*3.2. Trans Fatty Acid Acids in Frequently Consumed Arabic Sweets*

The average of the total IP-TFAs in all samples of Arabic sweets was 0.6 ± 0.3%, predominantly from the EA type. (Table 2). Among 35 samples of Arabic sweets, none exceeded 2% as total IP-TFA in 100 g of total fat. The comparison between the mean values of the IP-TFA (EA and LEA) in the Arabic sweets tested shows that EA was significantly higher than LEA in Arabic sweets (*p*-value = 0.00).

**Table 2.** Total fat in 100 g of edible portions, total IP-TFAs and IP-TFAs (EA and LEA) in 100 g of total fat of frequently consumed Arabic sweets.


\* This represents the sum of EA and LEA only.
