Table 1.
Composition of experimental diets
| HI PA | HI OA | |
|---|---|---|
| Energy distribution (%) | ||
| Protein | 14 | 14 |
| Carbohydrate | 46 | 46 |
| Fat | 40 | 40 |
| Fatty acid profile (g/100g) | ||
| Palmitic | 42.1 | 4.2 |
| Oleic | 41.0 | 78.4 |
| Linoleic | 11.4 | 13.0 |
| Stearic | 4.1 | 4.1 |
| α-Linolenic | 0.3 | 0.3 |
| Myristic | 0.9 | 0.0 |
| Palmitoleic | 0.2 | 0.0 |
| Eicosapentaenoic | 0.0 | 0.0 |
| Docosahexaenoic | 0.0 | 0.0 |
| Arachidonic | 0.0 | 0.0 |
| Fatty acid class (%) | ||
| Saturated | 47.1 | 8.3 |
| Monounsaturated | 41.2 | 78.4 |
| Polyunsaturated | 11.7 | 13.3 |
| Fractional energy contribution (%) | ||
| Total saturated | 18.8 | 3.3 |
| 12:0 | 0.0 | 0.0 |
| 14:0 | 0.4 | 0.0 |
| 16:0 | 16.8 | 1.7 |
| 18:0 | 1.6 | 1.6 |
| Total monounsaturated | 16.5 | 31.4 |
| 18:1 n-9 | 16.4 | 31.4 |
| Total polyunsaturated | 4.8 | 5.3 |
| 18:3 n-3 | 0.1 | 0.1 |
| 18:2 n-6 | 4.6 | 5.2 |