01 NA 130 184 002 277 280 001 lt07

17

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 6: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

and data from year 1 of the National Diet and Nutrition Survey Rolling Programme)5 Information obtained from the food industry on reformulation activity to reduce the levels of trans fats in manufactured foods was also considered The composite list was finalised following consultation with the Expert User Group associated with this project (which includes representatives from the food industry academia catering suppliers nutritionists and dietitians) Market share information was then used (where available) and industry consulted to determine which productsbrands should make up the sub-samples included within each composite sample

Amongst the foods analysed were pizza garlic bread breakfast cereals quiche fat spreads a range of fish and meat products (retail and takeaway) chips (retail and takeaway) savoury snacks confectionery and ice cream Biscuits buns cakes and pastries were not included as these were analysed in a separate project reported elsewhere6 Results show that levels of trans fat have reduced considerably compared with previous analyses of similar foods carried out over the last 20-30 years where available

6

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Background

The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional value of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite

The aim of this particular survey was to provide up-to-date nutrient composition data for a range of foods that historically contributed to intakes of artificial trans fats Artificial trans fats can be produced by the industrial hydrogenation of vegetable oils to produce the semi-solid and solid fats that are widely used in food manufacture (eg fat spreads biscuits) and catering outlets (eg frying fats used in takeaways) Natural trans fats occur at low levels in dairy products and meats from ruminant animals (eg beef lamb)

Methodology

A list of composite samples to be analysed was determined by reviewing existing data held on the contribution of processed foods to trans fat intakes (based on existing composition data and using data from year 1 of the National Diet and Nutrition Survey Rolling Programme)5 Information obtained from the food industry on reformulation activity to reduce the levels of trans fats in manufactured foods was also considered The composite list was finalised following consultation with the Expert User Group associated with this project (which includes representatives from the food industry academia catering suppliers nutritionists and dietitians) Market share information was then used (where available) and industry consulted to determine which productsbrands should make up the sub-samples included within each composite sample

607 individual products were purchased and prepared for analysis between January and April 2010 with the exception of some confectionery products (composites 48 52 and 53) which were purchased and prepared for analysis between January and February 2012 Purchase of these confectionery samples was delayed so that reformulation of some key products could be taken into account The majority of these were purchased from retail outlets in the Norwich area Regional sampling (within the Norwich area Leeds and Surrey) was carried out for samples from takeaway outlets Products were purchased from supermarkets independent

7

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

retailers catering suppliers and takeaway outlets The food samples consisted of various manufactured food products ie pizza garlic bread breakfast cereals quiche fat spreads cooking fats and oils chicken products (retail and takeaway) meat pies fish products and chips (retail and takeaway) coleslaw crisps and savoury snacks confectionery chocolate spread soup mayonnaise baby rusks and ice cream

These food samples were combined into 65 composite samples for analysis Each composite was made up of between 5 and 16 sub-samples combined on an equal weight basis This process allows a single robust set of nutrient values to be derived for each product type covering an appropriate cross-section of products available Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions and using normal domestic practices and then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications

Each composite sample was analysed for fat and fatty acids and a range of other nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of macronutrients and micronutrients is given in Annex B The methods used to conduct the analyses are included at Annex D

Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary

8

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

The results show that levels of artifical trans fats in processed foods have reduced considerably compared with previous analyses of similar foods carried out over the last 20-30 years where available Where samples contain higher levels of trans fats this is generally due to the presence of natural sources of trans fat in the product (eg dairy sources) These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

Interpretation

This survey has determined the nutrient composition of a range of processed foods that are potential sources of artificial trans fatty acids in the diet These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet In particular the results enable us to track trans fat intakes across the population more accurately and determine key sources of trans fat in the diet

The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

9

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Further Information

The report of this survey (entitled Nutrient analysis of a range of processed foods with particular reference to trans fatty acids) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex A Details of composite samples analysed

Sample Food Group 1 Cheese and tomato pizza retail all bases not stuffed crust 2 Garlic and herb baguette baked 3 Crunchy clusters type breakfast cereal without nuts 4 Crunchycrispy muesli type cereal with nuts 5 Quiche Lorraine with shortcrust pastry retail 6 Low fat spread (26-39) not polyunsaturated (including dairy type) 7 Low fat spread (26-39) not polyunsaturated olive oil 8 Low fat spread (26-39) polyunsaturated 9 Hard block margarine 10 Compound cooking fat not polyunsaturated 11 Ghee made from vegetable oil 12 Reduced fat spread (41-62) polyunsaturated 13 Reduced fat spread (41-62) not polyunsaturated 14 Reduced fat spread (41-62) not polyunsaturated with olive oil 15 Reduced fat spread (62-75) not polyunsaturated 16 Takeaway chicken pieces coated deep fried 17 Coated chicken pieces takeaway 18 Chickenturkey burger coated baked 19 Breadedbattered chickenturkey pieces cooked 20 Chicken breaststeak coated baked 21 Beef pie purchased puff or shortcrust pastry family size 22 Beef pie purchased individual puff or shortcrust pastry 23 Cornish pasty purchased 24 Pork pie individual 25 Sausage roll purchased ready-to-eat flaky pastry 26 Chickenturkey pastiesslices puff pastry 27 Cod in batter fried in commercial oil from takeaway fish and chip shops 28 Cod in batter frozenchilled baked 29 Cod in breadcrumbs oven baked 30 Fish fingers pollock grilled 31 Coleslaw purchased not low calorie 32 Chips fried in commercial oil from takeaway fish and chip shops 33 Chips fine cut from fast food outlets 34 Potato chips oven ready baked 35 Potato chips oven ready with batter baked

11

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

36 Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

37 Potato crisps fried in sunflower oil including premium not Walkers 38 Potato crisps fried in high oleic sunflower oil 39 Potato rings eg Hula Hoops 40 Composite withdrawn1

41 Tortilla chips in sunseed or high oleic sunflower oil eg Doritos 42 Corn snacks eg Monster Munch Wotsits 43 Mixed toffees (including liquorice toffees) not premium 44 Chew sweets (eg Starburst Chewits Blackjacks) 45 Milk chocolate bar 46 Chocolate covered caramels (eg Cadburys caramel) 47 Dark chocolate with cregraveme or mint fondant centre 48 Mars bars (and own brand equivalents) 49 Maltesers (and similar products) 50 Milk chocolate covered caramel and biscuit fingers 51 Chocolate-covered bar with caramel and cereal 52 Milky Way bars (and own brand equivalents) 53 Snickers bars (and own brand equivalents) 54 Chocolate spread 55 Cream of tomato soup canned 56 Instant soup as purchased 57 Mayonnaise retail standard 58 Baby rusks 59 Ice cream non dairy vanilla soft scoop 60 Ice cream dairy vanilla soft scoop 61 Chocolatechoc mint and nut cone (eg Cornetto) 62 Ice cream luxury dairy with chocolatecaramel 63 Luxury choc ices eg Walls Dream Bounty Magnum 64 Butter spreadable (75-80 fat) 65 Butter spreadable light (60 fat) 66 Coleslaw purchased economy products only

1 Composite sample number 40 was withdrawn at the initial planning stage and was not analysed due to lack of

products on the market

12

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate

(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids

Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of the particular food as a dietary source of each nutrient

13

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex C Analytical data Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1

Cheese and tomato pizza retail all bases not stuffed crust

381 122 98 20 361 272 1148 17 29 322 39 08 09 lt01 21 lt01 lt01 NA 412 356 033 106 139 011 19

2 Garlic and herb baguette baked

258 70 167 18 451 348 1459 08 27 422 29 01 02 lt01 25 lt01 lt01 NA 863 509 032 124 156 031 31

3

Crunchy clusters type breakfast cereal without nuts

17 72 116 12 710 399 1687 43 72 457 253 36 38 166 13 lt01 lt01 NA 415 446 019 214 233 001 2

4 Crunchycrispy muesli type cereal with nuts

33 84 205 14 619 450 1892 44 79 387 231 14 16 202 lt01 lt01 lt01 NA 461 1062 031 391 422 001 3

5 Quiche Lorraine with shortcrust pastry retail

525 91 176 16 197 269 1121 09 13 165 32 04 03 03 07 15 lt01 NA 831 627 030 154 184 018 80

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

575 02 390 16 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 976 1727 161 821 982 012 lt07

7

Low fat spread (26-39) not polyunsaturated with olive oil

589 01 389 12 05 353 1450 NA NA lt01 05 lt01 lt01 lt01 lt01 05 lt01 NA 890 2154 143 493 636 014 5

14

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

8 Low fat spread (26-39) polyunsaturated

525 Tr 369 12 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 855 1145 202 1294 1496 005 NA

9 Hard block margarine

222 Tr 764 18 NA 688dagger 2827dagger NA NA NA NA NA NA NA NA NA NA NA 2641 3394 296 925 1221 007 NA

10 Compound cooking fat not polyunsaturated

02 Tr 1000 lt01 NA 900dagger 3700dagger NA NA NA NA NA NA NA NA NA NA NA 4230 4001 245 1038 1283 006 8

11 Ghee made from vegetable oil

lt01 01 1000 lt01 NA 900dagger 3702dagger NA NA NA NA NA NA NA NA NA NA NA 4672 3884 017 931 948 008 lt01

12 Reduced fat spread (41-62) polyunsaturated

400 Tr 592 12 Tr 533 2190 NA NA NA Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 1321 1757 280 2237 2517 013 NA

13

Reduced fat spread (41-62) not polyunsaturated

374 04 606 17 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1561 2980 318 872 1190 015 5

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

388 02 591 14 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1322 3126 212 941 1153 011 3

15

Reduced fat spread (62-75) not polyunsaturated

246 03 732 18 Tr 660 2713 NA NA lt01 Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 2435 3324 304 876 1180 014 10

16

Takeaway chicken pieces coated deep fried

545 248 128 20 48Dagger 233 972 08 29 48 NA NA NA NA NA NA NA NA 307 648 039 198 238 011 90

15

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

17 Coated chicken pieces takeaway

445 185 141 23 176$ 267 1118 11 13 176 NA NA NA NA NA NA NA NA 232 712 047 337 384 002 45

18 Chickenturkey burger coated baked

483 142 155 18 187 266 1113 NA NA 177 09 02 lt01 02 05 lt01 lt01 NA 263 754 076 372 448 003 36

19 Breadedbattered chickenturkey pieces cooked

469 144 139 16 196 256 1073 11 35 185 11 02 lt01 04 05 lt01 lt01 NA 211 716 076 314 390 002 4

20 Chicken breaststeak coated baked

516 177 116 20 158 234 982 11 08 146 11 03 lt01 03 06 lt01 lt01 NA 178 631 065 225 290 002 48

21

Beef pie purchased puff or shortcrust pastry family size

581 89 130 13 181 220 921 20 20 168 12 02 02 04 05 lt01 lt01 NA 553 519 024 126 150 006 16

22

Beef pie purchased individual puff or shortcrust pastry

441 92 177 13 255 292 1220 13 21 243 12 02 01 02 07 lt01 lt01 NA 790 680 021 167 188 013 24

23 Cornish pasty purchased

473 70 178 17 240 278 1161 11 29 219 21 05 04 04 09 lt01 lt01 NA 853 665 015 137 152 014 13

24 Pork pie individual 321 99 260 18 257 370 1542 12 29 242 15 02 lt01 01 12 lt01 lt01 NA 1012 1090 034 325 359 006 35

25 Sausage roll purchased ready-to-eat flaky pastry

365 84 241 18 270 352 1467 27 34 256 13 02 lt01 02 10 lt01 lt01 NA 1036 939 034 273 307 003 2

26 Chickenturkey pastiesslices puff pastry

484 81 185 14 239 289 1205 10 29 228 12 02 01 02 07 lt01 lt01 NA 917 640 018 174 192 005 24

16

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

573 168 147 14 107 240 1001 05 05 97 10 01 02 03 03 lt01 lt01 NA 758 501 013 075 087 034 60

28 Cod in batter frozenchilled baked

560 123 118 17 NA^ NA^ NA^ 08 15 177 NA NA NA NA NA NA NA NA 171 663 067 208 275 002 37

29 Cod in breadcrumbs oven baked

555 137 83 15 198 204 858 17 19 189 09 02 lt01 01 06 lt01 lt01 NA 133 462 050 139 190 001 36

30 Fish fingers pollock grilled

546 139 92 16 200 213 897 16 20 187 13 04 01 lt01 08 lt01 lt01 NA 123 429 050 268 318 001 44

31 Coleslaw purchased not low calorie

730 08 163 11 60 173 714 17 12 lt01 60 14 12 35 lt01 lt01 lt01 NA 165 1007 110 259 369 002 11

32

Chips fried in commercial oil from takeaway fish and chip shops

510 35 84 17 332 214 902 37 32 327 06 01 01 03 lt01 lt01 lt01 NA 429 302 002 044 047 016 1

33 Chips fine cut from fast food outlets

385 35 142 16 397 290 1219 32 38 394 03 lt01 lt01 03 lt01 lt01 lt01 NA 250 780 042 277 319 002 lt07

34 Potato chips oven ready baked

542 32 49 15 353 189 800 27 35 343 10 04 03 04 lt01 lt01 lt01 NA 078 136 002 243 245 lt001 NA

35 Potato chips oven ready with batter baked

519 34 61 17 356 202 852 29 33 352 04 01 lt01 03 lt01 lt01 lt01 NA 130 184 002 277 280 001 lt07

17

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 7: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Background

The Department of Health undertakes a rolling programme of nutrient analysis surveys to ensure that reliable up-to-date information on the nutritional value of foods is available for use in conjunction with food consumption data collected in dietary surveys to monitor the nutritional value of the nationrsquos diet Therefore these nutrient surveys need to provide a single robust set of nutrient values that is indicative of the potentially broad choice available to the consumer when selecting any particular type of food As a result composite samples made up of a number of different brands have been analysed for this survey rather than samples made up of single brands and a generic name is given to each composite

The aim of this particular survey was to provide up-to-date nutrient composition data for a range of foods that historically contributed to intakes of artificial trans fats Artificial trans fats can be produced by the industrial hydrogenation of vegetable oils to produce the semi-solid and solid fats that are widely used in food manufacture (eg fat spreads biscuits) and catering outlets (eg frying fats used in takeaways) Natural trans fats occur at low levels in dairy products and meats from ruminant animals (eg beef lamb)

Methodology

A list of composite samples to be analysed was determined by reviewing existing data held on the contribution of processed foods to trans fat intakes (based on existing composition data and using data from year 1 of the National Diet and Nutrition Survey Rolling Programme)5 Information obtained from the food industry on reformulation activity to reduce the levels of trans fats in manufactured foods was also considered The composite list was finalised following consultation with the Expert User Group associated with this project (which includes representatives from the food industry academia catering suppliers nutritionists and dietitians) Market share information was then used (where available) and industry consulted to determine which productsbrands should make up the sub-samples included within each composite sample

607 individual products were purchased and prepared for analysis between January and April 2010 with the exception of some confectionery products (composites 48 52 and 53) which were purchased and prepared for analysis between January and February 2012 Purchase of these confectionery samples was delayed so that reformulation of some key products could be taken into account The majority of these were purchased from retail outlets in the Norwich area Regional sampling (within the Norwich area Leeds and Surrey) was carried out for samples from takeaway outlets Products were purchased from supermarkets independent

7

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

retailers catering suppliers and takeaway outlets The food samples consisted of various manufactured food products ie pizza garlic bread breakfast cereals quiche fat spreads cooking fats and oils chicken products (retail and takeaway) meat pies fish products and chips (retail and takeaway) coleslaw crisps and savoury snacks confectionery chocolate spread soup mayonnaise baby rusks and ice cream

These food samples were combined into 65 composite samples for analysis Each composite was made up of between 5 and 16 sub-samples combined on an equal weight basis This process allows a single robust set of nutrient values to be derived for each product type covering an appropriate cross-section of products available Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions and using normal domestic practices and then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications

Each composite sample was analysed for fat and fatty acids and a range of other nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of macronutrients and micronutrients is given in Annex B The methods used to conduct the analyses are included at Annex D

Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary

8

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

The results show that levels of artifical trans fats in processed foods have reduced considerably compared with previous analyses of similar foods carried out over the last 20-30 years where available Where samples contain higher levels of trans fats this is generally due to the presence of natural sources of trans fat in the product (eg dairy sources) These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

Interpretation

This survey has determined the nutrient composition of a range of processed foods that are potential sources of artificial trans fatty acids in the diet These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet In particular the results enable us to track trans fat intakes across the population more accurately and determine key sources of trans fat in the diet

The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

9

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Further Information

The report of this survey (entitled Nutrient analysis of a range of processed foods with particular reference to trans fatty acids) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex A Details of composite samples analysed

Sample Food Group 1 Cheese and tomato pizza retail all bases not stuffed crust 2 Garlic and herb baguette baked 3 Crunchy clusters type breakfast cereal without nuts 4 Crunchycrispy muesli type cereal with nuts 5 Quiche Lorraine with shortcrust pastry retail 6 Low fat spread (26-39) not polyunsaturated (including dairy type) 7 Low fat spread (26-39) not polyunsaturated olive oil 8 Low fat spread (26-39) polyunsaturated 9 Hard block margarine 10 Compound cooking fat not polyunsaturated 11 Ghee made from vegetable oil 12 Reduced fat spread (41-62) polyunsaturated 13 Reduced fat spread (41-62) not polyunsaturated 14 Reduced fat spread (41-62) not polyunsaturated with olive oil 15 Reduced fat spread (62-75) not polyunsaturated 16 Takeaway chicken pieces coated deep fried 17 Coated chicken pieces takeaway 18 Chickenturkey burger coated baked 19 Breadedbattered chickenturkey pieces cooked 20 Chicken breaststeak coated baked 21 Beef pie purchased puff or shortcrust pastry family size 22 Beef pie purchased individual puff or shortcrust pastry 23 Cornish pasty purchased 24 Pork pie individual 25 Sausage roll purchased ready-to-eat flaky pastry 26 Chickenturkey pastiesslices puff pastry 27 Cod in batter fried in commercial oil from takeaway fish and chip shops 28 Cod in batter frozenchilled baked 29 Cod in breadcrumbs oven baked 30 Fish fingers pollock grilled 31 Coleslaw purchased not low calorie 32 Chips fried in commercial oil from takeaway fish and chip shops 33 Chips fine cut from fast food outlets 34 Potato chips oven ready baked 35 Potato chips oven ready with batter baked

11

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

36 Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

37 Potato crisps fried in sunflower oil including premium not Walkers 38 Potato crisps fried in high oleic sunflower oil 39 Potato rings eg Hula Hoops 40 Composite withdrawn1

41 Tortilla chips in sunseed or high oleic sunflower oil eg Doritos 42 Corn snacks eg Monster Munch Wotsits 43 Mixed toffees (including liquorice toffees) not premium 44 Chew sweets (eg Starburst Chewits Blackjacks) 45 Milk chocolate bar 46 Chocolate covered caramels (eg Cadburys caramel) 47 Dark chocolate with cregraveme or mint fondant centre 48 Mars bars (and own brand equivalents) 49 Maltesers (and similar products) 50 Milk chocolate covered caramel and biscuit fingers 51 Chocolate-covered bar with caramel and cereal 52 Milky Way bars (and own brand equivalents) 53 Snickers bars (and own brand equivalents) 54 Chocolate spread 55 Cream of tomato soup canned 56 Instant soup as purchased 57 Mayonnaise retail standard 58 Baby rusks 59 Ice cream non dairy vanilla soft scoop 60 Ice cream dairy vanilla soft scoop 61 Chocolatechoc mint and nut cone (eg Cornetto) 62 Ice cream luxury dairy with chocolatecaramel 63 Luxury choc ices eg Walls Dream Bounty Magnum 64 Butter spreadable (75-80 fat) 65 Butter spreadable light (60 fat) 66 Coleslaw purchased economy products only

1 Composite sample number 40 was withdrawn at the initial planning stage and was not analysed due to lack of

products on the market

12

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate

(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids

Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of the particular food as a dietary source of each nutrient

13

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex C Analytical data Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1

Cheese and tomato pizza retail all bases not stuffed crust

381 122 98 20 361 272 1148 17 29 322 39 08 09 lt01 21 lt01 lt01 NA 412 356 033 106 139 011 19

2 Garlic and herb baguette baked

258 70 167 18 451 348 1459 08 27 422 29 01 02 lt01 25 lt01 lt01 NA 863 509 032 124 156 031 31

3

Crunchy clusters type breakfast cereal without nuts

17 72 116 12 710 399 1687 43 72 457 253 36 38 166 13 lt01 lt01 NA 415 446 019 214 233 001 2

4 Crunchycrispy muesli type cereal with nuts

33 84 205 14 619 450 1892 44 79 387 231 14 16 202 lt01 lt01 lt01 NA 461 1062 031 391 422 001 3

5 Quiche Lorraine with shortcrust pastry retail

525 91 176 16 197 269 1121 09 13 165 32 04 03 03 07 15 lt01 NA 831 627 030 154 184 018 80

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

575 02 390 16 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 976 1727 161 821 982 012 lt07

7

Low fat spread (26-39) not polyunsaturated with olive oil

589 01 389 12 05 353 1450 NA NA lt01 05 lt01 lt01 lt01 lt01 05 lt01 NA 890 2154 143 493 636 014 5

14

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

8 Low fat spread (26-39) polyunsaturated

525 Tr 369 12 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 855 1145 202 1294 1496 005 NA

9 Hard block margarine

222 Tr 764 18 NA 688dagger 2827dagger NA NA NA NA NA NA NA NA NA NA NA 2641 3394 296 925 1221 007 NA

10 Compound cooking fat not polyunsaturated

02 Tr 1000 lt01 NA 900dagger 3700dagger NA NA NA NA NA NA NA NA NA NA NA 4230 4001 245 1038 1283 006 8

11 Ghee made from vegetable oil

lt01 01 1000 lt01 NA 900dagger 3702dagger NA NA NA NA NA NA NA NA NA NA NA 4672 3884 017 931 948 008 lt01

12 Reduced fat spread (41-62) polyunsaturated

400 Tr 592 12 Tr 533 2190 NA NA NA Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 1321 1757 280 2237 2517 013 NA

13

Reduced fat spread (41-62) not polyunsaturated

374 04 606 17 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1561 2980 318 872 1190 015 5

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

388 02 591 14 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1322 3126 212 941 1153 011 3

15

Reduced fat spread (62-75) not polyunsaturated

246 03 732 18 Tr 660 2713 NA NA lt01 Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 2435 3324 304 876 1180 014 10

16

Takeaway chicken pieces coated deep fried

545 248 128 20 48Dagger 233 972 08 29 48 NA NA NA NA NA NA NA NA 307 648 039 198 238 011 90

15

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

17 Coated chicken pieces takeaway

445 185 141 23 176$ 267 1118 11 13 176 NA NA NA NA NA NA NA NA 232 712 047 337 384 002 45

18 Chickenturkey burger coated baked

483 142 155 18 187 266 1113 NA NA 177 09 02 lt01 02 05 lt01 lt01 NA 263 754 076 372 448 003 36

19 Breadedbattered chickenturkey pieces cooked

469 144 139 16 196 256 1073 11 35 185 11 02 lt01 04 05 lt01 lt01 NA 211 716 076 314 390 002 4

20 Chicken breaststeak coated baked

516 177 116 20 158 234 982 11 08 146 11 03 lt01 03 06 lt01 lt01 NA 178 631 065 225 290 002 48

21

Beef pie purchased puff or shortcrust pastry family size

581 89 130 13 181 220 921 20 20 168 12 02 02 04 05 lt01 lt01 NA 553 519 024 126 150 006 16

22

Beef pie purchased individual puff or shortcrust pastry

441 92 177 13 255 292 1220 13 21 243 12 02 01 02 07 lt01 lt01 NA 790 680 021 167 188 013 24

23 Cornish pasty purchased

473 70 178 17 240 278 1161 11 29 219 21 05 04 04 09 lt01 lt01 NA 853 665 015 137 152 014 13

24 Pork pie individual 321 99 260 18 257 370 1542 12 29 242 15 02 lt01 01 12 lt01 lt01 NA 1012 1090 034 325 359 006 35

25 Sausage roll purchased ready-to-eat flaky pastry

365 84 241 18 270 352 1467 27 34 256 13 02 lt01 02 10 lt01 lt01 NA 1036 939 034 273 307 003 2

26 Chickenturkey pastiesslices puff pastry

484 81 185 14 239 289 1205 10 29 228 12 02 01 02 07 lt01 lt01 NA 917 640 018 174 192 005 24

16

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

573 168 147 14 107 240 1001 05 05 97 10 01 02 03 03 lt01 lt01 NA 758 501 013 075 087 034 60

28 Cod in batter frozenchilled baked

560 123 118 17 NA^ NA^ NA^ 08 15 177 NA NA NA NA NA NA NA NA 171 663 067 208 275 002 37

29 Cod in breadcrumbs oven baked

555 137 83 15 198 204 858 17 19 189 09 02 lt01 01 06 lt01 lt01 NA 133 462 050 139 190 001 36

30 Fish fingers pollock grilled

546 139 92 16 200 213 897 16 20 187 13 04 01 lt01 08 lt01 lt01 NA 123 429 050 268 318 001 44

31 Coleslaw purchased not low calorie

730 08 163 11 60 173 714 17 12 lt01 60 14 12 35 lt01 lt01 lt01 NA 165 1007 110 259 369 002 11

32

Chips fried in commercial oil from takeaway fish and chip shops

510 35 84 17 332 214 902 37 32 327 06 01 01 03 lt01 lt01 lt01 NA 429 302 002 044 047 016 1

33 Chips fine cut from fast food outlets

385 35 142 16 397 290 1219 32 38 394 03 lt01 lt01 03 lt01 lt01 lt01 NA 250 780 042 277 319 002 lt07

34 Potato chips oven ready baked

542 32 49 15 353 189 800 27 35 343 10 04 03 04 lt01 lt01 lt01 NA 078 136 002 243 245 lt001 NA

35 Potato chips oven ready with batter baked

519 34 61 17 356 202 852 29 33 352 04 01 lt01 03 lt01 lt01 lt01 NA 130 184 002 277 280 001 lt07

17

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 8: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

retailers catering suppliers and takeaway outlets The food samples consisted of various manufactured food products ie pizza garlic bread breakfast cereals quiche fat spreads cooking fats and oils chicken products (retail and takeaway) meat pies fish products and chips (retail and takeaway) coleslaw crisps and savoury snacks confectionery chocolate spread soup mayonnaise baby rusks and ice cream

These food samples were combined into 65 composite samples for analysis Each composite was made up of between 5 and 16 sub-samples combined on an equal weight basis This process allows a single robust set of nutrient values to be derived for each product type covering an appropriate cross-section of products available Sub-samples requiring preparationcooking were prepared in accordance with manufacturersrsquo instructions and using normal domestic practices and then combined into composite samples for analysis A full list of the composite food samples analysed is given in Annex A The full sampling report is available at wwwdhgovukpublications

Each composite sample was analysed for fat and fatty acids and a range of other nutrients depending on the importance of the particular food as a dietary source for each nutrient and existing compositional data available A full list of macronutrients and micronutrients is given in Annex B The methods used to conduct the analyses are included at Annex D

Values provided by analytical laboratories were compiled in Excel spreadsheets for data evaluation Where possible analytical values were compared to other sources of comparable data such as UK Food Composition tables other food composition tables and information from manufacturers and retailers Ingredients lists were also evaluated to check that the values reported corresponded to the ingredients included in the samples Where analytical values appeared incorrect or questionable data was checked against original laboratory reports and re-analysed if necessary

8

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

The results show that levels of artifical trans fats in processed foods have reduced considerably compared with previous analyses of similar foods carried out over the last 20-30 years where available Where samples contain higher levels of trans fats this is generally due to the presence of natural sources of trans fat in the product (eg dairy sources) These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

Interpretation

This survey has determined the nutrient composition of a range of processed foods that are potential sources of artificial trans fatty acids in the diet These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet In particular the results enable us to track trans fat intakes across the population more accurately and determine key sources of trans fat in the diet

The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

9

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Further Information

The report of this survey (entitled Nutrient analysis of a range of processed foods with particular reference to trans fatty acids) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex A Details of composite samples analysed

Sample Food Group 1 Cheese and tomato pizza retail all bases not stuffed crust 2 Garlic and herb baguette baked 3 Crunchy clusters type breakfast cereal without nuts 4 Crunchycrispy muesli type cereal with nuts 5 Quiche Lorraine with shortcrust pastry retail 6 Low fat spread (26-39) not polyunsaturated (including dairy type) 7 Low fat spread (26-39) not polyunsaturated olive oil 8 Low fat spread (26-39) polyunsaturated 9 Hard block margarine 10 Compound cooking fat not polyunsaturated 11 Ghee made from vegetable oil 12 Reduced fat spread (41-62) polyunsaturated 13 Reduced fat spread (41-62) not polyunsaturated 14 Reduced fat spread (41-62) not polyunsaturated with olive oil 15 Reduced fat spread (62-75) not polyunsaturated 16 Takeaway chicken pieces coated deep fried 17 Coated chicken pieces takeaway 18 Chickenturkey burger coated baked 19 Breadedbattered chickenturkey pieces cooked 20 Chicken breaststeak coated baked 21 Beef pie purchased puff or shortcrust pastry family size 22 Beef pie purchased individual puff or shortcrust pastry 23 Cornish pasty purchased 24 Pork pie individual 25 Sausage roll purchased ready-to-eat flaky pastry 26 Chickenturkey pastiesslices puff pastry 27 Cod in batter fried in commercial oil from takeaway fish and chip shops 28 Cod in batter frozenchilled baked 29 Cod in breadcrumbs oven baked 30 Fish fingers pollock grilled 31 Coleslaw purchased not low calorie 32 Chips fried in commercial oil from takeaway fish and chip shops 33 Chips fine cut from fast food outlets 34 Potato chips oven ready baked 35 Potato chips oven ready with batter baked

11

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

36 Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

37 Potato crisps fried in sunflower oil including premium not Walkers 38 Potato crisps fried in high oleic sunflower oil 39 Potato rings eg Hula Hoops 40 Composite withdrawn1

41 Tortilla chips in sunseed or high oleic sunflower oil eg Doritos 42 Corn snacks eg Monster Munch Wotsits 43 Mixed toffees (including liquorice toffees) not premium 44 Chew sweets (eg Starburst Chewits Blackjacks) 45 Milk chocolate bar 46 Chocolate covered caramels (eg Cadburys caramel) 47 Dark chocolate with cregraveme or mint fondant centre 48 Mars bars (and own brand equivalents) 49 Maltesers (and similar products) 50 Milk chocolate covered caramel and biscuit fingers 51 Chocolate-covered bar with caramel and cereal 52 Milky Way bars (and own brand equivalents) 53 Snickers bars (and own brand equivalents) 54 Chocolate spread 55 Cream of tomato soup canned 56 Instant soup as purchased 57 Mayonnaise retail standard 58 Baby rusks 59 Ice cream non dairy vanilla soft scoop 60 Ice cream dairy vanilla soft scoop 61 Chocolatechoc mint and nut cone (eg Cornetto) 62 Ice cream luxury dairy with chocolatecaramel 63 Luxury choc ices eg Walls Dream Bounty Magnum 64 Butter spreadable (75-80 fat) 65 Butter spreadable light (60 fat) 66 Coleslaw purchased economy products only

1 Composite sample number 40 was withdrawn at the initial planning stage and was not analysed due to lack of

products on the market

12

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate

(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids

Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of the particular food as a dietary source of each nutrient

13

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex C Analytical data Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1

Cheese and tomato pizza retail all bases not stuffed crust

381 122 98 20 361 272 1148 17 29 322 39 08 09 lt01 21 lt01 lt01 NA 412 356 033 106 139 011 19

2 Garlic and herb baguette baked

258 70 167 18 451 348 1459 08 27 422 29 01 02 lt01 25 lt01 lt01 NA 863 509 032 124 156 031 31

3

Crunchy clusters type breakfast cereal without nuts

17 72 116 12 710 399 1687 43 72 457 253 36 38 166 13 lt01 lt01 NA 415 446 019 214 233 001 2

4 Crunchycrispy muesli type cereal with nuts

33 84 205 14 619 450 1892 44 79 387 231 14 16 202 lt01 lt01 lt01 NA 461 1062 031 391 422 001 3

5 Quiche Lorraine with shortcrust pastry retail

525 91 176 16 197 269 1121 09 13 165 32 04 03 03 07 15 lt01 NA 831 627 030 154 184 018 80

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

575 02 390 16 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 976 1727 161 821 982 012 lt07

7

Low fat spread (26-39) not polyunsaturated with olive oil

589 01 389 12 05 353 1450 NA NA lt01 05 lt01 lt01 lt01 lt01 05 lt01 NA 890 2154 143 493 636 014 5

14

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

8 Low fat spread (26-39) polyunsaturated

525 Tr 369 12 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 855 1145 202 1294 1496 005 NA

9 Hard block margarine

222 Tr 764 18 NA 688dagger 2827dagger NA NA NA NA NA NA NA NA NA NA NA 2641 3394 296 925 1221 007 NA

10 Compound cooking fat not polyunsaturated

02 Tr 1000 lt01 NA 900dagger 3700dagger NA NA NA NA NA NA NA NA NA NA NA 4230 4001 245 1038 1283 006 8

11 Ghee made from vegetable oil

lt01 01 1000 lt01 NA 900dagger 3702dagger NA NA NA NA NA NA NA NA NA NA NA 4672 3884 017 931 948 008 lt01

12 Reduced fat spread (41-62) polyunsaturated

400 Tr 592 12 Tr 533 2190 NA NA NA Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 1321 1757 280 2237 2517 013 NA

13

Reduced fat spread (41-62) not polyunsaturated

374 04 606 17 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1561 2980 318 872 1190 015 5

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

388 02 591 14 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1322 3126 212 941 1153 011 3

15

Reduced fat spread (62-75) not polyunsaturated

246 03 732 18 Tr 660 2713 NA NA lt01 Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 2435 3324 304 876 1180 014 10

16

Takeaway chicken pieces coated deep fried

545 248 128 20 48Dagger 233 972 08 29 48 NA NA NA NA NA NA NA NA 307 648 039 198 238 011 90

15

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

17 Coated chicken pieces takeaway

445 185 141 23 176$ 267 1118 11 13 176 NA NA NA NA NA NA NA NA 232 712 047 337 384 002 45

18 Chickenturkey burger coated baked

483 142 155 18 187 266 1113 NA NA 177 09 02 lt01 02 05 lt01 lt01 NA 263 754 076 372 448 003 36

19 Breadedbattered chickenturkey pieces cooked

469 144 139 16 196 256 1073 11 35 185 11 02 lt01 04 05 lt01 lt01 NA 211 716 076 314 390 002 4

20 Chicken breaststeak coated baked

516 177 116 20 158 234 982 11 08 146 11 03 lt01 03 06 lt01 lt01 NA 178 631 065 225 290 002 48

21

Beef pie purchased puff or shortcrust pastry family size

581 89 130 13 181 220 921 20 20 168 12 02 02 04 05 lt01 lt01 NA 553 519 024 126 150 006 16

22

Beef pie purchased individual puff or shortcrust pastry

441 92 177 13 255 292 1220 13 21 243 12 02 01 02 07 lt01 lt01 NA 790 680 021 167 188 013 24

23 Cornish pasty purchased

473 70 178 17 240 278 1161 11 29 219 21 05 04 04 09 lt01 lt01 NA 853 665 015 137 152 014 13

24 Pork pie individual 321 99 260 18 257 370 1542 12 29 242 15 02 lt01 01 12 lt01 lt01 NA 1012 1090 034 325 359 006 35

25 Sausage roll purchased ready-to-eat flaky pastry

365 84 241 18 270 352 1467 27 34 256 13 02 lt01 02 10 lt01 lt01 NA 1036 939 034 273 307 003 2

26 Chickenturkey pastiesslices puff pastry

484 81 185 14 239 289 1205 10 29 228 12 02 01 02 07 lt01 lt01 NA 917 640 018 174 192 005 24

16

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

573 168 147 14 107 240 1001 05 05 97 10 01 02 03 03 lt01 lt01 NA 758 501 013 075 087 034 60

28 Cod in batter frozenchilled baked

560 123 118 17 NA^ NA^ NA^ 08 15 177 NA NA NA NA NA NA NA NA 171 663 067 208 275 002 37

29 Cod in breadcrumbs oven baked

555 137 83 15 198 204 858 17 19 189 09 02 lt01 01 06 lt01 lt01 NA 133 462 050 139 190 001 36

30 Fish fingers pollock grilled

546 139 92 16 200 213 897 16 20 187 13 04 01 lt01 08 lt01 lt01 NA 123 429 050 268 318 001 44

31 Coleslaw purchased not low calorie

730 08 163 11 60 173 714 17 12 lt01 60 14 12 35 lt01 lt01 lt01 NA 165 1007 110 259 369 002 11

32

Chips fried in commercial oil from takeaway fish and chip shops

510 35 84 17 332 214 902 37 32 327 06 01 01 03 lt01 lt01 lt01 NA 429 302 002 044 047 016 1

33 Chips fine cut from fast food outlets

385 35 142 16 397 290 1219 32 38 394 03 lt01 lt01 03 lt01 lt01 lt01 NA 250 780 042 277 319 002 lt07

34 Potato chips oven ready baked

542 32 49 15 353 189 800 27 35 343 10 04 03 04 lt01 lt01 lt01 NA 078 136 002 243 245 lt001 NA

35 Potato chips oven ready with batter baked

519 34 61 17 356 202 852 29 33 352 04 01 lt01 03 lt01 lt01 lt01 NA 130 184 002 277 280 001 lt07

17

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 9: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Results

Each of the composite samples was analysed for an extensive range of nutrients and therefore this project generated a large number of individual results A summary of results for energy protein carbohydrate fat and fatty acids fibre cholesterol vitamins and minerals is provided in Annex C The full set of results are provided in the analytical report associated with this project which is available at wwwdhgovukpublications

The results show that levels of artifical trans fats in processed foods have reduced considerably compared with previous analyses of similar foods carried out over the last 20-30 years where available Where samples contain higher levels of trans fats this is generally due to the presence of natural sources of trans fat in the product (eg dairy sources) These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

Interpretation

This survey has determined the nutrient composition of a range of processed foods that are potential sources of artificial trans fatty acids in the diet These results confirm information provided by the food industry in 2007 on the levels of trans fats in key processed food sectors as part of a review of the evidence of the health impacts of trans fats4

The results from this survey provide us with robust up-to-date data which will be incorporated into the Department of Healthrsquos nutrient databanks which support our National Diet and Nutrition Survey and other national dietary surveys enabling the Government to monitor the nationrsquos diet In particular the results enable us to track trans fat intakes across the population more accurately and determine key sources of trans fat in the diet

The results of this survey will also be incorporated into future publications in the McCance and Widdowsonrsquos The Composition of Foods series

9

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Further Information

The report of this survey (entitled Nutrient analysis of a range of processed foods with particular reference to trans fatty acids) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex A Details of composite samples analysed

Sample Food Group 1 Cheese and tomato pizza retail all bases not stuffed crust 2 Garlic and herb baguette baked 3 Crunchy clusters type breakfast cereal without nuts 4 Crunchycrispy muesli type cereal with nuts 5 Quiche Lorraine with shortcrust pastry retail 6 Low fat spread (26-39) not polyunsaturated (including dairy type) 7 Low fat spread (26-39) not polyunsaturated olive oil 8 Low fat spread (26-39) polyunsaturated 9 Hard block margarine 10 Compound cooking fat not polyunsaturated 11 Ghee made from vegetable oil 12 Reduced fat spread (41-62) polyunsaturated 13 Reduced fat spread (41-62) not polyunsaturated 14 Reduced fat spread (41-62) not polyunsaturated with olive oil 15 Reduced fat spread (62-75) not polyunsaturated 16 Takeaway chicken pieces coated deep fried 17 Coated chicken pieces takeaway 18 Chickenturkey burger coated baked 19 Breadedbattered chickenturkey pieces cooked 20 Chicken breaststeak coated baked 21 Beef pie purchased puff or shortcrust pastry family size 22 Beef pie purchased individual puff or shortcrust pastry 23 Cornish pasty purchased 24 Pork pie individual 25 Sausage roll purchased ready-to-eat flaky pastry 26 Chickenturkey pastiesslices puff pastry 27 Cod in batter fried in commercial oil from takeaway fish and chip shops 28 Cod in batter frozenchilled baked 29 Cod in breadcrumbs oven baked 30 Fish fingers pollock grilled 31 Coleslaw purchased not low calorie 32 Chips fried in commercial oil from takeaway fish and chip shops 33 Chips fine cut from fast food outlets 34 Potato chips oven ready baked 35 Potato chips oven ready with batter baked

11

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

36 Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

37 Potato crisps fried in sunflower oil including premium not Walkers 38 Potato crisps fried in high oleic sunflower oil 39 Potato rings eg Hula Hoops 40 Composite withdrawn1

41 Tortilla chips in sunseed or high oleic sunflower oil eg Doritos 42 Corn snacks eg Monster Munch Wotsits 43 Mixed toffees (including liquorice toffees) not premium 44 Chew sweets (eg Starburst Chewits Blackjacks) 45 Milk chocolate bar 46 Chocolate covered caramels (eg Cadburys caramel) 47 Dark chocolate with cregraveme or mint fondant centre 48 Mars bars (and own brand equivalents) 49 Maltesers (and similar products) 50 Milk chocolate covered caramel and biscuit fingers 51 Chocolate-covered bar with caramel and cereal 52 Milky Way bars (and own brand equivalents) 53 Snickers bars (and own brand equivalents) 54 Chocolate spread 55 Cream of tomato soup canned 56 Instant soup as purchased 57 Mayonnaise retail standard 58 Baby rusks 59 Ice cream non dairy vanilla soft scoop 60 Ice cream dairy vanilla soft scoop 61 Chocolatechoc mint and nut cone (eg Cornetto) 62 Ice cream luxury dairy with chocolatecaramel 63 Luxury choc ices eg Walls Dream Bounty Magnum 64 Butter spreadable (75-80 fat) 65 Butter spreadable light (60 fat) 66 Coleslaw purchased economy products only

1 Composite sample number 40 was withdrawn at the initial planning stage and was not analysed due to lack of

products on the market

12

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate

(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids

Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of the particular food as a dietary source of each nutrient

13

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex C Analytical data Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1

Cheese and tomato pizza retail all bases not stuffed crust

381 122 98 20 361 272 1148 17 29 322 39 08 09 lt01 21 lt01 lt01 NA 412 356 033 106 139 011 19

2 Garlic and herb baguette baked

258 70 167 18 451 348 1459 08 27 422 29 01 02 lt01 25 lt01 lt01 NA 863 509 032 124 156 031 31

3

Crunchy clusters type breakfast cereal without nuts

17 72 116 12 710 399 1687 43 72 457 253 36 38 166 13 lt01 lt01 NA 415 446 019 214 233 001 2

4 Crunchycrispy muesli type cereal with nuts

33 84 205 14 619 450 1892 44 79 387 231 14 16 202 lt01 lt01 lt01 NA 461 1062 031 391 422 001 3

5 Quiche Lorraine with shortcrust pastry retail

525 91 176 16 197 269 1121 09 13 165 32 04 03 03 07 15 lt01 NA 831 627 030 154 184 018 80

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

575 02 390 16 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 976 1727 161 821 982 012 lt07

7

Low fat spread (26-39) not polyunsaturated with olive oil

589 01 389 12 05 353 1450 NA NA lt01 05 lt01 lt01 lt01 lt01 05 lt01 NA 890 2154 143 493 636 014 5

14

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

8 Low fat spread (26-39) polyunsaturated

525 Tr 369 12 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 855 1145 202 1294 1496 005 NA

9 Hard block margarine

222 Tr 764 18 NA 688dagger 2827dagger NA NA NA NA NA NA NA NA NA NA NA 2641 3394 296 925 1221 007 NA

10 Compound cooking fat not polyunsaturated

02 Tr 1000 lt01 NA 900dagger 3700dagger NA NA NA NA NA NA NA NA NA NA NA 4230 4001 245 1038 1283 006 8

11 Ghee made from vegetable oil

lt01 01 1000 lt01 NA 900dagger 3702dagger NA NA NA NA NA NA NA NA NA NA NA 4672 3884 017 931 948 008 lt01

12 Reduced fat spread (41-62) polyunsaturated

400 Tr 592 12 Tr 533 2190 NA NA NA Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 1321 1757 280 2237 2517 013 NA

13

Reduced fat spread (41-62) not polyunsaturated

374 04 606 17 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1561 2980 318 872 1190 015 5

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

388 02 591 14 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1322 3126 212 941 1153 011 3

15

Reduced fat spread (62-75) not polyunsaturated

246 03 732 18 Tr 660 2713 NA NA lt01 Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 2435 3324 304 876 1180 014 10

16

Takeaway chicken pieces coated deep fried

545 248 128 20 48Dagger 233 972 08 29 48 NA NA NA NA NA NA NA NA 307 648 039 198 238 011 90

15

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

17 Coated chicken pieces takeaway

445 185 141 23 176$ 267 1118 11 13 176 NA NA NA NA NA NA NA NA 232 712 047 337 384 002 45

18 Chickenturkey burger coated baked

483 142 155 18 187 266 1113 NA NA 177 09 02 lt01 02 05 lt01 lt01 NA 263 754 076 372 448 003 36

19 Breadedbattered chickenturkey pieces cooked

469 144 139 16 196 256 1073 11 35 185 11 02 lt01 04 05 lt01 lt01 NA 211 716 076 314 390 002 4

20 Chicken breaststeak coated baked

516 177 116 20 158 234 982 11 08 146 11 03 lt01 03 06 lt01 lt01 NA 178 631 065 225 290 002 48

21

Beef pie purchased puff or shortcrust pastry family size

581 89 130 13 181 220 921 20 20 168 12 02 02 04 05 lt01 lt01 NA 553 519 024 126 150 006 16

22

Beef pie purchased individual puff or shortcrust pastry

441 92 177 13 255 292 1220 13 21 243 12 02 01 02 07 lt01 lt01 NA 790 680 021 167 188 013 24

23 Cornish pasty purchased

473 70 178 17 240 278 1161 11 29 219 21 05 04 04 09 lt01 lt01 NA 853 665 015 137 152 014 13

24 Pork pie individual 321 99 260 18 257 370 1542 12 29 242 15 02 lt01 01 12 lt01 lt01 NA 1012 1090 034 325 359 006 35

25 Sausage roll purchased ready-to-eat flaky pastry

365 84 241 18 270 352 1467 27 34 256 13 02 lt01 02 10 lt01 lt01 NA 1036 939 034 273 307 003 2

26 Chickenturkey pastiesslices puff pastry

484 81 185 14 239 289 1205 10 29 228 12 02 01 02 07 lt01 lt01 NA 917 640 018 174 192 005 24

16

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

573 168 147 14 107 240 1001 05 05 97 10 01 02 03 03 lt01 lt01 NA 758 501 013 075 087 034 60

28 Cod in batter frozenchilled baked

560 123 118 17 NA^ NA^ NA^ 08 15 177 NA NA NA NA NA NA NA NA 171 663 067 208 275 002 37

29 Cod in breadcrumbs oven baked

555 137 83 15 198 204 858 17 19 189 09 02 lt01 01 06 lt01 lt01 NA 133 462 050 139 190 001 36

30 Fish fingers pollock grilled

546 139 92 16 200 213 897 16 20 187 13 04 01 lt01 08 lt01 lt01 NA 123 429 050 268 318 001 44

31 Coleslaw purchased not low calorie

730 08 163 11 60 173 714 17 12 lt01 60 14 12 35 lt01 lt01 lt01 NA 165 1007 110 259 369 002 11

32

Chips fried in commercial oil from takeaway fish and chip shops

510 35 84 17 332 214 902 37 32 327 06 01 01 03 lt01 lt01 lt01 NA 429 302 002 044 047 016 1

33 Chips fine cut from fast food outlets

385 35 142 16 397 290 1219 32 38 394 03 lt01 lt01 03 lt01 lt01 lt01 NA 250 780 042 277 319 002 lt07

34 Potato chips oven ready baked

542 32 49 15 353 189 800 27 35 343 10 04 03 04 lt01 lt01 lt01 NA 078 136 002 243 245 lt001 NA

35 Potato chips oven ready with batter baked

519 34 61 17 356 202 852 29 33 352 04 01 lt01 03 lt01 lt01 lt01 NA 130 184 002 277 280 001 lt07

17

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 10: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Further Information

The report of this survey (entitled Nutrient analysis of a range of processed foods with particular reference to trans fatty acids) is available at wwwdhgovukpublications

Other enquiries should be addressed to

Mrs Melanie Farron-Wilson Department of Health 6th Floor Wellington House 133-155 Waterloo Road London SE1 8UG Tel +44 (0) 20 7972 3369 E-mail melaniefarron-wilsondhgsigovuk

10

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex A Details of composite samples analysed

Sample Food Group 1 Cheese and tomato pizza retail all bases not stuffed crust 2 Garlic and herb baguette baked 3 Crunchy clusters type breakfast cereal without nuts 4 Crunchycrispy muesli type cereal with nuts 5 Quiche Lorraine with shortcrust pastry retail 6 Low fat spread (26-39) not polyunsaturated (including dairy type) 7 Low fat spread (26-39) not polyunsaturated olive oil 8 Low fat spread (26-39) polyunsaturated 9 Hard block margarine 10 Compound cooking fat not polyunsaturated 11 Ghee made from vegetable oil 12 Reduced fat spread (41-62) polyunsaturated 13 Reduced fat spread (41-62) not polyunsaturated 14 Reduced fat spread (41-62) not polyunsaturated with olive oil 15 Reduced fat spread (62-75) not polyunsaturated 16 Takeaway chicken pieces coated deep fried 17 Coated chicken pieces takeaway 18 Chickenturkey burger coated baked 19 Breadedbattered chickenturkey pieces cooked 20 Chicken breaststeak coated baked 21 Beef pie purchased puff or shortcrust pastry family size 22 Beef pie purchased individual puff or shortcrust pastry 23 Cornish pasty purchased 24 Pork pie individual 25 Sausage roll purchased ready-to-eat flaky pastry 26 Chickenturkey pastiesslices puff pastry 27 Cod in batter fried in commercial oil from takeaway fish and chip shops 28 Cod in batter frozenchilled baked 29 Cod in breadcrumbs oven baked 30 Fish fingers pollock grilled 31 Coleslaw purchased not low calorie 32 Chips fried in commercial oil from takeaway fish and chip shops 33 Chips fine cut from fast food outlets 34 Potato chips oven ready baked 35 Potato chips oven ready with batter baked

11

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

36 Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

37 Potato crisps fried in sunflower oil including premium not Walkers 38 Potato crisps fried in high oleic sunflower oil 39 Potato rings eg Hula Hoops 40 Composite withdrawn1

41 Tortilla chips in sunseed or high oleic sunflower oil eg Doritos 42 Corn snacks eg Monster Munch Wotsits 43 Mixed toffees (including liquorice toffees) not premium 44 Chew sweets (eg Starburst Chewits Blackjacks) 45 Milk chocolate bar 46 Chocolate covered caramels (eg Cadburys caramel) 47 Dark chocolate with cregraveme or mint fondant centre 48 Mars bars (and own brand equivalents) 49 Maltesers (and similar products) 50 Milk chocolate covered caramel and biscuit fingers 51 Chocolate-covered bar with caramel and cereal 52 Milky Way bars (and own brand equivalents) 53 Snickers bars (and own brand equivalents) 54 Chocolate spread 55 Cream of tomato soup canned 56 Instant soup as purchased 57 Mayonnaise retail standard 58 Baby rusks 59 Ice cream non dairy vanilla soft scoop 60 Ice cream dairy vanilla soft scoop 61 Chocolatechoc mint and nut cone (eg Cornetto) 62 Ice cream luxury dairy with chocolatecaramel 63 Luxury choc ices eg Walls Dream Bounty Magnum 64 Butter spreadable (75-80 fat) 65 Butter spreadable light (60 fat) 66 Coleslaw purchased economy products only

1 Composite sample number 40 was withdrawn at the initial planning stage and was not analysed due to lack of

products on the market

12

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate

(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids

Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of the particular food as a dietary source of each nutrient

13

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex C Analytical data Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1

Cheese and tomato pizza retail all bases not stuffed crust

381 122 98 20 361 272 1148 17 29 322 39 08 09 lt01 21 lt01 lt01 NA 412 356 033 106 139 011 19

2 Garlic and herb baguette baked

258 70 167 18 451 348 1459 08 27 422 29 01 02 lt01 25 lt01 lt01 NA 863 509 032 124 156 031 31

3

Crunchy clusters type breakfast cereal without nuts

17 72 116 12 710 399 1687 43 72 457 253 36 38 166 13 lt01 lt01 NA 415 446 019 214 233 001 2

4 Crunchycrispy muesli type cereal with nuts

33 84 205 14 619 450 1892 44 79 387 231 14 16 202 lt01 lt01 lt01 NA 461 1062 031 391 422 001 3

5 Quiche Lorraine with shortcrust pastry retail

525 91 176 16 197 269 1121 09 13 165 32 04 03 03 07 15 lt01 NA 831 627 030 154 184 018 80

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

575 02 390 16 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 976 1727 161 821 982 012 lt07

7

Low fat spread (26-39) not polyunsaturated with olive oil

589 01 389 12 05 353 1450 NA NA lt01 05 lt01 lt01 lt01 lt01 05 lt01 NA 890 2154 143 493 636 014 5

14

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

8 Low fat spread (26-39) polyunsaturated

525 Tr 369 12 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 855 1145 202 1294 1496 005 NA

9 Hard block margarine

222 Tr 764 18 NA 688dagger 2827dagger NA NA NA NA NA NA NA NA NA NA NA 2641 3394 296 925 1221 007 NA

10 Compound cooking fat not polyunsaturated

02 Tr 1000 lt01 NA 900dagger 3700dagger NA NA NA NA NA NA NA NA NA NA NA 4230 4001 245 1038 1283 006 8

11 Ghee made from vegetable oil

lt01 01 1000 lt01 NA 900dagger 3702dagger NA NA NA NA NA NA NA NA NA NA NA 4672 3884 017 931 948 008 lt01

12 Reduced fat spread (41-62) polyunsaturated

400 Tr 592 12 Tr 533 2190 NA NA NA Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 1321 1757 280 2237 2517 013 NA

13

Reduced fat spread (41-62) not polyunsaturated

374 04 606 17 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1561 2980 318 872 1190 015 5

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

388 02 591 14 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1322 3126 212 941 1153 011 3

15

Reduced fat spread (62-75) not polyunsaturated

246 03 732 18 Tr 660 2713 NA NA lt01 Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 2435 3324 304 876 1180 014 10

16

Takeaway chicken pieces coated deep fried

545 248 128 20 48Dagger 233 972 08 29 48 NA NA NA NA NA NA NA NA 307 648 039 198 238 011 90

15

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

17 Coated chicken pieces takeaway

445 185 141 23 176$ 267 1118 11 13 176 NA NA NA NA NA NA NA NA 232 712 047 337 384 002 45

18 Chickenturkey burger coated baked

483 142 155 18 187 266 1113 NA NA 177 09 02 lt01 02 05 lt01 lt01 NA 263 754 076 372 448 003 36

19 Breadedbattered chickenturkey pieces cooked

469 144 139 16 196 256 1073 11 35 185 11 02 lt01 04 05 lt01 lt01 NA 211 716 076 314 390 002 4

20 Chicken breaststeak coated baked

516 177 116 20 158 234 982 11 08 146 11 03 lt01 03 06 lt01 lt01 NA 178 631 065 225 290 002 48

21

Beef pie purchased puff or shortcrust pastry family size

581 89 130 13 181 220 921 20 20 168 12 02 02 04 05 lt01 lt01 NA 553 519 024 126 150 006 16

22

Beef pie purchased individual puff or shortcrust pastry

441 92 177 13 255 292 1220 13 21 243 12 02 01 02 07 lt01 lt01 NA 790 680 021 167 188 013 24

23 Cornish pasty purchased

473 70 178 17 240 278 1161 11 29 219 21 05 04 04 09 lt01 lt01 NA 853 665 015 137 152 014 13

24 Pork pie individual 321 99 260 18 257 370 1542 12 29 242 15 02 lt01 01 12 lt01 lt01 NA 1012 1090 034 325 359 006 35

25 Sausage roll purchased ready-to-eat flaky pastry

365 84 241 18 270 352 1467 27 34 256 13 02 lt01 02 10 lt01 lt01 NA 1036 939 034 273 307 003 2

26 Chickenturkey pastiesslices puff pastry

484 81 185 14 239 289 1205 10 29 228 12 02 01 02 07 lt01 lt01 NA 917 640 018 174 192 005 24

16

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

573 168 147 14 107 240 1001 05 05 97 10 01 02 03 03 lt01 lt01 NA 758 501 013 075 087 034 60

28 Cod in batter frozenchilled baked

560 123 118 17 NA^ NA^ NA^ 08 15 177 NA NA NA NA NA NA NA NA 171 663 067 208 275 002 37

29 Cod in breadcrumbs oven baked

555 137 83 15 198 204 858 17 19 189 09 02 lt01 01 06 lt01 lt01 NA 133 462 050 139 190 001 36

30 Fish fingers pollock grilled

546 139 92 16 200 213 897 16 20 187 13 04 01 lt01 08 lt01 lt01 NA 123 429 050 268 318 001 44

31 Coleslaw purchased not low calorie

730 08 163 11 60 173 714 17 12 lt01 60 14 12 35 lt01 lt01 lt01 NA 165 1007 110 259 369 002 11

32

Chips fried in commercial oil from takeaway fish and chip shops

510 35 84 17 332 214 902 37 32 327 06 01 01 03 lt01 lt01 lt01 NA 429 302 002 044 047 016 1

33 Chips fine cut from fast food outlets

385 35 142 16 397 290 1219 32 38 394 03 lt01 lt01 03 lt01 lt01 lt01 NA 250 780 042 277 319 002 lt07

34 Potato chips oven ready baked

542 32 49 15 353 189 800 27 35 343 10 04 03 04 lt01 lt01 lt01 NA 078 136 002 243 245 lt001 NA

35 Potato chips oven ready with batter baked

519 34 61 17 356 202 852 29 33 352 04 01 lt01 03 lt01 lt01 lt01 NA 130 184 002 277 280 001 lt07

17

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 11: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex A Details of composite samples analysed

Sample Food Group 1 Cheese and tomato pizza retail all bases not stuffed crust 2 Garlic and herb baguette baked 3 Crunchy clusters type breakfast cereal without nuts 4 Crunchycrispy muesli type cereal with nuts 5 Quiche Lorraine with shortcrust pastry retail 6 Low fat spread (26-39) not polyunsaturated (including dairy type) 7 Low fat spread (26-39) not polyunsaturated olive oil 8 Low fat spread (26-39) polyunsaturated 9 Hard block margarine 10 Compound cooking fat not polyunsaturated 11 Ghee made from vegetable oil 12 Reduced fat spread (41-62) polyunsaturated 13 Reduced fat spread (41-62) not polyunsaturated 14 Reduced fat spread (41-62) not polyunsaturated with olive oil 15 Reduced fat spread (62-75) not polyunsaturated 16 Takeaway chicken pieces coated deep fried 17 Coated chicken pieces takeaway 18 Chickenturkey burger coated baked 19 Breadedbattered chickenturkey pieces cooked 20 Chicken breaststeak coated baked 21 Beef pie purchased puff or shortcrust pastry family size 22 Beef pie purchased individual puff or shortcrust pastry 23 Cornish pasty purchased 24 Pork pie individual 25 Sausage roll purchased ready-to-eat flaky pastry 26 Chickenturkey pastiesslices puff pastry 27 Cod in batter fried in commercial oil from takeaway fish and chip shops 28 Cod in batter frozenchilled baked 29 Cod in breadcrumbs oven baked 30 Fish fingers pollock grilled 31 Coleslaw purchased not low calorie 32 Chips fried in commercial oil from takeaway fish and chip shops 33 Chips fine cut from fast food outlets 34 Potato chips oven ready baked 35 Potato chips oven ready with batter baked

11

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

36 Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

37 Potato crisps fried in sunflower oil including premium not Walkers 38 Potato crisps fried in high oleic sunflower oil 39 Potato rings eg Hula Hoops 40 Composite withdrawn1

41 Tortilla chips in sunseed or high oleic sunflower oil eg Doritos 42 Corn snacks eg Monster Munch Wotsits 43 Mixed toffees (including liquorice toffees) not premium 44 Chew sweets (eg Starburst Chewits Blackjacks) 45 Milk chocolate bar 46 Chocolate covered caramels (eg Cadburys caramel) 47 Dark chocolate with cregraveme or mint fondant centre 48 Mars bars (and own brand equivalents) 49 Maltesers (and similar products) 50 Milk chocolate covered caramel and biscuit fingers 51 Chocolate-covered bar with caramel and cereal 52 Milky Way bars (and own brand equivalents) 53 Snickers bars (and own brand equivalents) 54 Chocolate spread 55 Cream of tomato soup canned 56 Instant soup as purchased 57 Mayonnaise retail standard 58 Baby rusks 59 Ice cream non dairy vanilla soft scoop 60 Ice cream dairy vanilla soft scoop 61 Chocolatechoc mint and nut cone (eg Cornetto) 62 Ice cream luxury dairy with chocolatecaramel 63 Luxury choc ices eg Walls Dream Bounty Magnum 64 Butter spreadable (75-80 fat) 65 Butter spreadable light (60 fat) 66 Coleslaw purchased economy products only

1 Composite sample number 40 was withdrawn at the initial planning stage and was not analysed due to lack of

products on the market

12

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate

(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids

Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of the particular food as a dietary source of each nutrient

13

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex C Analytical data Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1

Cheese and tomato pizza retail all bases not stuffed crust

381 122 98 20 361 272 1148 17 29 322 39 08 09 lt01 21 lt01 lt01 NA 412 356 033 106 139 011 19

2 Garlic and herb baguette baked

258 70 167 18 451 348 1459 08 27 422 29 01 02 lt01 25 lt01 lt01 NA 863 509 032 124 156 031 31

3

Crunchy clusters type breakfast cereal without nuts

17 72 116 12 710 399 1687 43 72 457 253 36 38 166 13 lt01 lt01 NA 415 446 019 214 233 001 2

4 Crunchycrispy muesli type cereal with nuts

33 84 205 14 619 450 1892 44 79 387 231 14 16 202 lt01 lt01 lt01 NA 461 1062 031 391 422 001 3

5 Quiche Lorraine with shortcrust pastry retail

525 91 176 16 197 269 1121 09 13 165 32 04 03 03 07 15 lt01 NA 831 627 030 154 184 018 80

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

575 02 390 16 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 976 1727 161 821 982 012 lt07

7

Low fat spread (26-39) not polyunsaturated with olive oil

589 01 389 12 05 353 1450 NA NA lt01 05 lt01 lt01 lt01 lt01 05 lt01 NA 890 2154 143 493 636 014 5

14

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

8 Low fat spread (26-39) polyunsaturated

525 Tr 369 12 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 855 1145 202 1294 1496 005 NA

9 Hard block margarine

222 Tr 764 18 NA 688dagger 2827dagger NA NA NA NA NA NA NA NA NA NA NA 2641 3394 296 925 1221 007 NA

10 Compound cooking fat not polyunsaturated

02 Tr 1000 lt01 NA 900dagger 3700dagger NA NA NA NA NA NA NA NA NA NA NA 4230 4001 245 1038 1283 006 8

11 Ghee made from vegetable oil

lt01 01 1000 lt01 NA 900dagger 3702dagger NA NA NA NA NA NA NA NA NA NA NA 4672 3884 017 931 948 008 lt01

12 Reduced fat spread (41-62) polyunsaturated

400 Tr 592 12 Tr 533 2190 NA NA NA Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 1321 1757 280 2237 2517 013 NA

13

Reduced fat spread (41-62) not polyunsaturated

374 04 606 17 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1561 2980 318 872 1190 015 5

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

388 02 591 14 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1322 3126 212 941 1153 011 3

15

Reduced fat spread (62-75) not polyunsaturated

246 03 732 18 Tr 660 2713 NA NA lt01 Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 2435 3324 304 876 1180 014 10

16

Takeaway chicken pieces coated deep fried

545 248 128 20 48Dagger 233 972 08 29 48 NA NA NA NA NA NA NA NA 307 648 039 198 238 011 90

15

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

17 Coated chicken pieces takeaway

445 185 141 23 176$ 267 1118 11 13 176 NA NA NA NA NA NA NA NA 232 712 047 337 384 002 45

18 Chickenturkey burger coated baked

483 142 155 18 187 266 1113 NA NA 177 09 02 lt01 02 05 lt01 lt01 NA 263 754 076 372 448 003 36

19 Breadedbattered chickenturkey pieces cooked

469 144 139 16 196 256 1073 11 35 185 11 02 lt01 04 05 lt01 lt01 NA 211 716 076 314 390 002 4

20 Chicken breaststeak coated baked

516 177 116 20 158 234 982 11 08 146 11 03 lt01 03 06 lt01 lt01 NA 178 631 065 225 290 002 48

21

Beef pie purchased puff or shortcrust pastry family size

581 89 130 13 181 220 921 20 20 168 12 02 02 04 05 lt01 lt01 NA 553 519 024 126 150 006 16

22

Beef pie purchased individual puff or shortcrust pastry

441 92 177 13 255 292 1220 13 21 243 12 02 01 02 07 lt01 lt01 NA 790 680 021 167 188 013 24

23 Cornish pasty purchased

473 70 178 17 240 278 1161 11 29 219 21 05 04 04 09 lt01 lt01 NA 853 665 015 137 152 014 13

24 Pork pie individual 321 99 260 18 257 370 1542 12 29 242 15 02 lt01 01 12 lt01 lt01 NA 1012 1090 034 325 359 006 35

25 Sausage roll purchased ready-to-eat flaky pastry

365 84 241 18 270 352 1467 27 34 256 13 02 lt01 02 10 lt01 lt01 NA 1036 939 034 273 307 003 2

26 Chickenturkey pastiesslices puff pastry

484 81 185 14 239 289 1205 10 29 228 12 02 01 02 07 lt01 lt01 NA 917 640 018 174 192 005 24

16

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

573 168 147 14 107 240 1001 05 05 97 10 01 02 03 03 lt01 lt01 NA 758 501 013 075 087 034 60

28 Cod in batter frozenchilled baked

560 123 118 17 NA^ NA^ NA^ 08 15 177 NA NA NA NA NA NA NA NA 171 663 067 208 275 002 37

29 Cod in breadcrumbs oven baked

555 137 83 15 198 204 858 17 19 189 09 02 lt01 01 06 lt01 lt01 NA 133 462 050 139 190 001 36

30 Fish fingers pollock grilled

546 139 92 16 200 213 897 16 20 187 13 04 01 lt01 08 lt01 lt01 NA 123 429 050 268 318 001 44

31 Coleslaw purchased not low calorie

730 08 163 11 60 173 714 17 12 lt01 60 14 12 35 lt01 lt01 lt01 NA 165 1007 110 259 369 002 11

32

Chips fried in commercial oil from takeaway fish and chip shops

510 35 84 17 332 214 902 37 32 327 06 01 01 03 lt01 lt01 lt01 NA 429 302 002 044 047 016 1

33 Chips fine cut from fast food outlets

385 35 142 16 397 290 1219 32 38 394 03 lt01 lt01 03 lt01 lt01 lt01 NA 250 780 042 277 319 002 lt07

34 Potato chips oven ready baked

542 32 49 15 353 189 800 27 35 343 10 04 03 04 lt01 lt01 lt01 NA 078 136 002 243 245 lt001 NA

35 Potato chips oven ready with batter baked

519 34 61 17 356 202 852 29 33 352 04 01 lt01 03 lt01 lt01 lt01 NA 130 184 002 277 280 001 lt07

17

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 12: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

36 Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

37 Potato crisps fried in sunflower oil including premium not Walkers 38 Potato crisps fried in high oleic sunflower oil 39 Potato rings eg Hula Hoops 40 Composite withdrawn1

41 Tortilla chips in sunseed or high oleic sunflower oil eg Doritos 42 Corn snacks eg Monster Munch Wotsits 43 Mixed toffees (including liquorice toffees) not premium 44 Chew sweets (eg Starburst Chewits Blackjacks) 45 Milk chocolate bar 46 Chocolate covered caramels (eg Cadburys caramel) 47 Dark chocolate with cregraveme or mint fondant centre 48 Mars bars (and own brand equivalents) 49 Maltesers (and similar products) 50 Milk chocolate covered caramel and biscuit fingers 51 Chocolate-covered bar with caramel and cereal 52 Milky Way bars (and own brand equivalents) 53 Snickers bars (and own brand equivalents) 54 Chocolate spread 55 Cream of tomato soup canned 56 Instant soup as purchased 57 Mayonnaise retail standard 58 Baby rusks 59 Ice cream non dairy vanilla soft scoop 60 Ice cream dairy vanilla soft scoop 61 Chocolatechoc mint and nut cone (eg Cornetto) 62 Ice cream luxury dairy with chocolatecaramel 63 Luxury choc ices eg Walls Dream Bounty Magnum 64 Butter spreadable (75-80 fat) 65 Butter spreadable light (60 fat) 66 Coleslaw purchased economy products only

1 Composite sample number 40 was withdrawn at the initial planning stage and was not analysed due to lack of

products on the market

12

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate

(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids

Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of the particular food as a dietary source of each nutrient

13

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex C Analytical data Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1

Cheese and tomato pizza retail all bases not stuffed crust

381 122 98 20 361 272 1148 17 29 322 39 08 09 lt01 21 lt01 lt01 NA 412 356 033 106 139 011 19

2 Garlic and herb baguette baked

258 70 167 18 451 348 1459 08 27 422 29 01 02 lt01 25 lt01 lt01 NA 863 509 032 124 156 031 31

3

Crunchy clusters type breakfast cereal without nuts

17 72 116 12 710 399 1687 43 72 457 253 36 38 166 13 lt01 lt01 NA 415 446 019 214 233 001 2

4 Crunchycrispy muesli type cereal with nuts

33 84 205 14 619 450 1892 44 79 387 231 14 16 202 lt01 lt01 lt01 NA 461 1062 031 391 422 001 3

5 Quiche Lorraine with shortcrust pastry retail

525 91 176 16 197 269 1121 09 13 165 32 04 03 03 07 15 lt01 NA 831 627 030 154 184 018 80

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

575 02 390 16 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 976 1727 161 821 982 012 lt07

7

Low fat spread (26-39) not polyunsaturated with olive oil

589 01 389 12 05 353 1450 NA NA lt01 05 lt01 lt01 lt01 lt01 05 lt01 NA 890 2154 143 493 636 014 5

14

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

8 Low fat spread (26-39) polyunsaturated

525 Tr 369 12 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 855 1145 202 1294 1496 005 NA

9 Hard block margarine

222 Tr 764 18 NA 688dagger 2827dagger NA NA NA NA NA NA NA NA NA NA NA 2641 3394 296 925 1221 007 NA

10 Compound cooking fat not polyunsaturated

02 Tr 1000 lt01 NA 900dagger 3700dagger NA NA NA NA NA NA NA NA NA NA NA 4230 4001 245 1038 1283 006 8

11 Ghee made from vegetable oil

lt01 01 1000 lt01 NA 900dagger 3702dagger NA NA NA NA NA NA NA NA NA NA NA 4672 3884 017 931 948 008 lt01

12 Reduced fat spread (41-62) polyunsaturated

400 Tr 592 12 Tr 533 2190 NA NA NA Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 1321 1757 280 2237 2517 013 NA

13

Reduced fat spread (41-62) not polyunsaturated

374 04 606 17 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1561 2980 318 872 1190 015 5

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

388 02 591 14 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1322 3126 212 941 1153 011 3

15

Reduced fat spread (62-75) not polyunsaturated

246 03 732 18 Tr 660 2713 NA NA lt01 Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 2435 3324 304 876 1180 014 10

16

Takeaway chicken pieces coated deep fried

545 248 128 20 48Dagger 233 972 08 29 48 NA NA NA NA NA NA NA NA 307 648 039 198 238 011 90

15

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

17 Coated chicken pieces takeaway

445 185 141 23 176$ 267 1118 11 13 176 NA NA NA NA NA NA NA NA 232 712 047 337 384 002 45

18 Chickenturkey burger coated baked

483 142 155 18 187 266 1113 NA NA 177 09 02 lt01 02 05 lt01 lt01 NA 263 754 076 372 448 003 36

19 Breadedbattered chickenturkey pieces cooked

469 144 139 16 196 256 1073 11 35 185 11 02 lt01 04 05 lt01 lt01 NA 211 716 076 314 390 002 4

20 Chicken breaststeak coated baked

516 177 116 20 158 234 982 11 08 146 11 03 lt01 03 06 lt01 lt01 NA 178 631 065 225 290 002 48

21

Beef pie purchased puff or shortcrust pastry family size

581 89 130 13 181 220 921 20 20 168 12 02 02 04 05 lt01 lt01 NA 553 519 024 126 150 006 16

22

Beef pie purchased individual puff or shortcrust pastry

441 92 177 13 255 292 1220 13 21 243 12 02 01 02 07 lt01 lt01 NA 790 680 021 167 188 013 24

23 Cornish pasty purchased

473 70 178 17 240 278 1161 11 29 219 21 05 04 04 09 lt01 lt01 NA 853 665 015 137 152 014 13

24 Pork pie individual 321 99 260 18 257 370 1542 12 29 242 15 02 lt01 01 12 lt01 lt01 NA 1012 1090 034 325 359 006 35

25 Sausage roll purchased ready-to-eat flaky pastry

365 84 241 18 270 352 1467 27 34 256 13 02 lt01 02 10 lt01 lt01 NA 1036 939 034 273 307 003 2

26 Chickenturkey pastiesslices puff pastry

484 81 185 14 239 289 1205 10 29 228 12 02 01 02 07 lt01 lt01 NA 917 640 018 174 192 005 24

16

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

573 168 147 14 107 240 1001 05 05 97 10 01 02 03 03 lt01 lt01 NA 758 501 013 075 087 034 60

28 Cod in batter frozenchilled baked

560 123 118 17 NA^ NA^ NA^ 08 15 177 NA NA NA NA NA NA NA NA 171 663 067 208 275 002 37

29 Cod in breadcrumbs oven baked

555 137 83 15 198 204 858 17 19 189 09 02 lt01 01 06 lt01 lt01 NA 133 462 050 139 190 001 36

30 Fish fingers pollock grilled

546 139 92 16 200 213 897 16 20 187 13 04 01 lt01 08 lt01 lt01 NA 123 429 050 268 318 001 44

31 Coleslaw purchased not low calorie

730 08 163 11 60 173 714 17 12 lt01 60 14 12 35 lt01 lt01 lt01 NA 165 1007 110 259 369 002 11

32

Chips fried in commercial oil from takeaway fish and chip shops

510 35 84 17 332 214 902 37 32 327 06 01 01 03 lt01 lt01 lt01 NA 429 302 002 044 047 016 1

33 Chips fine cut from fast food outlets

385 35 142 16 397 290 1219 32 38 394 03 lt01 lt01 03 lt01 lt01 lt01 NA 250 780 042 277 319 002 lt07

34 Potato chips oven ready baked

542 32 49 15 353 189 800 27 35 343 10 04 03 04 lt01 lt01 lt01 NA 078 136 002 243 245 lt001 NA

35 Potato chips oven ready with batter baked

519 34 61 17 356 202 852 29 33 352 04 01 lt01 03 lt01 lt01 lt01 NA 130 184 002 277 280 001 lt07

17

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 13: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex B List of nutrients analysed

Proximates

Water Protein (nitrogen and nitrogen factor) Fat Dry Ash content

Fatty acids Individual fatty acids (cis amp trans isomers positional isomers branched chain) (expressed as percentage total fatty acids and per 100g food)

Sterols Cholesterol

Carbohydrate

(All expressed as monosaccharide equivalents) Starch total sugars total carbohydrate glucose fructose sucrose maltose lactose galactose Oligosaccharides

Fibre As non-starch polysaccharide ie Englyst method and AOAC method

Inorganics Sodium potassium calcium magnesium phosphorus iron copper zinc chloride manganese iodine selenium

Water soluble vitamins

Thiamin riboflavin niacin tryptophan (to calculate niacin equivalent) vitamin B6 vitamin B12 folate pantothenic acid biotin vitamin C

Vitamin A Retinol carotenoids (alpha-carotene beta-carotene cryptoxanthins) Other carotenoids

Lutein lycopene zeaxanthin

Vitamin D Vitamin D3 25-OH vitamin D

Vitamin E Alpha-tocopherol beta-tocopherol delta-tocopherol gamma-tocopherol alpha-tocotrienol gamma-tocotrienol

Note Each of the samples was analysed for a range of nutrients in the above list depending on existing compositional data available and the importance of the particular food as a dietary source of each nutrient

13

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex C Analytical data Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1

Cheese and tomato pizza retail all bases not stuffed crust

381 122 98 20 361 272 1148 17 29 322 39 08 09 lt01 21 lt01 lt01 NA 412 356 033 106 139 011 19

2 Garlic and herb baguette baked

258 70 167 18 451 348 1459 08 27 422 29 01 02 lt01 25 lt01 lt01 NA 863 509 032 124 156 031 31

3

Crunchy clusters type breakfast cereal without nuts

17 72 116 12 710 399 1687 43 72 457 253 36 38 166 13 lt01 lt01 NA 415 446 019 214 233 001 2

4 Crunchycrispy muesli type cereal with nuts

33 84 205 14 619 450 1892 44 79 387 231 14 16 202 lt01 lt01 lt01 NA 461 1062 031 391 422 001 3

5 Quiche Lorraine with shortcrust pastry retail

525 91 176 16 197 269 1121 09 13 165 32 04 03 03 07 15 lt01 NA 831 627 030 154 184 018 80

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

575 02 390 16 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 976 1727 161 821 982 012 lt07

7

Low fat spread (26-39) not polyunsaturated with olive oil

589 01 389 12 05 353 1450 NA NA lt01 05 lt01 lt01 lt01 lt01 05 lt01 NA 890 2154 143 493 636 014 5

14

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

8 Low fat spread (26-39) polyunsaturated

525 Tr 369 12 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 855 1145 202 1294 1496 005 NA

9 Hard block margarine

222 Tr 764 18 NA 688dagger 2827dagger NA NA NA NA NA NA NA NA NA NA NA 2641 3394 296 925 1221 007 NA

10 Compound cooking fat not polyunsaturated

02 Tr 1000 lt01 NA 900dagger 3700dagger NA NA NA NA NA NA NA NA NA NA NA 4230 4001 245 1038 1283 006 8

11 Ghee made from vegetable oil

lt01 01 1000 lt01 NA 900dagger 3702dagger NA NA NA NA NA NA NA NA NA NA NA 4672 3884 017 931 948 008 lt01

12 Reduced fat spread (41-62) polyunsaturated

400 Tr 592 12 Tr 533 2190 NA NA NA Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 1321 1757 280 2237 2517 013 NA

13

Reduced fat spread (41-62) not polyunsaturated

374 04 606 17 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1561 2980 318 872 1190 015 5

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

388 02 591 14 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1322 3126 212 941 1153 011 3

15

Reduced fat spread (62-75) not polyunsaturated

246 03 732 18 Tr 660 2713 NA NA lt01 Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 2435 3324 304 876 1180 014 10

16

Takeaway chicken pieces coated deep fried

545 248 128 20 48Dagger 233 972 08 29 48 NA NA NA NA NA NA NA NA 307 648 039 198 238 011 90

15

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

17 Coated chicken pieces takeaway

445 185 141 23 176$ 267 1118 11 13 176 NA NA NA NA NA NA NA NA 232 712 047 337 384 002 45

18 Chickenturkey burger coated baked

483 142 155 18 187 266 1113 NA NA 177 09 02 lt01 02 05 lt01 lt01 NA 263 754 076 372 448 003 36

19 Breadedbattered chickenturkey pieces cooked

469 144 139 16 196 256 1073 11 35 185 11 02 lt01 04 05 lt01 lt01 NA 211 716 076 314 390 002 4

20 Chicken breaststeak coated baked

516 177 116 20 158 234 982 11 08 146 11 03 lt01 03 06 lt01 lt01 NA 178 631 065 225 290 002 48

21

Beef pie purchased puff or shortcrust pastry family size

581 89 130 13 181 220 921 20 20 168 12 02 02 04 05 lt01 lt01 NA 553 519 024 126 150 006 16

22

Beef pie purchased individual puff or shortcrust pastry

441 92 177 13 255 292 1220 13 21 243 12 02 01 02 07 lt01 lt01 NA 790 680 021 167 188 013 24

23 Cornish pasty purchased

473 70 178 17 240 278 1161 11 29 219 21 05 04 04 09 lt01 lt01 NA 853 665 015 137 152 014 13

24 Pork pie individual 321 99 260 18 257 370 1542 12 29 242 15 02 lt01 01 12 lt01 lt01 NA 1012 1090 034 325 359 006 35

25 Sausage roll purchased ready-to-eat flaky pastry

365 84 241 18 270 352 1467 27 34 256 13 02 lt01 02 10 lt01 lt01 NA 1036 939 034 273 307 003 2

26 Chickenturkey pastiesslices puff pastry

484 81 185 14 239 289 1205 10 29 228 12 02 01 02 07 lt01 lt01 NA 917 640 018 174 192 005 24

16

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

573 168 147 14 107 240 1001 05 05 97 10 01 02 03 03 lt01 lt01 NA 758 501 013 075 087 034 60

28 Cod in batter frozenchilled baked

560 123 118 17 NA^ NA^ NA^ 08 15 177 NA NA NA NA NA NA NA NA 171 663 067 208 275 002 37

29 Cod in breadcrumbs oven baked

555 137 83 15 198 204 858 17 19 189 09 02 lt01 01 06 lt01 lt01 NA 133 462 050 139 190 001 36

30 Fish fingers pollock grilled

546 139 92 16 200 213 897 16 20 187 13 04 01 lt01 08 lt01 lt01 NA 123 429 050 268 318 001 44

31 Coleslaw purchased not low calorie

730 08 163 11 60 173 714 17 12 lt01 60 14 12 35 lt01 lt01 lt01 NA 165 1007 110 259 369 002 11

32

Chips fried in commercial oil from takeaway fish and chip shops

510 35 84 17 332 214 902 37 32 327 06 01 01 03 lt01 lt01 lt01 NA 429 302 002 044 047 016 1

33 Chips fine cut from fast food outlets

385 35 142 16 397 290 1219 32 38 394 03 lt01 lt01 03 lt01 lt01 lt01 NA 250 780 042 277 319 002 lt07

34 Potato chips oven ready baked

542 32 49 15 353 189 800 27 35 343 10 04 03 04 lt01 lt01 lt01 NA 078 136 002 243 245 lt001 NA

35 Potato chips oven ready with batter baked

519 34 61 17 356 202 852 29 33 352 04 01 lt01 03 lt01 lt01 lt01 NA 130 184 002 277 280 001 lt07

17

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 14: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex C Analytical data Macronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

1

Cheese and tomato pizza retail all bases not stuffed crust

381 122 98 20 361 272 1148 17 29 322 39 08 09 lt01 21 lt01 lt01 NA 412 356 033 106 139 011 19

2 Garlic and herb baguette baked

258 70 167 18 451 348 1459 08 27 422 29 01 02 lt01 25 lt01 lt01 NA 863 509 032 124 156 031 31

3

Crunchy clusters type breakfast cereal without nuts

17 72 116 12 710 399 1687 43 72 457 253 36 38 166 13 lt01 lt01 NA 415 446 019 214 233 001 2

4 Crunchycrispy muesli type cereal with nuts

33 84 205 14 619 450 1892 44 79 387 231 14 16 202 lt01 lt01 lt01 NA 461 1062 031 391 422 001 3

5 Quiche Lorraine with shortcrust pastry retail

525 91 176 16 197 269 1121 09 13 165 32 04 03 03 07 15 lt01 NA 831 627 030 154 184 018 80

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

575 02 390 16 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 976 1727 161 821 982 012 lt07

7

Low fat spread (26-39) not polyunsaturated with olive oil

589 01 389 12 05 353 1450 NA NA lt01 05 lt01 lt01 lt01 lt01 05 lt01 NA 890 2154 143 493 636 014 5

14

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

8 Low fat spread (26-39) polyunsaturated

525 Tr 369 12 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 855 1145 202 1294 1496 005 NA

9 Hard block margarine

222 Tr 764 18 NA 688dagger 2827dagger NA NA NA NA NA NA NA NA NA NA NA 2641 3394 296 925 1221 007 NA

10 Compound cooking fat not polyunsaturated

02 Tr 1000 lt01 NA 900dagger 3700dagger NA NA NA NA NA NA NA NA NA NA NA 4230 4001 245 1038 1283 006 8

11 Ghee made from vegetable oil

lt01 01 1000 lt01 NA 900dagger 3702dagger NA NA NA NA NA NA NA NA NA NA NA 4672 3884 017 931 948 008 lt01

12 Reduced fat spread (41-62) polyunsaturated

400 Tr 592 12 Tr 533 2190 NA NA NA Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 1321 1757 280 2237 2517 013 NA

13

Reduced fat spread (41-62) not polyunsaturated

374 04 606 17 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1561 2980 318 872 1190 015 5

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

388 02 591 14 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1322 3126 212 941 1153 011 3

15

Reduced fat spread (62-75) not polyunsaturated

246 03 732 18 Tr 660 2713 NA NA lt01 Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 2435 3324 304 876 1180 014 10

16

Takeaway chicken pieces coated deep fried

545 248 128 20 48Dagger 233 972 08 29 48 NA NA NA NA NA NA NA NA 307 648 039 198 238 011 90

15

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

17 Coated chicken pieces takeaway

445 185 141 23 176$ 267 1118 11 13 176 NA NA NA NA NA NA NA NA 232 712 047 337 384 002 45

18 Chickenturkey burger coated baked

483 142 155 18 187 266 1113 NA NA 177 09 02 lt01 02 05 lt01 lt01 NA 263 754 076 372 448 003 36

19 Breadedbattered chickenturkey pieces cooked

469 144 139 16 196 256 1073 11 35 185 11 02 lt01 04 05 lt01 lt01 NA 211 716 076 314 390 002 4

20 Chicken breaststeak coated baked

516 177 116 20 158 234 982 11 08 146 11 03 lt01 03 06 lt01 lt01 NA 178 631 065 225 290 002 48

21

Beef pie purchased puff or shortcrust pastry family size

581 89 130 13 181 220 921 20 20 168 12 02 02 04 05 lt01 lt01 NA 553 519 024 126 150 006 16

22

Beef pie purchased individual puff or shortcrust pastry

441 92 177 13 255 292 1220 13 21 243 12 02 01 02 07 lt01 lt01 NA 790 680 021 167 188 013 24

23 Cornish pasty purchased

473 70 178 17 240 278 1161 11 29 219 21 05 04 04 09 lt01 lt01 NA 853 665 015 137 152 014 13

24 Pork pie individual 321 99 260 18 257 370 1542 12 29 242 15 02 lt01 01 12 lt01 lt01 NA 1012 1090 034 325 359 006 35

25 Sausage roll purchased ready-to-eat flaky pastry

365 84 241 18 270 352 1467 27 34 256 13 02 lt01 02 10 lt01 lt01 NA 1036 939 034 273 307 003 2

26 Chickenturkey pastiesslices puff pastry

484 81 185 14 239 289 1205 10 29 228 12 02 01 02 07 lt01 lt01 NA 917 640 018 174 192 005 24

16

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

573 168 147 14 107 240 1001 05 05 97 10 01 02 03 03 lt01 lt01 NA 758 501 013 075 087 034 60

28 Cod in batter frozenchilled baked

560 123 118 17 NA^ NA^ NA^ 08 15 177 NA NA NA NA NA NA NA NA 171 663 067 208 275 002 37

29 Cod in breadcrumbs oven baked

555 137 83 15 198 204 858 17 19 189 09 02 lt01 01 06 lt01 lt01 NA 133 462 050 139 190 001 36

30 Fish fingers pollock grilled

546 139 92 16 200 213 897 16 20 187 13 04 01 lt01 08 lt01 lt01 NA 123 429 050 268 318 001 44

31 Coleslaw purchased not low calorie

730 08 163 11 60 173 714 17 12 lt01 60 14 12 35 lt01 lt01 lt01 NA 165 1007 110 259 369 002 11

32

Chips fried in commercial oil from takeaway fish and chip shops

510 35 84 17 332 214 902 37 32 327 06 01 01 03 lt01 lt01 lt01 NA 429 302 002 044 047 016 1

33 Chips fine cut from fast food outlets

385 35 142 16 397 290 1219 32 38 394 03 lt01 lt01 03 lt01 lt01 lt01 NA 250 780 042 277 319 002 lt07

34 Potato chips oven ready baked

542 32 49 15 353 189 800 27 35 343 10 04 03 04 lt01 lt01 lt01 NA 078 136 002 243 245 lt001 NA

35 Potato chips oven ready with batter baked

519 34 61 17 356 202 852 29 33 352 04 01 lt01 03 lt01 lt01 lt01 NA 130 184 002 277 280 001 lt07

17

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 15: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

8 Low fat spread (26-39) polyunsaturated

525 Tr 369 12 NA NA NA NA NA NA NA NA NA NA NA NA NA NA 855 1145 202 1294 1496 005 NA

9 Hard block margarine

222 Tr 764 18 NA 688dagger 2827dagger NA NA NA NA NA NA NA NA NA NA NA 2641 3394 296 925 1221 007 NA

10 Compound cooking fat not polyunsaturated

02 Tr 1000 lt01 NA 900dagger 3700dagger NA NA NA NA NA NA NA NA NA NA NA 4230 4001 245 1038 1283 006 8

11 Ghee made from vegetable oil

lt01 01 1000 lt01 NA 900dagger 3702dagger NA NA NA NA NA NA NA NA NA NA NA 4672 3884 017 931 948 008 lt01

12 Reduced fat spread (41-62) polyunsaturated

400 Tr 592 12 Tr 533 2190 NA NA NA Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 1321 1757 280 2237 2517 013 NA

13

Reduced fat spread (41-62) not polyunsaturated

374 04 606 17 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1561 2980 318 872 1190 015 5

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

388 02 591 14 NA NAsect NAsect NA NA NA NA NA NA NA NA NA NA NA 1322 3126 212 941 1153 011 3

15

Reduced fat spread (62-75) not polyunsaturated

246 03 732 18 Tr 660 2713 NA NA lt01 Tr lt01 lt01 lt01 lt01 lt01 lt01 NA 2435 3324 304 876 1180 014 10

16

Takeaway chicken pieces coated deep fried

545 248 128 20 48Dagger 233 972 08 29 48 NA NA NA NA NA NA NA NA 307 648 039 198 238 011 90

15

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

17 Coated chicken pieces takeaway

445 185 141 23 176$ 267 1118 11 13 176 NA NA NA NA NA NA NA NA 232 712 047 337 384 002 45

18 Chickenturkey burger coated baked

483 142 155 18 187 266 1113 NA NA 177 09 02 lt01 02 05 lt01 lt01 NA 263 754 076 372 448 003 36

19 Breadedbattered chickenturkey pieces cooked

469 144 139 16 196 256 1073 11 35 185 11 02 lt01 04 05 lt01 lt01 NA 211 716 076 314 390 002 4

20 Chicken breaststeak coated baked

516 177 116 20 158 234 982 11 08 146 11 03 lt01 03 06 lt01 lt01 NA 178 631 065 225 290 002 48

21

Beef pie purchased puff or shortcrust pastry family size

581 89 130 13 181 220 921 20 20 168 12 02 02 04 05 lt01 lt01 NA 553 519 024 126 150 006 16

22

Beef pie purchased individual puff or shortcrust pastry

441 92 177 13 255 292 1220 13 21 243 12 02 01 02 07 lt01 lt01 NA 790 680 021 167 188 013 24

23 Cornish pasty purchased

473 70 178 17 240 278 1161 11 29 219 21 05 04 04 09 lt01 lt01 NA 853 665 015 137 152 014 13

24 Pork pie individual 321 99 260 18 257 370 1542 12 29 242 15 02 lt01 01 12 lt01 lt01 NA 1012 1090 034 325 359 006 35

25 Sausage roll purchased ready-to-eat flaky pastry

365 84 241 18 270 352 1467 27 34 256 13 02 lt01 02 10 lt01 lt01 NA 1036 939 034 273 307 003 2

26 Chickenturkey pastiesslices puff pastry

484 81 185 14 239 289 1205 10 29 228 12 02 01 02 07 lt01 lt01 NA 917 640 018 174 192 005 24

16

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

573 168 147 14 107 240 1001 05 05 97 10 01 02 03 03 lt01 lt01 NA 758 501 013 075 087 034 60

28 Cod in batter frozenchilled baked

560 123 118 17 NA^ NA^ NA^ 08 15 177 NA NA NA NA NA NA NA NA 171 663 067 208 275 002 37

29 Cod in breadcrumbs oven baked

555 137 83 15 198 204 858 17 19 189 09 02 lt01 01 06 lt01 lt01 NA 133 462 050 139 190 001 36

30 Fish fingers pollock grilled

546 139 92 16 200 213 897 16 20 187 13 04 01 lt01 08 lt01 lt01 NA 123 429 050 268 318 001 44

31 Coleslaw purchased not low calorie

730 08 163 11 60 173 714 17 12 lt01 60 14 12 35 lt01 lt01 lt01 NA 165 1007 110 259 369 002 11

32

Chips fried in commercial oil from takeaway fish and chip shops

510 35 84 17 332 214 902 37 32 327 06 01 01 03 lt01 lt01 lt01 NA 429 302 002 044 047 016 1

33 Chips fine cut from fast food outlets

385 35 142 16 397 290 1219 32 38 394 03 lt01 lt01 03 lt01 lt01 lt01 NA 250 780 042 277 319 002 lt07

34 Potato chips oven ready baked

542 32 49 15 353 189 800 27 35 343 10 04 03 04 lt01 lt01 lt01 NA 078 136 002 243 245 lt001 NA

35 Potato chips oven ready with batter baked

519 34 61 17 356 202 852 29 33 352 04 01 lt01 03 lt01 lt01 lt01 NA 130 184 002 277 280 001 lt07

17

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 16: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

17 Coated chicken pieces takeaway

445 185 141 23 176$ 267 1118 11 13 176 NA NA NA NA NA NA NA NA 232 712 047 337 384 002 45

18 Chickenturkey burger coated baked

483 142 155 18 187 266 1113 NA NA 177 09 02 lt01 02 05 lt01 lt01 NA 263 754 076 372 448 003 36

19 Breadedbattered chickenturkey pieces cooked

469 144 139 16 196 256 1073 11 35 185 11 02 lt01 04 05 lt01 lt01 NA 211 716 076 314 390 002 4

20 Chicken breaststeak coated baked

516 177 116 20 158 234 982 11 08 146 11 03 lt01 03 06 lt01 lt01 NA 178 631 065 225 290 002 48

21

Beef pie purchased puff or shortcrust pastry family size

581 89 130 13 181 220 921 20 20 168 12 02 02 04 05 lt01 lt01 NA 553 519 024 126 150 006 16

22

Beef pie purchased individual puff or shortcrust pastry

441 92 177 13 255 292 1220 13 21 243 12 02 01 02 07 lt01 lt01 NA 790 680 021 167 188 013 24

23 Cornish pasty purchased

473 70 178 17 240 278 1161 11 29 219 21 05 04 04 09 lt01 lt01 NA 853 665 015 137 152 014 13

24 Pork pie individual 321 99 260 18 257 370 1542 12 29 242 15 02 lt01 01 12 lt01 lt01 NA 1012 1090 034 325 359 006 35

25 Sausage roll purchased ready-to-eat flaky pastry

365 84 241 18 270 352 1467 27 34 256 13 02 lt01 02 10 lt01 lt01 NA 1036 939 034 273 307 003 2

26 Chickenturkey pastiesslices puff pastry

484 81 185 14 239 289 1205 10 29 228 12 02 01 02 07 lt01 lt01 NA 917 640 018 174 192 005 24

16

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

573 168 147 14 107 240 1001 05 05 97 10 01 02 03 03 lt01 lt01 NA 758 501 013 075 087 034 60

28 Cod in batter frozenchilled baked

560 123 118 17 NA^ NA^ NA^ 08 15 177 NA NA NA NA NA NA NA NA 171 663 067 208 275 002 37

29 Cod in breadcrumbs oven baked

555 137 83 15 198 204 858 17 19 189 09 02 lt01 01 06 lt01 lt01 NA 133 462 050 139 190 001 36

30 Fish fingers pollock grilled

546 139 92 16 200 213 897 16 20 187 13 04 01 lt01 08 lt01 lt01 NA 123 429 050 268 318 001 44

31 Coleslaw purchased not low calorie

730 08 163 11 60 173 714 17 12 lt01 60 14 12 35 lt01 lt01 lt01 NA 165 1007 110 259 369 002 11

32

Chips fried in commercial oil from takeaway fish and chip shops

510 35 84 17 332 214 902 37 32 327 06 01 01 03 lt01 lt01 lt01 NA 429 302 002 044 047 016 1

33 Chips fine cut from fast food outlets

385 35 142 16 397 290 1219 32 38 394 03 lt01 lt01 03 lt01 lt01 lt01 NA 250 780 042 277 319 002 lt07

34 Potato chips oven ready baked

542 32 49 15 353 189 800 27 35 343 10 04 03 04 lt01 lt01 lt01 NA 078 136 002 243 245 lt001 NA

35 Potato chips oven ready with batter baked

519 34 61 17 356 202 852 29 33 352 04 01 lt01 03 lt01 lt01 lt01 NA 130 184 002 277 280 001 lt07

17

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 17: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

573 168 147 14 107 240 1001 05 05 97 10 01 02 03 03 lt01 lt01 NA 758 501 013 075 087 034 60

28 Cod in batter frozenchilled baked

560 123 118 17 NA^ NA^ NA^ 08 15 177 NA NA NA NA NA NA NA NA 171 663 067 208 275 002 37

29 Cod in breadcrumbs oven baked

555 137 83 15 198 204 858 17 19 189 09 02 lt01 01 06 lt01 lt01 NA 133 462 050 139 190 001 36

30 Fish fingers pollock grilled

546 139 92 16 200 213 897 16 20 187 13 04 01 lt01 08 lt01 lt01 NA 123 429 050 268 318 001 44

31 Coleslaw purchased not low calorie

730 08 163 11 60 173 714 17 12 lt01 60 14 12 35 lt01 lt01 lt01 NA 165 1007 110 259 369 002 11

32

Chips fried in commercial oil from takeaway fish and chip shops

510 35 84 17 332 214 902 37 32 327 06 01 01 03 lt01 lt01 lt01 NA 429 302 002 044 047 016 1

33 Chips fine cut from fast food outlets

385 35 142 16 397 290 1219 32 38 394 03 lt01 lt01 03 lt01 lt01 lt01 NA 250 780 042 277 319 002 lt07

34 Potato chips oven ready baked

542 32 49 15 353 189 800 27 35 343 10 04 03 04 lt01 lt01 lt01 NA 078 136 002 243 245 lt001 NA

35 Potato chips oven ready with batter baked

519 34 61 17 356 202 852 29 33 352 04 01 lt01 03 lt01 lt01 lt01 NA 130 184 002 277 280 001 lt07

17

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 18: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

19 43 318 30 574 519 2168 24 29 559 15 03 02 11 lt01 lt01 lt01 NA 841 1970 005 280 285 006 NA

37

Potato crisps fried in sunflower oil including premium not Walkers2

19 60 298 37 557 501 2096 47 45 552 05 lt01 lt01 05 lt01 lt01 lt01 NA 296 1836 009 670 678 003 NA

38 Potato crisps fried in high oleic sunflower oil

43 62 288 42 558 493 2064 46 44 549 09 lt01 lt01 09 lt01 lt01 lt01 NA 248 2241 007 244 251 003 NA

39 Potato rings eg Hula Hoops

20 36 224 36 705 480 2018 17 26 702 03 lt01 lt01 03 lt01 lt01 lt01 NA 192 1711 026 199 225 002 NA

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

13 72 274 26 608 504 2110 57 59 583 25 02 02 11 lt01 10 lt01 NA 289 2001 007 302 309 008 NA

42 Corn snacks (eg Monster Munch Wotsits)

13 60 304 30 608 526 2199 14 13 553 55 lt01 lt01 06 lt01 49 lt01 NA 276 1835 221 524 745 004 NA

43

Mixed toffees (including liquorice toffees) not premium

40 21 159 12 629 387 1630 NA NA lt01 391 59 lt01 299 33 lt01 lt01 238 860 526 005 105 110 007 NA

2 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

18

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 19: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

44 Chew sweets (eg Starburst Chewits Blackjacks)

38 09 60 lt01 851 377 1599 NA NA lt01 545 63 lt01 405 77 lt01 lt01 306 357 172 001 038 039 001 NA

45 Milk chocolate bar 16 73 311 17 560 519 2171 13 23 lt01 560 lt01 lt01 468 lt01 92 lt01 NA 1871 944 010 103 113 016 22

46 Chocolate covered caramels (eg Cadburys caramel)

48 42 236 14 702 493 2068 03 16 lt01 560 47 lt01 396 42 75 lt01 143 1378 742 007 101 108 010 13

47 Dark chocolate with cregraveme or mint fondant centres

54 37 163 09 719 431 1816 19 47 lt01 629 40 24 565 lt01 lt01 lt01 90 980 510 004 050 054 001 3

48 Mars bars (and own brand equivalents)

71 41 153 13 666 404 1703 08 15 33 633 78 03 387 78 87 lt01 NA 731 635 004 077 081 005 10

49 Maltesers (and similar products)

18 76 233 21 630 476 1998 04 17 75 555 23 lt01 369 21 142 lt01 NA 1416 694 006 090 096 007 12

50 Milk chocolate covered caramel and biscuit fingers

36 50 236 12 700 495 2079 15 25 122 454 45 lt01 316 35 58 lt01 124 1352 749 005 127 132 005 10

51 Chocolate-covered bar with caramel and cereal

50 52 258 14 662 501 2102 08 19 116 464 21 lt01 329 20 94 lt01 82 1626 705 005 105 110 009 9

52 Milky Way bars (and own brand equivalents)

58 38 157 14 766 444 1872 06 10 69 697 65 03 471 75 83 lt01 NA 773 637 005 069 074 006 9

19

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 20: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

53 Snickers bars (and own brand equivalents)

54 75 282 16 522 479 2005 24 28 61 461 48 01 310 44 58 lt01 NA 915 1558 005 203 208 003 4

54 Chocolate spread 10 33 377 12 594 575 2402 10 20 NA 594 lt01 lt01 495 lt01 100 lt01 NA 813 1990 192 571 763 003 9

55 Cream of tomato soup canned

890 09 20 10 78 51 215 05 06 22 55 13 15 22 lt01 05 lt01 NA 027 115 015 034 050 001 3

56 Instant soup as purchased

43 59 134 75 641 384 1621 25 56 292 174 21 17 67 63 06 lt01 175 870 308 003 097 100 001 9

57 Mayonnaise (retail) standard

193 11 748 16 24 686 2824 NA NA lt01 24 03 04 17 lt01 lt01 lt01 NA 565 4551 583 1410 1993 004 57

58 Baby rusks 57 65 107 15 730 396 1674 21 24 496 234 23 14 197 lt01 lt01 lt01 NA 459 382 007 170 177 001 3

59 Ice cream non dairy vanilla soft scoop

656 26 77 07 298 192 807 NA NA NA 235 50 08 114 11 53 lt01 63 501 189 001 041 042 004 13

60 Ice cream dairy vanilla soft scoop

649 32 82 07 220 169 711 NA NA lt01 220 27 09 119 15 51 lt01 NA 519 195 008 024 032 018 29

61 Chocolatechoc mint and nut cone (eg Cornetto)

419 35 144 08 396 292 1225 11 12 117 279 20 15 191 20 33 lt01 NA 1104 201 002 062 064 003 6

62 Ice cream luxury dairy with chocolatecaramel

484 42 139 09 322 262 1100 09 13 29 284 12 12 222 lt01 38 lt01 09 897 312 010 049 059 023 58

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

404 39 211 10 349 336 1405 NA NA lt01 329 14 15 239 lt01 62 lt01 19 1421 500 006 056 062 011 19

64 Butter spreadable (75-80 fat)

187 04 791 12 05 715 2941 NA NA NA 05 lt01 lt01 lt01 lt01 05 lt01 NA 3415 2817 255 745 1000 138 153

65 Butter spreadable light (60 fat)

373 05 602 12 08 547 2248 NA NA NA 08 lt01 lt01 lt01 lt01 08 lt01 NA 2570 2167 193 583 775 101 111

20

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 21: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description W

ater

g1

00g

Prot

ein

g10

0g

Tota

l fat

g1

00g

Ash

g1

00g

Car

bohy

drat

e g

100g

Ener

gy (k

cal)

100g

Ener

gy (k

J)1

00g

Engl

yst f

ibre

g1

00g

AO

AC

fibr

e g

100g

Star

ch g

100

g

Tota

l sug

ars

g10

0g

Glu

cose

g1

00g

Fruc

tose

g1

00g

Sucr

ose

g10

0g

Mal

tose

g1

00g

Lact

ose

g10

0g

Gal

acto

se g

100

g

Olig

osac

char

ides

g1

00g

Satu

rate

d fa

tty a

cids

g1

00g

Cis

-mon

ouns

atur

ated

fatty

acid

s g

100g

Cis

-n3

fatty

aci

ds g

100

g

Cis

-n6

fatty

aci

ds g

100

g

Cis

-pol

yuns

atur

ated

fatty

acid

s g

100g

Tran

s fa

tty a

cids

g1

00g

Cho

lest

erol

m

illig

ram

s10

0g

66

Coleslaw purchased economy products only

808 09 91 09 65 110 456 18 16 lt01 65 16 13 37 lt01 lt01 lt01 NA 073 551 073 163 236 001 12

21

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 22: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Micronutrients

Com

posi

te s

ampl

e nu

mbe

r

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um m

illig

ram

s10

0g

Phos

phor

us m

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

1

Cheese and tomato pizza retail all bases not stuffed crust

134 œ lt01 015 015 10 28 2 168 lt002 04 4 020 41 397 223 217 24 179 11 010 13 630 17 04 4

2 Garlic and herb baguette baked

188 œ lt01 023 013 11 17 NA 179 014 01 11 020 06 476 149 126 21 88 16 008 07 730 3 06 1

3

Crunchy clusters type breakfast cereal without nuts

lt5yen NA 102 106 40 28 NA 138 017 NA 90 032 89 41 310 40 72 232 27 030 16 100 2 21 6

4 Crunchycrispy muesli type cereal with nuts

NA NA NA NA NA NA NA 326 NA NA NA NA 95 138 290 46 83 245 40 034 18 240 NA 23 19

5 Quiche Lorraine with shortcrust pastry retail

NA NA NA NA NA NA NA NA NA NA NA NA NA 339 155 147 15 177 06 003 10 450 NA 01 7

6

Low fat spread (26-39) not polyunsaturated (including dairy type)

893 30 NA NA NA NA NA 1250 NA NA NA NA NA 692 61 12 2 9 002 lt0001 002 970 15 lt00001 lt0012

7

Low fat spread (26-39) not polyunsaturated with olive oil

892 45 NA NA NA NA NA 1300 NA NA NA NA NA 488 48 9 1 6 004 lt0001 003 690 NA 001 lt1

22

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 23: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

Dm

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

8 Low fat spread (26-39) polyunsaturated

962 84 NA NA NA NA NA 1010 NA NA NA NA NA 482 31 4 039 4 001 001 lt0001 770 NA lt00001 lt0012

9 Hard block margarine

905 88 NA NA NA NA NA 1220 NA NA NA NA NA 878 lt0032 1 004 lt0013 01 lt0001 004 1220 NA lt00001 lt0012

10 Compound cooking fat not polyunsaturated

NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

11 Ghee made from vegetable oil

NA NA NA NA NA NA NA 870 NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA NA

12 Reduced fat spread (41-62) polyunsaturated

683 58 NA NA NA NA NA 263 NA NA NA NA NA 600 21 3 022 1 002 001 002 870 NA lt00001 1

13

Reduced fat spread (41-62) not polyunsaturated

940 99 NA NA NA NA NA 1240 NA NA NA NA NA 689 43 14 2 12 003 001 01 990 NA lt00001 022

14

Reduced fat spread (41-62) not polyunsaturated with olive oil

817 42 NA NA NA NA NA 1250 NA NA NA NA NA 551 46 7 1 7 004 lt0001 001 800 NA lt00001 019

15

Reduced fat spread (62-75) not polyunsaturated

920 84 lt0001 007 lt01 lt01 NA 1590 lt002 01 1 002 03 747 17 10 1 9 002 lt0001 003 1070 NA lt00001 043

16

Takeaway chicken pieces coated deep fried

NA lt01 009 025 84 59 NA 165 042 02 4 125 12 477 338 20 28 204 09 006 14 660 3 01 15

23

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 24: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

17 Coated chicken pieces takeaway

lt01œ lt01 009 012 74 49 NA 270 045 17 8 115 09 535 350 28 27 218 07 007 06 700 NA 02 8

18 Chickenturkey burger coated baked

NA NA NA NA NA NA NA NA NA NA NA NA NA 383 337 41 23 160 10 009 08 610 NA 02 9

19 Breadedbattere d chickenturkey pieces cooked

NA lt01 007 017 71 31 NA 275 039 02 27 061 29 360 278 31 24 169 11 008 08 510 NA 02 7

20 Chicken breaststeak coated baked

NA lt01 010 011 72 42 NA 247 042 28 21 123 06 466 300 30 26 203 07 007 06 580 NA 02 7

21

Beef pie purchased puff or shortcrust pastry family size

NAcent lt01 004 014 11 15 NA 077 004 04 3 015 14 332 150 41 12 91 11 007 17 510 NA 02 3

22

Beef pie purchased individual puff or shortcrust pastry

NAcent lt01 008 015 21 18 NA 150 020 12 2 016 15 346 163 49 15 83 12 007 15 560 NA 03 4

23 Cornish pasty purchased 4 lt01 NA NA NA NA NA 085 NA NA NA NA NA 470 200 47 16 69 10 008 10 720 NA 03 3

24 Pork pie individual NA NA NA NA NA NA NA NA NA NA NA NA NA 542 153 53 7 23 29 004 05 830 2 01 1

25

Sausage roll purchased ready-to-eat flaky pastry

NA lt01 008 011 17 17 NA 211 018 02 2 024 07 577 129 61 14 89 12 lt0001 07 880 2 03 5

26 Chickenturkey pastiesslices puff pastry

NA lt01 008 015 18 11 NA 138 007 NA 3 034 09 360 169 36 15 81 07 007 05 570 6 02 4

24

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 25: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

27

Cod in batter fried in commercial oil from takeaway fish and chip shops

lt01š NA 007 012 21 36 NA 148 024 21 16 018 14 175 rdquo 326 79 26 208 04 004 05 220 rdquo 214 01 22

28 Cod in batter frozenchilled baked

lt01š NA 007 007 09 27 NA 238 020 17 12 009 14 424 230 32 21 158 05 004 04 530 99 01 17

29 Cod in breadcrumbs oven baked

NA NA 008 011 16 29 NA 184 019 10 7 017 30 330 245 41 22 137 05 005 04 480 NA 02 21

30 Fish fingers pollock grilled

NA NA 009 012 08 33 NA 270 018 03 32 016 04 401 263 23 26 143 05 008 05 580 47 02 15

31 Coleslaw purchased not low calorie

153 lt01 002 042 02 03 1 393 013 01 56 012 06 296 156 36 8 21 03 lt0001 01 450 3 01 1

32

Chips fried in commercial oil from takeaway fish and chip shops

NA NA 010 010 06 05 2 032 005 NA 46 051 03 16rdquo 804 16 32 63 07 014 04 120rdquo NA 02 lt0012

33 Chips fine cut from fast food outlets

NA NA 007 009 06 04 2 328 004 NA 38 049 02 193Ž 544 18 29 143 07 008 04 260 Ž NA 02 lt0012

34 Potato chips oven ready baked

NA NA 005 012 14 07 1 137 020 NA 22 025 03 31 641 14 31 95 07 012 04 100 NA 02 010

35 Potato chips oven ready with batter baked

NA NA 009 011 32 07 1 184 020 NA 13 022 05 193 602 17 32 111 07 015 04 320 NA 02 lt0012

25

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 26: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

36

Potato crisps fried in vegetable oil not Walkers not premium crisps not fried in sunflower oil

NA NA NA NA NA NA NA 1080 NA NA NA NA NA 599 706 35 40 103 11 017 07 850 NA 03 019

37

Potato crisps fried in sunflower oil including premium not Walkers3

NA NA 009 016 39 09 17 979 031 NA 62 078 06 451 1249 35 65 128 13 020 09 820 NA 04 2

38 Potato crisps fried in high oleic sunflower oil

5yen NA NA NA NA NA NA 905 NA NA NA NA NA 604 1328 48 63 135 15 020 09 1000 2 04 1

39 Potato rings eg Hula Hoops

NA NA 005 027 11 08 3 764 040 NA 5 028 02 845 781 26 34 108 08 016 06 1490 NA 02 1

41

Tortilla chips in sunseed or high oleic sunflower oil (eg Doritos)

35ƒ NA 011 018 05 09 NA 711 015 NA 10 028 08 636 285 103 78 234 15 010 12 900 NA 04 5

42 Corn snacks (eg Monster Munch Wotsits)

39ƒ NA 023 031 03 05 NA 843 lt002 NA 5 030 13 909 329 71 20 96 03 005 04 1120 NA 02 9

43

Mixed toffees (including liquorice toffees) not premium

NA NA NA lt001 NA 07 NA lt001 NA 02 1 021 02 312 132 85 11 65 03 004 03 460 20 003 1

3 Composite was analysed and re-analysed to confirm data This data does not reflect that expected for potato crisps fried in sunflower oil (levels of polyunsaturated fatty acids are very low levels of monounsaturated

fatty acids are very high) The data is published here for completeness but will not be incorporated into the Department of Healthrsquos nutrient databanks which support the National Diet and Nutrition Survey and other

national dietary surveys

26

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 27: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

44

Chew sweets (eg Starburst Chewits Blackjacks)

25ƒ NA NA NA NA NA NA 120 NA NA NA NA NA 30 10 3 2 4 01 lt001 002 30 NA 001 lt0012

45 Milk chocolate bar

70œ NA 012 053 03 24 NA 040 021 21 9 073 24 89 451 226 57 224 21 031 11 190 51 03 3

46

Chocolate covered caramels (eg Cadburys caramel)

93œ lt01 002 030 02 11 NA 146 lt002 NA 4 055 17 160 297 154 37 156 13 017 08 280 40 02 2

47

Dark chocolate with cregraveme or mint fondant centres

77œ lt01 016 001 05 06 NA 152 035 NA 1 004 16 6 389 49 13 104 07 006 06 30 8 01 3

48 Mars bars (and own brand equivalents)

35 01 017 020 040 10 NA 200 003 NA 5 054 15 174 269 118 35 125 166 018 064 346 NA 022 1

49 Maltesers (and similar products)

48 œ NA 004 047 06 14 NA 084 002 13 14 078 46 156 565 266 50 269 20 020 10 270 53 02 5

50

Milk chocolate covered caramel and biscuit fingers

35œ NA 003 023 02 10 NA 128 lt002 05 4 040 18 191 242 100 30 118 16 013 06 310 16 03 1

51

Chocolate-covered bar with caramel and cereal

NA NA NA NA NA NA NA 094 NA NA NA 131 18 161 329 140 40 158 46 024 08 230 NA 04 4

52 Milky Way bars (and own brand equivalents)

24 020 018 021 04 10 NA 196 003 NA 5 056 17 220 240 117 25 114 20 013 05 354 NA 013 1

27

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 28: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

53 Snickers bars (and own brand equivalents)

11 15 012 016 21 17 NA 428 004 NA 11 069 17 187 388 101 80 210 19 035 14 385 NA 060 6

54 Chocolate spread NA NA 017 lt005 03 06 NA 770 019 NA 10 026 08 58 362 91 51 128 49 032 07 160 15 04 1

55 Cream of tomato soup canned

25œ NA lt0001 011 06 01 1 142 006 NA 14 004 12 245 179 14 8 19 02 004 01 420 2 01 033

56 Instant soup as purchased

118ƒ NA NA NA NA NA NA 179 006 NA 6 029 25 2376 782 99 28 211 13 012 07 3570 NA 03 2

57 Mayonnaise (retail) standard

78œ lt01 lt0001 01 lt01 01 NA 2210 009 03 9 015 07 131 4 2 03 5 02 lt0001 01 330 7 lt00001 041

58 Baby rusks NA NA NA NA 74 NA NA 138 lt002 NA 22 024 05 88 240 336 29 108 65 011 07 150 2 06 6

59 Ice cream non dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 76 178 80 12 68 04 lt0001 02 130 22 lt00001 1

60 Ice cream dairy vanilla soft scoop

NA NA NA NA NA NA NA NA NA NA NA NA NA 63 163 104 13 85 01 002 03 110 30 lt00001 1

61 Chocolatechoc mint and nut cone (eg Cornetto)

NA NA NA NA NA NA NA NA NA NA NA NA NA 90 212 62 33 88 15 013 04 140 17 03 1

62

Ice cream luxury dairy with chocolate caramel

148 lt01 002 080 03 09 NA 049 lt002 02 4 036 13 75 249 108 27 110 14 015 06 160 17 02 3

63 Luxury choc ices (eg Walls Dream Bounty Magnum)

502 lt01 010 017 01 07 NA 071 013 03 7 05 19 64 250 121 27 119 12 015 05 140 23 01 3

64 Butter spreadable (75shy80 fat)

562œ NA NA NA NA NA NA 105 NA 01 NA NA NA 484 16 11 1 12 004 lt0001 01 720 4 lt00001 lt0012

65 Butter spreadable light (60 fat)

437œ NA NA NA NA NA NA 827 NA NA NA NA NA 467 26 17 006 15 03 lt0001 01 680 8 lt00001 1

28

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 29: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids C

ompo

site

sam

ple

num

ber

Sample description Vi

tam

in A

mic

rogr

ams

100g

Vita

min

D m

icro

gram

s10

0g

Thia

min

mill

igra

ms

100g

Rib

ofla

vin

mill

igra

ms

100g

Nia

cin

mill

igra

ms

100g

Tryp

toph

an6

0m

illig

ram

s10

0g

Vita

min

C m

illig

ram

s10

0g

Vita

min

E m

illig

ram

s10

0g

Vita

min

B6

mill

igra

ms

100g

Vita

min

B12

mic

rogr

ams

100g

Fola

te m

icro

gram

s10

0g

Pant

othe

nic

acid

m

illig

ram

s10

0g

Bio

tin m

icro

gram

s10

0g

Sodi

um m

illig

ram

s10

0g

Pota

ssiu

m m

illig

ram

s10

0g

Cal

cium

mill

igra

ms

100g

Mag

nesi

um

mill

igra

ms

100g

Phos

phor

usm

illig

ram

s10

0g

Iron

mill

igra

ms

100g

Cop

per m

illig

ram

s10

0g

Zinc

mill

igra

ms

100g

Chl

orid

e m

illig

ram

s10

0g

Iodi

ne m

icro

gram

s10

0g

Man

gane

se m

illig

ram

s10

0g

Sele

nium

mic

rogr

ams

100g

66

Coleslaw purchased economy products only

NA NA NA NA NA NA NA 141 NA NA NA NA NA 197 175 40 8 20 02 002 01 320 NA 01 1

NA = Not Analysed

lt = Result was below the analytical limit of quantification (LOQ) or limit of detection (LOD) There is no distinction between lsquoltrsquo and lsquonot detectedrsquo

Tr = Trace

= Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of starch and sugars are likely to be

present sect = Energy values have not been calculated because carbohydrate was not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are likely to be present

^ = Energy values and available carbohydrate have not been calculated because sugars were not measured in this sample Based on sub-sample ingredients and product information small quantities of sugars are

likely to be present dagger = Energy values have been calculated on the assumption (based on sub-sample ingredients and product information) that carbohydrates are not present = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that no starch is present Dagger = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are not present $ = Available carbohydrate calculated on the assumption (based on sub-sample ingredients and product information) that sugars are present in trace amounts

ldquo = No salt or vinegar added at point of purchase = Samples within composite fortified with calcium andor iron œ= Total vitamin A calculated from retinol and beta-carotene assuming no alpha-carotene or cryptoxanthins present yen= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol alpha-carotene or cryptoxanthins are not present cent= Total vitamin A has not been calculated because retinol was not measured in this sample and small quantities of retinol may be present (based on sub-sample ingredients and product information) š = Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that carotenoids are not present ƒ= Total vitamin A calculated assuming (based on sub-sample ingredients and product information) that retinol is not present Ž= Sample contains sub-samples with and without added salt

Note Composite numbers do not run sequentially as one composite was withdrawn at the project planning stage (see Annex A)

29

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 30: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Annex D Analytical methods used

Moisture A homogenised portion of the sample is mixed with sand and heated to 102degC The moisture loss is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt31997 LOQ 01 g100g

Ash A homogenised portion of the sample is ashed in a muffle furnace at 550degC The ash is determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt111998 LOQ 01 g100g

Protein The sample is analysed using Leco instrumentation following the Dumas procedure The sample is combusted in an oxygen atmosphere the gaseous product is cleaned and nitrogen compounds converted to nitrogen which is measured by a thermal conductivity cell The crude protein is calculated by multiplying by the appropriate conversion factor Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

Fat The sample is acid hydrolysed with hydrochloric acid cooled filtered and dried The fat is extract from the residue with petroleum ether and the dried fat determined gravimetrically Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref BS 4401 pt41970 (Weibull Stoldt) LOQ 01 g100g

Fatty acids The lipid fractions of the sample are solvent extracted The isolated fat is transesterified with methanolic sodium methoxide to form fatty acid methyl esters (FAMES) The FAME profile is determined using capillary gas chromatography (GC) Quantification and identification of individual FAMEs in the test material is achieved with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 001 mg100g

Sugars The sugars are extracted with water clarified and chromatographically separated on an amine column with an acetonitrilewater mobile phase The sugars are detected using an evaporative light scattering detector and quantified with reference to calibration standards Accredited to BSEN ISOIEC 170252005 UKAS 0680 LOQ 01 g100g

30

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 31: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Starch The method consists of two separate determinations The sample is treated with warm diluted hydrochloric acid clarified and filtered the optical rotation of the resulting solution is determined In the second determination the sample is extracted with 40 ethanol and filtered The filtrate is acidified with hydrochloric acid clarified and filtered again the optical rotation of the resulting solution is determined at 20 plusmn2ordmC Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref The Feeding Stuffs (Sampling and Analysis) Regulations 1982 Method 30a LOQ 2 g100g

Oligosaccharides Malto-oligosaccharides (DP1-7) are determined individually by High Performance Anion

Exchange Chromatography with Pulsed Amperometric Detection In-house method

LOQ 01 g100g

Dietary Fibre AOAC The sample is weighed and de-fatted if necessary It is then gelatinised and treated with αshyamylase and further digested enzymatically with protease and amyloglucosidase to remove the starch and protein The dietary fibre is precipitated with IMS filtered washed dried and weighed Total dietary fibre is then determined gravimetrically and corrected for protein and ash Accredited to BSEN ISOIEC 170252005 UKAS 0680 Ref AOAC 9852945407 (2007) LOQ 05 g100g

Englyst (Non-starch polysaccharides) Englyst Fibrezym kit with colorimetric end point LOQ 02 g100g

Cholesterol Method Lipid in sample is saponified at high temperature with ethanolic KOH solution Unsaponifiable fraction containing cholesterol and other sterols is extracted with toluene Sterols are derivatized to trimethylsilyl (TMS) ethers and then quantified by GC LOQ 07 mg100 g Reproducibility 20 Reference Method ISO 6799 1992

Inorganics Sodium Potassium Calcium Magnesium Copper Iron Manganese Zinc Phosphorus Selenium Samples are digested in acid under oxidising conditions using sealed lsquobombsrsquo in automated microwave digestors to prevent losses of volatile metalsinorganics Metals (and some inorganics) are then determined by Inductively Coupled Plasma Optical Emission Spectrometry (ICP-OES) or by Inductively Coupled Plasma Mass Spectrometry (ICP-MS) These techniques allow the sensitive and accurate (true and precise) determination of metals in foods and allow matrix interferences to be overcome In house methods - UKAS accredited

31

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 32: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Iodide Concentrations are determined by high resolution ICP-MS after extraction with tetra methyl ammonium hydroxide UKAS accredited

Chloride Concentrations are determined using a Corning Chloride Analyser after extraction with nitric acid In house method FFFB1-2104 - UKAS accredited

Vitamins ndash Water Soluble Thiamin Riboflavin amp Vitamin B6 Thiamin riboflavin and Vitamin B6 are determined by HPLC after appropriate and controlled acid and enzymatic hydrolysis The methods are based on published CEN Standards The selected method enables determination of total B6 as pyridoxine and is most appropriate to samples of this type where pyridoxine or its phosphate will form the major vitamin B6 component UKAS accredited

Niacin Total Folate Biotin Pantothenic acid Determined using microbiological assay (MBA) procedures with detection carried out using VitaFastreg MBA test kits UKAS accredited

Tryptophan Determined by HPLC using fluorescence detection after alkaline hydrolysis Tryptophan contributes to the available Niacin on the basis that Niacin = Tryptophan60

Vitamin B12 Vitamin B12 is extracted from food by autoclaving in acetate buffer in the presence of cyanide Vitamin B12 is determined by microbiological assay using LDelbrueckiiLactis UKAS accredited

The B-vitamin results are expressed as follows Thiamin thiamin chloride hydrochloride Riboflavin free riboflavin Niacin nicotinic acid Vitamin B6 pyridoxine hydrochloride Pantothenate pantothenic acid Biotin d-biotin B12 cyanocobalamin Total folate pteroyglutamic acid

Vitamin C Vitamin C is determined by HPLC using fluorescence detection

Oil Soluble Vitamins Vitamins A D E and the carotenoids are determined using an in house procedure involving saponification of the sample solvent extraction and HPLC determination - UKAS accredited methods based on

32

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 33: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

Vitamin A ndash Retinol BS EN 12823-12000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 1 Measurement of Retinol

Vitamin A ndash β-Carotene BS EN 12823-22000 Foodstuffs-Determination of Vitamin A by High Performance Liquid Chromatography-Part 2 Measurement of β-Carotene

Vitamin D BS EN 128212000 Foodstuffs-Determination of Vitamin D by High Performance Liquid Chromatography-Measurement of Cholecalciferol (D3) and Ergocalciferol (D2)

Vitamin E BS EN 128222000 Foodstuffs-Determination of Vitamin E by High Performance Liquid Chromatography-Measurement of α- β- γ- and δ-tocopherols

The total vitamin E figure takes into account the relative biological activities of the different isomers Vitamin E is given as mg100g of α - tocopherol equivalent The activities used for these calculations are as shown below

α - tocopherol 10 β - tocopherol 04 γ - tocopherol 01 δ - tocopherol 001

Total vitamin A is expressed as ug100g all-trans retinol equivalent (ATRE) and is calculated as follows

All-trans retinol + (07513-cis retinol) +( β-carotene6) +(other active carotenoids12)

UKAS accredited

Details of the quality control measures employed are given in the analytical report associated with this project available at wwwdhgovukpublications

33

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34

Page 34: Nutrient analysis of a range of processed foods with ... · Interpretation ... single brands, and a generic name is given to each composite. ... confectionery, chocolate spread, soup,

Nutrient analysis of a range of processed foods with particular reference to trans fatty acids

References

1 Responsibility for nutrition policy in England transferred from the Food Standards Agency to the Department of Health (DH) on 1st October 2010 Management of the rolling programme of nutrient analysis has also transferred to DH2Food Standards Agency Management of the Food Standards Agency programme of nutrient analysis and associated work httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysanalyticalsurveysn10040 (accessed 1 February 2013) 3Food Standards Agency McCance amp Widdowsonrsquos The Composition of Foods integrated dataset httptnaeuroparchiveorg20110116113217httpwwwfoodgovuksciencedietarysurveysdi etsurveys (accessed 1 February 2013) 4Food Standards Agency Re-estimate of trans fat intake in adults httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndnsprevioussurveyreportsreestimatetransfats (accessed 1 February 2013)5Food Standards Agency National Diet and Nutrition Survey headline results from year 1 (20082009) httpcollectionseuroparchiveorgtna20100907111047httpfoodgovuksciencedietarysurve ysndnsdocumentsndns0809year1 (accessed 1 February 2013) 6 Report on the nutrient analysis survey of biscuits buns cakes and pastries is available at wwwdhgovukpublications

34