Last updated on 8-7-2025 by Thérésa Lebacq
Why do we study the trans-fatty acid intake?
- Trans-fatty acids are a type of unsaturated fat. Trans-fatty acids increase LDL (also known as the ‘bad’) cholesterol, while lowering HDL (also known as ‘good’ cholesterol), significantly raising the risk of heart disease and inflammation.
- There are two main types of trans fats: naturally occurring and industrially produced.
- Natural trans-fatty acids are found in small amounts in meat and dairy products from ruminant animals, resulting from a natural hydrogenation process in their digestive system.
- Industrial trans-fatty acids are formed during the partial hydrogenation of vegetable oils. They are commonly found in processed foods such as deep-fried snacks, baked goods, pastries, pizza, industrial bread products, and certain margarines and spreads.
- Due to the associated health risks, it is strongly recommended to minimize the intake of trans-fatty acids as much as possible.
How do we study it?
- Habitual intake of trans-fatty acids was analysed using the SPADE® program. The detailed methodology can be found here.
- Habitual trans-fatty acid intake is expressed as a percentage of energy intake (En%). By expressing the trans-fatty acid intake as a percentage of energy intake, comparisons between groups of people with different energy requirements (e.g., between men and women, children and adults) can be done.
KEY RESULTS
The contribution of trans-fatty acids to energy intake is 0.4 En%
There are no differences between men and women, nor between educational levels or regions
More than one third (35%) of the trans-fatty acids comes from dairy products and substitutes
By age and sex
Mean trans-fatty acid intake (En%) in the population aged 3 years and older, by age and sex, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- En% = Energy percentage. This represents the proportion of daily energy derived from trans-fatty acids in the diet. It was calculated by multiplying total daily trans-fatty acid intake (g) by 9 kcal per gram and dividing by total daily energy intake (kcal).
- Older adults (65 years and above) do not include those residing in care facilities, hospitalised individuals, or those who would have required significant assistance during interviews (e.g., people with cognitive impairments).
- Overall, the contribution of trans-fatty acids to energy intake is 0.4 En%.
- There is no difference between men and women nor between age groups in the contribution of trans-fatty acids to energy intake.
By educational level
Mean trans-fatty acid (En%) in the population aged 3 years and older, by educational level, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- En% = Energy percentage. This represents the proportion of daily energy derived from trans-fatty acids in the diet. It was calculated by multiplying total daily trans-fatty acid intake (g) by 9 kcal per gram and dividing by total daily energy intake (kcal).
- The educational level is calculated at the household level by considering the highest diploma obtained by: (i) the respondents or their partner for adults (aged 18 years and above), or (ii) the father and mother (or carer, if applicable) for children and adolescents (aged 3 to 17 years). However, for simplicity, we refer to the educational level of individuals rather than the educational level of their households.
- The contribution of trans-fatty acids to energy intake does not differ between individuals with different educational levels.
By region
Mean trans-fatty acid intake (En%) in the population aged 3 years and older, by region, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- En% = Energy percentage. This represents the proportion of daily energy derived from trans-fatty acids in the diet. It was calculated by multiplying total daily trans-fatty acid intake (g) by 9 kcal per gram and dividing by total daily energy intake (kcal).
- Brussels is excluded from the regional comparison due to an insufficient numbeBrr of participants, but is included in the national data for Belgium.
- There is no difference between the regions in the contribution of trans-fatty acids to energy intake.
By year
Mean trans-fatty acid intake (En%) in the population aged 3 to 64 years, by year, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- En% = Energy percentage. This represents the proportion of daily energy derived from trans-fatty acids in the diet. It was calculated by multiplying total daily trans-fatty acid intake (g) by 9 kcal per gram and dividing by total daily energy intake (kcal).
- Adults aged 65 years and older are not included as they were not part of the target population of the 2014-2015 survey.
- There has been no changes over time in the contribution of trans-fatty acids to energy intake in the population aged 3 – 64 years.
Contribution of foods to trans-fatty acid intake
Contribution of foods to trans-fatty acid intake, in the total population aged 3 years and older, Belgium: 2022-2023
- Crude = results weighted for season, age, sex, and socioeconomic status.
- Dairy products and substitutes are the main contributors to the intake of saturated fat (35%). They are followed by meat, meat products and substitutes (18%), fats and oils (14%), cakes and sweet biscuits (12%), condiments, spices, sauces and yeast (7%) and sugar and confectionery (5%).
Please cite this page as: Sciensano. Macronutrients: Trans-fatty acids, Food Consumption Survey 2022-2023, June 2025, Brussels, Belgium, https://www.sciensano.be/en/results-national-food-consumption-survey-2022-2023/fats/trans-fatty-acids