1.—(1) Oils must contain a total saturated fat content which does not exceed 16 grams per 100 grams and–
(a)a total monounsaturated fat content of at least 55 grams per 100 grams; or
(b)a total polyunsaturated fat content of at least 30 grams per 100 grams.
(2) Fat spreads must contain–
(a)a total saturated fat content which does not exceed 20 grams per 100 grams; and
(b)a combined total monounsaturated and polyunsaturated fat content of at least 30 grams per 100 grams.