[Fat composition of several "fast food"].

The percentage of fat of a variety of foods served in fast food establishments has been determined. This percentage is very variable, with mean contents of total fat of 35.83 +/- 10.

Fatty acid profiles of processed chicken egg yolks.

The fatty acid compositions of egg yolks subjected to industrial processing treatments, namely, homogenization, pasteurization, drying, and "omega-3-enrichment", were studied. In general, the total contents of C16:0, C18:0, C18:1 n-9, and C18:2 n-6 fatty acids accounted for close to 90% of the total fatty acids. Statistical analysis of the data revealed correlations among the fatty acids; significant differences existed depending on the egg source and type of processing.