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ARCHIVED - Trans Fat Monitoring Program

We have archived this page and will not be updating it.

You can use it for research or reference.

We have archived this page and will not be updating it.

You can use it for research or reference.

Second Set of Trans Fat Monitoring Data - July 2008

(ARCHIVED - PDF Version - 212 K)

Samples of pre-packaged foods and foods from grocery stores include:

Samples of foods from fast food and restaurant establishments include:

How to use the data tables

Hold the cursor over the shaded text in the following table in order to see some helpful information.

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.		 TFA
(% 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.		 SFA
(% 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.
Company A french fries May 2007 16.0 32.5 For Companies A and B
For Companies A and B From 2007 to 2008, the TFAs were decreased to meet the 5% limit recommended by the Trans Fat Task Force. 		23.8 For Company A
From 2007 to 2008, the levels of SFAs were decreased. This column is useful to look at to see if TFAs were replaced by SFAs.

For Company B
From 2007 to 2008, the levels of SFAs were increased. This indicates that the company replaced TFAs with SFAs. 		56.3 For Company A
The sum of the TFAs and SFAs is lower because the food company successfully replaced TFAs with healthier alternatives such as monounsaturated and polyunsaturated fats.

For Company B
The sum of the TFAs and SFA remains high indicating that TFAs were not replaced with healthier alternatives.
Company A

french fries

 January 2008 15.7 2.7 For Companies A and B
For Companies A and B From 2007 to 2008, the TFAs were decreased to meet the 5% limit recommended by the Trans Fat Task Force. 		17.0 For Company A
From 2007 to 2008, the levels of SFAs were decreased. This column is useful to look at to see if TFAs were replaced by SFAs.

For Company B
From 2007 to 2008, the levels of SFAs were increased. This indicates that the company replaced TFAs with SFAs. 		19.7 For Company A
The sum of the TFAs and SFAs is lower because the food company successfully replaced TFAs with healthier alternatives such as monounsaturated and polyunsaturated fats.

For Company B
The sum of the TFAs and SFA remains high indicating that TFAs were not replaced with healthier alternatives.
Company B french fries May 2007 19.0 40.7 For Companies A and B
For Companies A and B From 2007 to 2008, the TFAs were decreased to meet the 5% limit recommended by the Trans Fat Task Force. 		19.7 For Company A
From 2007 to 2008, the levels of SFAs were decreased. This column is useful to look at to see if TFAs were replaced by SFAs.

For Company B
From 2007 to 2008, the levels of SFAs were increased. This indicates that the company replaced TFAs with SFAs. 		60.4 For Company A
The sum of the TFAs and SFAs is lower because the food company successfully replaced TFAs with healthier alternatives such as monounsaturated and polyunsaturated fats.

For Company B
The sum of the TFAs and SFA remains high indicating that TFAs were not replaced with healthier alternatives.
Company B

french fries

 January 2008 18.6 1.0 For Companies A and B
For Companies A and B From 2007 to 2008, the TFAs were decreased to meet the 5% limit recommended by the Trans Fat Task Force. 		55.3 For Company A
From 2007 to 2008, the levels of SFAs were decreased. This column is useful to look at to see if TFAs were replaced by SFAs.

For Company B
From 2007 to 2008, the levels of SFAs were increased. This indicates that the company replaced TFAs with SFAs. 		56.3 For Company A
The sum of the TFAs and SFAs is lower because the food company successfully replaced TFAs with healthier alternatives such as monounsaturated and polyunsaturated fats.

For Company B
The sum of the TFAs and SFA remains high indicating that TFAs were not replaced with healthier alternatives.

Table 1: Fatty acid composition of garlic breads collected in 2007

Company Product Name/ Description Sampling Date Fat
(% by
weight
of food) 		TFA1
(% of
total
fat)		 SFA2
(% of
total
fat)		 TFA + SFA
(% of
total
fat)
Canada Bread Company Dempsters, Garlic Bread (frozen) August 2007 56.0 1.0 28.0 29.0
Canada Bread Company Villagio, Garlic Bread August 2007 49.4 1.1 29.3 30.4
Furlani Furlani Rotis Texas Toast Garlic August 2007 34.4 1.7 24.7 26.4
Loblaws Inc. In-store garlic bread August 2007 64.2 18.2 19.5 37.7
Loblaws Inc. In-store garlic bread3 January 2008 56.1 1.5 39.2 40.7
Loblaws Inc. President's Choice, Garlic Bread (frozen) August 2007 57.3 4.7 66.9 71.6
Metro Inc. Master Choice, Herb & Garlic Baguette (Frozen) August 2007 54.8 11.5 17.3 28.8
Metro Inc. Master Choice, Multigrain Garlic Baguette (Frozen) August 2007 56.9 11.8 18.2 30.0
Metro Inc. The Baker's Oven, In House garlic bread August 2007 52.0 19.2 20.1 39.3
Sobey's Compliments, Garlic Bread, in-store August 2007 68.4 25.1 21.1 46.2
Sobey's In-store garlic half loaf4 August 2007 58.4 19.4 20.3 39.7
Villa Di Manno Bakery Garlic Bread August 2007 51.5 0.9 28.8 29.7

1. TFA = trans fat
2. SFA = saturated fat
3. Data provided by company. The data is from calculated data, which is based on analytical data of the bread and garlic spread done separately. Health Canada has not verified the accuracy of the data.
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 2: Fatty acid composition of garlic spreads collected in 2007

Company Product Name/ Description Sampling Date Fat
(% by
weight
of food) 		TFA
(% of total
fat)		 SFA
(% of
total
fat)		 TFA + SFA
(% of
total
fat)
Derlea Foods Inc. Derlea, Gourmet Garlic Spread August 2007 53.6 0.7 28.0 28.7
Golden Gate Micha Inc. Golden Gate, Garlic Spread Omega-3 November 2007 71.4 17.2 19.2 36.4
Loblaws Inc. No Name, Garlic Spread August 2007 61.5 14.2 20.0 34.2
Metro Inc. Master Choice, Garlic Margarine August 2007 59.0 0.6 15.9 16.5
Parmalat Canada Lactantia, Garlic Butter August 2007 49.8 5.1 65.6 70.7
Sobeys Compliments, Garlic Margarine August 2007 72.7 13.4 20.3 33.7

Table 3: Fatty acid composition of soft (tub) margarines collected in 2005 and 2007

Company Product Name/ Description Sampling Date Fat
(% by
weight
of food) 		TFA
(% of total
fat)		 SFA
(% of
total
fat)		 TFA + SFA
(% of
total
fat)
Canbra Foods Ltd. Canola Harvest, 100% Canola March 2005 70.5 32.8 13.0 45.8
Canbra Foods Ltd. Canola Harvest, Original Margarine 7 October 2007 78.9 0.7 14.8 15.5
Golden Gate Micha Inc. Golden Gate, 100% Soya Oil November 2007 78.4 15.1 19.0 34.1
Golden Gate Micha Inc. Nico, 100% Canola Oil November 2007 73.1 20.6 13.3 33.9
Innovative Foods Chefmaster, Soft Tub March 2005 60.8 18.7 16.0 34.7
Innovative Foods Chefmaster, Soft Tub September 2007 59.2 14.8 20.1 34.9
Loblaws Inc. No Name, Generic Soya March 2005 70.1 19.5 15.4 34.9
Loblaws Inc. No Name, Non-hydrogenated 80% soy oil November 2007 79.2 1.4 24.9 26.3
Loblaws Inc. No Name, Generic Canola March 2005 70.9 16.1 18.8 34.9
Loblaws Inc. No Name, 35% Less Fat margarine spread October 2007 45.2 17.8 19.1 36.9
Loblaws Inc. President's Choice, Celeb Non-hydrogenated March 2005 71.1 1.0 14.6 15.6
Loblaws Inc. President's Choice Celeb Non-hydrogenated November 2007 72.3 0.6 16.3 16.9
Loblaws Inc. President's Choice, Celeb Lactose-free November 2007 71.2 0.6 16.3 16.9
Margarine Thibault Inc. Nuvel, Soft Canola Oil March 2005 66.4 1.6 15.3 16.9
Margarine Thibault Inc. Nuvel, Soft Canola Oil November 2007 71.5 0.7 16.2 16.9
Margarine Thibault Inc. Thibault, 100% Soya March 2005 72.6 18.0 19.1 37.1
Margarine Thibault Inc. Thibault, 100% Soya November 2007 72.9 17.0 20.8 37.8
Metro Inc. Master Choice, 100% Canola Oil September 2007 70.5 21.0 13.0 34.0
Metro Inc. Merit Selection, 100% Soya March 2005 69.8 18.0 19.7 37.7
Metro Inc. Merit Selection,  Non-hydrogenated 91% canola oil November 2007 75.9 1.1 15.7 16.8
Mirage Margarine Ltd. Mirage, Soya Oil March 2005 69.3 17.0 19.3 36.3
Mirage Margarine Ltd. Mirage, Soya Oil 8 October 2007 78.6 13.6 15.0 28.6
Mirage Margarine Ltd. Mirage, Soya Oil October 2007 72.4 14.7 19.5 34.2
Parmalat Canada Lactantia, Healthy Attitude Soft Tub 9 March 2005 69.8 0.8 16.0 16.8
Parmalat Canada Lactantia, Healthy Attitude Omega-3 March 2005 69.8 0.9 14.5 15.4
Parmalat Canada Lactantia, Healthy Attitude Omega-3 November 2007 75.8 1.2 14.5 15.7
Parmalat Canada Lactantia, My Country Unsalted October 2007 69.4 16.4 20.6 37.0
Parmalat Canada Lactantia, Olivina Non-hydrogenated March 2005 70.2 0.7 16.0 16.7
Parmalat Canada Lactantia, Olivina Non-hydrogenated September 2007 73.2 0.8 16.2 17.0
Parmalat Canada Lactantia, 100% Soya Oil March 2005 70.3 17.1 19.5 36.6
Parmalat Canada Lactantia, 100% Soya Oil October 2007 72.1 16.2 21.1 37.3
Parmalat Canada Parkay, 68% Vegetable Oil September 2007 60.1 17.0 21.7 38.7
Sobeys Smart Choice10 March 2005 69.9 16.5 19.4 35.9
Sobeys Smart Choice, Canola10 March 2005 71.2 21.0 12.5 33.5
Sobeys Smart Choice, Soft Tub10 March 2005 70.1 19.8 15.6 35.4
Sobeys Compliments, 100% Vegetable Oil November 2007 72.0 17.0 20.2 37.2
Sobeys Compliments, Non-hydrogenated November 2007 71.8 0.5 16.7 17.2
Unilever Canada Inc. Becel, light 50% less calories March 2005 34.3 0.6 15.4 16.0
Unilever Canada Inc. Becel, light 50% less calories November 2007 41.0 0.6 14.8 15.4
Unilever Canada Inc. Becel, Non-hydrogenated March 2005 71.9 0.7 15.2 15.9
Unilever Canada Inc. Becel, Non-hydrogenated September 2007 71.6 0.6 15.6 16.2
Unilever Canada Inc. Becel, Olive Oil November 2007 74.0 0.7 16.3 17.0
Unilever Canada Inc. Becel, Omega-3 Non-hydrogenated November 2007 75.5 0.7 15.7 16.4
Unilever Canada Inc. Becel, RSF 67% Less Fat March 2005 20.2 0.6 15.9 16.5
Unilever Canada Inc. Becel, RSF 67% Less Fat November 2007 24.5 0.8 15.6 16.4
Unilever Canada Inc. Becel, Salt Free Non-hydrogenated March 2005 71.3 0.8 15.6 16.4
Unilever Canada Inc. Becel, Salt Free Non-hydrogenated November 2007 75.8 0.6 16.3 16.9
Unilever Canada Inc. Blue Bonnet, Soft Soy Tub March 2005 60.1 0.8 28.6 29.4
Unilever Canada Inc. Blue Bonnet, Non-hydrogenated 68% vegetable oil October 2007 66.9 0.8 29.0 29.8
Unilever Canada Inc. Fleischmann's, Non-hydrogenated Soybean Oil March 2005 71.2 1.1 23.5 24.6
Unilever Canada Inc. Fleischmann's, Non-hydrogenated Soybean Oil October 2007 73.7 0.9 24.6 25.5
Unilever Canada Inc. Fleischmann's, Unsalted Soya Soft March 2005 71.6 1.1 23.8 24.9
Unilever Canada Inc. Fleischmann's, Salt Free Lactose Free November 2007 81.4 0.8 24.1 24.9
Unilever Canada Inc. I Can't Believe It's Not Butter March 2005 68.9 0.9 28.3 29.2
Unilever Canada Inc. I Can't Believe It's Not Butter   October 2007 74.8 0.9 29.2 30.1
Unilever Canada Inc. I Can't Believe It's Not Butter, Light March 2005 33.9 0.8 28.8 29.6
Unilever Canada Inc. I Can't Believe It's Not Butter, Light December 2007 38.3 0.8 28.6 29.4
Unilever Canada Inc. Imperial, Non-hydrogenated March 2005 70.5 0.9 27.9 28.8
Unilever Canada Inc. Imperial, Non-hydrogenated September 2007 75.3 0.7 29.0 29.7

5. soft or tub margarines are generally used in spreading applications
6. Reference: W.M.N. Ratnayake, C. Gagnon, L.Dumais, W. Lillycrop, L.Wong, M. Meleta and P. Calway. Trans Fatty Acid Content of Canadian Margarines Prior to Mandatory Trans Fat Labelling. J.Am. Oil Chem. Soc. (2007) 84:817-825
7. Data provided by company. The new data reflects the change in oils used to manufacture margarine by Canbra Foods Ltd.
8. Data provided by company.
9. The company has informed us that the product was discontinued and replaced with "Lactantia Healthy Attitude Omega-3" in 2004/05. The data in the table is reflective of the product sampled in March 2005.
10. The company has informed us that the product was discontinued in the fall 2005. The data in the table is reflective of the product sampled in March 2005.

Table 4: Fatty acid composition of hard (print) margarines collected in 2005 and 2007

Company Product Name/ Description Sampling Date Fat
(% by
weight
of food)		 TFA
(% of total
fat)		 SFA
(% of
total
fat)		 TFA + SFA
(% of
total
fat)
Golden Gate Micha Inc. Nico 100% Vegetable Oil November 2007 76.3 35.9 20.0 55.9
Loblaws Inc. No Name, 100% canola/soybean Oil October 2007 73.4 37.4 21.3 58.7
Parmalat Canada Parkay, Quarters March 2005 69.5 35.7 21.0 56.7
Unilever Canada Inc. Blue Bonnet, Quarters March 2005 70.6 39.5 17.7 57.2
Unilever Canada Inc. Imperial, Quarters Carton March 2005 71.7 43.5 15.6 59.1
Unilever Canada Inc. Imperial, 100% Canola Oil September 2007 70.8 44.5 16.4 60.9

11. Hard or print margarines are generally used for baking applications since they can be used as an alternative to lard and shortening.

Table 5: Fatty acid composition of vegetable shortening products collected in 2007

Company Product Name/ Description Sampling Date Fat
(% by
weight
of food)		 TFA
(% of total
fat)		 SFA
(% of
total
fat)		 TFA + SFA
(% of
total
fat)
Loblaws Inc. No Name, All Vegetable Shortening August 2007 100 30.6 27.4 58.0
Metro Inc Equality, All Vegetable Shortening August 2007 100 30.9 26.6 57.5
Smucker Foods of Canada Crisco, All Vegetable Shortening August 2007 100 3.9 27.2 31.1
Smucker Foods of Canada Crisco, Golden All Vegetable Shortening August 2007 100 3.8 27.3 31.1

Table 6: Fatty acid composition of lard products collected in 2007

Company Product Name/ Description Sampling Date Fat
(% by
weight
of food)		 TFA
(% of total
fat)		 SFA
(% of
total
fat)		 TFA + SFA
(% of
total
fat)
Loblaws Inc. No Name, lard August 2007 100 1.1 41.9 43.0
Maple Leaf Foods Inc. Tenderflake, lard August 2007 100 1.5 42.8 44.3
Metro Inc Equality, lard August 2007 100 2.0 41.9 43.9
Sobeys Compliments, lard August 2007 100 1.5 42.1 43.6

Table 7: Fatty acid composition of frozen pizzas collected in 2007

Company Product Name/ Description Sampling Date Fat
(% by
weight
of food)		 TFA
(% of total
fat)		 SFA
(% of
total
fat)		 TFA + SFA
(% of
total
fat)
Kraft Canada Inc. Delissio, Rising Crust Deluxe October 2007 6.6 2.3 41.8 44.1
Loblaws Inc. No Name, Rising Crust Pepperoni October 2007 9.8 2.2 34.8 37.0
Loblaws Inc. President's Choice, Chicago Style October 2007 11.4 7.3 38.2 35.5
McCain Foods Canada Crescendo, Rising Crust Deluxe October 2007 10.4 11.8 43.4 55.2
McCain Foods Canada Crescendo, Rising Crust Deluxe12 November 2007 8.0 2.4 43.1 45.5
McCain Foods Canada Premiere,  Deluxe October 2007 6.4 3.1 45.1 48.2
Sobeys Compliments, Value Deluxe October 2007 5.4 9.8 32.6 42.4

12. Data provided by company. The new data is reflective of the reformulated pizza.

Table 8: Fatty acid composition of restaurant pizzas collected in 2007 and 2008

Company Product Name/ Description Sampling Date Fat
(% by
weight
of food)		 TFA
(% of total
fat)		 SFA
(% of total
fat)		 TFA + SFA
(% of
total
fat)
Boston Pizza Deluxe October 2007 7.2 3.4 47.0 50.4
Boston Pizza Deluxe13 October 2007 2.7 2.1 33.7 35.8
Boston Pizza Deluxe14 October 2007 1.2 1.7 28.0 29.7
Domino's Pizza Deluxe October 2007 9.6 3.5 44.8 48.3
Domino's Pizza Deluxe13 October 2007 7.1 2.2 31.3 33.5
Domino's Pizza Deluxe14 October 2007 2.7 1.6 19.3 20.9
Panago Classic February 2008 7.7 2.6 44.8 47.4
Pizza Hut Supreme Lover's October 2007 8.1 3.7 46.8 50.5
Pizza Hut Supreme Lover's13 October 2007 5.3 2.3 33.3 35.6
Pizza Hut Supreme Lover's14 October 2007 3.4 2.0 21.1 23.1
Pizza Pizza Classic Super October 2007 6.7 3.1 44.8 47.9
Pizza Pizza Classic Super13 October 2007 4.9 2.1 32.8 34.9
Pizza Pizza Classic Super14 October 2007 2.1 1.0 22.1 23.1

13. pizza was analyzed without the cheese; analysis was done on the dough, sauce, pepperoni, and vegetables
14. pizza was analyzed without the cheese and meat; analysis was done on the dough, sauce, and vegetables

Table 9: Fatty acid composition of pizza dipping sauces collected in 2007 and 2008

Company Product Name/ Description Sampling Date Fat
(% by
weight
of food)		 TFA
(% of total
fat)		 SFA
(% of
total
fat)		 TFA + SFA
(% of
total
fat)
Panago Italian Garlic February 2008 44.6 1.7 9.1 10.8
Panago Jalapeno Ranch February 2008 44.7 2.0 7.9 9.9
Pizza Hut Honey Roasted Creamy Garlic October 2007 40.4 0.9 17.1 18.0
Pizza Hut Marinara October 2007 0.1 3.6 43.3 46.9
Pizza Hut Ranch October 2007 52.2 1.1 15.9 17.0
Pizza Pizza Cheddar Jalapeno October 2007 9.3 1.0 11.3 12.3
Pizza Pizza Creamy Garlic October 2007 8.4 0.9 8.7 9.6
Pizza Pizza Italian Marinara October 2007 1.3 1.0 18.3 19.3

Table 10: Fatty acid composition of french fries collected in 2006, 2007, and 2008

Company Product Name/ Description Sampling Date Fat
(% by
weight
of food)		 TFA
(% of total
fat)		 SFA
(% of
total
fat)		 TFA + SFA
(% of
total
fat)
A&W French Fries October 2006 16.4 34.9 17.2 52.1
A&W French Fries March 2007 14.4 1.0 6.9 7.9
A&W French Fries January 2008 13.4 0.7 7.4 8.1
Applebees French Fries September 2007 15.0 11.0 11.0 22.0
Applebee's French Fries15 January 2008 14.6 9.2 10.7 19.9
Arby's French Fries (Curly Fries) April 2007 15.8 30.2 11.3 41.5
Arby's French Fries October 2007 10.9 1.4 7.9 9.3
Arby's French Fries January 2008 14.8 1.4 9.4 10.8
Boston Pizza French Fries March 2007 10.5 27.3 10.8 38.1
Boston Pizza French Fries16 September 2007 15.7 0.2 6.1 6.3
Boston Pizza French Fries January 2008  10.2 1.7 8.8 10.5
Burger King French Fries October 2006 13.5 43.8 22.6 66.4
Burger King French Fries October 2007 22.3 46.0 22.1 68.1
Burger King French Fries January 2008 14.1 40.8 21.6 62.4
Burger King French Fries17 May 2008 12.2 23.9 18.9 42.8
Casey's French Fries March 2007 13.4 1.7 10.2 11.9
Casey's French Fries February 2008 19.2 1.1 14.3 15.4
Casey's Sweet Potato French Fries February 2008 22.4 1.0 14.2 15.2
Chicken Chef French Fries September 2007 14.0 0.8 7.0 7.8
Chicken Delight French Fries September 2007 13.0 2.6 8.0 10.6
             
Dairy Queen French Fries October 2007 11.2 26.8 9.9 36.7
Dairy Queen French Fries18 February 2008 10.8 1.9 7.3 9.2
Denny's French Fries October 2007 12.4 0.6 8.5 9.1
Dixie Lee's French Fries February 2008 14.1 1.6 10.1 11.7
Earl's French Fries September 2007 19.0 3.0 8.0 11.0
East Side Mario's French Fries October 2007 12.7 5.7 9.4 15.1
Friendly Greek French Fries October 2007 8.6 17.1 16.5 33.6
Harvey's French Fries March 2007 18.2 1.3 9.6 10.9
Harvey's French Fries January 2008 11.0 1.0 7.9 8.9
Jack Astors' French Fries January 2008 15.7 1.2 9.5 10.7
Joey's Only French Fries September 2007 14.0 2.0 7.0 9.0
             
Kelsey's French Fries March 2007 15.1 1.3 9.1 10.4
Kelsey's French Fries February 2008 11.8 1.0 8.1 9.1
KFC French Fries October 2006 16.9 37.2 24.3 61.5
KFC French Fries March 2007 15.7 1.7 8.0 9.7
KFC French Fries January 2008 12.5 1.3 8.7 10.0
Lone Star French Fries October 2007 15.0 17.2 18.3 35.5
Mandarin French Fries April 2007 11.1 7.5 10.4 17.9
Mandarin French Fries October 2007 22.7 1.9 8.5 10.4
Mary Brown's French Fries February 2008 14.6 1.0 11.7 12.7
McDonald's French Fries October 2006 18.8 8.8 48.7 57.5
McDonald's French Fries March 2007 11.8 9.9 44.2 54.1
McDonald's French Fries January 2008 15.2 3.7 24.8 28.5
McDonald's French Fries19 April 2008 15.3 1.0 12.6 13.6
Montana's French Fries March 2007 11.5 2.9 9.4 12.3
Montana's French Fries January 2008 13.0 1.0 7.8 8.8
Moxie's French Fries September 2007 12.0 1.4 8.0 9.4
Mrs. Vanelli's Restaurant French Fries April 2007 13.0 2.0 17.1 19.1
New York Fries French Fries March 2007 13.3 1.2 8.5 9.7
New York Fries French Fries20 October 2007 13.5 0.9 8.1 9.0
New York Fries French Fries January 2008 12.9 0.8 8.9 9.7
Perkin's French Fries May 2007 16.0 14.0 18.0 32.0
Perkin's French Fries September 2007 14.0 1.0 9.0 10.0
Pizza Delight French Fries January 2008 11.1 1.2 12.5 13.7
Pizza Pizza French Fries March 2007 11.7 2.3 17.9 20.2
Pizza Pizza French Fries February 2008 18.7 1.9 12.4 14.3
Red Lobster French Fries October 2007 14.1 39.6 22.1 61.7
St. Hubert French Fries January 2008 14.5 0.9 8.1 9.0
Swiss Chalet French Fries March 2007 12.5 0.9 9.4 9.8
Swiss Chalet French Fries January 2008 17.8 1.2 8.2 9.4
Taco Bell French Fries April 2007 21.4 1.8 8.0 9.8
Taco Bell French Fries January 2008 14.5 0.9 11.2 12.1
The Keg French Fries February 2008 10.4 1.0 12.5 13.5
Wendy's French Fries October 2006 12.6 6.6 14.5 21.1
Wendy's French Fries21 October 2007 12.9 6.8 14.7 21.5
Wendy's French Fries October 2007 13.3 13.7 15.9 29.6
Wendy's French Fries January 2008 11.4 1.1 16.5 17.6
Wimpy's Diner French Fries October 2007 11.5 17.7 11.7 29.4

15. The company has informed us that they have switched to a new type of french fry. The data presented in the table does not reflect the switch.
16. Data provided by company. The new data reflects the change in frying oils used by all Boston Pizza full service restaurants since May 2007.
17. Data provided by company. The new data reflects the change in the par-frying oils used by Burger King restaurants.
18. Data provided by company. The new data reflects the change in frying oil used for french fries by Dairy Queen.
19.. Data provided by company. The new data reflects the change in frying oils used by McDonald's restaurants
20. Data provided by company.
21. Data provided by company. The new data reflects the change in frying oils used by Wendy's restaurants.

Table 11: Fatty acid composition of onion rings collected in 2007 and 2008

Company Product Name/ Description Sampling Date Fat
(% by
weight
of food)		 TFA
(% of total
fat)		 SFA
(% of
total
fat)		 TFA + SFA
(% of
total
fat)
A&W Onion Rings March 2007 14.3 1.6 11.1 12.7
A&W Onion Rings January 2008 18.0 0.8 9.1 9.9
Applebees Onion Rings (Onion Peels)22 September 2007 13.0 6.5 12.0 18.5
Burger King Onion Rings March 2007 16.2 36.6 22.5 59.1
Burger King Onion Rings January 2008 15.5 33.3 20.6 53.9
Burger King Onion Rings23 April 2008 18.3 0.6 16.4 17.0
Burger King Onion Rings June 2008 17.0 3.0 16.7 19.7
Chicken Chef Onion Rings September 2007 22.0 0.7 8.0 8.7
Dairy Queen Onion Rings October 2007 29.3 21.2 10.4 31.6
Denny's Onion Rings October 2007 24.4 0.9 9.0 9.9
Friendly Greek Onion Rings October 2007 30.2 16.7 16.5 33.2
Harvey's Onion Rings March 2007 18.2 1.3 8.3 9.6
Harvey's Onion Rings January 2008 16.1 1.0 9.6 10.6
Mandarin Onion Rings April 2007 23.6 4.0 10.4 14.4
Mary Brown's Onion Rings February 2008 25.0 0.8 11.4 12.2
Perkin's Onion Rings September 2007 20.0 0.9 10.0 10.9

22. The company has informed us that they have switched to a new type of onion peel. The data presented in the table does not reflect the switch.
23. Data provided by company. The new data reflects the change in the cooking oils used by Burger King restaurants.

Table 12: Fatty acid composition of miscellaneous foods in 2007 and 2008

Company Product Name/ Description Sampling Date Fat
(% by weight of food)		 TFA
(% of total
fat)		 SFA
(% of
total
fat)		 TFA + SFA
(% of
total
fat)
Burger King Apple Turnover October 2007 16.9 38.5 23.3 61.8
Burger King Apple Turnover January 2008 16.2 36.7 23.6 60.3
Burger King Apple Turnover23 May 2008 14.9 1.1 26.9 28.0
Burger King Hash Browns October 2007 23.7 43.3 21.6 64.9
Burger King Hash Browns January 2008 40.6 39.1 21.7 62.3
Burger King Hash Browns17 May 2008 12.8 11.9 23.3 35.2
Casey's Sweet Potato March 2007 17.1 1.7 8.9 10.6
KFC Apple Turnover February 2008 20.8 0.8 21.8 22.6
Koya Japan Spring rolls September 2007 17 1.0 11.0 12.0
Manchu Wok Fried Egg Rolls April 2007 12.9 1.6 13.1 14.7
Manchu Wok Fried Egg Rolls January 2008 15.9 9.4 30.8 40.2
Mary Brown's Taters February 2008 16.0 0.7 11.7 12.4
             
McDonald's Baked Apple Pie October 2007 18.6 41.1 27.7 71.8
McDonald's Baked Apple Pie January 2008 18.6 41.5 39.4 80.9
McDonald's Baked Apple Pie24 June 2008 18.4 0.4 45.9 46.3
McDonald's Cinnamon Melts March 2008 16.7 1.7 47.2 48.9
McDonald's Hash Browns March 2007 13.1 8.0 45.7 45.8
McDonald's Hash Browns January 2008 17.2 4.4 24.7 29.1
McDonald's Hash Browns25 April 2008 19.2 1.1 13.1 14.2
Montana's Cheese Sticks March 2007 19.4 3.2 31.2 34.4
Montana's Cheese Sticks January 2008 19.4 3.0 35.2 38.2
Perkin's Mozzarella sticks September 2007 17 2.7 41.0 43.7
Taco Bell Hard Taco November 2007 14 1.0 18.0 19.0
Taco Bell Cinnamon Twists September 2007 17 0.6 8.0 8.6
Taco Bell Plain Nachos September 2007 33 0.6 8.0 8.6
Taco Bell Plain Taco Shell January 2008 21.9 0.8 16.0 16.8
Taco Time Hard Taco November 2007 22.0 4.4 11.0 15.4
Taco Time Cinnamon Crustos September 2007 34.0 2.2 8.0 10.2
Taco Time Mexi Fries26 September 2007 14.0 11.0 8.0 19.0
Tim Hortons Breakfast Biscuit (biscuit analysed only) April 2007 15.9 2.2 88.9 91.1
Tim Hortons Breakfast Biscuit (biscuit analysed only)27 May 2008 13.1 2.1 84.1 86.2

24. Data provided by company. The new data reflects the reformulation in the product.
25. Data provided by company. The new data reflects the change in frying oils used in McDonald's restaurants.
26. The company has informed us that since March 2008 they have reformulated their Mexi Fries. The data presented in the table is not reflective of this change.
27. Data provided by company. The company has informed us that the product has been reformulated. The new data reflects this change.

Table 13: Fatty acid composition of chicken products collected in 2006, 2007, and 2008

Company Product Name/ Description Sampling Date Fat
(% by
weight
of food)		 TFA
(% of
total
fat)		 SFA
(% of
total
fat)		 TFA + SFA
(% of
total
fat)
A&W Chicken Burger March 2007 13.6 1.0 8.4 9.4
A&W Chicken Burger January 2008 10.5 0.9 11.5 12.4
A&W Chicken Strips October 2006 14.7 27.5 14.0 41.5
A&W Chicken Strips March 2007 10.4 2.1 8.4 10.5
A&W Chicken Strips January 2008 11.2 1.6 9.1 10.7
Applebee's Chicken Strips29 January 2008 16.2 1.8 8.2 10.0
Applebee's Crispy Breaded Wings29 January 2008 10.4 4.8 11.2 16.0
Applebees Fried Chicken29 May 2007 12.0 2.5 10.0 12.5
Applebees Fried Chicken29 September 2007 14.0 7.6 12.0 19.6
Arby's Chicken Tenders May 2007 17.0 17.0 12.0 29.0
Arby's Chicken Tenders September 2007 14.0 1.9 10.0 11.9
Boston Pizza Breaded BBQ Wings March 2007 17.0 12.2 19.8 32.0
Boston Pizza Breaded BBQ Wings30 September 2007 18.2 0.3 16.1 16.4
Boston Pizza Breaded BBQ Wings January 2008 13.8 1.2 20.5 21.7
Boston Pizza Chicken Fingers March 2007 12.9 19.6 11.6 31.2
Boston Pizza Chicken Fingers30 September 2007 16.0 < 0.1 6.9 6.9
Boston Pizza Chicken Fingers January 2008 11.5 1.2 9.9 11.1
Burger King Chicken Fries October 2007 17.5 38.5 22.2 60.7
Burger King Chicken Fries24 April 2008 19.2 0.6 17.5 18.1
Burger King Chicken Nuggets October 2006 19.1 34.7 20.8 55.5
Burger King Chicken Nuggets October 2007 20.4 25.1 22.1 47.2
Burger King Chicken Nuggets January 2008 16.9 24.0 24.0 48.0
Burger King Chicken Nuggets24 April 2008 17.7 0.7 16.4 17.1
Burger King Original Chicken March 2007 16.2 35.7 22.9 58.6
Burger King Original Chicken January 2008 20.1 36.9 21.5 58.4
Burger King Original Chicken24 April 2008 17.0 0.7 20.7 21.4
Casey's Fried Chicken Strips March 2007 11.7 1.0 11.3 12.3
Casey's Fried Chicken Strips February 2008 19.0 0.8 17.1 17.9
Chicken Chef Chicken Fingers September 2007 10.0 0.6 8.0 8.6
Chicken Delight Chicken - Leg & Thigh May 2007 16.0 0.7 23.0 23.7
Chicken Delight Chicken Fingers September 2007 9.2 2.8 10.0 12.8
Dairy Queen Chicken Strips October 2007 14.6 20.3 11.0 31.3
Dixie Lee Bucket Chicken February 2008 12.1 1.3 20.5 21.8
Dixie Lee Chicken Nuggets February 2008 16.6 2.0 14.5 16.5
Earl's Chicken Tenders May 2007 13.0 2.6 9.0 11.6
Earl's Chicken Tenders September 2007 12.0 6.4 8.0 14.4
Harvey's Chicken Strips March 2007 17.5 1.2 10.8 12.0
Harvey's Chicken Strips January 2008 12.9 0.8 9.1 9.9
Jack Astors Chicken Fingers January 2008 11.4 1.1 10.3 11.4
Kelsey's Chicken Strips February 2008 16.9 1.1 9.7 10.8
KFC Breaded Chicken January 2008 15.7 0.7 18.8 19.5
KFC Bucket Chicken February 2008 18.6 1.2 22.5 23.7
KFC Chicken Fries31 October 2006 12.2 25.8 24.3 50.1
KFC Chicken Strips31 October 2006 13.0 32.9 23.3 56.2
KFC Crispy Strip Chicken March 2007 13.6 0.8 9.4 10.2
KFC Crispy Strip Chicken January 2008 16.9 1.1 9.5 10.6
KFC Popcorn Chicken February 2008 25.8 1.1 15.0 16.1
Lone Star Chicken Strips October 2007 13.6 17.0 19.8 36.8
Manchu Wok Chicken Balls April 2007 16.0 1.5 11.9 13.4
Manchu Wok Chicken Balls January 2008 18.5 14.3 17.9 32.2
Mary Brown's Bucket Chicken February 2008 15.8 0.6 19.4 20.0
McDonald's Chicken Nuggets March 2007 19.9 2.5 23.8 26.3
McDonald's Chicken Nuggets January 2008 19.1 1.5 18.6 20.1
McDonald's Chicken Nuggets19 May 2008 19.3 0.8 15.5 16.3
McDonald's Crispy Chicken March 2007 10.2 2.9 21.5 24.4
McDonald's Crispy Chicken19 May 2008 10.8 0.9 14.7 15.6
Montana's Breaded BBQ Wings May 2007 17.0 0.9 18.0 18.9
Montana's Chicken Fingers January 2008 15.3 0.9 8.6 9.5
Montana's Chicken Nuggets March 2007 14.6 1.0 10.1 10.2
Moxie's Chicken Fingers September 2007 11.0 1.6 9.0 10.6
Perkin's Chicken Tender Crisps September 2007 12.0 1.2 12.0 13.2
Pizza Pizza Boneless Chicken Bites March 2007 14.4 1.9 18.9 20.8
Pizza Pizza Boneless Chicken Bites February 2008 11.3 1.6 14.9 16.5
Pizza Pizza Crispy Breaded Wings March 2007 14.7 1.7 23.7 25.4
Pizza Pizza Crispy Breaded Wings February 2008 20.1 1.4 21.5 22.9
Sizzling Wok Chicken Balls September 2007 20.0 1.6 13.0 14.6
St. Hubert Chicken Strips January 2008 12.3 1.0 9.7 10.7
Swiss Chalet Chicken Strips March 2007 20.0 0.9 10.0 10.9
Swiss Chalet Chicken Strips January 2008 15.6 1.0 9.2 10.2
The Keg Chicken Strips February 2008 15.6 1.3 10.3 11.6
Wendy's Chicken Nuggets September 2006 18.1 7.8 19.4 27.2
Wendy's Chicken Nuggets32 October 2007 17.8 1.8 17.7 18.5
Wendy's Chicken Nuggets January 2008 19.8 0.6 19.8 10.4
Wendy's Chicken Strips January 2008 12.5 0.6 16.1 16.7
Wimpy's Diner Chicken Fingers October 2007 10.4 18.1 13.1 31.2

28. Chicken analyzed only.
29. The company has informed us that they have made changes to their cooking and frying oils. The data presented in the table does not reflect the change.
30. Data provided by company. The new data reflects the change in frying oils used by all Boston Pizza full service restaurants since May 2007.
31. The company has informed us that since January 2007 all KFC restaurants have changed their frying oils. The data in the table is not reflective of this change.
32. Data provided by company. The new data reflects the change in frying oils used by Wendy's restaurants.

Table 14: Fatty acid composition of fish products collected in 2007 and 2008

Company Product Name/ Description Sampling Date Fat
(% by
weight
of food)		 TFA
(% of total
fat)		  SFA
(% of
total
fat) 		 TFA + SFA
(% of
total
fat)
Applebees Fried Haddock September 2007 10.0 5.4 11.0 16.4
Applebees Fried Whitefish May 2007 11.0 0.9 8.0 8.9
Applebee's Battered Fish January 2008 24.4 3.0 8.5 11.5
Burger King Fish Filet (BK Big Fish) October 2007 8.0 40.0 22.6 62.6
Burger King Fish Filet (BK Big Fish) January 2008 12.5 37.6 21.6 59.2
Burger King Fish Filet (BK Big Fish)23 April 2008 11.9 0.9 13.1 14.0
Burger King Fish Sandwich May 2007 6.9 2.2 12.0 14.2
Burger King Fish Sandwich September 2007 12.0 15.0 18.0 33.0
Casey's Fish Filet March 2007 28.5 1.1 7.6 8.7
Casey's Fish Filet February 2008 21.2 1.0 14.6 15.6
Dixie Lee Fish Filet February 2008 14.6 1.4 9.2 10.6
Jack Astors Fish Filet January 2008 13.9 1.3 8.7 10.0
Joey's Only Fried fish September 2007 15.0 1.9 8.0 9.9
Kelsey's Fish Filet March 2007 19.9 1.5 10.2 11.7
Kelsey's Fish Filet February 2008 17.7 1.0 8.2 9.2
Mandarin Fish Filet April 2007 10.2 2.1 13.1 15.1
McDonald's Filet-O-Fish March 2007 6.7 2.8 16.7 19.5
McDonald's Filet-O-Fish January 2008 8.9 1.2 15.2 16.4
McDonald's Filet-O-Fish19 May 2008 8.5 1.0 13.5 14.5
Montana's Fish Filet March 2007 12.5 1.3 10.9 12.2
Montana's Fish Filet January 2008 8.5 1.3 8.9 10.2
Moxie's Fried Cod September 2007 15.0 0.7 7.0 7.7
Perkin's Crispy Cod May 2007 4.7 22.0 14.0 36.0
Perkin's Crispy Cod September 2007 18.0 0.9 8.0 8.9
Red Lobster Fried Haddock October 2007 8.4 42.4 23.3 65.7

Table 15: Fatty acid composition of donuts collected in 2006 and 2007

Company Product Name/ Description Sampling Date Fat
(% by
weight
of food)		 TFA
(% of total
fat)		 SFA
(% of
total
fat) 		TFA + SFA
(% of
total
fat)
Coffee Time Apple fritter October 2007 15.0 30.0 24.0 54.0
Coffee Time Double chocolate cake October 2007 29.0 32.0 27.0 59.0
Coffee Time Honey dipped October 2007 17.0 26.0 23.0 49.0
Coffee Time Raised chocolate October 2007 17.0 31.0 24.0 55.0
Country Style Apple fritter October 2006 23.2 2.0 49.5 51.5
Country Style French crullers October 2006 21.4 3.0 46.9 49.9
Country Style Honey glazed October 2006 27.3 5.4 45.4 50.8
Country Style Marble chocolate coated October 2006 29.0 0.6 51.4 52.0
Country Style Plain March 2007 28.2 0.8 50.8 51.6
Dunkin' Donuts Chocolate cake November 2007 25.0 37.0 23.0 60.0
Dunkin' Donuts Chocolate glazed November 2007 27.0 56.0 16.0 72.0
Dunkin' Donuts Glazed figure 8 shaped November 2007 21.0 35.0 22.0 57.0
Dunkin' Donuts Jam busters November 2007 16.0 32.0 23.0 55.0
Krispy Kreme Chocolate iced glazed33 December 2007 19.0 22.0 34.0 56.0
Krispy Kreme Chocolate iced with sprinkles33 December 2007 19.0 21.0 36.0 57.0
Krispy Kreme Chocolate iced custard filled33 December 2007 16.0 19.0 36.0 55.0
Krispy Kreme Chocolate iced kreme filled33 December 2007 22.0 21.0 34.0 55.0
Krispy Kreme Maple iced glazed33 December 2007 18.0 22.0 34.0 56.0
Krispy Kreme Glazed chocolate cake33 December 2007 27.0 25.0 32.0 57.0
Krispy Kreme Chocolate, plain34 December 2007 22.0 3.0 44.0 47.0
Krispy Kreme Chocolate glazed34 December 2007 19.0 3.2 49.0 52.2
Krispy Kreme Jam buster34 December 2007 18.0 2.8 49.0 51.8
Krispy Kreme Vanilla, plain34 December 2007 22.0 2.9 43.0 45.9
Robin's Donuts Chocolate cake iced September 2007 30.0 44.0 8.0 52.0
Robin's Donuts Vanilla iced September 2007 19.0 37.0 22.0 59.0
Robin's Donuts Chocolate dipped November 2007 14.0 37.0 22.0 59.0
Robin's Donuts Chocolate with walnuts November 2007 24.0 35.0 21.0 56.0
Robin's Donuts Plain, vanilla November 2007 30.0 35.0 20.0 55.0
Robin's Donuts Vanilla icing, chocolate drizzle November 2007 16.0 38.0 21.0 59.0
Tim Hortons Chocolate October 2006 18.4 0.6 48.4 49.0
Tim Hortons Chocolate with icing, double chocolate glazed October 2006 16.4 0.6 49.4 50.0
Tim Hortons Dutchie October 2006 10.9 0.8 48.4 49.2
Tim Hortons Honey dip October 2006 13.0 1.0 47.9 48.9
Tim Hortons Old fashion plain October 2006 24.0 0.5 50.9 51.4
Tim Hortons Old fashion plain March 2007 19.5 0.7 48.3 49.0

33. product of the USA, however available in some locations in Canada
34. from Krispy Kreme Donuts, Longueuil, QC.

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