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Table 2 Fatty acid composition of the test fats and test meals 1

From: Modulation of human postprandial lipemia by changing ratios of polyunsaturated to saturated (P/S) fatty acid content of blended dietary fats: a cross-over design with repeated measures

Fatty acid

Test Oils (% total fat1)

Test Diets (% total en2)

POL

AHA

PCAN

POL

AHA

PCAN

C12:0

0.25

0.11

nd

nd

0.12

0.1

C14:0

0.84

0.39

0.21

nd

0.45

0.38

C16:0

37.07

20.94

10.56

38.62

22.01

13.49

C16:1n7

0.08

0.07

nd

nd

0.05

0.07

C18:0

3.94

3.75

2.07

3.7

3.92

2.92

C18:1

44.86

40.1

58.09

46.08

40.42

55.22

C18:2

11.03

27.93

18.77

11.6

26.15

18.07

C18:3

0.23

4.18

6.47

nd

3.65

5.1

SFA

42.22

25.88

14.05

42.32

27.16

17.89

PUFA

11.38

32.25

25.5

11.6

30.01

23.6

MUFA

45.1

40.29

58.27

46.08

41.15

56.28

P/S

0.27

1.25

1.81

0.27

1.10

1.32

  1. 1 values reported as percent of total fat in the meal.
  2. 2 % total en = as percent energy of total fat in the meal.
  3. POL Palm olein, AHA Soybean-Palm olein blend, PCAN Rapeseed-Palm olein blend, nd not detectable, SFA saturated fatty acid, MUFA monounsaturated fatty acid, PUFA polyunsaturated fatty acid, nd not detectable, P/S ratio polyunsaturated/saturated fatty acid ratio.
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Nutrition Journal

ISSN: 1475-2891

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