Table 1.
Fatty acid composition of each diet as percentage and mg/100 g. (n.d. = non-detectable; L = low ω-6/ω-3 ratio; SF = standard food; H = high ω-6/ω-3 ratio).
| L | SF | H | |||||
|---|---|---|---|---|---|---|---|
| Total fat contain | 6.9 g/100g | 4.6 g/100g | 7.3 g/100g | ||||
| relative % | mg/100g | relative % | mg/100g | relative % | mg/100g | ||
| Saturated fatty acids | |||||||
| Total saturated fatty acids | SFA | 12.7 | 871 | 15.1 | 654 | 8.3 | 579 |
| Palmitic acid | C16:0 | 8 | 552 | 11.4 | 495 | 5.1 | 356 |
| Stearic acid | C18:0 | 2.4 | 162 | 2.4 | 104 | 2.2 | 156 |
| Unsaturated fatty acids | |||||||
| Total unsaturated fatty acids | UFA | 87.3 | 5858 | 84.9 | 3605 | 91.7 | 6287 |
| Oleic acid | C18:1 | 40.5 | 2733 | 47 | 2002 | 55 | 3784 |
| Monounsaturated fatty acids | MUFA | 47.5 | 3201 | 47.8 | 2037 | 55.6 | 3825 |
| Polyunsaturated fatty acids | PUFA | 39.9 | 2657 | 37.1 | 1568 | 36.1 | 2463 |
| Omega 3 (ω3) | |||||||
| Omega 3 | ω-3 | 9.4 | 615 | 2.8 | 119 | 1.4 | 94 |
| Alpha-linolenic acid | ALA | 2.9 | 193 | 2.8 | 116 | 1.2 | 80 |
| Eicosapentaenoic acid | EPA | 1.7 | 108 | nd | nd | nd | nd |
| Docosohexaenoic acid | DHA | 2.8 | 177 | nd | nd | 0.2 | 14 |
| Docosapentaenoic acid | DPA | 0.8 | 52 | nd | nd | nd | nd |
| Omega 6 (ω6) | |||||||
| Omega 6 | ω-6 | 30.2 | 2025 | 34.3 | 1449 | 34.5 | 2356 |
| Linoleic acid | LA | 29.1 | 1952 | 34.2 | 1446 | 34.5 | 2356 |
| Ratio | |||||||
| LA/ALA | 10 | 12.2 | 28.8 | ||||
| ω -6/ω -3 | 3.2 | 12.3 | 24.6 | ||||
| C18:1/C16:0 | 5.1 | 4.1 | 10.8 | ||||
| SFA/ω-3 | 1.4 | 5.4 | 5.9 | ||||
| C16:0/SFA | 0.6 | 0.8 | 0.6 | ||||
| C16:0/ALA | 2.8 | 4.1 | 4.3 | ||||
| PUFA/ALA | 13.8 | 13.3 | 30.1 | ||||
| SFA/ALA | 4.4 | 5.4 | 6.9 | ||||