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Natural Butter 5.9 Natural Eggs 0.9 Natural Meat and meat products 10.3 Natural Oils and fats 35.5 Mainly resulting from plump mature women hydrogenation Biscuits and cakes 16.5 Mainly resulting from hydrogenation Savoury pies, etc 3.5 Mainly resulting from hydrogenation Chips, french fries 4.5 Mainly resulting from hydrogenation Other 4.1 Mainly resulting from hydrogenation Total 100.0 . However, Innis et al (1999) carried out detailed fatty acid analysis of over 200 foods for plump mature women the purpose of determining the variability in TFA content among foods plump mature women within a product category, and the significance of this variability to the estimation of TFA intakes from analysis of dietary intake data. The results showed that the amount of TFA varies considerably among foods within a category, reflecting differences in the fats and oils used in the manufacturing or preparation process.
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