Table 4. Medium chain-length fatty acids and arachidonate are on average lower in the diabetes group, while long chain fatty acids are higher; shown are all fatty acids that associate with diabetes in at least one ratio pair combination with a q-value <5% and a p-gain >1.

Lower in diabetes	Higher in diabetes
caproate (6:0)	myristate (14:0)
heptanoate (7:0)	palmitate (16:0)
pelargonate (9:0)	2-hydroxypalmitate
10-undecenoate (11:1n1)	margarate (17:0)
arachidonate (20:4n6)	10-heptadecenoate (17:1n7)
	stearate (18:0)
	2-hydroxystearate
	oleate (18:1n9)
	linoleate (18:2n6)
	linoleamide (18:2n6)
	linolenate (18:3n3 or 6)
	eicosenoate (20:1n9 or 11)
	dihomo-alpha-linolenate (20:3n3)
	adrenate (22:4n6)