Fig. 1From: Molecular effects of the consumption of margarine and butter varying in trans fat composition: a parallel human intervention studyHeatmap of 24 lipid parameters (18 lipids and 6 sum parameters) measured by high-resolution GC-FID that were selected from 85 features (66 single FAs and 19 sum parameters) by a Kruskal-Wallis test (Padjusted FDR < 0.05). The response of each subject (delta change between baseline and post-treatment) is denoted in columns with annotation for treatment groups, rTFA group (blue), margarine wTFA (green) and margarine with iTFA (red), study number and sex (m = male, f = female)Back to article page