Table 3.

Fatty acid composition of LDL cholesteryl esters from healthy subjects and type-2 diabetic patients.

Fatty acid	Healthy subjects		Type-2 diabetic patients
	mol%	nmol/mg protein	mol%	nmol/mg protein
16:0	12.3 ± 0.5	325.7 ± 15.7	13.8 ± 0.4	288.4 ± 15.5
16:1n-7	2.5 ± 0.4	63.7 ± 7.8	2.7 ± 0.4	56.2 ± 9.0
16:1n-9	0.3 ± 0.1	7.4 ± 2.1	0.4 ± 0.1	8.7 ± 1.8
18:0	1.0 ± 0.1	23.3 ± 2.2	1.0 ± 0.1	18.9 ± 2.5
18:1n-7	1.1 ± 0.2	26.0 ± 4.8	0.9 ± 0.3	18.2 ± 5.4
18:1n-9	20.7 ± 0.9	500.5 ± 22.1	22.5 ± 0.8	430.5 ± 19.0
18:2n-6	52.4 ± 1.4	1295.5 ± 102.6	46.6 ± 1.4**	909.3 ± 72.0**
18:3n-3	0.4 ± 0.1	11.2 ± 2.0	0.5 ± 0.1	8.8 ± 2.3
18:3n-6	0.7 ± 0.2	18.3 ± 4.8	0.7 ± 0.2	13.4 ± 3.2
20:3n-6	0.7 ± 0.1	16.6 ± 1.7	0.8 ± 0.1	15.2 ± 2.2
20:4n-6	6.0 ± 0.5	140.7 ± 20.6	8.6 ± 0.7**	151.8 ± 9.5
20:5n-3	1.2 ± 0.3	26.9 ± 5.9	0.9 ± 0.2	15.5 ± 2.6
22:6n-3	0.7 ± 0.1	13.6 ± 1.9	0.6 ± 0.1	10.0 ± 1.7
SFA	13.3 ± 0.6	350.5 ± 17.6	14.8 ± 0.3*	308.4 ± 16.6
MUFA	24.5 ± 1.0	598.5 ± 22.0	26.6 ± 0.6	514.2 ± 19.4*
PUFA	62.2 ± 1.4	1523.2 ± 125.4	58.6 ± 0.8*	1124.2 ± 77.0*

Values expressed as mole percent of main fatty acids and nmol/mg protein. are means ± S.E.M. of at least six subjects per group.

^*p ≤ 0.05 and

^**p ≤ 0.01 compared with LDL from healthy subjects.

MUFA. monounsaturated fatty acids; PUFA. polyunsaturated fatty acids; SFA. saturated fatty acids.