Trans fatty acids: current contents in Canadian foods and estimated intake levels for the Canadian population.

Research conducted in the mid-1990s indicated that the levels of trans fats in Canadian diets were among the highest in the world. The consumption of trans fats raises blood levels of low-density lipoprotein (LDL)-cholesterol, while reducing levels of high-density lipoprotein (HDL)-cholesterol. In June 2007, Health Canada called on the food industry to voluntarily reduce levels of trans fats in vegetable oils and soft (tub)-margarines to < 2% of total fat, and in all other foods, to < 5%.

Determination of deoxynivalenol in soft wheat by immunoaffinity column cleanup and LC-UV detection: interlaboratory study.

An interlaboratory study was conducted to assess the applicability of a previously validated method for the analysis of deoxynivalenol (DON) in cereal and cereal products to soft wheat in the range of >0.1-3.0 microg/g.