TABLE 1.

Ingredient composition and fatty acid content of ready-to use study foods

Ingredient	Ready-to-use therapeutic food	High oleic ready to use therapeutic food
Dry skimmed milk	25%	17.2%
Sweet whey	0	14.5%
Peanuts	27%	24.6%
Linseed oil	0	8.2%
Palm oil	15.8%	13.0%
Soy oil	2.9%	0
Sugar and maltodextrin	26%	19.0%
Micronutrients and mono– & diglyceride emulsifier	3.2%	3.3%

Fatty acid content	Fraction	Amount g/ 100 g	Fraction	Amount, g/ 100 g
Saturated fat	37.2%	15.7	28.7%	10.1
Monounsaturated fat	41.1%	17.4	44.7%	15.8
Linoleic acid (LA)	21.3%	8.9	13.1%	4.4
α-linolenic acid (ALA)	0.4%	0.17	13.1%	4.4
LA:ALA ratio	53:1		1:1