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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)
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Nutrition & Metabolism

ISSN: 1743-7075

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