Table 2 Fatty acid composition of hamburgers (% of total fatty acids) made with perirenal or subcutaneous fat across all diets

∑ FA, mg/g

194.5^a

189.3^b

0.9

0.02

FA of endogenous or dietary origin

∑ SFA

55.6^a

40.3^b

0.4

<0.001

 14:0

2.96^a

2.80^b

0.11

0.01

 16:0

24.7^a

24.1^b

0.2

<0.001

 18:0

27.5^a

13.2^b

0.3

<0.001

∑ c-MUFA

30.0^b

44.5^a

0.3

<0.001

 c 9-14:1

0.33^b

1.07^a

0.04

<0.001

 c 9-16:1

1.45^b

4.33^a

0.07

<0.001

 c 9-18:1

23.5^b

35.3^a

0.2

<0.001

∑ n-3

0.47

0.48

0.01

0.47

 18:3n-3

0.39

0.38

0.01

0.07

 22:5n-3

0.09^b

0.10^a

0.00

0.01

∑ n-6

2.27^b

2.39^a

0.06

0.004

 18:2n-6

1.96^b

2.05^a

0.05

0.01

 20:4n-6

0.12^b

0.15^a

0.01

<0.001

∑ n-6:n-3

4.82^b

4.99^a

0.01

0.04

∑ PUFA

2.74^b

2.87^a

0.07

0.01

∑ PUFA:SFA

0.05^b

0.07^a

0.01

<0.001

FA of microbial origin

∑ BCFA

2.45^a

2.32^b

0.03

<0.001

 iso-17:0

0.42^a

0.40^b

0.00

0.02

 anteiso- 17:0

0.63^b

0.66^a

0.01

<0.001

∑ t-18:1

7.28^a

5.46^b

0.15

<0.001

 t 11-18:1

3.35^a

2.53^b

0.07

<0.001

 t 13-t 14

1.18^a

0.76^b

0.02

<0.001

∑ CLA

0.78^b

1.29^a

0.02

<0.001

 t 7,c 9-18:2

0.04^b

0.07^a

0.00

<0.001

 c 9,t 11-18:2

0.59^b

1.06^a

0.02

<0.001

 t 11,c 13-18:2

0.03

0.03

0.00

0.30

∑ AD

0.57^b

1.02^a

0.02

<0.001

 t 8,c 12-18:2

0.12^b

0.24^a

0.02

<0.001

 t 11,c 15-18:2

0.17^b

0.18^a

0.02

0.001

∑ CLNA

0.09

0.09

0.00

0.62

 c 9,t 11,c 15-18:3

0.08^a

0.07^b

0.00

0.05