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Plasma fatty acid profile (percentage of total) following the consumption of a low-carbohydrate diet for 28 days1 |
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| Percent of Total Fatty Acids |
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| RM |
PFS |
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| Myristic (C14:0) |
0.55 ± 0.03 |
0.74 ± 0.13 |
| Palmitic (C16:0) |
23.92 ± 0.38 |
24.95 ± 0.67 |
| Palmitoleic (C16:1) |
1.35 ± 0.15 |
1.35 ± 0.11 |
| Stearic (C18:0) |
7.63 ± 0.522 |
6.65 ± 0.26 |
| Oleic (C:18:1; n9) |
19.83 ± 1.19 |
20.60 ± 1.75 |
| Linoleic (C18:2; n6) |
32.32 ± 1.73 |
31.80 ± 2.09 |
| Linolenic (C18:3; n6) |
0.83 ± 0.50 |
0.40 ± 0.04 |
| Behenic (C22:0) |
0.42 ± 0.22 |
0.33 ± 0.11 |
| Homogamma Linolenic (C20:3; n6) |
0.81 ± 0.25 |
0.70 ± 0.05 |
| Arachidonic (C20:4; n6) |
10.30 ± 1.52 |
10.15 ± 0.72 |
| Eicosapentaenoic (C20:5; n3) |
0.34 ± 0.063 |
0.57 ± 0.11 |
| Docosapentaenoic (C22:5; n3) |
0.48 ± 0.084 |
0.31 ± 0.01 |
| Docosahexaenoic (C22:6; n3) |
1.29 ± 0.185 |
1.71 ± 0.13 |
| Total n3 |
2.11 ± 0.31 |
2.49 ± 0.26 |
| Total n6 |
44.27 ± 1.01 |
43.05 ± 1.89 |
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1RM, Red meat (RM; n = 5); Poultry/fish/shellfish (PFS; n = 7) Carbohydrates (Carb); Cholesterol (Chol); Saturated fat (SFA); Polyunsaturated fat (PUFA); Monounsaturated fat. Data expressed as mean ± SEM; 2Statistically significant difference between treatments (p = 0.031) 3Approached statistically significant difference between treatments (p = 0.138) 4Statistically significant difference between treatments (p = 0.036) | ||
Cassady et al. Nutrition & Metabolism 2007 4:23 doi:10.1186/1743-7075-4-23 |
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