Spreadsheets for WHO reference protocol for measuring fatty acids in foods, with emphasis on monitoring trans-fatty acids originating from partial hydrogenation of edible oils

Overview

This document was prepared in support of the publication “WHO reference protocol for measuring fatty acids in foods, with emphasis on monitoring trans-fatty acids originating from partial hydrogenation of edible oils (2025)”. 

This document contains four spreadsheets that have been developed to facilitate calculation of fat content and fatty acid composition of samples. 

Spreadsheet A for calculation of fat content and fatty acid composition of samples analyzed using C11:0 FAME as the Internal StandardSpreadsheet B for calculation of the fat content and fatty acid composition of samples analyzed using C13:0 TAG as the Internal StandardSpreadsheet C for calculation of the fat content and fatty acid composition of samples analyzed using C21:0 as the TAG Internal StandardSpreadsheet D for calculation of the fatty acid composition of samples analyzed without an internal standard 

Shaded cells are for input by the user. The remaining cells will be calculated automatically.

For more information, please consult the section 15 ‘Calculations: fat content and fatty acid composition’ of the publication.