Postprandial serum endotoxin in healthy humans is modulated by dietary fat in a randomized, controlled, cross-over study

Table 3 Fatty acid composition of test meals^{a, b}

Lipid (C:D)	Lipid common name	Low-fat	High fat (n3)	High fat (n6)	High fat (saturated)
8:0	Caprylic	-	1.1	-	2.9
10:0	Capric	-	0.9	1.1	2.7
12:0	Lauric	-	8.5^c	8.4^c	23.8^d
14:0	Myristic	0.2^c	5.0^d	3.8^d	10.6^e
16:0	Palmitic	16.4	17.1	14.2	15.9
16:1	Palmitoleic	1.1	2.5	0.7	0.8
18:0	Stearic	4.3	4.9	5.0	4.7
18:1 n9 cis	Oleic	57.3^b	35.6^c	31.4^c	24.8^e
18:2 n6 cis	Linoleic	16.8^b	13.0^d	31.2^e	10.3^d
20:0	Arachidic	0.2	0.1	0.1	0.1
18:3 n3	α-Linolenic	0.8	0.7	0.5	0.4
20:1 n9	Eicosenoic	0.3	0.4	0.2	0.2
20:4 n6	Arachidonic	0.6	0.8	0.6	0.7
20:5 n3	Eicosapentaenoic	-	3.0	-	-
22:6 n3	Docosahexaenoic	-	2.3	-	-
Other		2.0	4.1	2.8	2.1
n-6:n-3		21.7	2.3	63.6	27.5
Saturated		21.1	32.6	32.6	60.7
n-3		0.8	6	0.5	0.4
n-6		17.4	13.8	31.8	11

^aAll values are expressed as percent of total fatty acids from a lipid extract prepared from duplicate samples of each test meal as described in the Methods; values within the same row but with different superscript letters (e.g. c, d, or e) are significantly different at the p < 0.05 level
^b -; not detected

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