Table 1 Composition of the standard, oleic acid-enriched, and arachidonic acid-enriched diets

Proteins, % of food

18.6

19.6

19.6

Carbohydrate, % of food

44.2

55.1

55.1

Fat, % of food

6.2

10

10

 Palmitic acid (16:0)

13.4

22.8^a

21.6^a,b

 Stearic acid (18:0)

3.4

10.6^a

11.3^a

 Palmitoleic acid (16:1 ω-7)

0.1

1.8^a

1.5^a

 Oleic acid (18:1 ω-9)

18.4

43.7^a

27.3^a,c

 Linoleic acid (18:2 ω-6)

60.1

15^a

20.4^a

 Arachidonic acid (20:4 ω-6)

0.2

0.2

11.5^a,c

 Docosatetraenoic acid (22:4 n-6)

0.0

0.1^a

0.1^a,d

 α-Linolenic acid (18:3 ω-3)

4.4

5.7^a

5.3^e

 Eicosapentaenoic acid (20:5 ω-3)

0.0

0.0

0.0

 Docosahexaenoic acid (22:6 n-3)

0.0

0.2^a

0.9^a

 Sum of ω-6 PUFA

60.2

15.3^a

32^a,c

 Sum of ω-3 PUFA

4.4

5.9^a

6.2^a,b

ω-6/ω-3 PUFA ratio

13.7

2.6^a

5.2^a,c