n-3 PUFA added to high-fat diets affect differently adiposity and inflammation when carried by phospholipids or triacylglycerols in mice

Table 2 Fatty acid composition in the diets

FA mg/g diet	LF	HF	HF-ω3PL	HF-ω3TG
SFA	11.3 ± 1.6	71 ± 12^$	64 ± 1^$	66 ± 5^$
MUFA	24 ± 6	82 ± 14^$	76 ± 1^$	72 ± 5^$
n-6 PUFA	12 ± 2	29 ± 5^$	21 ± 1^$	21 ± 1^$
n-3 PUFA	2.1 ± 0.2	2.0 ± 0.4	2.8 ± 0.2^$*	3.9 ± 0.1^$*
Among which 18 :3 n-3	2.1 ± 0.2	2.0 ± 0.4	2.0 ± 0.1	1.9 ± 0.1
20 :5 n-3	-	-	0.2 ± 0.0^$*£	0.4 ± 0.2^$*
22 :6 n-3	-	-	2.8 ± 0.2^$*£	3.9 ± 0.2^$*
Total PUFA	13.8 ± 2.3	30.4 ± 5^$	23.7 ± 0.4^$	25.0 ± 1.4^$
n-6/n-3 ratio	5.4 ± 0.4^*	14.3 ± 0.3	7.7 ± 0.5^*	5.4 ± 0.2^*
Total FA	49 ± 9	184 ± 31^$	163 ± 2^$	162 ±11^$
α-tocopherol (μg/g chow)	185 ± 6	219 ± 4	201 ± 1	207 ± 18

(*P < 0.05 vs HF); (^$P < 0.05 vs LF), (^£P < 0.05 vs HF-w3TG). ANOVA followed by Fisher test. Data are mean ± SEM for n = 3. Abbreviations: FA, fatty acids; MUFA, monounsaturated fatty acids; SFA, saturated fatty acids.

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