This analysis contains some limitations. This study addressed trends in VK content in a limited number of processed foods available in the U.S. food supply, and no attempt was made to identify changes at the regional or specific brand level. In addition, the list of foods reported here are not exhaustive nor did we have concomitant trans fatty acid contents for the same food samples as a direct comparison. However, given that dK is exclusively formed from commercial hydrogenation of plant oils, it is likely that the dK concentrations reflect similar trends in trans fatty acids in these same foods.