Fatty acid composition of commercially available Iranian edible oils.

Background: Trans-fatty acids (TFAs), unsaturated fats with at least one double bond in the Trans configuration, are industrially formed in large quantities when vegetable oils are partially hydrogenated. This study was undertaken to quantify the amounts of the common fatty acids in several commercial oils marketing in Iran.

Methods: The most consumed commercially available brands of vegetable oils were randomly selected from products available in supermarkets.