Figure 3.

Fatty acid composition (FAC) of triacylglycerol (TAG) in triacylglycerol-rich lipoproteins (TRL) (mean % ± SEM, n = 15) in response to test meals containing POL, AHA or PCAN test fats. 2Statistical analyses were corrected for baseline values and significance reported at P < 0.05 for time x meal interactions. A: Percent C16:0 trends after 1.5 h were significantly greater after the POL meal compared to AHA and PCAN meals (ab, P < 0.001), followed by the AHA meal and least after the PCAN meal (c, P = 0.029). B: Percent C16:1n7 incorporation into TRL TAG was not significantly different between treatments (P > 0.05). C: Percent C18:0 incorporation into TRL TAG was not significantly different between treatments (P > 0.05). D: Percent C18:1 significantly increased after the PCAN meal compared to POL (a, P = 0.001) and AHA (b, P < 0.001) meals whereas the comparison between POL and AHA were not significantly different (P > 0.05). E: Percent C18:2 significantly increased the most after AHA meal compared to PCAN (a, P = 0.037) and POL (b, P = 0.001) meals. The comparison between PCAN and POL was not significantly different (P > 0.05). F: Percent C18:3 significantly increased the most after PCAN meal compared to AHA (P > 0.05) and POL (a, P < 0.001) meals. The comparison between AHA and POL was also significantly different (b, P < 0.001). Legends (A-F): POL = Palm olein only (); AHA = Soybean-Palm olein blend (); PCAN = Rapeseed-Palm olein blend ().

Karupaiah and Sundram Nutrition Journal 2013 12:122   doi:10.1186/1475-2891-12-122
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