ARCHIVED - Trans Fat Monitoring Program

Data Tables for the Third Set of Monitoring Data


Laboratory results of bakery products:


Table: Fatty acids composition of croissants
CompanyThis column identifies the food company. Product Name/ DescriptionThis column identifies the food products that were chosen for analysis. Sampling DateThis column identifies when the food product was analyzed. Fat
(% by
weight
of food)This column indicates the fat content of the food as a percentage by weight.
TFA1
(% of
total
fat)This column indicates the trans fats (TFAs) expressed as a % of the total fat content. The target is the 5% limit recommended by the Trans Fat Task Force.
SFA2
(% of
total
fat)This column indicates the saturated fats (SFAs) expressed as a % of the total fat content. The levels of SFAs are included along with TFAs, since SFAs are also a risk factor for heart disease.
TFA + SFA
(% of
total
fat)This column indicates the sum of the TFAs and SFAs expressed as a % of the total fat.

A&P Bakery

Croissant

Sept. 2008

14.4

1.2

40.4

41.6

Del’s Pastry

Croissant

Sept. 2008

17.1

5.9

20.8

26.7

Dominion Bakery

Croissant

Sept. 2008

20.7

43.7

19.0

62.7

Extra Foods Bakery

Croissant

July 2008

17.7

34.4

27.7

62.1

Food Basics Bakery

Croissant

Sept. 2008

19.5

33.8

31.2

65.0

Fortinos Bakery

Croissant3

Aug. 2008

15.5

38.8

23.6

62.4

IGA Bakery

Croissant

Aug. 2008

20.6

0.7

45.1

45.8

Loblaws Bakery

Wheat Croissant

Aug. 2008

17.9

0.7

45.8

46.5

Longo’s Bakery

Croissant

Aug. 2008

20.3

43.7

19.1

62.8

Metro Bakery

Croissant

July 2008

17.5

43.3

19.3

62.6

Safeway Bakery

Croissant4

July 2008

12.2

42.1

19.2

61.3

Sobey’s Bakery

Whole Wheat Croissant

Aug. 2008

17.8

0.8

44.5

45.3

The Barn Markets Bakery

Croissant

Aug. 2008

20.5

43.7

18.9

62.6

The Real Canadian Superstore Bakery

Croissant3

Sept. 2008

19.4

40.1

23.4

63.5

Ultra Food And Drug Bakery

Croissant

Aug. 2008

15.8

42.0

19.2

61.2

Zehr’s Bakery

Chocolate Croissant

Aug. 2008

18.9

38.9

22.2

61.1

1. TFA = trans fat
2. SFA = saturated fat
3. This is the same product sold both at Fortinos and The Real Canadian Superstore.
4. The company has informed us that the product has been reformulated. The data presented in the table is not reflective of this change.

Table: Fatty acid composition of danishes
CompanyThis column identifies the food company. Product Name/ DescriptionThis column identifies the food products that were chosen for analysis. Sampling DateThis column identifies when the food product was analyzed. Fat
(% by
weight
of food)This column indicates the fat content of the food as a percentage by weight.
TFA1
(% of
total
fat)This column indicates the trans fats (TFAs) expressed as a % of the total fat content. The target is the 5% limit recommended by the Trans Fat Task Force.
SFA2
(% of
total
fat)This column indicates the saturated fats (SFAs) expressed as a % of the total fat content. The levels of SFAs are included along with TFAs, since SFAs are also a risk factor for heart disease.
TFA + SFA
(% of
total
fat)This column indicates the sum of the TFAs and SFAs expressed as a % of the total fat.

A&P Bakery

Danish

Sept. 2008

14.0

4.2

41.5

45.7

Del’s Pastry

Apple & Cherry Danish

Sept. 2008

11.4

23.5

31.8

55.3

Dominion Bakery

Lemon Danish

Sept. 2008

14.9

2.9

42.5

45.4

Fortinos Bakery

Mini Danish (Assorted)

Aug. 2008

9.6

12.1

38.1

50.2

Loblaws Bakery

Mini Danish

Aug. 2008

12.8

26.4

31.4

57.8

Longo’s Bakery

Danish

Aug. 2008

9.3

39.2

22.9

62.1

Safeway Bakery

Danish5

July 2008

14.1

3.8

47.0

50.8

Sobey’s Bakery

Fruit Topped Danish

Aug. 2008

12.3

38.6

23.2

62.8

The Barn Markets Bakery

Cherry Danish Bites

Aug. 2008

14.7

1.9

44.0

45.9

The Real Canadian Superstore Bakery

Danish

Sept. 2008

10.0

14.3

36.0

50.3

Ultra Food And Drug Bakery

Cherry Danish Bites

Aug. 2008

13.1

1.0

44.6

45.6

5. The company has informed us that the product has been reformulated. The data presented in the table is not reflective of this change.

Table: Fatty acid composition of pies
CompanyThis column identifies the food company. Product Name/ DescriptionThis column identifies the food products that were chosen for analysis. Sampling DateThis column identifies when the food product was analyzed. Fat
(% by
weight
of food)This column indicates the fat content of the food as a percentage by weight.
TFA1
(% of
total
fat)This column indicates the trans fats (TFAs) expressed as a % of the total fat content. The target is the 5% limit recommended by the Trans Fat Task Force.
SFA2
(% of
total
fat)This column indicates the saturated fats (SFAs) expressed as a % of the total fat content. The levels of SFAs are included along with TFAs, since SFAs are also a risk factor for heart disease.
TFA + SFA
(% of
total
fat)This column indicates the sum of the TFAs and SFAs expressed as a % of the total fat.

A&P Bakery

Key Lime Pie

Sept. 2008

10.4

21.9

46.7

68.6

Dominion Bakery

Lemon Crisp Pie

Sept. 2008

15.1

24.0

29.2

53.2

Extra Foods Bakery

Apple Pie

July 2008

20.2

1.1

46.8

47.9

Farmer’s Market

Blueberry Pie

Sept. 2008

14.4

0.8

46.3

47.1

IGA Bakery

Apple Pie

July 2008

7.6

26.9

21.0

47.9

Longo’s Bakery

Key Lime Cream Pie

Aug. 2008

21.4

1.5

56.3

57.8

President’s Choice (Loblaws)

Banana Cream Pie6

Aug. 2008

17.8

5.5

61.6

67.1

Safeway Bakery

Blueberry Pie

July 2008

16.7

27.6

25.5

53.1

Sobey’s Bakery

Chocolate Creme Pie

Aug. 2008

12.9

4.2

45.7

49.9

The Barn Markets Bakery

Lemon Meringue Pie

Aug. 2008

8.6

29.0

22.5

51.5

Ultra Food And Drug Bakery

Key Lime Pie

Aug. 2008

16.8

19.7

48.1

67.8

6. The company has informed us that the product has been discontinued. The data is the table is reflective of the product being sampled in August 2008.

Table: Fatty acid composition of tarts
CompanyThis column identifies the food company. Product Name/ DescriptionThis column identifies the food products that were chosen for analysis. Sampling DateThis column identifies when the food product was analyzed. Fat
(% by
weight
of food)This column indicates the fat content of the food as a percentage by weight.
TFA1
(% of
total
fat)This column indicates the trans fats (TFAs) expressed as a % of the total fat content. The target is the 5% limit recommended by the Trans Fat Task Force.
SFA2
(% of
total
fat)This column indicates the saturated fats (SFAs) expressed as a % of the total fat content. The levels of SFAs are included along with TFAs, since SFAs are also a risk factor for heart disease.
TFA + SFA
(% of
total
fat)This column indicates the sum of the TFAs and SFAs expressed as a % of the total fat.

Compliments (Sobey’s)

Raisin Butter Tart

Aug. 2008

18.9

0.6

41.0

41.6

Del’s Pastry

Pecan Tarts

Sept. 2008

20.0

19.5

23.3

42.8

Dominion Bakery

Fruit Tart

Sept. 2008

7.3

5.4

59.0

64.4

Farmer’s Market

Raisin Butter Tarts

July 2008

19.7

0.9

41.9

42.8

Fortinos Bakery

Dufflet Peach Raspberry Tart

Aug. 2008

15.2

4.1

63.3

67.4

IGA Bakery

Blueberry Tart

Aug. 2008

10.3

1.7

27.4

29.1

IGA Bakery

Sugar Tart

July 2008

13.1

3.2

36.2

39.4

Loblaws Bakery

Caramel And Walnut Tarts

Aug. 2008

14.0

1.0

33.3

34.3

Longo’s Bakery

Pecan Tart

Aug. 2008

21.2

1.1

30.4

31.5

Safeway Bakery

Butter Tart7

July 2008

27.6

10.9

33.5

44.4

The Baker’s Oven (A&P)

Two-Bite Butter Tart

Sept. 2008

15.6

1.0

40.9

41.9

The Real Canadian Superstore Bakery

Custard Fruit Tarts

Sept. 2008

10.0

23.0

39.4

62.4

Ultra Food And Drug Bakery

Dufflet Butternut Tart

Aug. 2008

25.6

2.3

42.5

44.8

Zehr’s Bakery

Coconut Cream Tart

Aug. 2008

20.6

10.1

56.6

66.7

7. The company has informed us that the product has been reformulated. The data presented in the table is not reflective of this change.

Table: Fatty acid composition of cakes
CompanyThis column identifies the food company. Product Name/ DescriptionThis column identifies the food products that were chosen for analysis. Sampling DateThis column identifies when the food product was analyzed. Fat
(% by
weight
of food)This column indicates the fat content of the food as a percentage by weight.
TFA1
(% of
total
fat)This column indicates the trans fats (TFAs) expressed as a % of the total fat content. The target is the 5% limit recommended by the Trans Fat Task Force.
SFA2
(% of
total
fat)This column indicates the saturated fats (SFAs) expressed as a % of the total fat content. The levels of SFAs are included along with TFAs, since SFAs are also a risk factor for heart disease.
TFA + SFA
(% of
total
fat)This column indicates the sum of the TFAs and SFAs expressed as a % of the total fat.

A&P Bakery

Chocolate Cake with Icing

Sept. 2008

25.6

0.8

46.2

47.0

Dominion Bakery

Chocolate Birthday Cake

Sept. 2008

13.7

27.1

32.2

59.3

Farmer’s Market (Loblaws)

Carrot Cake With Icing

July 2008

16.1

1.6

30.7

32.3

Fortinos Bakery

Carrot Cake With Icing

Aug. 2008

25.7

11.6

16.9

28.5

IGA Bakery

Chocolate Cake

Aug. 2008

16.7

2.6

14.3

16.9

Loblaws Bakery

Carrot Cake With Icing

Aug. 2008

25.9

14.1

24.0

38.1

Longo’s Bakery

Carrot Cake With Icing

Aug. 2008

25.1

13.9

31.5

45.4

Metro Bakery

Carrot Cake With Icing

July 2008

15.1

1.6

16.8

18.4

Safeway Bakery

Chocolate Cake Chocolate Iced

July 2008

22.1

15.8

27.6

43.4

Sobey’s Bakery

Strawberry Shortcake

Aug. 2008

11.4

3.7

45.8

49.5

The Barn Markets Bakery

Vanilla Velvet Mini Cake

Aug. 2008

17.0

5.6

54.5

60.1

The Real Canadian Superstore Bakery

Chocolate Birthday Cake With Icing

Sept. 2008

24.7

20.8

29.7

50.5

Ultra Food And Drug Bakery

Mini Carrot Cake

Aug. 2008

20.0

5.6

46.0

51.6

Zehr’s Bakery

Lemon Cake

Aug. 2008

17.1

3.1

67.6

70.7

 
Table: Fatty acid composition of brownies
CompanyThis column identifies the food company. Product Name/ DescriptionThis column identifies the food products that were chosen for analysis. Sampling DateThis column identifies when the food product was analyzed. Fat
(% by
weight
of food)This column indicates the fat content of the food as a percentage by weight.
TFA1
(% of
total
fat)This column indicates the trans fats (TFAs) expressed as a % of the total fat content. The target is the 5% limit recommended by the Trans Fat Task Force.
SFA2
(% of
total
fat)This column indicates the saturated fats (SFAs) expressed as a % of the total fat content. The levels of SFAs are included along with TFAs, since SFAs are also a risk factor for heart disease.
TFA + SFA
(% of
total
fat)This column indicates the sum of the TFAs and SFAs expressed as a % of the total fat.

A&P Bakery

Brownies

Sept. 2008

13.8

5.5

58.0

63.5

Dominion Bakery

Brownies

Sept. 2008

18.7

20.3

34.4

54.7

Farmer’s Market (Loblaws)

Fudge Brownies

Aug. 2008

16.3

0.9

17.5

18.4

IGA Bakery

Brownies

July 2008

12.5

2.8

22.3

25.1

Longo’s Bakery

Brownie

Aug. 2008

23.9

25.5

21.6

47.1

No Frills Bakery

Double Chocolate Pecan Brownie

Sept. 2008

12.3

3.9

41.3

45.2

President’s Choice (Loblaws)

Brownies

Sept. 2008

14.8

0.7

32.6

33.3

Safeway Bakery

Brownie Fudge Iced Without Walnut

July 2008

9.9

26.2

21.9

48.1

Sobey’s Bakery

Deep Dutch Brownies

Aug. 2008

24.1

25.7

21.2

46.9

The Baker’s Oven (A&P)

Two-Bites Brownies

Aug. 2008

28.2

1.0

43.0

44.0

 
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