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Table 1.

Fatty acid composition of lipids in the diets as a percentage of total fatty acids

Fatty acidCOPOFO
14:0 0.7 0.9 3.3 
16:0 8.5 20.4 13.3 
18:0 1.7 2.5 2.4 
20:0 0.5 0.7 0.5 
16:1n-7 0.9 0.8 4.1 
18:1n-7 2.9 1.6 2.6 
18:1n-9 43.9 43.5 27.3 
20:1n-9 3.5 2.6 5.3 
20:1n-11 0.1 0.2 0.5 
22:1n-11 0.9 1.1 3.7 
18:2n-6 19.2 14.9 10.2 
20:4n-6 0.11 0.09 0.38 
18:3n-3 8.5 4.0 4.5 
18:4n-3 0.4 0.4 1.6 
20:4n-3 0.1 0.1 0.6 
20:5n-3 2.3 1.1 7.0 
22:5n-3 0.2 0.1 1.2 
22:6n-3 2.2 1.9 6.3 
SFA 12.7 26.1 20.6 
MUFA 53.8 51.0 45.5 
PUFA 33.5 23.0 33.9 
n3/n6 0.72 0.50 2.00 
Fatty acidCOPOFO
14:0 0.7 0.9 3.3 
16:0 8.5 20.4 13.3 
18:0 1.7 2.5 2.4 
20:0 0.5 0.7 0.5 
16:1n-7 0.9 0.8 4.1 
18:1n-7 2.9 1.6 2.6 
18:1n-9 43.9 43.5 27.3 
20:1n-9 3.5 2.6 5.3 
20:1n-11 0.1 0.2 0.5 
22:1n-11 0.9 1.1 3.7 
18:2n-6 19.2 14.9 10.2 
20:4n-6 0.11 0.09 0.38 
18:3n-3 8.5 4.0 4.5 
18:4n-3 0.4 0.4 1.6 
20:4n-3 0.1 0.1 0.6 
20:5n-3 2.3 1.1 7.0 
22:5n-3 0.2 0.1 1.2 
22:6n-3 2.2 1.9 6.3 
SFA 12.7 26.1 20.6 
MUFA 53.8 51.0 45.5 
PUFA 33.5 23.0 33.9 
n3/n6 0.72 0.50 2.00 

FA. fatty acids; FO, fish oil diet; CO, canola oil diet; PO, palm oil diet;SFA, saturated fatty acids; MUFA, monounsaturated fatty acids; PUFA,polyunsaturated fatty acids. For the individual FA, only those that occurred at more than 0.5% of lipids are reported, with the exception of 20:4n-6.

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