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

21 October 2025
 | Technical document
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
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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 Standard
  • Spreadsheet B for calculation of the fat content and fatty acid composition of samples analyzed using C13:0 TAG as the Internal Standard
  • Spreadsheet C for calculation of the fat content and fatty acid composition of samples analyzed using C21:0 as the TAG Internal Standard
  • Spreadsheet 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. 

WHO Team
Nutrition and Food Safety (NFS)
Editors
WHO
Number of pages
5