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Current Position:Home » News » Processed Foods » Bakery & Cereals » Topic

‘Considerable’ lowering of trans-fat levels in Spanish bakery products

Zoom in font  Zoom out font Published: 2012-12-13  Authour: Nathan Gray  Views: 13
Core Tip: The level of trans-fats in Spanish bakery products has been ‘considerably’ lowered to levels that are well within those regarded as safe.
The level of trans-fats in Spanish bakery products has been ‘considerably’ lowered to levels that are well within those regarded as safe. As a result it is now important to update food composition databases to accurately estimate human intakes, say researchers.

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