Fatty acid composition of lipids in the diets as a percentage of total fatty acids
| Fatty acid . | CO . | PO . | FO . |
|---|---|---|---|
| 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 acid . | CO . | PO . | FO . |
|---|---|---|---|
| 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.