Table 2 Fatty acid composition of the experimental shortenings

From: Effects of alpha-linolenic acid versus those of EPA/DHA on cardiovascular risk markers in healthy elderly subjects

  Type of shortening a
  Oleic acid group (n=10) ALA group (n=13) EPA/DHA group (n=14)
Σ Saturated fatty acids 27.7 22.0 26.6
 C14:0 0.6 0.3 3.3
 C16:0 18.2 13.3 13.8
 C18:0 6.9 7.1 7.1
Σ Monounsaturated fatty acids 63.1 45.1 56.4
 C16:1n-7 0.1 0.1 3.8
 C18:1n-9 62.0 43.9 50.9
Σ Polyunsaturated fatty acids 9.4 32.7 15.1
Σ n-6 fatty acids 9.2 11.0 9.1
C18:2n-6 9.2 10.9 8.7
Σ n-3 fatty acids 0.2 21.7 6.2
C18:3n-3 0.1 21.5 0.5
C20:5n-3 0.0 0.0 3.2
C22:6n-3 0.0 0.0 1.6
  1. Values are expressed in % of total fatty acids identified.
  2. aFor details of shortenings, see p 184 in Wensing et al. (1999).