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• Majority of the sweet bakery goods showed high amounts of palmitic and oleic acid. • Recent developments contributed to the decrease trans fatty acid content. • Erucic acid was not detected in sweet bakery and chocolate products analyzed. • Sweet snacks have higher energy density, therefore their intake should be limited. • The source of fats/oils, " trans fatty acid-free "declaration on label are important. The study aimed to determine fatty acid (FA) composition of some sweet bakery goods and chocolate products on Turkey market (n = 35) and to evaluate their overall nutritional quality in relation with the nutritional facts on the label. Moreover, "trans fatty acid (TFA)-free" declaration on the label was checked with the current labelling regulations in Turkey. Majority of the sample groups represented the prevalence of palmitic and oleic acid; on the other hand, it was difficult to specify a sample group with a specific FA. Erucic acid, for which European Commission set maximum limits, was not detected in any of the samples. It was observed that total saturated fatty acids (SFA) constituted more than 44 % of total FA. In all cases, total TFA content was lower than 1 % of total FA. Based on nutritional facts on the label, that type of products provide higher energy with the main source of fat and carbohydrates. Therefore, consumption of those products in a diet should be limited not to gain an excess amount of body weight and to have adverse health effects related to higher SFA content. This study can be regarded as a case surveillance study by providing updated data that can be used by Nutritionals and authorities to make risk assessments on consumer health. [ABSTRACT FROM AUTHOR]