TABLE 5.
Composition of fat sources used for intervention diets1
| Fatty acid composition |
|||||||||
|---|---|---|---|---|---|---|---|---|---|
| Study spread |
Baking/cooking product |
Study oil |
Mayonnaise |
||||||
| HS | HM | LF | HS | HM | HM | LF | HM | LF | |
| g/100 g | |||||||||
| Total FA | 80.0 | 80.0 | 27.4 | 99.5 | 99.0 | 100.0 | 100.0 | 79.1 | 29.8 |
| Total SF | 38.7 | 15.1 | 6.0 | 47.6 | 19.9 | 15.2 | 11.4 | 6.2 | 2.7 |
| 16:0 | 12.3 | 7.8 | 2.73 | 15.5 | 9.5 | 11.2 | 7.4 | 4.0 | 1.7 |
| 18:0 | 12.1 | 4.0 | 1.7 | 15.8 | 5.4 | 2.9 | 2.8 | 1.4 | 0.6 |
| Total cis-MUFA | 22.5 | 47.7 | 14.1 | 33.6 | 55.1 | 75.9 | 55.0 | 50.0 | 18.7 |
| 18:1 | 20.93 | 46.6 | 13.7 | 32.7 | 53.6 | 74.6 | 53.9 | 48.3 | 18.1 |
| Total cis-PUFA | 19.8 | 17.0 | 7.3 | 18.2 | 23.8 | 8.78 | 33.2 | 22.9 | 8.3 |
| 18:2(n-6) | 17.0 | 14.5 | 6.2 | 15.3 | 20.0 | 8.20 | 28.6 | 16.3 | 5.9 |
| 18:3(n-3) | 2.8 | 2.5 | 1.1 | 2.9 | 3.8 | 0.6 | 4.6 | 7.0 | 2.5 |
| Total trans-FA | 0.2 | 0.3 | 0.1 | 0.3 | 0.3 | 0.1 | 0.4 | 0 | 0 |
1
16:0, palmitic acid; 18:0, stearic acid; 18:1, oleic acid; 18:3(n-3) α-linolenic acid.