Incorporation of Trans-Fatty Acids into a Comprehensive Nutrient Database

Sally F. Schakel, Lisa Harnack, Christine Wold, Nancy Van Heel, John H. Himes

Research output: Contribution to journalArticlepeer-review

9 Scopus citations


In response to the need for a nutrient database which includes trans -fatty acid values for the full complement of foods available in the U.S. food supply, a methodology was developed and applied for adding trans -fatty acid values to the University of Minnesota Nutrition Coordinating Center (NCC) Nutrient Database. Values for 16:1, 18:1, 18:2, and total trans -fatty acids were added to the database. Procedures were established and followed to assign values for all core foods in the database (0% missing). The USDA table, Fat and Fatty Acid Content of Selected Foods Containing Trans - Fatty Acids was the primary source of trans -fatty acid information. Additional data sources included other nutrient databases and articles in the scientific literature containing trans -fatty acid values for U.S. foods, using appropriate methodologies. For foods in the database which could not be matched to reference sources, trans -fatty acid values were imputed using standardized procedures. Values were determined for both current and discontinued food entries so that the database can be used to estimate trans -fatty acid intakes for current dietary studies, as well as those including dietary data collected in the past.

Original languageEnglish (US)
Pages (from-to)323-331
Number of pages9
JournalJournal of Food Composition and Analysis
Issue number4
StatePublished - Dec 1999


  • Trans -fatty acids; nutrient database.


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