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In the US, snack foods, fried canola oil foods, baked goods, and other processed foods are likely to contain trans fats, as are vegetable shortenings and margarines. Laboratory analysis can determine the amount of fat contained in a product. Outside the US, trans fats have been largely phased out of retail margarines and shortenings. US food manufacturers are now also phasing out trans fats, but at present, most US margarines still have canola oil more trans fat than butter. In the 1950s, advocates said that the trans fats of margarine were healthier canola oil than the saturated fats of butter, but this has been proven incorrect. See the saturated fats page for details. One example of the effects of trans fats vs saturated fats came from the "Walter Willett Nurses Study" (Professor of Medicine, Harvard Medical School). The 14-year of study of 80,082 women who were 34 to 59 years of age concluded that a 2% increase in trans fats increased a woman's risk of heart disease by 93%, while the same study found that a 5% increase in saturated fats increased heart disease risk by 17%.
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