Table 1.
Fatty acid composition of the standard diet (SD) and of a steatohepatitis‐inducing high‐fat diet (STHD‐01) developed in the present study
| Fatty acid | SD | STHD‐01 |
|---|---|---|
| 14:0 | 0.2% | – |
| 16:0 | 12.3% | 24.0% |
| 16:1 | – | 0.2% |
| 17:0 | – | 0.2% |
| 18:0 | 4.2% | 33.0% |
| 18:1 | 24.3% | 32.1% |
| 18:2n‐6 | 50.7% | 8.2% |
| 18:3n‐3 | 6.4% | 1.0% |
| 20:0 | 0.4% | 1.1% |
| 20:1 | 0.2% | – |
| 22:0 | 0.3% | 0.2% |
| 24:0 | 0.2% | – |
| Unknown | 0.8% | – |
Each fatty acid is identified by the number of carbon atoms in the chain and the total number of unsaturated bonds, together with the position of the unsaturated bonds counting from the terminal methyl carbon (where necessary). All values were measured by gas chromatography and are presented as percentage of mass.