Table 4.
Percentages of fatty acids in fresh mollusks and crustaceans usually consumed in Spain.
| Shrimp (n = 11) |
Mussel (n = 10) |
Clam (n = 11) |
Squid (n = 11) |
Cuttlefish (n = 11) |
|
|---|---|---|---|---|---|
| C12:0 | n.d. | n.d. | 0.27 ± 0.09 | n.d. | n.d. |
| C14:0 | 4.4 ± 1.0 | 2.5 ± 0.3 | 3.1 ± 0.3 | 1.7 ± 0.1 | 2.5 ± 0.2 |
| C15:0 | 1.1 ± 0.1 | 1.0 ± 0.1 | 0.80 ± 0.04 | 0.43 ± 0.02 | 0.71 ± 0.03 |
| C16:0 | 19.3 ± 0.4 | 31.1 ± 1.9 | 33.3 ± 0.8 | 30.6 ± 0.2 | 23.3 ± 0.4 |
| C16:1n-7 | 3.6 ± 0.2 | 8.9 ± 1.0 | 5.1 ± 0.5 | 0.55 ± 0.05 | 1.4 ± 0.3 |
| C17:0 | 1.4 ± 0.1 | 1.2 ± 0.1 | 2.0 ± 0.2 | 0.40 ± 0.02 | 1.4 ± 0.1 |
| C18:0 | 6.9 ± 0.2 | 4.7 ± 0.3 | 8.3 ± 0.4 | 3.3 ± 0.4 | 9.04 ± 0.7 |
| C18:1n-9 | 14.0 ± 0.8 | 1.6 ± 0.1 | 4.4 ± 0.2 | 2.5 ± 0.2 | 6.4 ± 1.3 |
| C18:1n-7 | 4.4 ± 0.3 | 3.2 ± 0.1 | 2.8 ± 0.3 | 1.2 ± 0.0 | 2.20 ± 0.2 |
| cisC18:2n-6 | 1.5 ± 0.1 | 2.4 ± 0.2 | 1.7 ± 0.2 | 0.35 ± 0.06 | 2.4 ± 0.5 |
| C20:1n-9 | 0.8 ± 0.1 | 2.6 ± 0.2 | n.d. | 3.3 ± 0.1 | 2.8 ± 0.3 |
| C18:3n-3 | n.d. | 0.75 ± 0.07 | 3.4 ± 0.2 | n.d. | n.d. |
| C20:2n-6 | 1.5 ± 0.1 | 1.8 ± 0.2 | n.d. | 0.31 ± 0.02 | 0.96 ± 0.13 |
| C22:1n-9 | n.d. | n.d. | n.d. | 0.93 ± 0.06 | n.d. |
| C20:4n-6 | 5.1 ± 0.3 | 3.2 ± 0.4 | 4.1 ± 0.3 | 0.73 ± 0.10 | 4.2 ± 0.4 |
| C20:5n-3 | 15.0 ± 0.5 | 18.8 ± 1.2 | 11.4 ± 0.5 | 12.4 ± 0.3 | 16.5 ± 0.7 |
| C22:5n-3 | 1.5 ± 0.1 | 1.3 ± 0.1 | 2.6 ± 0.2 | n.d. | 1.5 ± 0.1 |
| C22:6n-3 | 19.5 ± 0.8 | 14.9 ± 1.5 | 16.9 ± 1.1 | 41.5 ± 0.6 | 24.6 ± 1.4 |
| SFA | 33.2 ± 1.2 | 40.6 ± 2.1 | 47.8 ± 0.9 | 36.3 ± 0.3 | 36.9 ± 0.9 |
| MUFA | 22.9 ± 0.9 | 16.3 ± 1.0 | 12.2 ± 0.9 | 8.4 ± 0.3 | 12.8 ± 1.6 |
| n-6 LC-PUFA | 8.0 ± 0.4 | 7.4 ± 0.5 | 5.8 ± 0.3 | 1.3 ± 0.1 | 7.6 ± 0.6 |
| n-3 LC-PUFA | 36.0 ± 1.3 | 35.7 ± 2.5 | 34.2 ± 1.4 | 54.0 ± 0.6 | 42.6 ± 2.0 |
| n-3/n-6 PUFA | 4.6 ± 0.2 | 4.9 ± 0.2 | 6.1 ± 0.4 | 41.1 ± 2.7 | 6.2 ± 0.8 |
| EPA/DHA | 0.77 ± 0.02 | 1.3 ± 0.1 | 0.70 ± 0.05 | 0.30 ± 0.01 | 0.68 ± 0.04 |
Data are presented as mean percentages ± SEM. DHA, docosahexaenoic acid; EPA, eicosapentaenoic acid; MUFA, monounsaturated fatty acid; n-3 LC-PUFA, n-3 long-chain polyunsaturated fatty acid; n-6 LC-PUFA, n-6 long-chain polyunsaturated fatty acid; n.d., non-detectable; SFA, saturated fatty acids.