“…In the absence of a representative national nutrition survey, with ingestion patterns and relative contributions to fat consumption, a preliminary desk review was performed on literature data, aiming to identify the food categories with potentially higher amounts of TFA from industrial origin in other countries ( Hulshof et al., 1999 , Chiara et al., 2003 , Craig-Schmidt, 2006 , Stender et al., 2006 , Baylin et al., 2007 , Ledoux et al., 2007 , Griguol et al., 2007 , Wagner et al., 2008 , Richter et al., 2009 , Fritsche et al., 2010 , Remig et al., 2010 , Cakmak et al., 2011 ; Hissanaga et al., 2012 , Roe et al., 2013 , Saunders et al., 2008 ). The following food categories were selected: bakery/breakfast cereals, biscuits/wafers/cookies, bouillon cubes, butter, chocolate snacks, chocolate spreads, fast food, instant desserts, instant soups, margarines/shortenings, pastry, popcorn, and potato chips/French fries.…”