Table 4.
Roc analysis - related data of specified saturated, mono and polyunsaturated fatty acids
| Fatty acid | Area under the curve | Best Cutoff value | Sensitivity % | Specificity % |
|---|---|---|---|---|
| Propionic | 0.963 | 1.279 | 92.3% | 84.6% |
| Butyric | 0.655 | 0.689 | 65.4% | 50.0% |
| Caprylic | 0.972 | 1.617 | 100.0% | 92.3% |
| Decanoic | 0.996 | 1.197 | 100.0% | 92.3% |
| Lauric | 1.000 | 1.214 | 100.0% | 100.0% |
| Palmitic | 0.631 | 1.874 | 69.2% | 46.2% |
| Stearic | 0.897 | 0.975 | 84.6% | 84.6% |
| Arachidic | 0.823 | 0.462 | 76.9% | 92.3% |
| a-Linolenic | 0.611 | 0.325 | 69.2% | 50.0% |
| Eicosapentaenoic | 0.617 | 0.283 | 54.5% | 57.7% |
| Docosahexaenoic | 0.876 | 0.427 | 77.3% | 84.6% |
| Linoleic | 0.791 | 0.162 | 76.9% | 100.0% |
| Y-Linolenic | 0.996 | 0.338 | 100.0% | 96.2% |
| Arachidonic | 1.000 | 0.271 | 100.0% | 100.0% |
| Oleic | 1.000 | 0.463 | 100.0% | 100.0% |
| Elaidic | 0.831 | 0.213 | 80.8% | 76.9% |