Table 2 Effect of different dietary extra-virgin olive oil on serum and egg-yolk cholesterol levels and egg-yolk fatty acid profile

 Cholesterol, mg/dl

124.5

100.2

97.6

6.86

0.004

 Cholesterol, mg/g yolk

13.01

12.13

11.62

0.332

0.007

 Cholesterol, mg total yolk

200.2

192.1

186.7

0.703

0.029

 C14:0 Myristic

2.02

1.74

0.63

0.011

0.032

 C14:1 n-5 Myristoleic

1.11

1.55

0.47

0.013

0.010

 C16:0 Palmitic

39.32

32.97

34.49

0.071

0.005

 C16:1 n-7 Palmitoleic

2.01

3.02

2.11

0.052

0.052

 C18:0 Stearic

15.06

16.77

16.51

0.045

0.059

 C18:1 Oleic

27.22

29.66

29.32

0.062

0.011

 C18:2 Linoleic

12.70

12.22

15.39

0.036

0.017

 C18:3 Linolenic

0.56

1.07

1.08

0.010

0.010

 Σ SFA

56.40

52.48

51.63

0.141

0.025

 Σ MUFA

30.34

34.23

31.90

0.202

0.051

 Σ PUFA

13.26

13.29

16.47

0.152

0.012

 Saturated/Unsaturated

1.29

1.10

1.08

0.015

0.030

Atherogenic index ²

1.09

0.86

0.77

0.009

0.009