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Table 2 Composition of the background diets

From: Effect of dietary sphingomyelin on absorption and fractional synthetic rate of cholesterol and serum lipid profile in humans

Composition Quantity
Proteins (g/100 K calories) 4.95
Carbohydrates (g/100 K calories) 12.58
Fats (g/100 K calories) 3.35
Cholesterol (mg/100 K calories) 11.98
Fatty acids (g/100 g of fat)
 6:0 0.01
 8:0 0.39
 10:0 0.82
 12:0 0.93
 14:0 3.04
 16:0 19.96
 18:0 6.94
 20:0 0.33
 16:1 1.58
 18:1 46.91
 20:1 0.20
 18:2 16.37
 18:3 1.39
SFA (g/100 K calories) 1.00
PUFA (g/100 K calories) 0.49
MUFA (g/100 K calories) 1.31
  1. P/S polyunsaturated/saturated fat, SFA saturated fatty acids, PUFA polyunsaturated fatty acids, MUFA monounsaturated fatty acids.