Table 1.

Fatty Acid Composition in Plasma Phospholipids in Healthy Volunteers Before and After Supplementation With Fortified Yogurt

Fatty acid	Baseline (mean, SD)	Final (mean, SD)	Significance
14:0	0.3 (0.1)	0.3 (0.1)
15:0	0.2 (0.0)	0.2 (0.0)
16:0	26.0 (1.5)	26.0 (1.6)
16:1	0.5 (0.2)	0.5 (0.2)
17:0	0.4 (0.1)	0.4 (0.1)
18:0	14.4 (1.4)	14.6 (1.1)
18:1ω-9	8.5 (1.5)	8.0 (1.4)
18:1ω-7	1.9 (0.2)	1.8 (0.2)	P < .05
18:2ω-6	23.9 (2.7)	24.0 (2.4)
18:3ω-6	0.1 (0.1)	0.1 (0.1)
18:3ω-3	0.3 (0.1)	0.3 (0.1)
20:0	0.1 (0.1)	0.1 (0.0)
20:1ω-9	0.2 (0.1)	0.1 (0.0)
20:2	0.4 (0.1)	0.4 (0.1)
20:3ω-9	0.1 (0.1)	0.1 (0.1)
20:3ω-6	3.0 (1.0)	2.8 (0.7)
20:4ω-6	11.0 (2.0)	10.3 (1.8)	P = .01
20:5ω-3	1.0 (0.7)	0.9 (0.3)
22:0	0.2 (0.1)	0.2 (0.1)
22:2	0.0 (0.1)	0.1 (0.1)
22:4ω-6	0.4 (0.1)	0.3 (0.1)	P < .01
22:5ω-6	0.3 (0.1)	0.6 (0.1)	P < .01
22:5ω-3	0.9 (0.2)	0.7 (0.1)	P < .01
22:6ω-3	4.0 (1.6)	5.2 (1.2)	P < .01
24:0	0.2 (0.1)	0.2 (0.1)
24:1	0.3 (0.2)	0.2 (0.1)
Total ω-3	6.1 (2.0)	7.1 (1.4)	P = .02
Total ω-6	38.7 (5.9)	38.1 (5.2)