Table 1 Fatty acid composition of diets

From: Impact of stearic acid and oleic acid on hemostatic factors in the context of controlled diets consumed by healthy men

 

Diets

 

STA

OL

TFA

TFA/STA

CHO

LMP

Total fat

138±2.6 (39.9)

133±2.3 (38.2)

137±2.6 (39.4)

136±2.6 (39.6)

105±2.0 (30.5)

138±2.6 (39.7)

Sum LMP

34.7±0.66 (10.0)

33.7±0.60 (9.7)

35.0±0.65 (10.1)

34.4±0.65 (10.0)

33.6±0.64 (9.8)

62.6±1.18 (18.0)

STA

37.8±0.72 (10.9)

10.1±0.18 (2.9)

9.7±0.18 (2.8)

23.8±0.45 (6.9)

10.0±0.19 (2.9)

9.4±0.18 (2.7)

OL (cis 18:1)

36.4±0.69 (10.5)

61.2±1.08 (17.6)

36.7±0.69 (10.6)

36.5±0.68 (10.6)

36.0±0.68 (10.5)

36.5±0.69 (10.5)

t rans 18:1

1.0±0.02 (0.3)

0.3±0.01 (0.1)

28.8±0.54 (8.3)

14.5±0.27 (4.2)

0.7±0.01 (0.2)

0.7±0.01 (0.2)

Linoleic acid

15.3±0.29 (4.4)

13.2±0.23 (3.8)

13.9±0.26 (4.0)

14.8±0.28 (4.3)

13.0±0.25 (3.8)

14.6±0.28 (4.2)

  1. Abbreviations: CHO, carbohydrate (control); LMP, lauric, myristic, palmitic acids; OL, oleic acid; STA, stearic acid; TFA, trans fatty acid.
  2. All values are expressed as mean±s.e.m. in g/day (% of energy is expressed in parentheses). Detailed nutrient composition of diets has been previously reported.3,4
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