Table 4.
Differences in the percentage content of fatty acids in relation to BMI.
| FA Content [%] | BMI < 25 | BMI ≥ 25 | p | ||
|---|---|---|---|---|---|
| Mean | SD | Mean | SD | ||
| Myristic acid (C14:1) | 2.72 | 0.40 | 2.77 | 0.45 | 0.65 |
| Palmitic acid (C16:0) | 2.00 | 0.54 | 1.83 | 0.90 | 0.43 |
| Palmitoleic acid (C16:1) | 35.47 | 1.76 | 36.25 | 1.75 | 0.15 |
| Stearic acid (C18:0) | 30.85 | 3.26 | 30.94 | 3.03 | 0.94 |
| Oleic acid (C18:1n9) | 13.57 | 2.44 | 14.30 | 2.37 | 0.32 |
| Vaccenic acid (C18:1) | 1.80 | 0.35 | 1.89 | 0.33 | 0.38 |
| Linoleic acid (C18:2n6c) | 7.37 | 1.68 | 6.62 | 1.49 | 0.13 |
| Alpha-linolenic acid (C18:3n3) | 0.66 | 0.28 | 0.61 | 0.33 | 0.63 |
| Arachidonic acid (C20:4n6) | 3.43 | 0.99 | 4.08 | 0.71 | 0.02 |
| EPA (C20:5n3) | 0.51 | 0.30 | 0.48 | 0.26 | 0.67 |
| DHA (C22:6n3) | 0.97 | 0.42 | 0.88 | 0.75 | 0.60 |
SD—standard deviation. The p-value calculated using Student’s t-test.