Table 3. LA and ALA contents of hypothetical average-fat diets with typical and low-LA non-dairy fat sources.

	LA from	ALA from	LA from	ALA from	Total	Total	Total LA/	Decrease	Decrease from Base-
	Dairy Fat,	Dairy Fat,	Other	Other	LA,	ALA,	Total ALA	from Base-	line as % of Decrease
	g*	G*	Fat, g†	Fat, g†	g	g		line LA/ALA	Needed to Reach
									LA/ALA  =  2.3
With Typical Non-Dairy Fat Sources
Conventional Dairy
Moderate intake	0.92	0.17	9.91	0.79	10.83	0.96	11.33	--	--
High intake	1.38	0.26	5.77	0.46	7.15	0.71	10.01	1.31	15%
Organic Dairy
Moderate intake	0.68	0.27	9.91	0.79	10.59	1.06	10.01	1.32	15%
High intake	1.03	0.41	5.77	0.46	6.80	0.87	7.83	3.50	39%
With Low-LA Non-Dairy Fat Sources
Conventional Dairy
Moderate intake	0.92	0.17	5.90	1.17	6.82	1.34	5.11	6.22	69%
High intake	1.38	0.26	3.44	0.68	4.82	0.94	5.15	6.17	68%
Organic Dairy
Moderate intake	0.68	0.27	5.90	1.17	6.59	1.44	4.58	6.74	75%
High intake	1.03	0.41	3.44	0.68	4.47	1.09	4.10	7.23	80%

^* Based on LA, ALA, and total FA from Table 2, 8.79 kcal/g dairy fat, and 0.933 g milk FA/g milk fat.

E.g., LA 0.92 = 313 (Table 1) × 0.0856×0.933/8.79/3.098.

†Based on 23.23 g LA and 1.841 g ALA per 100 kcal non-dairy fat, 8.9 kcal/g non-dairy fat.

E.g., LA 9.91 = 380 (Table 1) × 23.23/8.9/100.

Corresponding calculations for low-LA non-dairy fat use 13.84 g LA and 2.731 g ALA per 100 kcal non-dairy fat.