Table 2.

Fatty acid composition (% of total fatty acids) of the experimental diets.

Fatty acid (%)	Diets
	HCLL	MCML	LCHL
C14:0	3.27	4.71	6.48
C15:0	0.36	0.46	0.20
C16:0	13.44	11.05	14.24
C17:0	0.28	0.35	0.39
C18:0	6.40	5.85	4.52
ΣSFAa	23.75	22.43	25.83
C16:1n-9	5.71	4.48	6.97
C18:1n-9	36.27	26.21	19.44
C20:1n-9	3.54	2.63	1.77
C22:1n-9	2.71	4.04	1.82
ΣMUFAb	48.23	37.35	30.00
C18:2n-6	15.18	24.00	21.31
C18:3n-6	0.23	0.14	0.14
C20:2n-6	0.43	0.35	0.41
C20:4n-6	0.60	0.77	0.49
Σn-6 PUFAc	16.43	25.26	22.36
C18:3n-3	0.76	3.37	2.51
C20:5n-3	2.69	4.31	3.56
C22:6n-3	4.72	5.76	6.35
Σn-3 PUFA	8.17	13.43	12.42
n-3/n-6 PUFA	0.50	0.53	0.56

HCLL, High Carbohydrate Low Lipid, 45% carbohydrate, 2% lipid; MCML, Medium Carbohydrate Medium Lipid, 30% carbohydrate, 8% lipid; LCHL, Low Carbohydrate High Lipid, 15% carbohydrate, 14% lipid.

^aSFA, saturated fatty acids.

^bMUFA, monounsaturated fatty acids.

^cPUFA, polyunsaturated fatty acids.