Table 2 Percent fatty acid composition (%) of mayonnaise products, duplicated diets and plasma triacylglycerol

C12:0

0.03

0.29

0.37 ± 0.29

0.51 ± 0.41

0.43 ± 0.06

0.49 ± 0.35

0.36 ± 0.64

C14:0

0.07

0.90

0.79 ± 0.12

0.95 ± 0.35

1.57 ± 0.70

1.14 ± 0.47

0.99 ± 0.41

C16:0

10.4

37.7

28.0 ± 2.9*

34.6 ± 1.7*

32.1 ± 2.3

29.6 ± 1.7*

31.2 ± 1.7*

C16:1ω7

0.15

0.16

0.55 ± 0.12

0.62 ± 0.17

4.09 ± 0.81

4.26 ± 0.87

4.21 ± 1.11

C18:0

3.51

2.78

4.40 ± 0.93

4.23 ± 0.52

4.09 ± 1.17

3.16 ± 0.64

3.08 ± 0.52

C18:1

24.3

45.1

37.5 ± 1.2*

41.8 ± 1.7*

40.9 ± 2.3

40.9 ± 2.3*

43.7 ± 1.7*

C18:2ω6

53.1

12.3

23.4 ± 3.5*

13.0 ± 1.7*

12.0 ± 1.7

15.3 ± 1.2*

12.7 ± 1.7*

C18:3ω6

nd

nd

0.18 ± 0.12*

0.04 ± 0.35*

0.24 ± 0.12

0.20 ± 0.12

0.15 ± 0.06

C18:3ω3

5.56

0.29

1.05 ± 0.41

0.77 ± 0.87

0.30 ± 0.12

0.35 ± 0.12

0.26 ± 0.17

C20:4ω6

nd

nd

0.10 ± 0.58

0.15 ± 0.93

0.57 ± 1.98

0.62 ± 0.23

0.59 ± 0.23

Total SFA

14.0

41.7

35.1 ± 2.8*

41.9 ± 1.3*

37.9 ± 3.3

34.3 ± 2.4*

35.5 ± 2.2*

Total MUFA

24.5

45.3

38.5 ± 1.3*

42.8 ± 1.8*

45.0 ± 2.5

45.1 ± 2.6*

47.9 ± 2.0*

Total PUFA

58.7

12.6

25.7 ± 3.6*

14.4 ± 0.9*

12.9 ± 2.3

16.3 ± 1.4*

13.4 ± 1.9*

Total ω-6

53.1

12.3

24.0 ± 3.7*

13.2 ± 1.0*

12.7 ± 2.2

15.5 ± 3.1*

13.1 ± 1.8*

Total ω-3

5.56

0.29

1.05 ± 0.41

0.77 ± 0.87

0.28 ± 0.14

0.35 ± 0.13

0.26 ± 0.15

ω-6:ω-3 ratio

9.55

42.4

26.7 ± 11.9

24.2 ± 9.6

48.0 ± 14.2

55.7 ± 31.5

71.4 ± 71.4

id

97.12

99.52

96.34

96.67

96.29

96.02

97.24

^a unid

2.88

0.48

3.66

3.33

3.71

3.98

2.76