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Contribution of individual fatty acids to total saturated fatty acid intake from dairy and meat among 35,767 EPIC-NL participants
| Saturated fat type | Dairy | Meat |
|---|---|---|
| C14:0 myristic acid | 2.3% | < 0.5% |
| C15:0 pentadecyclic acid | 1.1% | < 0.5% |
| C16:0 palmitic acid | 5.7% | 5.4% |
| C17:0 margaric acid | 1.1% | 0.6% |
| C18:0 stearic acid | 89.7% | 91.6% |
| C20:0 arachidic acid | < 0.5% | 2.1% |
| C22:0 behenic acid | – | < 0.5% |
| C24:0 lignoceric acid | < 0.5% | – |
Data are expressed as percentage of total SFA intake from food source
