Nutritional quality of Ready-to-Use Therapeutic Foods: focus on lipid composition and vitamin content | OCL

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Table 3

Lipid classes and lipid profiles (in percentages) and n-6/n-3 ratios in the studied Ready-to-Use Therapeutic Foods.

	TAG	DAG	MAG	FFA	SFA	MUFA	PUFA	n-6/n-3
RUTF_1_6	99.5 ± 0.2 ^ab	0.4 ± 0.1 ^ab	nd	0.1 ± 0.0 ^a	38.6 ± 0.6 ^c	42.4 ± 1.6 ^a	19.0 ± 1.1 ^b	3.6 ± 3.5 ^c
RUTF_1_9	99.7 ± 0.1 ^ab	0.3 ± 0.1 ^ab	nd	nd	38.4 ± 0.5 ^c	43.2 ± 0.2 ^a	18.3 ± 0.1 ^b	3.9 ± 1.3 ^c
RUTF_2_3	99.9 ± 0.1 ^b	0.1 ± 0.1 ^a	nd	nd	32.2 ± 0.1 ^a	55.8 ± 0.1 ^c	12.0 ± 0.1 ^a	2.6 ± 1.3 ^b
RUTF_2_5	99.8 ± 0.1 ^ab	0.2 ± 0.1 ^ab	nd	nd	31.4 ± 0.1 ^a	55.1 ± 0.1 ^c	13.4 ± 0.2 ^a	1.8 ± 0.7 ^a
RUTF_2_11	95.6 ± 1.0 ^c	3.7 ± 1.0 ^c	0.3 ± 0.2	0.4 ± 0.2 ^b	31.6 ± 0.2 ^a	55.2 ± 0.1 ^c	13.0 ± 0.1 ^a	1.8 ± 0.3 ^a
RUTF_3_11	99.4 ± 0.3 ^ab	0.6 ± 0.3 ^ab	nd	nd	35.1 ± 0.4 ^b	44.3 ± 0.8 ^b	20.5 ± 0.3 ^b	4.8 ± 4.5 ^d
RUTF_3_12	99.1 ± 0.4 ^a	0.9 ± 0.4 ^b	nd	nd	34.7 ± 0.1 ^b	44.8 ± 0.1 ^b	20.4 ± 0.1 ^b	4.8 ± 0.9 ^d

Data are presented as the mean ± standard deviation for 100 g of fresh weight (n = 6).

Values with distinct lowercase superscript letters in the same column are significantly different (p ≤ 0.05).

TAG: triacylglycerols; DAG: diglycerols; MAG: monoglycerols; FFA: free fatty acids; SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; nd: not detected.

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