*3.3. Trans Fatty Acid in Market Foods*

3.3.1. Cereals and Breads Group

In the group of cereals and breads, the mean level of total IP-TFAs was less than 2% of total fat except for *pain au lait (total IP-TFAs: 3.8%)*, which is usually prepared from wheat, milk, and butter or ghee to be consumed frequently by children as a sandwich (Tables 3 and 4).

**Table 3.** Total fat in 100 g of edible portions, total IP-TFAs and IP-TFAS (EA and LEA) in 100 g of total fat of Market food products collected from Lebanese markets.



**Table 3.** *Cont.*

\*\* Kaak Asrouni: type of Lebanese street bread. \*\*\* Kaak Debes and Cacao: Cacao cookies with molasses. \*\*\*\* Kaak korshalli: toast bagel (elongated shape).

**Table 4.** Industrially-Produced trans fatty acids (EA and LEA) in 100 g of total fat per food groups among different countries.



**Table 4.** *Cont.*


**Table 4.** *Cont.*


**Table 4.** *Cont.*
