# Palmitic acid content in savoury baked goods and modelled trend intake prior and post EU trans-fat regulation

## TL;DR

This study found that palmitic acid levels in savory baked goods increased after EU trans-fat regulations, potentially affecting public health.

## Contribution

The study provides new data on palmitic acid trends in baked goods post-EU trans-fat regulation and their health implications.

## Key findings

- Palmitic acid content increased in most savory baked goods between 2015 and 2021.
- Higher palmitic acid intake was linked to vegetarian pies with a 66.7% increase.
- A negative correlation was found between palmitic acid content and product price.

## Abstract

Palmitic acid (PA), a prevalent saturated fatty acid (SFA) in European diets, has been linked to adverse health outcomes, including cancer, cardiovascular, and neurodegenerative diseases. This study primarily aimed to assess the PA content in Savoury Baked Goods (SBGs) following the EU’s trans-fat regulation (2019/649), assuming it might be the main replacer of trans-fats, since it is widely used by the food industry due to its consistency and affordability.

PA levels in SBGs from 2015 to 2021 were measured using randomly selected samples from Athens Metropolitan area. The Hellenic National Nutrition and Health Survey (HNNHS) consumption data was used to estimate PA intake.

An increase in PA content (in g/100 g product) was observed in most SBG types between 2015 and 2021, ranging from 3.5% in meat-containing pies to 66.7% in vegetarian pies, resulting in subsequent increased intakes. An inverse correlation trend between PA content and SBG purchase price was also observed.

The findings underscore the importance of promoting healthier fat alternatives and further research into food reformulation practices to improve public health.

The online version contains supplementary material available at 10.1007/s00394-025-03659-0.