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Table 3 Plasma fatty acid profile (percentage of total) following the consumption of a low-carbohydrate diet for 28 days1

From: Effects of low carbohydrate diets high in red meats or poultry, fish and shellfish on plasma lipids and weight loss

  Percent of Total Fatty Acids
  RM PFS
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
  1. 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;
  2. 2Statistically significant difference between treatments (p = 0.031)
  3. 3Approached statistically significant difference between treatments (p = 0.138)
  4. 4Statistically significant difference between treatments (p = 0.036)